QUINOA WITH ROASTED VEGETABLES
Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.
Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA WITH VEGGIES
I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!
Provided by feminiSh
Categories Side Dish Grain Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
- Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.4 g, Fat 13.1 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 13.8 mg, Sugar 2 g
VEGETABLE-QUINOA SALAD
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.
SPICY VEGETABLE & QUINOA ONE-POT
This high fibre dish counts as 3 of your 5-a-day, with a creamy and spicy curried sauce
Provided by Good Food team
Categories Dinner, Soup, Starter, Supper, Vegetable
Time 20m
Number Of Ingredients 5
Steps:
- Simmer the onion and the curry paste with a splash of water for 5 mins in a large saucepan, stirring from time to time. Heat the milk in a jug in the microwave.
- Add the vegetables and quinoa, then stir in the milk. Bring to the boil, simmer gently for 10 mins until the quinoa is cooked. Check seasoning. Serve with warm naan bread.
Nutrition Facts : Calories 398 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 0.96 milligram of sodium
VEGGIE QUINOA
I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter taste of unwashed quinoa (just check for unwanted debris before you use it), but most recipes call for rinsed quinoa.
Provided by plaidpenguin
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
- While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
- Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 34.9 g, Fat 10.8 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 1.4 g, Sodium 314.6 mg, Sugar 2.8 g
VEGETABLE QUINOA PILAF
Make and share this Vegetable Quinoa Pilaf recipe from Food.com.
Provided by Bayhill
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse quinoa with cold water according to the directions on the package; drain.
- In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
- In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
- Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.
QUINOA AND ROASTED VEGETABLES
Quinoa is a grain that is lighter than rice or couscous but has more protein than other grains. The recipe will serve more than 4 if you use it as a side dish rather than a main course.
Provided by Debra1113
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Line a 15x10x1 inch baking pan with foil; spray foil with oil.
- Spread squash, tomatoes and onion on foil. Drizzle vegetables with oil. Sprinkle with thyme, savory and pepper.
- Place garlic cloves to one side of foil-lined pan.
- Bake in 400 degree oven for 20 minutes.
- Remove garlic from pan. Set aside to cool.
- Bake remaining vegetables for 15 to 20 min more or until tender.
- Meanwhile, thoroughly rinse guinoa. Drain.
- In saucepan combine broth and water. Bring to boil.
- Stir in quinoa. Return to boil.
- Reduce heat to low. Simmer, covered, 15 to 20 mins or until quinoa is tender and liquid is absorbed.
- Squeeze softened garlic from each clove. Discard skin. Stir in garlic into quinoa.
- Add roasted vegetables to quinoa mixture. Toss gently to combine.
Nutrition Facts : Calories 363.3, Fat 10.7, SaturatedFat 1.3, Sodium 22.8, Carbohydrate 59.8, Fiber 6.6, Sugar 4.7, Protein 10.2
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