QUINOA AND VEGETABLE SOUP
This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.
Provided by GIMESUN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
- Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g
QUINOA AND BOK CHOY SOUP
Make and share this Quinoa and Bok Choy Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot combine garlic, ginger, quinoa, broth, soy sauce vinegar and oil. Bring to a boil over medium high heat. Reduce heat and summer for 15 minutes or until quinoa is tender.
- Stir in mushrooms and simmer, uncovered until mushrooms are tender. Stir in bok choy and onions; simmer for 3-4 minutes or until bok choy is wilted. Season to taste with salt and pepper.
Nutrition Facts : Calories 171.8, Fat 4.6, SaturatedFat 0.6, Sodium 391.4, Carbohydrate 27.2, Fiber 5.1, Sugar 3.1, Protein 7.8
JALAPEñO-LIME QUINOA AND BOK CHOY
This one pot side dish is perfect for spice lovers. The jalapeño infuses into the quinoa as it cooks, and the lime balances out the spiciness, providing a fresh and tangy flavor. Stir in some bok choy at the end to get some healthy greens! Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add 1 each minced garlic clove and jalapeño; cook 1 minute. Add 1 1/4 cups water, 3/4 cup tricolor quinoa and 1/2 teaspoon kosher salt. Bring to a boil, reduce to a simmer, cover and cook until tender, 12 to 15 minutes. Remove from the heat and set aside, covered, 10 minutes. Stir in 1 pound thinly sliced baby bok choy and the zest and juice of 1/2 lime.
CHICKEN AND QUINOA SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
- Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
- Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.
QUINOA FRIED RICE WITH BACON AND BOK CHOY
The biggest critic in the kitchen is often the one with the smallest stomach. The win-win solution is simple - incorporate a family favourite like bacon into a dish with hearty vegetables.
Provided by maryjjohnson34
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook quinoa in stock, per package directions. Set aside.
- Preheat oven to 375°F (190°C). Cook bacon for about 15 minutes or until desired crispness. Drain on a paper towel-lined plate, then roughly chop.
- In a large wok or skillet over high heat, heat canola oil. Add onion and garlic and season with salt and pepper to taste. Sauté mixture until onions are slightly translucent; about 3 to 4 minutes. Add bok choy and cooked bacon and sauté until the leaves turn bright green; about 1 minute.
- Add cooked quinoa to skillet along with soy sauce, stirring to combine. Cook until quinoa is warmed through; about 2 to 3 minutes. Add raw egg and stir until cooked and evenly distributed throughout the quinoa; about 3 minutes. Add sliced scrambled egg and scallions and combine.
- Serve immediately and garnish with additional sliced scallions.
Nutrition Facts : Calories 220.5, Fat 9.7, SaturatedFat 2.2, Cholesterol 68.9, Sodium 378.9, Carbohydrate 23.6, Fiber 2.5, Sugar 2.3, Protein 9.8
CHICKEN AND BOK CHOY SOUP
I bought bok choy with no idea how to use it. Threw it in a simple chicken and veggie soup, and the family loved it! 4 cans low-sodium chicken broth can be substituted for the 6 cups water and chicken base.
Provided by freshfoodie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. Add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 175 calories, Carbohydrate 28.8 g, Cholesterol 15.3 mg, Fat 2.8 g, Fiber 4.6 g, Protein 9.6 g, SaturatedFat 0.5 g, Sodium 470.4 mg, Sugar 4.2 g
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QUINOA VEGETABLE SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 (362)Calories 280 per servingCategory Soup
- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
- Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
- Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
ASIAN QUINOA WITH BOK CHOY • HIP FOODIE MOM
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Reviews 39Servings 4Cuisine AsianCategory Main
- Using a large heavy bottomed saucepan or Dutch oven over medium high heat, add 1 tablespoon of sesame oil. After a minute or so, add the onions, ginger and 1 clove of minced garlic and sauté until the onions begin to get soft and tender.
- Season with salt and add in the quinoa. Stir for a minute or two and pour in the wine and chicken broth. Bring to a boil and then turn the heat to low, cover and simmer for about 15 minutes or until all of the liquid is absorbed and the quinoa is light and fluffy.
- While the quinoa is cooking, using a medium sized non-stick pan over medium high heat, add the remaining 1 tablespoon of sesame oil and add the remaining garlic. Add the bok choy, Chinese cabbage and mushrooms and sauté for about 3 to 4 minutes.
- Remove from the heat and mix the vegetables gently into the cooked quinoa. Season with soy sauce and the crushed red pepper if using. Taste and add a touch more soy sauce if needed. Let cook for another minute. Garnish with the diced green onions and serve immediately.
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