QUINOA WITH MUSHROOMS
Quinoa is a healthy grain that can be substituted in most recipes for rice or couscous. I recently experimented with quinoa and made this dish which my husband and I both love. This easy-to-make and tasty side dish is similar to a pilaf.
Provided by Jen Cardenas
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the mushrooms, onion, and garlic in the hot oil until browned, about 5 minutes; set aside.
- Melt the butter in a pot over medium-high heat. Add the quinoa to the melted butter and let it brown, about 3 minutes. Pour the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer 10 minutes. Stir in the sauteed mushroom mixture and cook another 2 minutes. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 30.6 g, Cholesterol 10 mg, Fat 8.5 g, Fiber 3.7 g, Protein 9.5 g, SaturatedFat 2.8 g, Sodium 103.4 mg, Sugar 1.4 g
QUINOA PILAF WITH SHIITAKE MUSHROOMS, CARROTS & PECANS
This quinoa pilaf is gussied up with sautéed onions, carrots, shiitake mushrooms and pecans. It makes an earthy and hearty dish.
Provided by Jennifer Segal
Categories Dinner
Yield 4 as a side dish, 2 as a main course
Number Of Ingredients 11
Steps:
- Combine quinoa and chicken broth in a medium sauce pan. Bring to a boil, then turn heat down to low, cover and simmer until quinoa is cooked, about 15 minutes.
- In the meantime, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the onions and cook, stirring occasionally, until they start to soften, 2-3 minutes. Add the carrots and thyme and cook until the carrots are just tender, 5-7 minutes. Add remaining tablespoon of olive oil, along with mushrooms and garlic. Cook, stirring constantly, until mushrooms are cooked through, a few minutes. Season vegetables with ¼ teaspoon salt and freshly ground black pepper to taste.
- Add cooked quinoa to vegetables and stir in pecans and chopped parsley. Taste and adjust seasoning if necessary. Serve hot or warm.
- Note: Shiitakes never come in contact with dirt, so the only washing usually necessary is a gentle wipe with a damp cloth or a paper towel. Use a knife to remove the stems where they meet the cap.
Nutrition Facts : ServingSize 4 servings, Calories 341, Fat 20 g, Carbohydrate 35 g, Protein 8 g, SaturatedFat 2 g, Sugar 3 g, Fiber 6 g, Sodium 186 mg, Cholesterol 0 mg
ROASTED CARROTS AND RED QUINOA
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
- In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.
Nutrition Facts : Calories 345 g, Fat 14 g, Fiber 16 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 g
CARROT QUINOA
I was experimenting with quinoa and I came up with this tasty dish full of vegetables.
Provided by rachimama21
Categories Side Dish Grain Side Dish Recipes
Time 53m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add carrots, red bell peppers, green bell peppers, onion, and shallot. Cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 3 minutes.
- Pour vegetable broth and quinoa into the saucepan. Cover and simmer until quinoa is soft, about 20 minutes. Sprinkle dried basil on top.
Nutrition Facts : Calories 389.8 calories, Carbohydrate 51.7 g, Fat 17.2 g, Fiber 8.9 g, Protein 9.4 g, SaturatedFat 2.3 g, Sodium 333.2 mg, Sugar 25.1 g
QUINOA WITH CARROTS AND RAISINS
A sweet and spicy quinoa dish that's perfect for fall. Works well as either a main or side dish.
Provided by jenw
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 66.1 g, Fat 15.3 g, Fiber 5.9 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 26.5 mg, Sugar 27.5 g
QUINOA WITH MUSHROOMS & CARROTS
Steps:
- 1. combine quinoa & broth in med. sauce pan- bring to boil-lower heat to simmer-cover ck 15 min-turn off heat-let sit 15 min -fluff w/ fork 2.heat 1 tbsp & Pam in lg saute pan med heat-add onions-ck 2-3 min till start to soften. 3.add carrots-thyme-spray Pam -ck 5-7 min 4.add 1/2tbsp EVOO &mushrooms, garlic-ck thru--season vegetables w/ s&p 5.add quinoa & veg together-mix-add parsley& pecans--mix serve hot/warm
QUINOA WITH CELERY AND MUSHROOMS
I can just hear someone shouting "Oh, no, not quinoa again," but this is really good. I made it for friends who cannot eat onions or garlic. Looking around for a solution, I found that the freezer had two plastic containers of _Boletus_ mushrooms that I had picked, cooked, and frozen in the summer. If-as is probable-fresh _Boletus_ are not available, use another good mushroom. Even if you don't forage as I do, you will find an expanding selection of flavorful mushrooms in shops-labeled "wild" only to differentiate them from regular mushrooms. They need not be frozen. In fact, they will need to be defrosted if frozen. Don't worry if this makes more than you need. My friends took home the remains, and so will yours.
Provided by Barbara Kafka
Yield Makes about 7 cups
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring the stock to a boil over high heat. Add the quinoa and diced celery, return to a boil, reduce the heat to simmer, cover, and cook for 12 to 14 minutes, and stir in the celery leaves. Season with salt and pepper to taste.
CARROT, TOMATO, AND SPINACH QUINOA PILAF
I remember my aunt telling me about quinoa, saying it was such a wonderfully healthy food and what do you know? It's kosher for Passover! I decided to beef up my quinoa with some fresh vegetables, cooked until they are just tender without becoming mushy. As a side dish this serves 4-5, but I've been known to eat half of it as a meal on its own.
Provided by Jess
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 5
Number Of Ingredients 10
Steps:
- Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
- Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.
Nutrition Facts : Calories 164.8 calories, Carbohydrate 27 g, Fat 4.1 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 52.3 mg, Sugar 2.4 g
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