QUINOA AND CARAMELIZED ONIONS
My family loves this. We use it as ta salad and also with gravy dishes.
Provided by Sherry Breaux @Morgan
Categories Other Salads
Number Of Ingredients 9
Steps:
- Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Set aside.
- Add olive oil to large skillet and heat on medium heat. Melt butter into oil. Add sliced onion to oil and stir often until onions are nice brown caramel color.
- Add all sliced peppers and continue to stir until peppers are soft. Add in quinoa and mix thoroughly. Stir in parsley. Serve warm or cold.
CARAMELIZED ONION AND MUSHROOM QUINOA
For veggie-based depth of flavor, onions and mushrooms can't be beat. Put them to good use in this quick and hearty side.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
- Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
- Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.
Nutrition Facts : Calories 180, Carbohydrate 26 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 4 g, TransFat 0 g
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
COLORADO QUINOA WITH CARAMELIZED ONIONS
Provided by Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse quinoa in a fine sieve. Place in a pot with the water and bring to a boil. Reduce heat immediately to low simmer and cook for 25 minutes. In a separate pan, saute onions in 2 tablespoons of the butter and 2 tablespoons olive oil. When onions are soft and translucent, add the wine and cook until reduced and onions caramelize. Slice roasted chile peppers into 1/4-inch strips. In a separate pan, warm 1/4-cup olive oil and remaining 2 tablespoons butter, add cooked quinoa, tamari or soy sauce and parsley and continue to stir until all ingredients are fully incorporated. Place in serving dish, top with caramelized onions and chile pepper strips.
QUINOA WITH FRIED ONIONS AND CHESTNUTS
We got this from levanacooks.com,she says: "I love quinoa, on Passover and year-round. A staple in South America, it's a nutritional powerhouse, and delicious too, and so versatile! Quinoa comes in white, red and black, as I did here, so mix and match and get fun results each time. Please do not skip the step where you are told to rinse the quinoa in cold water: It rids it of the saponin that has been sprayed on it to keep the insects away away: What do you know, they love quinoa, as do we! I find that quinoa works best when the cooking water we start with is cold" - See more at: http://www.levanacooks.com/quinoa-with-fried-onions-and-chestnuts-recipe/#sthash.pSZoiFFU.ZsdqaMoU.dpuf
Provided by StephsTreats
Categories Low Protein
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet.
- In a food processor, coarsely grind the onions, and add to the pot.
- Cook on a medium flame, stirring occasionally, until dark.
- Transfer the onions to a bowl.
- Add the quinoa, water, salt, pepper and turmeric, and bring to a boil.
- Reduce to medium and cook, covered, about 15 minutes: the grain will start opening and showing tiny white points.
- Stir in the reserved onions and the chestnuts.
- Serve hot.
Nutrition Facts : Calories 182.8, Fat 6.4, SaturatedFat 0.9, Sodium 5.2, Carbohydrate 26.9, Fiber 2.5, Sugar 1.1, Protein 4.5
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- Heat 2 tablespoons of the oil in a large skillet. Add the onions and cook over low heat, stirring often, until meltingly soft and deep golden, about 30 minutes; add a little bit of water as the onions begin to look dry. Season with salt and pepper and transfer to a plate.
- Heat the remaining 1 tablespoon of oil in a large saucepan. Add the quinoa and cook over high heat, stirring, until light golden and fragrant, 3 to 4 minutes. Add the water and 3/4 teaspoon of salt and bring to a boil. Cover and cook over low heat until all of the water has been absorbed and the grains are tender, 12 to 15 minutes. Fluff the quinoa with a fork and stir in the onions. Season with salt and pepper. Transfer the quinoa to a bowl and serve at once.
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