QUINOA AND RICE PILAF
Here's how to cook quinoa with rice: Put them in the pot together and let them simmer until tender. It's really as simple as that! Use the fluffy grains as a side dish or base for a grain bowl. Or try our favorite way to enjoy them -- sprinkled into a salad for a hearty lunch.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Place the quinoa and rice in a fine-mesh strainer and rinse until the water runs clear. Melt the butter in a medium saucepan over medium-high heat until foamy. Add the quinoa and rice and cook, stirring to coat with the butter, then add the broth or water. Increase the heat to high and bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Cook for 18 minutes, then remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and season to taste.
SPANISH QUINOA WITH OLIVES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Saute 1 small chopped onion and 2 minced garlic cloves in olive oil in a saucepan over medium heat, 5 minutes. Stir in 1 cup quinoa, 1 teaspoon tomato paste and 1/2 teaspoon ground turmeric. Add 1 1/2 cups water and 1 teaspoon kosher salt; bring to a boil. Reduce the heat to low; cover and simmer until tender, 15 minutes. Stir in 3/4 cup each small pimento-stuffed green olives and chopped cilantro.
SPANISH-STYLE QUINOA (REPLACEMENT FOR SPANISH RICE) RECIPE - (4.3/5)
Provided by Malooga
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet pan over medium heat. Stir in quinoa, garlic, onion and bell pepper. Cook 5-10 minutes until onion is slightly tender. Stir in water and tomato sauce and season with cumin, chili powder and garlic powder. Bring to a boil and then reduce heat, cover, and simmer until quinoa is tender and liquid is absorbed. Stir occasionally, cooks in about 30 minutes.
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
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
JASMINE RICE & QUINOA PILAF
Light and fluffy, this blend of rice and quinoa has a fun texture, and carrots, onion and broccoli give it pops of flavor. -Jill Heatwole, Pittsville, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, saute onion and carrot in oil until tender. Add rice and quinoa; stir to coat. Stir in broth and pepper., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed, adding the broccoli during the last 3 minutes of cooking. Remove from the heat; let stand for 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 505mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
SPANISH RICE USING QUINOA
My boys love Spanish rice in a restaurant but we only eat brown rice at home and I was not happy with the results. Using a basic Spanish Rice recipe, I replaced the rice with Quinoa. If you haven't tried Quinoa you must - It is just so yummy and easy to make! Be sure to rinse it very well (VERY well!) or it could taste bitter.
Provided by Zenmaria
Categories Grains
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Depending on your preference, blend the canned or fresh tomatoes in a blender to remove chunks.
- Add water to tomatoes so you have 1 1/2 cups liquid (tomatoes + water).
- Add well rinsed quinoa, water/tomato mixture and garlic to a sauce pan and heat to boiling.
- Lower heat & simmer for 15-20 minutes until the liquid is absorbed.
- Add remaining ingredients & mix well.
- Salt as needed.
MEXICAN QUINOA
As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.
Provided by Occasional Cooker
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
- Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g
SPANISH QUINOA
This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.
Provided by Vino Girl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain tomatoes and reserve juice.
- Heat oil and saute garlic and onions until translucent.
- Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
- Add the liquid to the sauteed garlic and onions; bring to a boil.
- Stir in the quinoa, pepper, and salt.
- Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
- Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.
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