Quinoa With Peas And Parmesan Recipes

QUINOA WITH PEAS AND ONION

Quinoa with Peas and Onion image

Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 cups water
1 cup quinoa, rinsed
1 small onion, chopped
1 tablespoon olive oil
1-1/2 cups frozen peas
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped walnuts

Steps:

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.

Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

QUINOA, PEA AND BLACK BEAN SALAD WITH CUMIN VINAIGRETTE

Quinoa, Pea and Black Bean Salad With Cumin Vinaigrette image

This salad was inspired by the fresh English peas that are in markets for only a month or so at this time of year, but in a pinch you could use frozen peas.

Provided by Martha Rose Shulman

Categories easy, salads and dressings

Time 35m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 cup quinoa
1 1/2 cups water
Salt to taste
1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
3/4 cup fresh English peas (1 pound in the pod), raw or steamed 5 minutes (to taste)
1 red bell pepper, diced
1 serrano chili, seeded if desired and finely chopped (optional)
1/2 cup chopped cilantro, plus several sprigs for garnish
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar or sherry vinegar
1 small garlic clove, puréed
1/2 teaspoon cumin seeds, lightly toasted and ground
3 tablespoons extra virgin olive oil, or a combination of olive oil and grapeseed oil
1/4 cup buttermilk

Steps:

Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
Toss the black beans, peas, red pepper, chili pepper and cilantro with the quinoa.
Mix together the lime juice, vinegar, salt to taste, garlic and cumin. Whisk in the olive oil and the buttermilk. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 13 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 680 milligrams, Sugar 3 grams

QUINOA WITH PEAS AND PARMESAN

Quinoa with Peas and Parmesan image

Quinoa is an ancient South American grain, often called a 'superfood' because of its high content of protein, fiber, iron, and amino acids. It can be used almost anywhere you would use rice. It is gluten-free, with a mild nutty flavor, and a slightly chewy texture. This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.

Provided by Lindsay L.

Categories Side Dish Vegetables Green Peas

Time 45m

Yield 12

Number Of Ingredients 13

Ingredients

1 (15 ounce) can diced tomatoes, drained
2 tablespoons white wine
2 tablespoons coconut oil
4 cloves garlic, minced
1 small onion, chopped
1 small stalk celery, finely chopped
3 ½ cups vegetable broth
2 cups rinsed quinoa
⅔ cup grated Parmesan cheese
½ cup evaporated milk
1 cup frozen peas, thawed
salt to taste
½ teaspoon ground white pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.
Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 24.8 g, Cholesterol 7 mg, Fat 6.3 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 286.1 mg, Sugar 3.8 g

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