A Few Quinoa Recipes...
JeniferEverx3
Posts: 219 Member
in Recipes
Quinoa Tabbouleh
Ingredients
1 3/4 cups water · 1 cup uncooked quinoa · 1/2 cup coarsely chopped seeded tomato· 1/2 cup chopped fresh mint or parsley · 1/4 cup raisins · 1/4 cup chopped cucumber· 1/4 cup fresh lemon juice· 2 tablespoons chopped green onions · 1 tablespoon extra-virgin olive oil· 2 teaspoons minced fresh onion· 1/2 teaspoon salt · 1/4 teaspoon freshly ground black pepper Preparation1. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.
Quinoa Salad with Artichokes and Parsley
Ingredients
1 tablespoon olive oil· 1 cup chopped spring or sweet onion · 1/2 teaspoon chopped fresh thyme · 1 (9-ounce) package frozen artichoke hearts, thawed · 1 cup fat-free, lower-sodium chicken broth· 1/2 cup uncooked quinoa · 1 cup chopped fresh parsley · 5 teaspoons grated lemon rind· 1 1/2 tablespoons fresh lemon juice· 1/4 teaspoon kosher salt
Preparation
1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.2. 2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.
Quinoa with Dried Cherries and Pistachios
Ingredients
1 3/4 cups uncooked quinoa · 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided· 3 tablespoons finely chopped shallots · 2 cups water · 1/3 cup dry white wine · 1/2 teaspoon salt · 3 tablespoons fresh lemon juice· 1/4 teaspoon freshly ground pepper · 1/2 cup dried sweet cherries, chopped · 1/2 cup dry-roasted pistachios, chopped · 1/4 cup chopped fresh mint · 1/4 cup chopped fresh parsley
Preparation
1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.2. 2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
Black Bean-Quinoa Salad with Basil-Lemon Dressing
Ingredients
1 1/2 cups uncooked quinoa · 3 cups organic vegetable broth (such as Swanson Certified Organic) · 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes · 3 tablespoons olive oil, divided · 1 1/4 teaspoons salt, divided · 1 cup chopped fresh basil · 3 tablespoons fresh lemon juice· 2 tablespoons Dijon mustard· 1 teaspoon sugar · 2 teaspoons grated lemon rind · 1/2 teaspoon freshly ground black pepper · 3 garlic cloves, minced · 1 (10-ounce) package frozen baby lima beans · 4 cups chopped tomato (about 3 medium) 1/2 cup sliced green onions · 1/2 cup chopped carrot· 1 (15-ounce) can black beans, rinsed and drained
Preparation
1. Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.2. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.3. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.4. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.
Quinoa with Roasted Garlic, Tomatoes, and Spinach
Ingredients
1 whole garlic head · 1 tablespoon olive oil · 1 tablespoon finely chopped shallots · 1/4 teaspoon crushed red pepper · 1/2 cup uncooked quinoa, rinsed and drained · 1 tablespoon dry white wine· 1 cup fat-free, less-sodium chicken broth· 1/2 cup baby spinach leaves· 1/3 cup chopped seeded tomato (1 small) · 1 tablespoon shaved fresh Parmesan cheese· 1/4 teaspoon salt
Preparation
1. Preheat oven to 350°.2. 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.3. 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.
Warm Quinoa Salad with Edamame & Tarragon
From: EatingWell Quinoa, a super food from South America, is packed with protein and fiber. Toasting it gives it a slightly nutty taste, a complement to the walnuts and a foil to the lemony tarragon dressing. Try this salad over greens of any sort: fresh arugula, Boston lettuce leaves or wilted spinach.Servings: 4 servings, 1 1/2 cups eachPrep: 25 minsTotal: 25 mins
Ingredients
1 cup quinoa, (see Note)2 cups vegetable broth2 cups frozen shelled edamame, thawed (10 ounces)1 tablespoon freshly grated lemon zest2 tablespoons lemon juice2 tablespoons extra-virgin olive oil2 tablespoons chopped fresh tarragon or 2 teaspoons dried1/2 teaspoon salt1/2 cup drained and diced jarred roasted red peppers, (3 ounces)1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)
Directions
1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly. 2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary. 3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Tips:
Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet. It is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 2 days.
Nutrition FactsCalories 404, Total Fat 18 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 645 mg, Carbohydrate 46 g, Fiber 16 g, Protein 17 g, Potassium 319 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Iron 25%. Exchanges: Starch 3, Lean Meat 1, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
1 3/4 cups water · 1 cup uncooked quinoa · 1/2 cup coarsely chopped seeded tomato· 1/2 cup chopped fresh mint or parsley · 1/4 cup raisins · 1/4 cup chopped cucumber· 1/4 cup fresh lemon juice· 2 tablespoons chopped green onions · 1 tablespoon extra-virgin olive oil· 2 teaspoons minced fresh onion· 1/2 teaspoon salt · 1/4 teaspoon freshly ground black pepper Preparation1. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.
Quinoa Salad with Artichokes and Parsley
Ingredients
1 tablespoon olive oil· 1 cup chopped spring or sweet onion · 1/2 teaspoon chopped fresh thyme · 1 (9-ounce) package frozen artichoke hearts, thawed · 1 cup fat-free, lower-sodium chicken broth· 1/2 cup uncooked quinoa · 1 cup chopped fresh parsley · 5 teaspoons grated lemon rind· 1 1/2 tablespoons fresh lemon juice· 1/4 teaspoon kosher salt
Preparation
1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.2. 2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.
Quinoa with Dried Cherries and Pistachios
Ingredients
1 3/4 cups uncooked quinoa · 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided· 3 tablespoons finely chopped shallots · 2 cups water · 1/3 cup dry white wine · 1/2 teaspoon salt · 3 tablespoons fresh lemon juice· 1/4 teaspoon freshly ground pepper · 1/2 cup dried sweet cherries, chopped · 1/2 cup dry-roasted pistachios, chopped · 1/4 cup chopped fresh mint · 1/4 cup chopped fresh parsley
Preparation
1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.2. 2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.
Black Bean-Quinoa Salad with Basil-Lemon Dressing
Ingredients
1 1/2 cups uncooked quinoa · 3 cups organic vegetable broth (such as Swanson Certified Organic) · 1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes · 3 tablespoons olive oil, divided · 1 1/4 teaspoons salt, divided · 1 cup chopped fresh basil · 3 tablespoons fresh lemon juice· 2 tablespoons Dijon mustard· 1 teaspoon sugar · 2 teaspoons grated lemon rind · 1/2 teaspoon freshly ground black pepper · 3 garlic cloves, minced · 1 (10-ounce) package frozen baby lima beans · 4 cups chopped tomato (about 3 medium) 1/2 cup sliced green onions · 1/2 cup chopped carrot· 1 (15-ounce) can black beans, rinsed and drained
Preparation
1. Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.2. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.3. Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.4. Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.
Quinoa with Roasted Garlic, Tomatoes, and Spinach
Ingredients
1 whole garlic head · 1 tablespoon olive oil · 1 tablespoon finely chopped shallots · 1/4 teaspoon crushed red pepper · 1/2 cup uncooked quinoa, rinsed and drained · 1 tablespoon dry white wine· 1 cup fat-free, less-sodium chicken broth· 1/2 cup baby spinach leaves· 1/3 cup chopped seeded tomato (1 small) · 1 tablespoon shaved fresh Parmesan cheese· 1/4 teaspoon salt
Preparation
1. Preheat oven to 350°.2. 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.3. 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.
Warm Quinoa Salad with Edamame & Tarragon
From: EatingWell Quinoa, a super food from South America, is packed with protein and fiber. Toasting it gives it a slightly nutty taste, a complement to the walnuts and a foil to the lemony tarragon dressing. Try this salad over greens of any sort: fresh arugula, Boston lettuce leaves or wilted spinach.Servings: 4 servings, 1 1/2 cups eachPrep: 25 minsTotal: 25 mins
Ingredients
1 cup quinoa, (see Note)2 cups vegetable broth2 cups frozen shelled edamame, thawed (10 ounces)1 tablespoon freshly grated lemon zest2 tablespoons lemon juice2 tablespoons extra-virgin olive oil2 tablespoons chopped fresh tarragon or 2 teaspoons dried1/2 teaspoon salt1/2 cup drained and diced jarred roasted red peppers, (3 ounces)1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)
Directions
1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly. 2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary. 3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Tips:
Note: Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet. It is available in most natural-foods stores and the natural-foods sections of many supermarkets. Toasting the grain before cooking enhances its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Cooking Tip: To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 2 days.
Nutrition FactsCalories 404, Total Fat 18 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 645 mg, Carbohydrate 46 g, Fiber 16 g, Protein 17 g, Potassium 319 mg. Daily Values: Vitamin A 20%, Vitamin C 20%, Iron 25%. Exchanges: Starch 3, Lean Meat 1, Fat 3.
Percent Daily Values are based on a 2,000 calorie diet
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