Quinoa With Peas And Sausage Recipes

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.

Steps:

• In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.

Steps:

• Rinse and cook the quinoa according to the package directions. Drain and set aside.
• Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
• Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.

Steps:

• In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
• Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
• Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
• Remove from heat; stir in cheese. Top with tomato and cilantro.

Steps:

• Sauté the onion, garlic and sausage in the olive oil over medium-high heat, until onions are limp and the sausage has rendered its fat and is turning a bit crispy. Add the well drained quinoa and sauté briefly until it is lightly browned. Add the mustard seeds and sauté for a minute or two, to bring out the flavor.
• Add the broth and bring to a boil. Lower the heat, add the salt, pepper, herbs de provence, and put on a lid. Let it cook for 10 to 12 minutes, until the water has been completely absorbed and the quinoa is no longer hard. Add the fresh herbs and green peas. Taste, and adjust the seasoning if needed. I occasionally find that the quinoa is tender before all the liquid is absorbed. I just drain off the excess.
• Serve warm or cold. This will keep in the refrigerator, well covered, for 2 to 3 days.

Steps:

• Combine 4 cups chicken broth and quinoa in a medium saucepan.
• Bring to a boil, reduce heat to low, cover and cook 15 minutes.
• Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic.
• Saute about 10 minutes or until vegetables are tender.
• Add remaining broth and V-8 juice; bring to a simmer.
• Add shrimp and simmer 5 minutes or until done.
• Add peas, tomatoes and cooked quinoa and toss.

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Pour the quinoa into the pot, add the liquid, and stir to coat the grains and make an even layer.
• Add the sausages to the pot in a single layer, if possible. Scatter the bell peppers on top and lightly season with salt. Top with the tomato wedges.
• Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Fluff the quinoa with a fork when serving. Serve immediately.
• Calories: 531
• Protein: 28g
• Carbohydrates: 57g
• Fat: 22g
• Cholesterol: 40mg
• Sodium: 562mg
• Fiber: 7g

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
• Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
• Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.
• Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet, cover and keep warm.
• Add the paprika and quinoa to the skillet and stir to coat. Stir in the broth and sauce and heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.