SIMPLE GREEN SALAD
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Whisk 1 minced shallot, 1 tablespoon each whole-grain mustard and lemon juice, and salt and pepper. Whisk in 1/3 cup olive oil. Toss with 1 torn romaine heart, 1 torn head Bibb lettuce and 1/2 bunch chopped chives.
QUINOA ALMOND PILAF
High-protein side dish with plenty of flavor and crunch. Rinsing the quinoa three times will help to eliminate any bitterness.
Provided by Ann Kosa
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 3
Number Of Ingredients 16
Steps:
- Combine quinoa, cold water, and salt in a saucepan; bring to a boil, reduce heat to medium-low, place a cover on the saucepan, and cook until the liquid is fully absorbed, about 15 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir celery, onion, carrot, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Stir almonds, tomato, raisins, salt, pepper, thyme, and oregano into the vegetable mixture; cook and stir 1 minute more.
- Fluff the quinoa with a fork and stir into the mixture in the skillet; cook and stir until evenly mixed and hot, about 30 seconds.
- Divide between 3 plates; sprinkle the top of each portion with a scattering of a few coarse sea salt granules for a surprising crunch of salty goodness.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 33 g, Fat 17.1 g, Fiber 5.9 g, Protein 6.2 g, SaturatedFat 2.1 g, Sodium 506 mg, Sugar 8.7 g
QUINOA PILAF WITH SWEET PEAS AND GREEN GARLIC
Quinoa's grassy flavor is beautifully complemented here by the sweet vegetables that are appearing in farmers' markets.
Provided by Martha Rose Shulman
Categories dinner, weekday, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of lightly salted water to a boil and add the peas. Turn the heat down to medium and simmer until tender, 4 to 10 minutes, depending on the size and freshness. Place a strainer over a bowl and drain the peas. Measure out 2 cups of the cooking water (add fresh water if necessary), return to the pot, add salt to taste, bring to a boil and add the quinoa. When the water comes back to a boil, cover, reduce the heat and simmer 15 minutes, or until the quinoa is tender and, in the case of white quinoa, displays a thread. Remove from the heat, drain through a strainer and return to the pot. Cover the pot with a clean dish towel and return the lid. Let sit 15 minutes.
- Heat 1 tablespoon of the olive oil over medium-low heat in a wide, heavy skillet and add the leek and sliced green garlic. Add a generous pinch of salt and cook, stirring, until tender, fragrant and translucent, 3 to 5 minutes. Add the quinoa and peas to the pan and toss together with the remaining olive oil for about 2 minutes, taking care not to mash the peas. Add the fresh herbs, grind in some pepper, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 147 milligrams, Sugar 2 grams
VEGETABLE QUINOA PILAF
Make and share this Vegetable Quinoa Pilaf recipe from Food.com.
Provided by Bayhill
Categories Grains
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse quinoa with cold water according to the directions on the package; drain.
- In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
- In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
- Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.
QUINOA PILAF
A delicious and easy quinoa recipe. Serve with a salad and crusty bread for a complete meal.
Provided by JBUCK123
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a saucepan over medium-high heat. Cook onion in oil for 5 minutes, or until translucent. Add carrot, and cook 3 minutes more. Stir in quinoa and vegetable broth, and bring to a boil. Reduce to a simmer, cover, and cook 15 to 20 minutes, or until quinoa is tender and fluffy.
- In a bowl, toss quinoa together with walnuts and parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 365.2 calories, Carbohydrate 36.9 g, Fat 20.9 g, Fiber 7 g, Protein 10.1 g, SaturatedFat 1.9 g, Sodium 259.8 mg, Sugar 4.5 g
QUINOA PILAF WITH SALMON, SPINACH AND MUSHROOMS
This is such a nutrient-dense food, packed with omega-3, protein, vitamins and minerals! I made this as a main dish, but it can also be served as a side dish or for brunch. Add a green salad and you can have a very healthy supper! Please visit my blog, www.InnerHarmonyNutrition.com for more gluten-free, low-GI recipes.
Provided by InnerHarmonyNutriti
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
- In the meantime, wash and chop all the vegetables.
- In a saucepan, place quinoa and 2 cups of water and bring to a boil.
- Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 - 15 minutes.
- Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
- When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
- Add the vegetables and mix again. Season with salt and pepper.
- Infuse love into food and serve!
Nutrition Facts : Calories 304.2, Fat 8.6, SaturatedFat 1.2, Cholesterol 16.1, Sodium 232.2, Carbohydrate 38.8, Fiber 9.1, Sugar 2.1, Protein 21.6
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