Quinoa With Peas 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:

• Place the quinoa and 2 cups water in a small saucepan. Bring to a boil over high heat. Stir once, cover and reduce the heat to low. Continue to cook until the water is absorbed and the quinoa is tender, about 20 minutes. Remove from the heat and let stand 5 minutes, uncover and fluff with a fork.
• Meanwhile, heat 1 teaspoon of the sesame oil in a medium nonstick skillet over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue to cook, stirring, until the mushrooms are tender, about 5 minutes. Add the snow peas, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until bright green but still crisp-tender, about 3 minutes. Remove from the heat. Combine the cooked quinoa, mushroom mixture, soy sauce, scallions and remaining 2 teaspoons sesame oil in a medium bowl. Toss gently to combine. Season with additional salt and pepper. Serve warm or at room temperature.
• Calories: 210 Fat: 6 grams Saturated Fat: 1 gram Protein: 8 grams Carbohydrates: 32 grams Sugar: 2 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 260 milligrams

Steps:

• Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
• Photograph copyright © 2015 by Michael Persico

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:

• 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.