Curried Quinoa Risotto Gluten Free Vegan Recipes
CURRIED QUINOA RISOTTO (GLUTEN-FREE, VEGAN)
This dish is so much healthier than regular white rice risotto because it is high in protein and has a lower GI (glycemic index). It doesn't cause a sharp blood sugar spike like regular risotto does. The leftover can be served warm or cold. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a pan. Add chopped onions, garlic and ginger and sauté until onions are tender.
- Add quinoa and sauté a few more minutes.
- Add vegetable broth and bring to a boil. Reduce to a simmer and add curry powder. Cover.
- While the quinoa is being cooked, add vegetables (starting with the ones that will take longer to cook).
- When all water is absorbed, remove from heat. Adjust the taste with about 1 tsp of salt and some cayenne (if you like it hot).
- Infuse love and serve!
Nutrition Facts : Calories 196.1, Fat 6.1, SaturatedFat 0.8, Sodium 584.8, Carbohydrate 29.4, Fiber 3.6, Sugar 0.6, Protein 6.3
CURRIED QUINOA AND EDAMAME SALAD (VEGAN AND GLUTEN-FREE)
This salad has a very subtle curry flavor and is rich in protein. For more healthy, gluten-free, low-GI pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium sauce pan, place quinoa and water and bring to a boil.
- Reduce heat, add carrots and curry powder and cover.
- After 5 minutes, add edamame and cook until all the water is absorbed for about another 10 minutes.
- Transfer the cooked quinoa to a large bowl and add celery, raisins, and green onions.
- In a small bowl, mix olive oil, lime juice, salt and pepper.
- Pour over the quinoa and mix well. Adjust the taste with salt and pepper. Let it cool on the counter.
- Infuse love and refrigerate for several hours or overnight.
Nutrition Facts : Calories 281.1, Fat 13.1, SaturatedFat 1.7, Sodium 418.4, Carbohydrate 34.8, Fiber 5, Sugar 8.4, Protein 9
GLUTEN FREE VEGAN QUINOA BURGERS
This recipe comes from christensenka.squarespace.com I haven't tried it The result is dense, high-protein, super nutritious burger that could be jazzed up a million ways. The red quinoa and flecks of green parsley look lovely as well. Success! I'd like to try this recipe again, including grated carrot, finely diced onion, miced bell pepper, or something along those lines... I used the seeds raw, but you could toast them if desired for a nuttier flavor. Also, I kept the seasonings really simple, but you could add any combination of herbs and spices. Eat with your favorite gluten-free bread, sandwich fillings, and a side of veggies, or serve alone with a tasty dip! Or - here's a thought - make the balls really small and serve up like savory truffles...I'm doing that for the next party I host.
Provided by valgal123
Categories Lactose Free
Time 40m
Yield 4-6 burgers, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Pulse sunflower seeds in food processor or blender until coarsely ground, until they resemble very coarse bread crumbs. You may have to grind your seeds in batches depending on how large your processor/blender is. Transfer ground seeds to large bowl.
- 2. Place 1 c of the cooked quinoa, Herbamare, parsley/herbs/spices in the processor/blender. Pulse a few times with a splash of water, stirring between pulses, adding just enough water to get things moistened. You want a chunky paste to form, with some whole quinoa grains left over. Transfer quinoa paste to the bowl with the ground seeds.
- 3. With a big spatula or your hands (my preference!), knead the quinoa and seeds together, adding the remaining 1/4 c of whole quinoa grain. It should form a slightly moist, sticky dough.
- 4. Divide into 4-6 balls, and flatten into patties. Eat as is if you are in a hurry, or --
- 5. Warm the patties for a crispy, nutty flavor --
- 1. option 1 (no added fat): heat oven to 350. Line baking sheet with parchment, and bake until warm and golden, flipping as necessary.
- 2. option 2 (crispy and delicious): heat sunflower oil in fry pan. When hot, fry patties until warmed through, and golden brown and crisp.
Nutrition Facts : Calories 276.1, Fat 19.1, SaturatedFat 1.6, Sodium 9.4, Carbohydrate 19.8, Fiber 4.8, Sugar 1.1, Protein 9.9
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