PAN-FRIED QUINOA CAKES
Make and share this Pan-Fried Quinoa Cakes recipe from Food.com.
Provided by janetgran51
Categories < 60 Mins
Time 50m
Yield 14 cakes, 7 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, bring 4 cups water to a boil. Add kale and salt; cook 1 minute. Using a slotted spoon, scoop kale into a large bowl. When kale is cool enough to handle, squeeze out excess water; set aside.
- Bring water back to a boil; add sweet potatoes. Simmer until crisp-tender, about 3 minutes. Using a slotted spoon, scoop sweet potatoes into a bowl; set aside.
- Measure out 3 cups cooking water, discarding the rest, and pour it back into the pot. Bring water back to a boil, add quinoa, and stir. Reduce heat to medium-low, cover pot, and simmer until water is absorbed, about 12 minutes. remove from heat and set aside, covered for 10 minutes.
- Add quinoa to bowl of kale and toss to combine. Gently mix in sweet potatoes, onion, Parmesan, dill and cayenne. Set aside to cool 10 minutes. Add eggs and mix to combine.
- Set out a large, rimmed baking sheet. using a 1/2 cup measure, scoop quinoa mixture, press firmly to level the top, then turn cup over or baking sheet. Repeat to form 14 patties total. (At this point the patties can be covered with plastic wrap and refrigerated up to 1 day.).
- In a large skillet, heat 2 Tbsp. olive oil over medium heat. Working in batches, cook 4 to 6 patties at a time until golden brown, about 4 minutes. Carefully flip the cakes and brown on the other side, about 4 minutes longer. Add more oil, as needed, to cook additional batches. Serve warm or at room temperature.
HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)
This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!
Provided by GFBaristaGeek
Categories One Dish Meal
Time 40m
Yield 4 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
- Add red bell pepper and red pepper flakes briefly.
- Add quinoa and cover with broth.
- Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
- Cover and let simmer ~ 25 minutes.
- While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
- In separate frying pan, heat oil and begin to saute asparagus.
- About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
- Serve asparagus cut on top of quinoa and enjoy!
Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8
QUINOA AND ASPARAGUS SALAD
I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
- Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
- Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.
Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams
CRISPY QUINOA CAKES
These flavorful quinoa cakes can be pan-fried or air-fried for a crispy exterior. Serve with your favorite dipping sauce or on top of leafy greens.
Provided by Paige Grandjean
Categories Healthy Quinoa Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Combine quinoa, carrot, Parmesan, basil, garlic, salt, pepper and eggs in a medium bowl; stir until well combined. Stir in panko.
- Form the mixture into 8 patties (about 3/4 inch thick and 3 inches in diameter), using about 1/3 cup for each. Arrange the patties on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium heat. Cook 4 patties, turning once, until golden brown and crispy, 5 to 7 minutes on each side. Transfer to a serving platter and repeat with the remaining 1 1/2 tablespoons oil and 4 patties. (Alternatively, preheat an air fryer to 375°F for 5 minutes. Coat the basket with cooking spray; place 4 patties in the basket and cook until lightly browned, 5 to 7 minutes. Flip, and cook until golden brown and crispy, 5 to 7 more minutes. Coat the basket with cooking spray again and repeat with the remaining 4 patties.) Garnish with basil and serve hot.
Nutrition Facts : Calories 385 calories, Carbohydrate 39 g, Cholesterol 148 mg, Fat 19 g, Fiber 5 g, Protein 15 g, SaturatedFat 4 g, Sodium 560 mg, Sugar 2 g
QUINOA ASPARAGUS CAKES
I have become addicted to Quinoa cakes and these from Kiwi Magazine. I have made these 3 times last week and Asparagus season is beginning. Delicious and healthy.
Provided by mandabears
Categories Grains
Time 50m
Yield 18 cakes
Number Of Ingredients 9
Steps:
- Rinse quinoa under cold water, (I put mine in a sieve).
- In a medium saucepan add the quinoa and 2 cups of water.
- Cover, bring to a boil, then reduce to a simmer.
- Cook for 15-20 minutes or until all of the water is absorbed and the quinoa is doubled in size.
- Set aside until cool to touch.
- In a large bowl combine the quinoa, asparagus, parmesan, onion, garlic and salt.
- Gently mix all the ingredients together.
- Add beaten egg until all ingredients are well combined.
- Using your hands form the ingredients into golf ball sized balls and place on a cooking sprayed cookie sheet.
- Gently flatten each ball with your palm to about 1/4 inch thickness.
- In a large skillet heat vegetable oil over medium high heat.
- Add 5 cakes to the pan using a spatula and cook 5-7 minutes until golden brown.
- Flip and cook another 2-3 minutes.
- Transfer to a paper towel and repeat with remaining cakes.
- Can be eaten warm or at room temperature.
Nutrition Facts : Calories 80.1, Fat 4.7, SaturatedFat 1, Cholesterol 12.8, Sodium 146, Carbohydrate 6.7, Fiber 0.9, Sugar 0.2, Protein 3
QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES
Provided by Bobby Flay
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
- For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
- Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
- Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.
Nutrition Facts : Calories 477 calorie, Fat 29 grams, SaturatedFat 6 grams, Cholesterol 9 milligrams, Sodium 446 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 6 grams
ASPARAGUS, AVOCADO & QUINOA TABBOULEH
Add texture and flavour to this nutritious side or packed lunch with soya beans, crunchy cucumber and chopped fresh herbs
Provided by Sarah Cook
Categories Buffet, Lunch, Side dish, Supper, Vegetable
Time 35m
Number Of Ingredients 16
Steps:
- Cook the quinoa following pack instructions, then leave to cool. Bring a pan of water to the boil, add the soya beans and cook for 2 mins, then add the asparagus tips and cook for 1 min more. Drain everything and leave to cool.
- Meanwhile, mix the yogurt with the paprika, garlic and most of the lemon zest. Season and chill.
- Using a vegetable peeler, slice the asparagus stalks into thin ribbons (you won't be able to do the whole stalk as it will get too thin, but these pieces are perfect for soup.) Keep in iced water until ready so they curl.
- On a large platter, combine the quinoa, cooked soya beans and asparagus tips, cucumber, spring onions, herbs and avocado. Drain the asparagus ribbons and add them too. Whisk together the lime and lemon juices, agave syrup, rapeseed oil and some seasoning, then pour over the salad and gently toss to mix. Serve with the yogurt alongside, topped with the remaining lemon zest.
Nutrition Facts : Calories 402 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
QUINOA WITH ROAST ASPARAGUS, EGGS & CAPERS
With quinoa, asparagus, eggs, beetroot, beans and courgettes, this filling veggie salad packs in all of your five-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Rub the oil on your hands, then use them to toss and coat the asparagus, courgettes and onions (you shouldn't need more than 1 tsp oil). Spread the veg out between two baking sheets, then roast for 20-25 mins until tender and starting to colour.
- Meanwhile, boil the quinoa in plenty of water for 20 mins until tender. Leave for 5 mins, then drain well and tip into a large bowl. Boil the eggs for 7 mins in another pan. Run the eggs under the cold tap, then peel off the shells and halve.
- For the dressing, mix the olive oil, vinegar, 3 tbsp of the dill and the capers. Add half to the quinoa along with the beans, roasted courgettes and onions. Toss well, then pile onto a platter and top with the asparagus and halved eggs. Scatter over the beetroot but try to avoid staining the eggs pink. Add the last of the dressing and dill. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep covered and chilled for two days.
Nutrition Facts : Calories 458 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
QUINOA, ASPARAGUS, AND FETA SALAD
A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.
Provided by AnnInLondon
Categories Salad Grains Quinoa Salad Recipes
Time 35m
Yield 6
Number Of Ingredients 16
Steps:
- Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
- Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.
Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g
QUINOA AND ASPARAGUS
Make and share this Quinoa and Asparagus recipe from Food.com.
Provided by Nicole Aanenson Cra
Categories Grains
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
- Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
- *For softer grains increase broth and cooking time.
Nutrition Facts : Calories 238.6, Fat 9.1, SaturatedFat 4.4, Cholesterol 17.1, Sodium 114.8, Carbohydrate 32.2, Fiber 4.9, Sugar 2.7, Protein 8.5
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