PESTO QUINOA
I got this recipe from a friend who was living in Ecuador. Quinoa was a staple of her diet there; it is a great source of protein.
Provided by Sarah
Categories Side Dish Grain Side Dish Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan; cover, reduce heat to low, and simmer until the moisture is completely absorbed, about 15 minutes. Remove from heat; stir the pesto through the quinoa. Fold the tomato into the mixture. Season with salt and pepper to serve.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 28.7 g, Cholesterol 2.5 mg, Fat 6.1 g, Fiber 4.2 g, Protein 7.3 g, SaturatedFat 1 g, Sodium 70.3 mg, Sugar 1 g
PESTO QUINOA WITH WHITE BEANS RECIPE BY TASTY
Here's what you need: fresh basil, fresh arugula, olive oil, walnuts, lemon juice, salt, garlic, pepper, water, medium zucchini, white bean, sun-dried tomato, pine nuts, quinoa
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a food processor, combine the basil, arugula, ⅓ cup (80 ml) olive oil, the walnuts, lemon juice, ¾ teaspoon salt, the garlic, ¼ teaspoon pepper, and the water, and pulse until smooth. Set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the zucchini and cook for 3-4 minutes, until slightly tender. Season with salt and pepper and cook for another 2 minutes, until lightly browned.
- Add the white beans and sun-dried tomatoes and cook for 3-4 more minutes, until the beans begin to crisp. Add the pine nuts and cook for 2-3 more minutes, until toasted.
- Transfer the zucchini mixture to a medium bowl with the quinoa. Add the pesto and stir until well-combined.
- Distribute the quinoa between 4 airtight containers and refrigerate for up to 5 days.
- Nutrition Calories: 1407 Fat: 109 grams Carbs: 135 grams Fiber: 23 grams Sugars: 18 grams Protein: 39 grams
- Enjoy!
Nutrition Facts : Calories 975 calories, Carbohydrate 128 grams, Fat 65 grams, Fiber 21 grams, Protein 35 grams, Sugar 14 grams
WHITE BEAN AND PESTO DIP
Serve this lowfat dip with healthy dippers, such as Armenian cracker bread, sliced red bell pepper, carrot sticks and cauliflower and broccoli florets.
Categories Condiment/Spread Bean No-Cook Vegetarian Quick & Easy Low Cal Healthy Bon Appétit Hors D'Oeuvre
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Process beans in processor until smooth. Stir in pesto. Add lemon juice to taste. Season with salt and pepper. (Can be prepared 1 day ahead.) Stir dip before serving.
PESTO QUINOA SALAD
My daughter-in-law got me hooked on quinoa, and I'm so glad she did! I've been substituting quinoa in some of my favorite pasta recipes, and this dish is the happy result of one of those experiments. I love using my garden tomatoes and peppers in this salad; however, sun-dried tomatoes and roasted red peppers are equally delicious. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring water to a boil; stir in quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 10-12 minutes. Cool slightly., Mix pesto, onion, oil, vinegar and salt; stir in pepper, tomatoes, cheese and quinoa. Refrigerate, covered, to allow flavors to blend, 1-2 hours. If desired, stir in basil.
Nutrition Facts : Calories 183 calories, Fat 11g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 268mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
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- Cook the quinoa (or use our Instant Pot quinoa method): Use a strainer to rinse the quinoa in cold water and shake it dry. Then place the quinoa in a saucepan with the water. Bring to a boil, then reduce the heat to low. Simmer where the water is just bubbling for about 17 to 20 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) If necessary, stir once to incorporate any uncooked grains on the top.
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- Preheat the oven to 400°F. Lightly grease an 8x8 (or an 11x7) baking dish with olive oil and set aside. Set an additional small baking sheet nearby.
- In a large saucepan, heat 1 ½ teaspoons of the olive oil. Add the diced shallot and saute until beginning to turn translucent, about 4 minutes. Add the garlic and saute until fragrant, about 30 seconds.
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