Asian Fusion Quinoa Recipes

QUINOA WITH ASIAN FLAVORS

Quinoa with Asian Flavors image

Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.

Provided by Lisa

Categories Side Dish Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped

Steps:

Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.9 g, Fat 6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 454.6 mg, Sugar 0.3 g

EASY ASIAN QUINOA

Easy Asian Quinoa image

I threw this quinoa together while trying to make a dish with what I had left in my kitchen. To my surprise, it was wonderful and easy!

Provided by stacykaryn

Categories Side Dish Vegetables Squash Summer Squash

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups water
1 cup quinoa
3 tablespoons butter
2 zucchini, diced
12 shiitake mushrooms, sliced
2 cloves garlic, minced
1 teaspoon chopped ginger
2 tablespoons soy sauce, divided
1 tablespoon hoisin sauce
1 tablespoon furikake (Japanese nori seasoning), or to taste
½ teaspoon sea salt, or to taste

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Meanwhile, butter in a medium saucepan. Add zucchini, mushrooms, garlic, and ginger; cook and stir until tender, 8 to 10 minutes. Stir in 1 tablespoon soy sauce and hoisin sauce.
Mix remaining soy sauce into the cooked quinoa; scoop into a serving bowl. Top with the vegetable mixture. Garnish with furikake seasoning and sea salt.

Nutrition Facts : Calories 306 calories, Carbohydrate 40 g, Cholesterol 23 mg, Fat 11.9 g, Fiber 4.8 g, Protein 9.1 g, SaturatedFat 5.8 g, Sodium 928.8 mg, Sugar 5 g

ASIAN QUINOA

Asian Quinoa image

I love to cook and come up with new recipes. I serve this dish at least once a month and sometimes more. For a different twist, I'll occasionally add a scrambled egg or use soy sauce instead of the rice vinegar. -Sonya Labbe, Santa Monica, California

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 cup water
2 tablespoons rice vinegar
2 tablespoons plum sauce
2 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 cup quinoa, rinsed
1 medium sweet red pepper, chopped
1/2 cup sliced water chestnuts, chopped
1/2 cup fresh sugar snap peas, trimmed and halved
2 green onions, thinly sliced

Steps:

In a large saucepan, combine the first eight ingredients; bring to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. , Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes.,

Nutrition Facts : Calories 138 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 205mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ASIAN QUINOA SALAD

Asian Quinoa Salad image

An Asian-inspired vegetarian salad made with quinoa, cabbage, edamame, and a spicy sweet dressing.

Provided by jodster52

Categories Salad Grains Quinoa Salad Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

Ingredients

2 cups vegetable broth
1 cup quinoa
1 ½ cups thinly sliced purple cabbage
1 cup chopped carrots
1 cup frozen shelled edamame (green soybeans)
4 green onions, thinly sliced
1 ½ tablespoons rice wine vinegar
1 tablespoon vegetable oil
2 teaspoons sriracha sauce
2 teaspoons soy sauce
1 teaspoon minced fresh ginger
1 ½ teaspoons white sugar
½ teaspoon Asian-style mustard

Steps:

Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
Mix cabbage, carrots, edamame, and green onions together in a large bowl.
Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 241.3 calories, Carbohydrate 39.1 g, Fat 6.4 g, Fiber 5.6 g, Protein 7.6 g, SaturatedFat 0.9 g, Sodium 584.9 mg, Sugar 7.2 g

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