Carrot Chickpea And Quinoa Melange Recipes

Steps:

• Heat oil in large saucepan over medium-high heat.
• Add garlic, cayenne, and cumin and stir 30 seconds.
• Add carrots, garbanzos, and broth and bring to boil.
• Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
• Season with salt and pepper and stir in parsley.

Steps:

• Put the quinoa in a medium pot and cover with cold water; let soak 5 minutes. Drain thoroughly through a fine-mesh strainer and put it back in the pot.
• Add the broth to the quinoa and bring to a boil over high heat. Reduce the heat to low, cover and cook for 12 minutes. Sprinkle in the edamame in an even layer and add a pinch of salt. Cover and continue to cook, 3 more minutes. Remove from the heat without disturbing the lid, and allow it to rest for 5 minutes. Transfer the quinoa to a large plate and scatter the edamame on top; drizzle with the oil. Spread in an even layer with a wooden spoon, drawing lines in it to cool it quickly.
• Transfer the cooled quinoa to a large bowl and add the carrots. Season with 1/4 teaspoon each salt and pepper. Serve warm or chill at least 2 hours, or until ready to serve.

Steps:

• Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
• Chop garlic, onion and mushrooms, then add chickpeas and set aside.
• Combine quinoa and broth in medium saucepan and bring to a simmer. Cover and simmer gently for 15 minute.
• Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add chickpeas, garlic, onion and mushrooms. Saute until soft, adding small amounts of water as needed to prevent sticking.
• Mix in cumin and seasoning mix.
• Add as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Add water as needed to prevent burning. Continue to add the chard until all of it is in the pan and cook until chard is tender, mixing well.
• Mix in the cooked quinoa and cook another 2 or 3 minutes more and serve.

Steps:

• Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

Steps:

• Add chorizo to cold sauce pan, bring up to medium high heat, (to render some fat from the sausage) sautee chorizo until it begins to brown, pour off excess fat so that you have about 1tps in the pot.
• Add peppers, onion, thyme and garlic and sautee' with chorizo until it begins to soften.
• In the meantime, rinse quinoa well in a fine mesh strainer.
• Add quinoa to the pot with the other ingredients, stir to combine.
• Add chicken broth and bring to a boil.
• Turn down heat to a simmer and cover. Cook covered until quinoa is tender (about 15 minutes).

Steps:

• Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
• Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
• Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.

Steps:

• In a food processor, combine chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and olive oil. Blend just until combined.
• Add lemon juice and blend again until well-combined.
• Scoop out a handful of the mixture and form into patties.
• Heat a tablespoon of olive oil over medium-high heat.
• Cook the patty 4-5 minutes on each side, or until golden brown.
• Assemble with your favorite burger toppings.
• Enjoy!

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.

Steps:

• Rinse the quinoa well and drain in a fine-mesh sieve. Combine water and orange juice to equal 1 3/4 cups, and bring to a boil in a 2-quart saucepan. Add the sea salt, orange zest, and rinsed quinoa. Return to boil, reduce heat, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from heat and let sit, covered, for 10 minutes to fluff up.
• While the quinoa is cooking, heat the oil in a large skillet that has a tight-fitting lid. Add the onions and saute over medium-high heat for 10 minutes, until they have softened and started to brown a bit. Add garlic and saute until golden.
• Add raisins, chickpeas, and chopped spinach. Cover and cook over medium heat for 5 minutes, or just until the spinach has wilted. Adjust heat if necessary. Drain any excess water after cooking the spinach. Season to taste with sea salt.
• To serve, fold the vegetables into the hot, cooked quinoa. Stir in cinnamon. Garnish with the toasted pine nuts (or walnuts) and orange wedges for a final squeeze of juice.