QUINOA WITH GARLIC, PINE NUTS AND RAISINS
Steps:
- Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.
- Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.
- Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.
RAISIN SPICE HOT CEREAL WITH QUINOA
With raisins, cinnamon, and brown sugar, this recipe is a healthy spin on an old favourite. From Quinoa 365.
Provided by Katzen
Categories Breakfast
Time 25m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 9
Steps:
- Rinse quinoa well with water to remove bitter coating; drain.
- Place almonds in a medium saucepan over medium-high heat. Stir frequently until almonds are toasted and fragrant, about 3-4 minutes. Set aside.
- Combine quinoa, water, raisins, cinnamon, and nutmeg in the same saucepan. Bring to a boil, cover, and reduce to a simmer for 10 minutes. Stir in the oats, replace cover, and cook for an additional 6 minutes. Add the almonds and sugar. Top with vanilla yogurt, milk, soymilk, or half and half cream, if using. Serve immediately.
Nutrition Facts : Calories 376.7, Fat 8.9, SaturatedFat 2, Cholesterol 8, Sodium 72.1, Carbohydrate 67, Fiber 4.8, Sugar 36, Protein 10
QUINOA WITH CARROTS AND RAISINS
A sweet and spicy quinoa dish that's perfect for fall. Works well as either a main or side dish.
Provided by jenw
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 66.1 g, Fat 15.3 g, Fiber 5.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 26.5 mg, Sugar 27.5 g
MOROCCAN STYLE QUINOA
A Middle Eastern themed dish. Can accompany lamb, fish or chicken- basically anywhere as a substitute for cous cous. Quinoa is gluten free. Serves 4 as a side dish.
Provided by Jubes
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil, sauté the onion for 2 - 3 minutes, until it's transparent. Add the garlic and spices and cook for a further 1 minute.
- Rinse the quinoa thoroughly, using a strainer. Add the quinoa to the pan with the onion and lime zest, stir.
- Measure the water and lime juice in a jug to make 2 cups of liqud.
- Add the water to the pan and gently bring it to the boil,continue to stir.Once boiled, cover the pan, reduce the heat and simmer for 15 minutes or until the water has completely absorbed into the quinoa.
- Add add the almonds, currants and coriander.
- Garnish with lime wedges and serve.
Nutrition Facts : Calories 385.9, Fat 14.1, SaturatedFat 1.4, Sodium 7.2, Carbohydrate 54.9, Fiber 7.4, Sugar 8, Protein 12.8
INDIAN-SPICED QUINOA WITH RAISINS AND PINE NUTS
I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water to be absorbed, so just keep an eye on it and adjust the time accordingly. The recipe came from Vegan Planet.
Provided by PDX Meems
Categories Grains
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the quinoa well to remove the bitter white coating. Drain thoroughly and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the shallots and ginger and cook, stirring, until the shallots are slightly softened, about 1 minute. Add the quinoa along with the cardamom, coriander, cumin, and cayenne and stir to coat with the oil. Stir in the hot stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cover the cook until all the water is absorbed, about 10 minutes.
- Remove from the heat and stir in the raisins, pine nuts, and parsley. Serve hot.
Nutrition Facts : Calories 265.6, Fat 11.1, SaturatedFat 1.2, Sodium 5.2, Carbohydrate 36, Fiber 3.7, Sugar 5, Protein 7.3
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