QUINOA GAZPACHO
Quinoa, O Quinoa, Love of my Life, now in my favourite cold Spanish Soup -- a shout out to Alton Brown who I borrowed heavily from...let it sit over night -- use whatever tomatos float your boat
Provided by Chef Mick
Categories Vegetable
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
- Use more or less canned tomato puree per desire to have more soup like or more stew like.
- Bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
- Combine well with other ingredients and chill for at least an hour, preferably overnight. Holds for a week or so.
- My first recipe posting --
- Try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.
Nutrition Facts : Calories 222.4, Fat 3, SaturatedFat 0.4, Sodium 242.1, Carbohydrate 43.8, Fiber 5.8, Sugar 8, Protein 8.4
QUINOA PILAF
Provided by Giada De Laurentiis
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
- Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.
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