Spanish Quinoa With Olives Food

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.

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.

QUINOA-OLIVE SALAD

Steps:

• Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, 4 minutes. Add 1 1/2 cups water. Bring to a boil; reduce the heat, cover and simmer 13 minutes. Whisk 2 tablespoons olive oil with 1 teaspoon each whole-grain mustard and red wine vinegar in a large bowl; add 4 thinly sliced celery stalks and 2 tablespoons each chopped red onion, kalamata olives and parsley. Season with salt. Add the quinoa; toss.

SPANISH MARINATED OLIVES

Steps:

• Add the olive oil and sherry vinegar to a small bowl and whisk.
• Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
• Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.

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.

ANCHOVY-WRAPPED OLIVES

Steps:

• Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.

ONE-POT MEXICAN QUINOA RECIPE BY TASTY

Steps:

• In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
• Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
• Add in black beans, corn, salt, and olive oil, and stir until combined.
• For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
• Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
• Portion out into 4 containers and refrigerate for up to 5 days.
• 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.

QUINOA SALAD WITH AVOCADO AND KALAMATA OLIVES

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
• Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
• Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.

SPANISH RICE WITH OLIVES

Steps:

• Heat olive oil in a saucepan and add chopped onion and sliced garlic.
• Cook until tender and lightly browned.
• Add remaining ingredients, stirring well.
• Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
• Remove from heat, and place a thick towel between the pan lid and pan.
• Allow to sit undisturbed for 5-10 minutes.
• Fluff with a fork and serve.