Autumn Quinoa Recipes
AUTUMN QUINOA
Apples and cheddar make this quinoa creation a perfect dish for fall.
Provided by Johanna Bond
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium-sized saucepan. Sauté the garlic and onions with the olive oil and rosemary, until tender. About 3 minutes. Add quinoa and lemon juice to the pan. Sauté the quinoa for 2-3 minutes, stirring occasionally to evenly toast the quinoa. Pour on the white wine and allow it to cook off, continuing to cook the quinoa for another minute. Add two cups of water and bring the quinoa to a boil, then simmer on low with the pan covered for 20 minutes or until the quinoa looks fluffy and there is no extra water.
- Add chopped apple, baby spinach, cubes of cheddar and balsamic vinegar and mix together until cheddar has melted and the greens wilted. Remove from heat and serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 83 milligrams, Sugar 8 grams, TransFat 0 grams
AUTUMN QUINOA & BUTTER BEANS
Make and share this Autumn Quinoa & Butter Beans recipe from Food.com.
Provided by dicentra
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the margarine in a 2-quart saucepan over medium-high heat.
- Add the onion and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil.
- Stir in the sweet potato and squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and return to a boil.
- Reduce the heat and simmer, covered, 15 minutes.
- Stir in the cranberries; simmer, covered, 5 minutes longer.
Nutrition Facts : Calories 290.4, Fat 7.3, SaturatedFat 1.2, Sodium 617.4, Carbohydrate 50.8, Fiber 7.2, Sugar 12.4, Protein 7.9
AUTUMN QUINOA
Make and share this Autumn Quinoa recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 Degrees F.
- In a large bowl, toss together squash, carrots, maple syrup, sherry vinegar, unpeeled garlic cloves, neutral oil, thyme and a sprinkle of salt.
- Transfer veggies to a baking sheet, reserving any excess liquid in a bowl, and roast in the oven for approximately 35 minutes, or until the veggies are golden around the edges.
- Meanwhile, cook quinoa. After draining, cover the pot with tin foil to keep warm.
- Remove veg from oven, and pick out garlic cloves.
- Squeeze the cloves- the roasted garlic should come out easily.
- Mash the cloves to form a puree and mix into reserved vinegar mixture. Add extra virgin olive oil if needed. Taste dressing and adjust seasoning with salt and pepper.
- Add veggies into quinoa and toss everything with reserved dressing.
- Top with feta and chopped parsley and serve with a final swirl of extra virgin olive oil.
Nutrition Facts : Calories 372.9, Fat 20.3, SaturatedFat 4.9, Cholesterol 16.7, Sodium 248.4, Carbohydrate 39.4, Fiber 4.5, Sugar 7.7, Protein 9.5
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