RED QUINOA AND MANGO SALAD
Steps:
- Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes. Fluff with a fork. Set aside to cool.
- In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and 5 to 6 turns freshly ground black pepper. While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. Add the peppers, mango, mint and quinoa. Toss to combine well and serve.
RED QUINOA
Fresh apple slices add seasonal flavor to this quick-cooking and nutrient-packed grain.
Provided by Martha Stewart
Number Of Ingredients 6
Steps:
- Heat oil in a small saucepan over medium-high heat. When oil shimmers, add onions and salt and cook until translucent, 3 minutes.
- Add quinoa and 1 cup water and bring to a boil. Reduce heat and simmer, covered, until grains have expanded and water has evaporated, 15 minutes.
- Remove from heat, stir in apples and lemon juice and serve.
RED QUINOA AND AVOCADO SALAD
A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!
Provided by Gitano
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g
RED QUINOA LOAF
I love Quinoa. Its a wonderful grain and so healthy for you. You could use the light coloured Quinoa in this recipe if you don't have the red. For this recipe I bought a box of Quinoa and it was already cleaned, but if you buy Quinoa in bulk make sure you rinse it at least 4 times in cool water before cooking it. To save time, I put the Quinoa in the tall plastic cup of my hand blender and whiz it around until it released the soapy outer coating that is on the grain. I would rinse it again in cool water to make sure it was clean. It is essential this be done because it will taste bitter. Follow the directions on the box as to how to cook your Quinoa. If you buy it in bulk, then just put your Quinoa in two cups of water and bring to a boil. Lower heat and simmer for about 15 minutes. You can substitute the water with veggie or chicken broth also. It will give the grain a hardier flavor. I won't include the time to cook the Quinoa in my cooking time below. I think next time I make this I will add an egg or a package of vegan gelatin as I found this a bit crumbly.
Provided by Chef Joey Z.
Categories Grains
Time 55m
Yield 1 loaf, 4 serving(s)
Number Of Ingredients 7
Steps:
- Once the Quinoa is cooked, mix it with the rest of the ingredients. Oil a loaf pan and fill with the mixture. Bake in a 375'F oven for about 35-40 minutes or until firm to the touch.
- Suggestion: Use parchment paper on the top and bottom of the loaf to eliminate a hard crust from forming.
- Allow to cool and slice.
- Bon Appetit!
RED QUINOA WITH PISTACHIOS
Provided by Sara Dickerman
Categories Side High Fiber Pistachio Quinoa Healthy Low Cholesterol Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
- Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
- Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
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RED QUINOA SALAD RECIPE | MYRECIPES
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5/5 (19)Total Time 1 hr 20 minsServings 4Calories 460 per serving
- Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
- While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.
- Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.
- Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.
HOW TO COOK RED QUINOA PERFECTLY! - LIFESTYLE OF A FOODIE
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Cuisine AmericanCategory Appetizer, Dinner, Main Course, SaladServings 3Total Time 6 hrs 30 mins
- First, pre-rinse the quinoa with cold water to remove the natural soapy coating and get rid of that bitter flavor.
- reduce the heat, cover the pot, and let it simmer for 15 to 20 seconds. when the quinoa is done, fluff it with a fork.
SPICY RED QUINOA SALAD - PASS ME SOME TASTY
From passmesometasty.com
5/5 (4)Total Time 30 minsCategory SaladCalories 327 per serving
- Whisk together the olive oil, lime juice, garlic, cayenne pepper, cumin, and salt in a large mixing bowl.
- In a medium saucepan bring quinoa and 2 cups water to a boil. Cover, reduce the heat to low, and simmer for about 15 minutes. Turn off heat and let sit with lid on for 5 additional minutes. Then fluff with a fork.
RED QUINOA TABBOULEH RECIPE - JOSé CATRIMáN | FOOD & WINE
From foodandwine.com
Servings 8Total Time 1 hr 45 minsCategory Quinoa
- In a medium saucepan, combine the quinoa with the ginger, ras el hanout, 1/2 teaspoon of salt and 3 cups of water and bring to a boil. Cover and simmer over low heat until the water is absorbed and the quinoa is tender, about 15 minutes. Fluff with a fork and let cool slightly; discard the ginger. Cover and refrigerate for 1 hour.
- In a large bowl, whisk the olive oil with the honey and the lemon zest and juice. Season with salt and pepper. Add the quinoa, apple, cucumber, bell pepper, 1 cup of tomatoes and the mint leaves. Season with salt and pepper. Garnish with more halved tomatoes and serve with lemon wedges.
RED QUINOA BURGERS - COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (6)Total Time 30 minsCategory Main CourseCalories 127 per serving
- Pour the broth into a small pot, place it over high heat, and bring to a boil. Add the quinoa, reduce the heat to low, cover and simmer until all of the liquid has been absorbed, about 15 minutes. Set aside.
- Add the basil, sun-dried tomatoes (and oil), almonds, bread crumbs, onion, Parmesan, garlic, egg and salt, to a food processor fitted with the blade attachment. Process until you have as smooth a consistency as possible. Use a rubber spatula to transfer this to a large mixing bowl.
- Add the cooked quinoa to the bowl and mix until it's evenly incorporated into the sun-dried tomato mixture. Season to taste with freshly ground black pepper (here's how).
- Cover a baking sheet with parchment paper, and then about ⅓ cup each, shape the quinoa mixture into 8 "burgers." (If you have an ice cream scoop about the right size, it's the easiest way to shape them.) Gently use the palm of your hand to press each one into a nice round shape. Set aside.
QUINOA NUTRITION, BENEFITS, USES AND RECIPES - DR. AXE
From draxe.com
- Aids in Weight Loss. Thanks to the content of quinoa protein and fiber found in each serving, adding it to your diet can help keep you feel fuller for longer.
- Nutritious and Gluten-Free. Quinoa may be beneficial for people following a gluten-free diet by providing important nutrients that they may miss after eliminating traditional grains from their diets.
- May Help Fight Cancer. Quinoa is a great source of antioxidants, which are compounds that help fight against harmful free radicals to prevent chronic conditions like cancer and heart disease.
- Supports Heart Health. Quinoa’s anti-inflammatory nutrients also make it a great addition to a heart-healthy diet. It is particularly high in healthy fats like oleic acid (a healthy monounsaturated fat) and alpha-linolenic acid (ALA), which is a type of omega-3 fatty acid found in plants.
- Contains Disease-Fighting Antioxidants. A specific type of antioxidant called flavonoids is found in large amounts in quinoa. This group of antioxidants garnered interest in the mid-1990s for its disease-preventing benefits.
- Helps Keep Your Gut Healthy. In a 2016 study, quinoa and amaranth were assessed for their function as prebiotics. Prebiotics are a form of fiber that function as “fuel” for the beneficial bacteria living in your gut.
- Supports Bone Health. Instead of drinking dairy products to build healthy bones, you might want to try simply eating more quinoa. Because of its content of manganese, magnesium and phosphorus, quinoa is a bone-building powerhouse that may even help prevent osteoporosis.
- Reduces Risk of Diabetes. Eating manganese-rich foods may be one key to maintaining healthy blood sugar and decreasing your risk of diabetes. In one 2013 animal model, adding manganese to the diet was effective at reducing blood sugar levels and enhancing insulin secretion.
- Enhances Regularity. Quinoa is a great source of fiber, which is central to maintaining digestive health and regularity. Fiber moves through the digestive tract slowly, adding bulk to the stool to ease its passage through the intestines.
- Supports Brain Health. A recent review published in the Journal of the Science of Food and Agriculture notes that the antioxidants, minerals, vitamins and fatty acids in quinoa make for a strong contribution to human health, particularly by protecting cell membranes, with proven good results in brain neuronal functions.
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