GARDEN QUINOA SALAD
This recipe is special to me because it's delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they're fresh! -Patricia Nieh, Portola Valley, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.
Nutrition Facts : Calories 417 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 533mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 9g fiber), Protein 16g protein.
GARDEN VEGETABLES WITH LEMON-SCENTED QUINOA
This colorful vegetable and grain side dish recipe leads a double life! Serve it as a side to turkey or roast beef, or for a light supper, it can be a meatless main dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
- Meanwhile, cook garden vegetable medley as directed on bag.
- In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g
WILD RICE QUINOA GARDEN SALAD
Don't let the long ingredient list make you pass this one by. It's mostly spices and the result is a wonderfull salad.
Provided by Budgiegirl
Categories Rice
Time 3h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
- Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
- Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
- Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
- Remove from heat; fluff with a fork.
- Place quinoa and wild rice in a large bowl.
- Stir in green onions, bell pepper and cucumber.
- Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
- Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.
Nutrition Facts : Calories 102.1, Fat 3.2, SaturatedFat 0.4, Sodium 107.3, Carbohydrate 16, Fiber 1.6, Sugar 0.6, Protein 3.1
QUINOA VEGETABLE MEDLEY
I came up with this recipe with items I had on hand. It turned out pretty tasty, so I thought I'd share it.
Provided by Crystal
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.
Nutrition Facts : Calories 313.5 calories, Carbohydrate 51.9 g, Fat 7.2 g, Fiber 8.2 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 603.4 mg, Sugar 3.8 g
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