Spanish Quinoa With Figs And Pimientos Food

QUINOA SALAD WITH DRIED FIGS

Steps:

• 1. Rinse quinoa under running water. In saucepan, combine rinse quinoa and 2 cups water; bring to a boil. Reduce heat to low; cover and simmer 20 minutes. Remove from heat and set aside, covered.2. Meanwhile, remove stems from figs and discard. Thinly slice figs and set aside. Roughly chop onion and garlic. Remove any thick ribs from kale and discard. 3. In large skillet over medium heat, heat oil. Add figs, onion and garlic; saute 1 minute. Stir in fennels seeds, pepper and salt; saute until onions and garlic are lightly cooked, about 3 minutes. Add kale; saute until kale is wilted, about 2 minutes. Remove from heat; cool to room temperature.4. Prepare vinaigrette: In mixing bowl, combine all ingredients. With mixer on low speed, beat until emulsified and creamy.5. In large bowl, combine cooked quinoa and fig-kale mixture. Add a few tablespoons vinaigrette; toss to combine.6. To serve, plate salad and sprinkle with chopped almonds. Garnish with grated Parmesan.Photo courtesy of California Fig Advisory Board  

SPANISH QUINOA

Steps:

• In a large saucepan or deep skillet, heat oil over medium heat. Once hot, add the onion and sauté for 1 minute. Add the garlic and jalepeño and continue to sauté, stirring to prevent burning, until the onion is translucent.
• Add quinoa, diced tomatoes (with liquid), and the vegetable broth. Bring to a boil and then cover with a lid and turn heat down to medium-low. Keep at a light simmer (turning down heat more, if needed), with the lid on, for 20 - 25 minutes, or until quinoa is soft and liquid is absorbed.
• Remove lid. Stir in the spices, cilantro, and kale. Turn heat to low, return lid and let sit until greens have wilted (about 1 or 2 minutes). If desired, top individual servings with fresh cilantro leaves and a dollop of vegan sour cream. Enjoy!

SPANISH QUINOA

Steps:

• Drain tomatoes and reserve juice.
• Heat oil and saute garlic and onions until translucent.
• Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
• Add the liquid to the sauteed garlic and onions; bring to a boil.
• Stir in the quinoa, pepper, and salt.
• Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
• Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.

SPANISH-STYLE QUINOA

Steps:

• Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

SPANISH QUINOA WITH OLIVES

Steps:

• Saute 1 small chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes. Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric. Add 1 1/2 cups water and 1 teaspoon kosher salt; bring to a boil. Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in 3/4 cup each small pimento-stuffed green olives and chopped cilantro.

SPANISH QUINOA

Steps:

• Heat oil in a saucepan over medium heat. Once the oil is shimmering, add the onions and bell peppers and cook until tender, 3 to 5 minutes. Add garlic and quinoa and cook for 3 to 5 minutes, stirring regularly. The quinoa should start to turn golden brown.
• Stir in the vegetable broth, salsa and oregano. Turn the heat up to medium-high and bring it to a boil. Then reduce the heat to a simmer (low boil) and cook for 20 to 25 minutes, until the quinoa is tender.
• Let the quinoa sit in the pan for 10 to 15 minutes after it's done. Then fluffy with a fork and serve. Add salt and pepper to taste.
• Serve with chopped herbs on top.

SPANISH QUINOA

Steps:

• Heat the oil in a saucepan over medium-high heat.
• Add the chopped onion.
• Cook the onion for a minute or two or until it starts to soften.
• Add the garlic and cook for another minute or two.
• Stir in the quinoa and blend well. Cook another minute or two while stirring.
• Add the tomato sauce and stir to incorporate well.
• Add the chicken broth and the onion and garlic powders.
• Place a lid on the saucepan and turn the heat to a low simmer.
• Stir about 3 times or so for the first 5 minutes, then leave it alone and let it simmer uninterrupted.
• Cook on low heat for about 15-20 minutes (depending on your stove) or until the liquid is mostly absorbed but it still looks slightly moist on top.
• Remove from heat and set aside for about 15 minutes before fluffing with a fork.

SPANISH QUINOA

Steps:

• Heat the oil in a small saucepan. Add the onion and saute until tender and golden brown.
• Add the quinoa, salsa and broth and stir to combine. Bring the mixture to a boil, cover and reduce to simmer for 20 minutes.
• Remove from the heat, fluff and allow to sit for 5 minutes, then serve.

QUINOA, FRESH FIG AND HONEY-BALSAMIC PARFAIT

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place vinegar in a small saucepan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half., In a small bowl, mix cooked quinoa, vanilla, cinnamon and salt. Layer half of quinoa mixture, half of honey, balsamic vinegar, half of figs and half of yogurt into 4 parfait glasses. Top with remaining quinoa mixture, honey, yogurt and figs.

SPANISH QUINOA WITH FIGS AND PIMIENTOS

Steps:

• Saute garlic in oil over medium heat. Add quinoa stir for 1 minute to toast quinoa. Deglaze pan with broth.
• Add water, bay leaf, saffron, and salt, stir lightly. Bring to boil. Reduce heat, cover pan and simmer 20 minutes.
• Remove pan from heat. Discard bay leaf. Add peas, figs and pimientos. Cover pan and let sit for 5 minutes. Fluff with a fork.

SPANISH STYLE QUINOA

Steps:

• Heat oil in a large frying pan, over medium heat. Add the onion and bell pepper and gently fry for approx. 5 minutes (until the onion has softened and translucent )
• Add the garlic and smoked paprika and fry for a further minute.
• Add the tomatoes, stock and water and bring to a boil.
• Add the quinoa and simmer for 10 minutes (stirring occasionally).
• Stir through the peas and place the prawns (shrimp) on top of the quinoa. Simmer for a further 10 minutes.
• Cover with a lid and allow to sit for 5 minutes.
• Add the juice of one lemon, stir and serve.

HEALTHY AND DELICIOUS SPANISH QUINOA

Steps:

• Rinse quinoa with cold water in a mesh strainer for at least a minute. (This is a very important step, quinoa has an unpleasant taste if it's not rinsed thoroughly, it might just turn you off this super food and neither one of us wants that).
• After it has been rinsed well, saute the garlic, quinoa and onions over medium-high heat for about 3 minutes.
• Add chicken stock, tomato sauce, taco seasoning and tomatoes to the pot.
• Bring to a boil.
• Reduce heat, cover and simmer for 15 minutes.
• Remove the cover and remove from heat, let stand for an additional 5 minutes, then fluff with a fork and serve.