Honeyharvestquinoa Recipes

HERBED QUINOA

Herbed Quinoa image

Provided by Giada De Laurentiis

Time 23m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 3/4 cups low-sodium chicken stock
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper

Steps:

For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

HONEY HARVEST QUINOA

Honey Harvest Quinoa image

In 'So Easy' by Ellie Krieger; for breakfast. Per 1 1/4 cup serving--380 calories, 14 g fat. Excellent source of copper, fiber, folate, magnesium, manganese, protein, and thiamin.

Provided by ratherbeswimmin

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/3 cups quinoa
2 2/3 cups water
1 small golden delicious apple, cored and cut into chunks
1/4 cup dried cranberries
1/2 cup pecans
1/2 cup low-fat milk, plus more for serving
2 tablespoons honey, plus more for serving
1/2 teaspoon ground cinnamon
4 teaspoons unsalted butter (optional)

Steps:

Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water.
Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes.
Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes.
In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes.
Let cool, then coarsely chop.
When the quinoa is cooked, stir in 1/2 cup of milk, 2 tablespoons honey, and the cinnamon; cook until the milk is heated through, about 1 more minute.
Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using.
Serve with additional honey and milk to taste.

Nutrition Facts : Calories 368, Fat 13.4, SaturatedFat 1.4, Cholesterol 1.5, Sodium 29.4, Carbohydrate 55.7, Fiber 5.7, Sugar 13.8, Protein 9.8

HERBED QUINOA

Herbed Quinoa image

Quinoa (pronounced "keen-wa"), a nutritious and quick-cooking grain, soaks up flavor from chicken stock and herbs in this recipe.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Number Of Ingredients 6

Ingredients

1 cup quinoa, rinsed and drained
1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 large bunch flat-leaf parsley, (about 4 ounces)
1 bunch chives, (about 1/4 ounce), snipped into 1/4-inch lengths
1 tablespoon unsalted butter
Salt and freshly ground black pepper, to taste

Steps:

In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

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