QUINOA WITH BUTTERY ROASTED VEGETABLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Prepare the quinoa according to the package directions. Set aside to cool.
- In a small skillet over medium-low heat, melt the butter with the garlic. Turn off the heat and allow it to sit for 5 minutes.
- Arrange the carrots, parsnips, red onion and squash on a large rimmed baking sheet. Pour over half of the garlic butter, sprinkle on some salt and pepper and toss to coat. Roast the vegetables, tossing occasionally, until they're nice and deep golden brown, 35 to 40 minutes. Set aside to cool slightly.
- Pour the other half of the garlic butter into a bowl (reserve the skillet for the pine nuts). Add the lemon juice and some salt and pepper and whisk.
- Add the pine nuts to the reserved skillet, set over low heat and toast, tossing occasionally, until light golden brown, 5 to 7 minutes. Set aside.
- To assemble the salad: Add the arugula to a large bowl, followed by the roasted vegetables, buttery dressing, quinoa, pine nuts and Parmesan shavings. Toss it all together and serve while still warm or at room temperature.
SPICED BLUEBERRY QUINOA
I took up eating quinoa when I found out how much protein it has. This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious! -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Breakfast
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes. Stir in almond milk, honey, cinnamon and salt; bring to a boil. Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally., Remove from heat; stir in blueberries and vanilla. Sprinkle with almonds.
Nutrition Facts : Calories 352 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 59g carbohydrate (25g sugars, Fiber 7g fiber), Protein 9g protein.
QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.
Provided by Kerri Conan
Categories Chicken Egg Ginger Soy Stir-Fry Kid-Friendly Dinner Quinoa Bell Pepper Carrot Healthy Cilantro Simmer Boil Green Onion/Scallion Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.
BLUEBERRY LEMON BREAKFAST QUINOA
Sweet blueberries and tart lemon pair well in this alternative to oatmeal. High in protein and fiber, quinoa is a great start to your day! I made this up one morning when I had a craving for quinoa and was looking for a change from the usual. Top with extra milk for a thinner consistency. Also good with a sprinkle of cinnamon or nutmeg.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
- Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
- Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.
Nutrition Facts : Calories 537.8 calories, Carbohydrate 98.7 g, Cholesterol 4.9 mg, Fat 7.3 g, Fiber 8.9 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 111.9 mg, Sugar 37.4 g
CREAMY QUINOA WITH BLUEBERRIES (VEGAN)
From deliciousliving.com. Other fresh, frozen or dried fruit can replace the blueberries (raspberries, strawberries, dates, etc.) Don't have pecans on hand? Substitute almonds, walnuts or hazelnuts for example. Slightly adapted by me. Makes 2 hearty servings or 4 small servings.
Provided by COOKGIRl
Categories Breakfast
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine quinoa and water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer for 12-15 minutes. I cooked the quinoa a solid 15 minutes then set aside for 5 minutes. Spoon into bowls and use the same pan to warm the coconut milk.
- In the same pan you cooked the quinoa, warm the coconut milk, cinnamon, cardamom and dash of salt. Remove from heat and if using, stir in the vanilla extract.
- Pour the coconut milk around the edges of the quinoa. Top with the blueberries (or other berry of choice), hemp seeds and toasted pecans.
QUINOA WITH STIR-FRIED WINTER VEG
Quinoa is protein-rich, low-fat, gluten-free and makes a nutritious change from rice or pasta
Provided by Mary Cadogan
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.
- Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice. Divide between warm plates and spoon the vegetables on top.
Nutrition Facts : Calories 414 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1.03 milligram of sodium
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