Confetti Quinoa

CONFETTI QUINOA



Confetti Quinoa image

If you have never tried quinoa, start with my easy side, brimming with colorful veggies. I serve it with orange-glazed chicken. -Kim Ciepluch, Kenosha, Wisconsin

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients: 8

2 cups water
1 cup quinoa, rinsed
1/2 cup chopped fresh broccoli
1/2 cup coarsely chopped zucchini
1/4 cup shredded carrots
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon olive oil
Calories 196 calories
Fat6g fat (1g saturated fat)
Cholesterol0 cholesterol
Sodium307mg sodium
Carbohydrate29g carbohydrate (1g sugars
Fiber4g fiber)
Protein7g protein. Diabetic Exchanges

Steps:

  • In a large saucepan, bring water to a boil. Add the next 5 ingredients. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. , Stir in lemon juice and oil. Remove from heat; fluff with a fork.


CONFETTI QUINOA



Confetti Quinoa image

Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti. From Laurel's Kitchen Cookbook and submitted for Zaar World Tour II.

Recipe From food.com

Provided by Debs Recipes

Categories     Grains

Time 20m

Yield 3 cups, 4-5 serving(s)

Number Of Ingredients: 7

1 cup uncooked quinoa, rinsed well and drained
2 cups water or 2 cups broth
1/4 teaspoon salt
1 small onion, diced
1/2 bell pepper, diced (any combination of red, yellow, and green)
1 tablespoon olive oil
2 tablespoons chopped toasted almonds or 1/4 cup sliced and chopped water chestnut

Steps:

  • Add quinoa to boiling water and salt; reduce heat then cover and simmer 15 minutes until water is absorbed.
  • Meanwhile, sauté onion and pepper in olive oil; add to cooked quinoa; add almonds or water chestnuts just before serving.


CONFETTI QUINOA SALAD



Confetti Quinoa Salad image

A colorful side to complement any entrée. It's good for you, too-featuring protein-rich grains and edamame.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 16

Number Of Ingredients: 10

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
1 bag (10 oz) Cascadian Farm® frozen organic shelled edamame
1 cup grape tomatoes, cut in half
3/4 cup Italian or Greek vinaigrette dressing
1/4 cup chopped red onion
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 yellow bell pepper, chopped
Calories120
Carbohydrate12 g
Cholesterol0 mg
Fat1
Fiber2 g
Protein4 g
SaturatedFat1 g
ServingSize1 Serving
Sodium320 mg
Sugar4 g
TransFat0 g

Steps:

  • In 3-quart saucepan, heat quinoa, water and salt to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until quinoa is tender. Cool at least 30 minutes.
  • Cook and drain edamame as directed on bag. Rinse with cold water to cool; drain.
  • In large serving bowl, toss quinoa, edamame and remaining ingredients. Serve immediately, or cover and refrigerate 1 to 2 hours before serving.


QUINOA CONFETTI SALAD WITH SUGAR SNAP PEAS & TOASTED PEPITAS



Quinoa Confetti Salad with Sugar Snap Peas & Toasted Pepitas image

This light, veggie-packed, and protein-rich salad is equally perfect for potlucks, packed lunches, or super-easy dinners.

Recipe From kitchentreaty.com

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients: 10

1/2 cup dried quinoa (about 1 1/2 cup cooked)
2 cups sugar snap peas
1/2 cup raw pepitas (pumpkin seeds)
1/2 cup grated carrots (about 2 small carrots)
1/4 cup finely diced red onion (about 1/4 small onion)
1/4 cup minced chives
1/4 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Cook the quinoa according to package directions. Set aside and allow to cool.
  • Fill a medium saucepan half full with water and bring to a boil. Add the sugar snap peas and boil for one minute. Using a slotted spoon, transfer peas to a few layers of paper towels to dry and cool. When cool enough to handle, cut into 1-inch long pieces.
  • Place a medium saute pan over medium heat. Add the pepitas and cook, stirring constantly, until toasted and fragrant, about 5 minutes. Set aside and allow to cool.
  • Add quinoa, peas, and pepitas to a large bowl along with the carrots, onion, and chives. Toss to combine.
  • In a small bowl, whisk together the olive oil, vinegar, salt, and pepper. Pour dressing over salad and toss again to coat.
  • Taste and add additional salt and pepper if desired.
  • To store, cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to two days.


ZESTY CONFETTI SALAD WITH QUINOA



Zesty Confetti Salad With Quinoa image

A blend of veggies and quinoa pulled together with a tangy, slightly spicy citrus-pepita dressing. Though there are a lot of ingredients, it's easy to make.

Recipe From food.com

Provided by MN_SpiceHunter

Categories     Grains

Time 55m

Yield 5-7 serving(s)

Number Of Ingredients: 17

1/2 cup quinoa
1 1/2 cups broccoli, chopped
1 cup carrot, chopped or shredded
1 cup red cabbage, shredded
1 1/2 cups jicama, chopped
1 large red bell pepper, chopped
3/4 cup scallion, sliced thin
1 cup cauliflower, chopped
1 tablespoon black sesame seed
1/2 cup pepitas (raw shelled pumpkin seeds)
1 cup fresh cilantro
3 tablespoons lime juice
5 tablespoons orange juice concentrate
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon salt
Calories285.4
Fat14.2
SaturatedFat2.3
Sodium169.3
Carbohydrate35
Fiber7.3
Sugar11.7
Protein9

Steps:

  • Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
  • Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
  • In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
  • In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.




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