Heavenly Quinoa With Asparagus Gluten Free And Vegan Recipes

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HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)



Heavenly Quinoa With Asparagus (Gluten-Free and Vegan) image

This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!

Provided by GFBaristaGeek

Categories     One Dish Meal

Time 40m

Yield 4 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups quinoa
3 cups vegetable broth or 3 cups water
6 garlic cloves, diced
1 onion, diced any size
1/2 tablespoon olive oil
1 red pepper, diced
1 bunch asparagus
paprika
turmeric
basil
red pepper flakes
salt
spinach, if desired

Steps:

  • Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
  • Add red bell pepper and red pepper flakes briefly.
  • Add quinoa and cover with broth.
  • Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
  • Cover and let simmer ~ 25 minutes.
  • While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
  • In separate frying pan, heat oil and begin to saute asparagus.
  • About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
  • Serve asparagus cut on top of quinoa and enjoy!

Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8

VEGAN QUINOA SALAD WITH VEGETABLES



Vegan Quinoa Salad with Vegetables image

This is a very versatile salad that I often make for potlucks or as a side for barbecues. You can switch out the vegetables to your liking. I've made also it with tomatoes and sauteed mushrooms. You can eat it right away while still warm or chill for a few hours for flavors to combine.

Provided by barbara

Categories     Salad     Grains     Quinoa Salad Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 cups vegetable broth
1 cup quinoa
3 small carrots, finely diced
2 tablespoons olive oil
2 small zucchini, diced
salt to taste
3 scallions, sliced
4 tablespoons lemon juice
2 tablespoons olive oil
salt and freshly ground black pepper to taste
½ cucumber, diced
7 sprigs fresh dill, finely chopped

Steps:

  • Bring vegetable broth and quinoa to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. After 10 minutes of cook time, add carrots and cook for the last 5 to 10 minutes with the quinoa. Remove from heat, drain, and place in a bowl.
  • While quinoa is cooking, heat 2 tablespoons olive oil in a skillet. Add zucchini and cook, stirring frequently, until softened and browned, about 5 minutes. Lightly salt. Remove and add to quinoa. Mix in scallions.
  • Mix lemon juice, 2 tablespoons olive oil, salt, and pepper in a small bowl for the dressing; pour over the salad. Add cucumber and dill and toss to combine.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 25.8 g, Fat 11.1 g, Fiber 3.8 g, Protein 5.4 g, SaturatedFat 1.5 g, Sodium 229.7 mg, Sugar 3.7 g

QUINOA WITH ASPARAGUS, SHIITAKE, MUSHROOMS AND VEGGIE TENDERS



Quinoa with Asparagus, Shiitake, Mushrooms and Veggie Tenders image

Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 22m

Yield 4

Number Of Ingredients 8

1 (200 g) package Casbah® Quinoa
1 tablespoon Spectrum® Canola Oil
4 ounces shiitake mushrooms, stems removed, caps sliced
1 clove garlic, finely chopped
1 ½ cups Imagine Organic Vegetable Broth
1 package Europe's Best® Asparagus
1 (170 gram) package Yves Veggie Cuisine® Chick'n or Beef Veggie Tenders
1 teaspoon finely shredded lemon rind

Steps:

  • Rinse quinoa with water; drain. Set aside.
  • In a large non-stick skillet or pot with a lid, heat oil over medium heat. Add mushrooms and garlic; cook, stirring, for 2 minutes.
  • Stir in quinoa and broth. Bring to a boil over high heat. Reduce heat, cover and simmer for 12 minutes. (Do not lift lid or stir while cooking.)
  • Cut asparagus into 3 pieces each. Stir asparagus, veggie tenders and lemon rind into quinoa. Cook for about 3 minutes, until heated through.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.9 g, Fat 7.9 g, Fiber 4.7 g, Protein 21.1 g, SaturatedFat 0.7 g, Sodium 438.5 mg, Sugar 1.8 g

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