SPICED QUINOA
This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
Provided by Cinderella
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 64.8 g, Cholesterol 0.3 mg, Fat 15.6 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 851.1 mg, Sugar 13.7 g
SPICED QUINOA WITH ALMONDS & FETA
Use quinoa instead of couscous to make a delicious gluten-free salad
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan. Add the spices, then fry for a min or so until fragrant. Add the quinoa, then fry for a further min until you can hear gentle popping sounds. Stir in 600ml boiling water, then gently simmer for 10-15 mins until the water has evaporated and the quinoa grains have a white 'halo' around them. Allow to cool slightly, then stir through the other ingredients. Serve warm or cold.
Nutrition Facts : Calories 404 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.68 milligram of sodium
SPICED QUINOA WITH ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3/4 cup rinsed tricolor quinoa as the label directs, adding 1/4 teaspoon allspice to the water. Meanwhile, toss 2 sliced zucchini with 2 tablespoons olive oil and 1 grated garlic clove; season with salt and pepper. Bake at 450 degrees F until tender, about 10 minutes. Stir into the quinoa along with 1/2 cup golden raisins and 2 tablespoons each olive oil, chopped cilantro and dill. Season with salt.
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
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
SPICED QUINOA AND CHICKPEA BITES
Inspired by the flavors of kefta, these protein-packed vegetarian bites are equally good tucked into a pita or served on their own.
Provided by Anna Stockwell
Categories Chickpea Garlic Cumin Cinnamon Egg Butter Quinoa Dairy Free Wheat/Gluten-Free Vegetarian Dinner Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook chickpeas, olive oil, garlic, salt, cumin, cayenne (if using), and cinnamon in a medium skillet over medium-high heat, stirring occasionally, until garlic has softened and spices are fragrant, 3-4 minutes. Let cool slightly, then transfer to a food processor. Add egg and almond butter and pulse until a smooth paste forms. Transfer to a medium bowl and stir in quinoa.
- Scoop out 1 heaping Tbsp. chickpea mixture and use wet hands to roll into a ping pong-size ball. Flatten slightly between your palms, then transfer to a parchment-lined rimmed baking sheet. Repeat with remaining chickpea mixture (you should have about 16 patties).
- Pour vegetable oil into a medium cast-iron skillet or Dutch oven to a depth of 1/2". Heat over medium-high until shimmering. Working in batches if needed, fry patties, turning often with a slotted spoon, until golden brown, 4-5 minutes. Transfer to a paper towel-lined plate to drain and let cool slightly.
- Do Ahead: Chickpea mixture can be formed into patties 1 day ahead. Cover with plastic and chill, or freeze on baking sheet until solid, at least 2 hours, then transfer to a resealable plastic bag and freeze up to 3 months. Fry directly from frozen, adding about 1 minute to cook time.
SPICED BLUEBERRY QUINOA
I took up eating quinoa when I found out how much protein it has. This is really an easy dish to experiment with; my first version of the recipe was made with shredded apples instead of blueberries. It's just as delicious! -Shannon Copley, Upper Arlington, Ohio
Provided by Taste of Home
Categories Breakfast
Time 40m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, cook and stir quinoa over medium heat until lightly toasted, 5-7 minutes. Stir in almond milk, honey, cinnamon and salt; bring to a boil. Reduce heat; simmer, uncovered, until quinoa is tender and liquid is almost absorbed, 20-25 minutes, stirring occasionally., Remove from heat; stir in blueberries and vanilla. Sprinkle with almonds.
Nutrition Facts : Calories 352 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 479mg sodium, Carbohydrate 59g carbohydrate (25g sugars, Fiber 7g fiber), Protein 9g protein.
SPICY LEMON QUINOA
This recipe for spicy lemon quinoa is an ideal accompaniment to steamed halibut.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 10
Steps:
- Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, add 1 teaspoon salt and 2 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 18 to 20 minutes.
- Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.
SPICED QUINOA TIMBALES
Categories Side Low Cal Spice Healthy Gourmet Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a fine sieve rinsed the quinoa under cold water for 1 minute and drain it well. In a heavy saucepan cook the onion in the oil over moderately low heat, stirring, until it is softened, add the cumin, the cinnamon, and the turmeric, and cook the mixture, stirring, for 30 seconds. Add the quinoa and cook the mixture, stirring, for 1 minute. Add the broth, the water, the currants, the tomatoes, and the salt and simmer the mixture, covered, for 15 minutes, or until the liquid is absorbed. Remove the pan from the heat, let the mixture stand, covered, for 5 minutes, and stir in the parsley. Divide the quinoa mixture among 6 buttered 1/2-cup timbale molds, packing it, and invert the timbales onto a platter.
SPICY QUINOA
Spice up your meal time with this low-carb healthy grain
Provided by Emma Lewis
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Cook the quinoa according to pack instructions, adding the vegetable stock cube to the cooking water. Leave to cool, then break up any clumps with a fork. Mix through remaining ingredients and serve.
Nutrition Facts : Calories 221 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.16 milligram of sodium
SPICY QUINOA SALAD
A zesty and colorful salad that makes great use of cranberries. Nice addition to a holiday buffet as it can be prepped in advance, is zesty and unusual and the flavors compliment most every cuisine.
Provided by rsarahl
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, rinse quinoa several times with cold water.
- In a large pot, bring the 2 cups of water to a boil, add the quinoa and simmer for 20 minutes or until all liquid is absorbed.
- While quinoa is cooking, combine half of the honey, lemongrass, garlic and peppers in a small bowl.
- Prepare the cranberries by whizzing them in a food processor with the remaining honey and lime juice until the cranberries are mere flecks and the mixture is a beautifully vibrant red.
- When quinoa has cooked, stir in the lemongrass mixture and the cranberry mixture until combined.
- Finally, add the mint, cilantro and red onion to the quinoa and mix thoroughly.
- Set the quinoa salad in a covered bowl in the refrigerator for at least an hour to chill before serving.
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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TURMERIC SPICED QUINOA - ROTI N RICE
From rotinrice.com
5/5 (2)Total Time 28 minsCategory Side DishCalories 257 per serving
- In a medium size saucepan, heat vegetable oil. Fry onion, garlic, cumin seeds, and mustard seeds for about 2 minutes. Add quinoa and ground turmeric. Give it a good stir.
- Add water and bring it to a boil. Add salt, cover, reduce heat and let quinoa cook for about 12 minutes.
- Quickly add frozen green peas. If it appears too dry, add 1 to 2 tablespoons of water. Cover and continue to cook for another 3 to 4 minutes or until all water is absorbed. When done, quinoa appears soft and translucent with the germ ring visible along the outer edge of the grain. Turn off heat.
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4.5/5 (4)Total Time 45 minsCategory Vegetarian Christmas RecipesCalories 311 per serving
- Place quinoa in a fine-mesh sieve and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes. Stir in milk, water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, 20 to 25 minutes. Remove from heat. Stir in honey and vanilla.
- Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in currants (or raisins). Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.
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