QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
VEGGIE QUINOA
I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter taste of unwashed quinoa (just check for unwanted debris before you use it), but most recipes call for rinsed quinoa.
Provided by plaidpenguin
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
- While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
- Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 34.9 g, Fat 10.8 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 1.4 g, Sodium 314.6 mg, Sugar 2.8 g
QUINOA WITH VEGGIES
I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!
Provided by feminiSh
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.4 g, Fat 13.1 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 13.8 mg, Sugar 2 g
QUINOA WITH BUTTERY ROASTED VEGETABLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Prepare the quinoa according to the package directions. Set aside to cool.
- In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
- Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
- Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
- Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
- To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.
QUINOA AND VEGGIES
Provided by Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet, bring 4 cups of water to a boil. Add the quinoa and cook, stirring occasionally, until it expands out of its shell, about 10 minutes; be careful not to overcook it.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rice and cook, stirring occasionally until done, about 20 minutes.
- In a large skillet, heat the olive oil over medium heat. Add the mushrooms, chives, bell peppers, salt, and cayenne pepper. Cook, while stirring, for about 3 minutes. Add the quinoa and rice and stir until hot. Serve immediately.
QUINOA WITH VEGGIES AND GRILLED CHICKEN BREAST
I came up with this recipe when I had some leftovers and wanted to make something healthy and high in protein. Quinoa is consider as a new super healthy food. It can be served hot or cold as a salad. Great for pick-nick or lunch box.
Provided by Hanka
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse quinoa well. Put into saucepan add 1 3/4 cups of water, chicken stock cube. Cover bring to boil than lower the heat and cook for 20 minute.
- Turn off the heat and keep covered for another 10 minute.
- In a large saute pan heat olive oil until hot than add onion, carrot, zucchini, garlic cook for about 5 minute Add corn and pea cook for 1min. Turn off the heat and set a side.
- In large bowl mix quinoa and veggies together. Add grilled, sliced chicken breast.
- You can serve it hot or cold.
Nutrition Facts : Calories 328, Fat 11.3, SaturatedFat 1.8, Cholesterol 36.5, Sodium 54.2, Carbohydrate 35.9, Fiber 5, Sugar 3.7, Protein 21.3
VEGETABLE QUINOA
"My family really enjoys this hearty dish," writes Kate Selner from her home in Lino Lakes, Minnesota. "It makes a delicious side with grilled chicken or a filling main course when served with a salad or extra vegetable."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small nonstick saucepan coated with cooking spray, toast quinoa over medium heat until lightly browned, stirring occasionally. Add broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until liquid is absorbed., Meanwhile, in a large nonstick skillet, saute onion in oil for 2 minutes. Add the red pepper, carrot, broccoli and garlic; saute 3 minutes longer. Add basil and pepper; cook and stir just until vegetables are tender. Stir in quinoa; heat through.
Nutrition Facts : Calories 221 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 288mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
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- First, we explain that quinoa is not a cereal but is prepared following the same method we used, for example, to prepare rice or couscous. Likewise, it is essential to wash the quinoa before eating to prevent it from having an overly bitter taste; for this, we suggest that you wash the quinoa.
- As for measurements, we can say that a cup of raw quinoa yields three cups of cooked quinoa. For each cup of quinoa you need two cups liquid and the cook time is about 20 minutes. For more details, consult our article how to cook quinoa.
- It is also important to note that when cooking quinoa with vegetables we can use vegetables that we like, those that are seasonal or that we have at home.
- You will need to sauté the vegetables you have chosen, for example, onions, zucchini, peppers, carrots, broccoli... We recommend that after washing and peeling those you need, dice them and then mix with quinoa.
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