Simple Savory Quinoa Food

SAVORY VEGETARIAN QUINOA

Steps:

• Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
• Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.

SAVORY QUINOA BREAKFAST BOWL

Steps:

• Bring 1 cup water, the quinoa and a pinch of salt to a simmer in a small saucepan over medium-high heat. Lower the heat to medium-low, cover and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Remove the saucepan from the heat, and let sit, covered, for at least 5 minutes (the dish can be served warm or at room temperature).
• Whisk together the yogurt, lime juice, cilantro and a pinch of salt in a small bowl.
• Put the cooked quinoa in a cereal bowl, and top with the yogurt mixture, beans, salsa, avocados, radishes and pepitas in neat piles or rows. Garnish with cilantro. Then take a photo!

SIMPLE SAVORY QUINOA

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.

SIMPLE, SAVORY QUINOA

Steps:

• Melt butter in a saucepan over medium heat. Add the quinoa, garlic and onion, and cook, stirring occasionally until the quinoa is lightly browned.This takes about 5 minutes. Stir in broth and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes or until quinoa is tender.
• In a bowl toss the quinoa mixture together with the parsley, thyme, and salt. Sprinkle with lemon juice and serve.

SAVORY QUINOA MUFFINS

Steps:

• Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray. You may also use cupcake liners if desired.
• In a large bowl, whisk together eggs, oil, and milk.
• In another smaller bowl, whisk flour with baking powder, salt and pepper. Stir in quinoa. Pour this mixture into the wet ingredients and stir until combined. Do not over-mix. Add peas, spinach, dill, zucchini and feta. Stir until just combined.
• Scoop into prepared muffin tins and bake for 30 minutes or until a toothpick comes out clean when poked in a muffin.

SAVORY QUINOA-SPINACH BREAKFAST BARS

Steps:

• Preheat oven to 350°F Oil a 9-inch square baking pan.
• Rinse the quinoa well, and place in a saucepan with 2 cups of water. Bring to a boil, reduce heat to medium-low, cover and cook for about 15 minutes or until all the water has been absorbed. Turn off heat and set aside.
• Squeeze alll the water out of the thawed spinach and place in a bowl. Add the quinoa and the rest of the ingredients and mix well.
• Spread the mixture into the prepared baking pan.
• Bake for 55 to 65 minutes until set and golden brown. Cool in the pan on a cooling rack for at least 20 minutes or until completely cool. Cut into 16 bars.
• This can be served either warm or cold. You can store the bars in the refrigerator for a week, or freeze them for up to a month.