HERBED QUINOA
Provided by Giada De Laurentiis
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
- For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
- Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.
SPICY VEGGIE AND WHITE BEAN QUINOA
This quinoa dish is easy, tasty, and very adaptable. You can change the veggies to just about anything you like and step up the heat if you like it spicy. Virtually impossible to mess it up! Serve hot or cold and top with hot sauce (such as Secret Aardvark™ Habanero Hot Sauce).
Provided by mg
Categories Everyday Cooking Vegan
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oil in a deep pan over medium-high heat. Saute carrots, celery, bell pepper, and onion until crisp-tender, about 5 minutes. Add beans, tomatoes, broth, quinoa, giardiniera, garlic powder, salt, and pepper. Bring to a boil. Turn down to a simmer and cook until most of the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 55.6 g, Fat 9.9 g, Fiber 9.7 g, Protein 13.4 g, SaturatedFat 1.3 g, Sodium 375.4 mg, Sugar 7.3 g
HERBED QUINOA
Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
- Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
- Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.
CUMIN SPICED QUINOA WITH VEGETABLES
A crop of fresh veggies make this herb-accented quinoa a great way to lighten up your plate without missing a bit of flavor. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 27m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan.
- Add flour, cumin, garlic powder, salt and pepper to oven bag; gently squeeze bag to blend ingredients. Add quinoa and vegetables; turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold bag open; set aside.
- Microwave vegetable stock in a medium microwave-safe bowl for about 4 minutes on high power until stock is very hot. Carefully pour or ladle stock over vegetables. Carefully unfold bag opening.
- Close bag with nylon tie. Cut six 1/2-inch slits in top of bag near tie. Tuck ends of bag in pan.
- Bake 20 to 25 minutes or until vegetables are tender and quinoa is soft and translucent. Let stand 5 minutes. Carefully cut top of bag open; stir. Top with fresh herbs and pine nuts, if desired. Season with additional salt and pepper, if desired.
Nutrition Facts : ServingSize 1 Serving
SPICED QUINOA
This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
Provided by Cinderella
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 64.8 g, Cholesterol 0.3 mg, Fat 15.6 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 851.1 mg, Sugar 13.7 g
SPICED AND HERBED QUINOA W GREEN ONIONS
Categories Marinate No-Cook Picnic Vegetarian High Fiber Low/No Sugar Healthy Kosher Raw
Yield 4 people
Number Of Ingredients 10
Steps:
- Cook the quinoa according to package directions using water or stock. Alow to cool Combine all ingredients in a large bowl and toss well.
MUSHROOM AND HERB QUINOA
From Patricia Green's and Carolyn Hemming's book, Quinoa 365. "The bold color and flavor of this recipe make it a great side for a pork, chicken or beef dish. If you can't find cremini mushrooms, use an extra cup (250mL) of button mushrooms."
Provided by mersaydees
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Add butter to large saucepan on low heat. Add green onion and garlic and sauté for about 5 minutes. Add the quinoa and stir to coat it with butter.
- Add the vegetable stock and bring to a boil. Reduce the heat and simmer, uncovered, for about 20 minutes, until most of the stock has been absorbed, stirring frequently.
- Add mushrooms and continue cooking for 15 minutes, stirring frequently, until there is no more liquid.
- Toss in a pinch of pepper and stir in the parsley and grated Parmesan cheese.
- Serve immediately.
QUINOA WITH CARAMELIZED ONIONS
Quinoa, a fast-cooking, flavorful grain originally from South America, goes well with the rich flavor of caramelized onions in this dish. From Vegetarian Times Low-Fat & Fast.
Provided by lazyme
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse quinoa well before cooking. Prepare quinoa according to package directions.
- Meanwhile, combine onion and oil in a medium nonstick skillet.
- Cook over medium-high heat until onion is browned, about 15 minutes, stirring frequently. (If onion starts to burn, reduce heat.)
- Set aside.
- Rinse quinoa with cold water until cool; drain.
- In a large mixing bowl, combine quinoa, onion, and remaining ingredients (except tomato).
- Mix well.
- Stir in tomato.
- Serve at room temperature.
- HELPFUL HINT: Quinoa must be rinsed well before cooking to remove a natural bitter tasting but harmless coating. (The coating naturally protects quinoa from birds and insects.).
- All ingredients except tomato can be prepared, combined, and chilled up to one day ahead. Add a small amount of broth if mixture seems dry, then stir in tomato.
- Per Serving: 143 Calories; 6g Protein; 4g Fat; 23g Carbohydrates; 0 Cholesterol; 75mg Sodium; 4q Fiber.
Nutrition Facts : Calories 142.5, Fat 3.7, SaturatedFat 0.5, Sodium 3.6, Carbohydrate 22.9, Fiber 2.8, Sugar 1.1, Protein 4.9
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