Quinoa W Leeks Chard And Tofu Plus Other Fun Stuff Recipes

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TEX-MEX TOFU AND QUINOA BOWL



Tex-Mex Tofu and Quinoa Bowl image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 cup quinoa
1/2 cup fresh cilantro, plus more for topping
3 tablespoons fresh lime juice (from about 2 limes)
1 tablespoon plus 2 teaspoons honey
Kosher salt and freshly ground pepper
1/3 cup plus 1 tablespoon vegetable oil
2 teaspoons chipotle hot sauce
1 14-ounce block extra-firm tofu, sliced 1/2 inch thick from the short side
1 teaspoon ground cumin
2 carrots, shredded
4 radishes, thinly sliced
1 avocado, sliced

Steps:

  • Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside.
  • Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture.
  • Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.

QUINOA AND CHARD CAKES



Quinoa and Chard Cakes image

I'd been thinking about making a sort of "burger" with quinoa and vegetables when I saw a recipe for chard cakes in the Dining section of The Times. I combined the two ideas and came up with these quinoa and chard cakes, which you can serve as a main dish or a side. A few days later, I made the same recipe but used spinach, which is lower in sodium, instead of chard (see variation below). Top these cakes with yogurt spiked with puréed garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course, side dish

Time 30m

Yield Serves four

Number Of Ingredients 12

1 1/2 pounds Swiss chard, washed and stemmed do not discard the stems
2 tablespoons extra virgin olive oil
2 plump garlic cloves, minced, or 2 teaspoons minced green garlic
2 teaspoons cumin seeds, lightly toasted and ground
Salt
freshly ground pepper
1 cup cooked quinoa
1/3 cup freshly grated Parmesan (1 1/2 ounces)
1 egg, beaten
1 tablespoon canola oil
1/2 cup plain yogurt
1 garlic clove, puréed with a generous pinch of salt

Steps:

  • Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose. Alternatively, steam the chard leaves, then the stems, above an inch of boiling water until tender. The leaves will take three to four minutes, the stems five minutes.
  • Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.
  • Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 658 milligrams, Sugar 4 grams, TransFat 0 grams

QUINOA STUFFING WITH LEEKS, WALNUTS AND CHERRIES



Quinoa Stuffing With Leeks, Walnuts and Cherries image

I found this on a hunt for a gluten free stuffing that would appeal to a wide audience. It is delicious and was much enjoyed by all. It originates from Cooking Light, NOVEMBER 2006. Love that magazine! I subsituted dried cranberries for the cherries with great success. Note: We use no added salt in our household, so be sure to taste test and see if you want to add any.

Provided by Starrynews

Categories     Free Of...

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup quinoa
2 cups chicken or 2 cups vegetable broth, fat-free, less-sodium
cooking spray
1 tablespoon butter
2 cups leeks, thinly sliced (about 3/4 pound)
1/2 cup celery, chopped
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon dried rubbed sage
4 garlic cloves, minced
3/4 cup dried cherries, coarsely chopped
1/4 cup walnuts, toasted and chopped

Steps:

  • Prepare quinoa according to package directions, using broth instead of water. When it is done cooking and all broth has been absorbed, fluff with fork.
  • Meanwhile, spray a skillet with cooking spray and then add the butter.
  • Melt butter over medium high heat. Once melted, add leeks, celery, pepper, and sage.
  • Saute until leeks and celery are tender, about 10 minutes.
  • Add garlic and cook for an additional minute.
  • Combine veggie mixture and quinoa. Stir in cherries and walnuts.
  • Heat through just before serving.

QUINOA WITH KUMQUATS AND LEEKS



Quinoa with Kumquats and Leeks image

This quinoa dish goes extremely well with fish. I bake the fish with kumquats as well. Try it with multi-colored quinoa.

Provided by JCL

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 leek, thinly sliced
3 cloves garlic, thinly sliced
8 kumquats, thinly sliced
salt to taste
1 cup quinoa
2 cups chicken stock

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir leek, garlic, and kumquats until brown, 5 to 10 minutes. Season with salt.
  • Cook and stir quinoa into kumquat mixture until quinoa is toasted, about 1 minute; add chicken stock and bring to a boil. Reduce heat to low, cover, and simmer until quinoa has absorbed the chicken stock, about 20 minutes.

Nutrition Facts : Calories 238.2 calories, Carbohydrate 37.7 g, Cholesterol 2.5 mg, Fat 6.6 g, Fiber 5.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 490.8 mg, Sugar 4.9 g

QUINOA CHARD PILAF



Quinoa Chard Pilaf image

This simple vegan dish combines the distinctive, nutty flavor of quinoa with chard, mushrooms, and lentils. Try using rainbow chard for a colorful effect!

Provided by ASTROPHE

Categories     100+ Everyday Cooking Recipes     Vegan

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
2 cups uncooked quinoa, rinsed
1 cup canned lentils, rinsed
8 ounces fresh mushrooms, chopped
1 quart vegetable broth
1 bunch Swiss chard, stems removed

Steps:

  • Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
  • Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

Nutrition Facts : Calories 224.1 calories, Carbohydrate 36.6 g, Fat 4.7 g, Fiber 6.2 g, Protein 9.6 g, SaturatedFat 0.6 g, Sodium 323.3 mg, Sugar 3.2 g

LEEK-TOMATO QUINOA



Leek-Tomato Quinoa image

Provided by Charlie Trotter

Categories     Tomato     Vegetable     Side     Sauté     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Basil     Quinoa     Leek     Summer     Healthy     Simmer     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 2 3/4 cups

Number Of Ingredients 11

1 1/2 cups quinoa*
2 cups water
1/2 teaspoon salt
1 tablespoon butter
2 cups finely chopped leeks (white and pale green parts only)
1/4 cup low-salt chicken broth
3 tablespoons olive oil
2 medium-size yellow tomatoes, seeded, chopped
3 tablespoons chopped green onions
3 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice

Steps:

  • Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
  • Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.
  • *A tiny, bead-shaped, ivory-colored grain available at natural foods stores.

QUINOA W/ LEEKS, CHARD, AND TOFU (PLUS OTHER FUN STUFF!)



Quinoa W/ Leeks, Chard, and Tofu (Plus Other Fun Stuff!) image

I came up with this recipe when I got my first shipment from the local organic buying club and didn't even know what some of the veggies were! It turned out great - so I wanted to share it! It is a little spicy - so you can add the spicy Thai chili sauce as desired.

Provided by Liz E.

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

1 cup dry quinoa
1 leek
1 bunch chard leaves
2 bell peppers (I used 1 red, 1 yellow)
1 medium red onion
1/2 cup shredded carrot
2 cups asparagus
firm tofu, cut into 1/2 inch cubes
1 (15 1/4 ounce) can sweet corn
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 cup sweet Thai sweet chili sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
salt and pepper

Steps:

  • Cut all veggies into desired size - I like them cut into pretty small pieces.
  • Add 2 cups of water to the quinoa in a separate pan. Bring to boil, cover, turn to low heat or remove from heat, and let finish cooking.
  • In a separate saucepan, saute ginger and garlic until soft, then add onions until translucent. Add peppers and leeks; saute until tender. Add olive oil, white wine vinegar, and thai chili sauce along the way.
  • On a separate skillet, grill asparagus until slightly tender and grill tofu until slightly brown.
  • Add the asparagus and tofu to the onions, peppers, and leeks. Add any remaining olive oil, white wine vinegar, and sweet thai chili sauce. Add carrots and chard, cover and let chard wilt. Finally, stir in corn (after rinsing to reduce sodium).

Nutrition Facts : Calories 239.2, Fat 8.9, SaturatedFat 1.2, Sodium 260.1, Carbohydrate 36.2, Fiber 5.8, Sugar 6.2, Protein 6.8

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