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
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 AND CARROT KUGEL
A request from a reader for a quinoa and carrot kugel inspired this week of recipes. I have no idea if this caraway-scented version resembles the kugel she enjoyed at a reception (see the variation below for one that might resemble it more), but it was a big hit in my household
Provided by Martha Rose Shulman
Categories casseroles, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
- Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
- In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
- Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 451 milligrams, Sugar 5 grams, TransFat 0 grams
SIMPLE SAVORY QUINOA
A savory side dish, tasty yet simple, with carrots, celery, onions and quinoa. I always cut my veggies really small, more like mincing because I don't like chunky veggies. It is always optional to cut this small. This would probably taste great with rice as well.
Provided by jwyant89
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 3
Number Of Ingredients 11
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 27.3 g, Fat 11.1 g, Fiber 4.2 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 195.1 mg, Sugar 4.2 g
SAUTéED SPICY CARROTS WITH BLACK QUINOA
This is inspired by a classic Moroccan spiced cooked carrot salad (Ommok Houriya is one variation of the transliteration). Carrots and cumin have long been a favorite combination of mine; added to this mix is fresh green chile and crushed coriander. I finish this off with a sprinkling of black quinoa and fresh mint (cilantro would also be good). If on the off-chance you can find a selection of multicolored carrots - yellow, purple, and orange - the dish will be all the more beautiful, but it is pretty enough with regular orange carrots. Cook them long enough to bring out the sweetness, which means longer than crisp-tender. They should be soft, but not mushy.
Provided by Martha Rose Shulman
Categories dinner, vegetables, side dish
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large, heavy skillet over medium-high heat and add garlic and chile. Stir for about 10 seconds and add ground coriander and cumin. Stir for about 10 seconds, until mixture is very fragrant, and add carrots, sugar and salt to taste. Sauté, stirring often or tossing in the pan, for 5 minutes and turn heat down to medium. Continue to cook, stirring often or tossing in the pan, for another 10 minutes, until carrots are tender and lightly colored.
- Add butter, quinoa and mint or cilantro and stir or toss in the pan for another minute or two, until quinoa is warmed through and butter has melted. Taste and adjust seasonings. Serve hot or warm.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 4 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 302 milligrams, Sugar 6 grams
CARROT, CHICKPEA AND QUINOA MELANGE
You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley.
Provided by Geema
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan over medium-high heat.
- Add garlic, cayenne, and cumin and stir 30 seconds.
- Add carrots, garbanzos, and broth and bring to boil.
- Add quinoa and simmer, covered, 30 minutes or until quinoa has absorbed all liquid.
- Season with salt and pepper and stir in parsley.
Nutrition Facts : Calories 388.3, Fat 11.3, SaturatedFat 1.6, Sodium 405.2, Carbohydrate 60.4, Fiber 8.4, Sugar 3.3, Protein 13.8
CARROT TOP & QUINOA SOUP
I had this amazing tomato red bean quinoa soup at this little cafe down the street from work named, Le Café Vert. I searched high and low for this recipe and unfortunately never found it. However, during my search, I found this.
Provided by kelly in TO
Categories Stocks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
SPICED CARROT AND ZUCCHINI QUINOA
Provided by Evan Kleiman
Categories Herb Vegetable Side Sauté Passover Vegetarian Kosher Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients in heavy large saucepan. Bring to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.
- Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Transfer to baking dish. Cover and chill. Rewarm, covered, in 350°F oven about 15 minutes. Mix in cilantro and serve.
QUINOA WITH MOROCCAN WINTER SQUASH AND CARROT STEW
Provided by Bruce Aidells
Categories Ginger Onion Side Sauté Quick & Easy Low Cal High Fiber Mint Quinoa Carrot Butternut Squash Fall Winter Healthy Low Cholesterol Cilantro Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 30
Steps:
- For stew:
- Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
- For quinoa:
- Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes.
- Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over.
- *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores.
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