Quinoa With Fried Onions Recipes

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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



Quinoa With Caramelized Onions image

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

1 1/2 cups uncooked quinoa, rinsed well and drained
1 medium onion, chopped
1 tablespoon olive oil
1/4 cup vegetable broth
2 tablespoons finely chopped fresh parsley
2 tablespoons fresh lemon juice
1 1/2 teaspoons dried oregano leaves
salt & freshly ground black pepper, to taste
1 medium tomatoes, seeded and chopped

PORK FRIED QUINOA

These tiny quinoa seeds really are sponges for flavor. I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil and a handful of very lean smoked ham.

Provided by Chef John

Categories     Side Dish     Grain Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 12



Pork Fried Quinoa image

Steps:

  • Rinse quinoa in cold water for about 1 minute and drain well.
  • Place in a saucepan and cover with 1 1/2 cup cold water and salt. Bring to a boil and reduce heat to low. Simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let sit for 5 minutes.
  • Fluff quinoa with a fork and set aside.
  • Heat vegetable oil in a large skillet over medium heat. Cook and stir ham, red bell pepper, and the white parts of the green onion until the ham begins to brown, about 5 minutes. Set chopped green onion tops aside. Add garlic, remove from heat, and stir until garlic becomes aromatic, 1 or 2 minutes.
  • Stir in quinoa and return to stove over medium-low heat. Cook and stir until warmed through, 2 to 3 minutes. Remove from heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with reserved green onion tops.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 30.3 g, Cholesterol 18.9 mg, Fat 12.6 g, Fiber 4.5 g, Protein 12.8 g, SaturatedFat 2.8 g, Sodium 730.5 mg, Sugar 1.2 g

1 cup quinoa
1 ½ cups cold water
salt to taste
1 tablespoon vegetable oil
1 cup cubed fully cooked ham
½ cup diced red bell pepper
½ cup chopped green onion, white and green parts separated
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon soy sauce, or to taste
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste
1 teaspoon sesame seeds, or to taste

QUINOA WITH PEAS AND ONION

Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8



Quinoa with Peas and Onion image

Steps:

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.

Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

2 cups water
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1-1/2 cups frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped walnuts

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



Quinoa With Fried Onions and Chestnuts image

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

1/4 cup olive oil
2 large onions, quartered
2 cups quinoa, thoroughly rinsed in a large fine-mesh strainer until the water runs clear
4 cups cold water
salt and pepper
1 teaspoon turmeric
2 (3 ounce) bags vacuum-packed roasted peeled chestnuts, broken in smaller pieces

SPANISH-STYLE QUINOA

This quinoa dish is a delicious and higher protein alternative to Spanish rice. This is a nice side dish to a Mexican meal, or it can be used as a filling in burritos. I like my food on the less-salty side, so you may have to adjust the seasonings to your taste.

Provided by Momi

Categories     Side Dish     Grain Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 10



Spanish-Style Quinoa image

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.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.5 g, Fat 4.9 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 154.5 mg, Sugar 2 g

2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 ½ cups water
1 teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin

QUINOA FRIED RICE

Great side dish and substitute for fried rice.

Provided by chris

Categories     World Cuisine Recipes     Asian

Time 8h50m

Yield 6

Number Of Ingredients 14



Quinoa Fried Rice image

Steps:

  • Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
  • Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
  • Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
  • Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
  • Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.5 g, Cholesterol 62 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 607.4 mg, Sugar 3.3 g

1 ½ cups water
1 cup quinoa
salt to taste
2 ½ tablespoons soy sauce
1 ½ tablespoons teriyaki sauce
¾ teaspoon sesame oil
1 tablespoon olive oil, divided
2 carrots, peeled and chopped
¼ onion, chopped
3 scallions, chopped, divided
3 cloves garlic, minced
½ teaspoon minced fresh ginger
2 eggs, beaten
½ cup frozen peas

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