SPICED QUINOA WITH ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3/4 cup rinsed tricolor quinoa as the label directs, adding 1/4 teaspoon allspice to the water. Meanwhile, toss 2 sliced zucchini with 2 tablespoons olive oil and 1 grated garlic clove; season with salt and pepper. Bake at 450 degrees F until tender, about 10 minutes. Stir into the quinoa along with 1/2 cup golden raisins and 2 tablespoons each olive oil, chopped cilantro and dill. Season with salt.
TAQUILLE QUINOA ZUCCHINI SOUP
A friend enjoyed this soup while in Peru several years ago. She noted the ingredients and did her best to recreate it at home. She usually wings it and put it in recipe form just for me.
Provided by MDMama
Categories Vegetable
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion, garlic and zucchini in the oil until starting to soften.
- Add caraway, and continue to saute for 30 more seconds.
- Add chicken broth, then quinoa. Bring the mixture to a boil, and then reduce heat to a simmer until quinoa is tender (about 15 minutes). If the quinoa sucks up too much of the liquid, add more chicken broth to keep it soup-like.
- Remove soup from heat, and add salt, pepper, and cilantro. Add lime juice, if desired.
Nutrition Facts : Calories 269.3, Fat 7.9, SaturatedFat 1.5, Sodium 142.4, Carbohydrate 36.9, Fiber 4.3, Sugar 2.2, Protein 16.1
SILKY ZUCCHINI QUINOA SOUP WITH ROASTED GARLIC
I had too much zucchini on my hands (again) and after scouring the internet for recipes, I "blended" the best ideas together with some of my favorite tricks to create this amazing soup. Ha ha ha.
Provided by Itneedslemonjuice
Categories Lactose Free
Time 1h25m
Yield 1 Pot of Soup
Number Of Ingredients 12
Steps:
- First remove the loose skin off the garlic. Then, cut the tops off of the garlic heads, brush them with oil, and wrap them on foil. Roast at 400 for 40 minutes.
- While the garlic roasts, saute the onions and zucchini.
- Once they are translucent, add the quinoa, dill, and water. When the water is warm enough, mix in the stock base. Cook until quinoa is cooked through.
- Take out off the heat and use an immersion blender to puree the soup. When the garlic is done, squeeze it from the bottom so the roasted garlic pops out the top. The roasted garlic along with the tofu,lemon juice, salt, and pepper to the soup and puree it again. Taste and adjust the seasonings to your liking.
- If you do not have an immersion blender you can carefully remove the soup and use a standing blender. However, please be careful as blending hot soup can create quite a mess.
Nutrition Facts : Calories 899.1, Fat 25.8, SaturatedFat 3.5, Sodium 4757, Carbohydrate 134.5, Fiber 15.3, Sugar 22.2, Protein 42.7
QUINOA WITH CORN AND ZUCCHINI
Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it's a good source of manganese, magnesium, phosphorus and copper. It's also a good source of protein.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves six to eight
Number Of Ingredients 10
Steps:
- Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
- Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
- Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.
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