Quinoa With Peas And Parmesan Food
QUINOA WITH PEAS AND ONION
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
QUINOA WITH PEAS
A delicious side dish that goes with just about anything.
Provided by XtinaU
Categories Side Dish Vegetables Green Peas
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Stir in the quinoa, and cook 2 minutes until toasted. Pour in the chicken broth, onion, garlic, thyme, and black pepper. Cover, and let come to a boil. Once boiling, stir in the frozen peas. Recover, reduce heat to medium-low, and continue simmering until the quinoa is tender and has absorbed the chicken stock, 15 to 20 minutes.
- Stir in half of the Pecorino Romano cheese and the parsley until evenly mixed. Scoop the quinoa into a serving dish, and sprinkle with the remaining Pecorino Romano cheese to serve.
Nutrition Facts : Calories 140.2 calories, Carbohydrate 21.8 g, Cholesterol 5.1 mg, Fat 3.7 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 37.3 mg, Sugar 1.3 g
QUINOA WITH PEAS AND PARMESAN
Quinoa is an ancient South American grain, often called a 'superfood' because of its high content of protein, fiber, iron, and amino acids. It can be used almost anywhere you would use rice. It is gluten-free, with a mild nutty flavor, and a slightly chewy texture. This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.
Provided by Lindsay L.
Categories Side Dish Vegetables Green Peas
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
- Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
- Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 24.8 g, Cholesterol 7 mg, Fat 6.3 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 286.1 mg, Sugar 3.8 g
QUINOA WITH SNAP PEAS AND PEPITA-MINT PESTO
Hulled pumpkin seeds (also known as pepitas) give a little more crunch and toastiness to the pesto in this recipe.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse and cook the quinoa according to the package directions. Drain and set aside.
- Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
- Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.
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- Add the quinoa, butter, salt, ground black pepper, and water to a sauce pan. Stir to combine. Over medium-high heat, bring to a boil.
- Add the green peas. Stir to combine. Place a lid on the sauce pan and reduce the heat to simmer. Allow the quinoa to simmer for 15 minutes.
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- Once quinoa has finished the cook time, turn off heat and add the peas to the top of the pot. Recover and let sit for 5 minutes.
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- Rinse quinoa very well under cold running water in a fine mesh sieve then drain well and set aside.
- Heat extra virgin olive oil in a small saucepan over medium heat then add garlic and saute until barely golden brown, stirring constantly (watch closely as it can go from golden brown to burnt very quickly!) Add quinoa then toast for 1 minute, stirring frequently. Add chicken broth then turn heat up to high and bring to a boil. Place a lid on top then turn heat down to medium-low and cook until nearly all the liquid has been absorbed and quinoa is tender, about 15 minutes. Stir in parmesan cheese then serve.
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- Cook quinoa as directed on package; cool slightly. Meanwhile, mix sour cream with lemon juice, 1/2 tsp. lemon zest, 1/4 cup mayo and 1 Tbsp. mint until blended. Refrigerate until ready to serve.
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- Cook the broad beans in a saucepan of boiling water for 1 minute. Refresh under cold running water. Drain. Peel off the skins and discard. Set aside.
- Put the stock in a large saucepan and bring to the boil over high heat. Reduce the heat to low and keep the stock at a simmer.
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QUINOA, ASPARAGUS, PEA AND LEMON SALAD - TAMING TWINS
Cook the peas in boiling water for 3 or 4 minutes and drain. When the 20 minutes is up, switch off the heat and leave the lid on the quinoa saucepan for 5 minutes. Fluff with a …
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- Add water to a small saucepan and bring to a boil over high heat. Add the quinoa, cover the pot, and reduce heat to a simmer until water absorbed and quinoa is cooked, about 15 minutes.
- While the quinoa is cooking, heat the oil in a large saucepan over medium-high heat. Saute the onion until translucent and tender.
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ZUCCHINI, PEA AND PINE NUT QUINOA SALAD | THE HEALTHY HUNTER
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QUINOA WITH PEAS AND PARMESAN. Quinoa is an ancient South American grain, often called a 'superfood' because of its high content of protein, fiber, iron, and amino acids. It can be used almost anywhere you would use rice. It is gluten-free, with a mild nutty flavor, and a slightly chewy texture. This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty. …
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Apr 11, 2012 - This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty. Apr 11, 2012 - This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty. Apr 11, 2012 - This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review …
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From pinterest.ca
From pinterest.ca
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Supercook found 11 black eyed peas and quinoa recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list black eyed peas and quinoa. Order by: Relevance. Relevance Least ingredients Most ingredients. 11 results. Page …
From supercook.com
From supercook.com
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Aug 14, 2012 - This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty. Aug 14, 2012 - This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log …
From pinterest.co.uk
From pinterest.co.uk
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quinoa with peas and parmesan this recipe is a great cold-weather comfort food--it is creamy, rich, and hearty. Ingredients. Servings: 4; 1 (15 ounce) can diced tomatoes, drained ; 2 tablespoons white ; 2 tablespoons coconut oil ; 4 cloves garlic, minced ; 1 small onion, chopped ; 1 small stalk celery, finely chopped ; 3 1/2 cups vegetable broth ; 2 cups rinsed quinoa ; 2/3 …
From worldbestcoconutrecipes.blogspot.com
From worldbestcoconutrecipes.blogspot.com
ASPARAGUS RIBBONS WITH PEAS AND PARMESAN | CLEAN PLATES
Asparagus Ribbons with Peas and Parmesan. May 15, 2018. Asparagus Ribbons with Peas and Parmesan. SERVES. 2 . PREP TIME. 05 min. COOK TIME. 05 min. Ingredients. 4 oz. soba noodles. 1 to 2 tablespoons olive oil. 1 clove garlic, minced. 10 asparagus stalks, woody ends trimmed, stalks peeled into ribbons with a vegetable peeler, tips reserved. Salt. 1 cup fresh …
From cleanplates.com
From cleanplates.com
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