Quinoa With Asian Flavors Recipes

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QUINOA WITH THAI FLAVORS



Quinoa With Thai Flavors image

This recipe for quinoa seasoned with mango, lime juice and red onion, was brought to us from Susie Fishbein by way of Julia Moskin. Ms. Fishbein is the author of the popular Kosher by Design cookbooks, which have sold more than 300,000 copies. Quinoa is popular among kosher cooks because although it tastes and chews like grains, which are forbidden during Passover, many religious and botanical authorities consider it a berry.

Provided by Julia Moskin

Categories     dinner, lunch, main course

Time 30m

Yield 6 servings; can be doubled

Number Of Ingredients 9

1 1/2 cups dry quinoa
1 jalapeño pepper, seeded and minced
1/3 cup minced red onion
1/2 ripe but firm mango, peeled and diced small
3 tablespoons extra virgin olive oil
3/4 teaspoon fine sea salt
1 tablespoon plus 1 teaspoon lime juice
About 10 fresh basil leaves, finely shredded
Small handful cilantro leaves, roughly torn

Steps:

  • Rinse quinoa well in a strainer, and drain. (Do not skip this step, or quinoa will be bitter.) Place in medium-size pot and add 3 cups water. Bring to a boil, immediately reduce heat to very low, cover, and simmer until grains have popped open and are tender and translucent, 10 to 15 minutes. Drain.
  • In a serving bowl, combine jalapeño, onion, mango, oil, salt and lime juice. Stir to combine. Add quinoa and toss to combine. Taste for salt. Serve warm or at room temperature. Just before serving, toss in basil and cilantro.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 201 milligrams, Sugar 3 grams

EASY ASIAN QUINOA



Easy Asian Quinoa image

I threw this quinoa together while trying to make a dish with what I had left in my kitchen. To my surprise, it was wonderful and easy!

Provided by stacykaryn

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 35m

Yield 4

Number Of Ingredients 11

2 cups water
1 cup quinoa
3 tablespoons butter
2 zucchini, diced
12 shiitake mushrooms, sliced
2 cloves garlic, minced
1 teaspoon chopped ginger
2 tablespoons soy sauce, divided
1 tablespoon hoisin sauce
1 tablespoon furikake (Japanese nori seasoning), or to taste
½ teaspoon sea salt, or to taste

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Meanwhile, butter in a medium saucepan. Add zucchini, mushrooms, garlic, and ginger; cook and stir until tender, 8 to 10 minutes. Stir in 1 tablespoon soy sauce and hoisin sauce.
  • Mix remaining soy sauce into the cooked quinoa; scoop into a serving bowl. Top with the vegetable mixture. Garnish with furikake seasoning and sea salt.

Nutrition Facts : Calories 306 calories, Carbohydrate 40 g, Cholesterol 23 mg, Fat 11.9 g, Fiber 4.8 g, Protein 9.1 g, SaturatedFat 5.8 g, Sodium 928.8 mg, Sugar 5 g

QUINOA WITH ASIAN FLAVORS



Quinoa with Asian Flavors image

Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.

Provided by Lisa

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 cup quinoa
2 cups chicken broth
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 clove garlic, minced
2 green onions, chopped

Steps:

  • Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. Increase heat and bring to a boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with green onions before serving.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 28.9 g, Fat 6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 0.8 g, Sodium 454.6 mg, Sugar 0.3 g

ASIAN FRIED QUINOA DELIGHT



Asian Fried Quinoa Delight image

Adapted from Guy Fieri's new cookbook, this is the bomb! A great way to fix quinoa, with lots of flavor. Enjoy!

Provided by Sharon123

Categories     Grains

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups quinoa
3 cups water (or vegetable stock)
3 tablespoons olive oil (or use grapeseed oil)
2 cups diced onions (about 1 1/2 onions)
1/4 cup shallot (or green onion)
1/4 cup minced garlic
1/2 cup minced ginger
1 cup finely chopped green onion
1 cup finely diced carrot (about 4 small)
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded napa cabbage (about 1/4 head)
1 cup diced sugar snap pea
3 tablespoons soy sauce, plus more to taste
2 large eggs, lightly beaten (optional to keep it vegan)

Steps:

  • In a large cast iron skillet(or other heavy skillet) over high heat, toast the quinoa until lightly golden, 5-6 minutes, stirring frequently. Add the water or stock and reduce heat to medium. Cover and cook until the quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
  • Wipe out the skillet and heat 1 1/2 tbls. of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20-30 minutes, stirring occasionally.
  • Stir in the shallots(if you don't have shallots, just use more green onions) and cook 2 minutes, then add the garlic, ginger, and green onion and cook for 3-4 minutes more.
  • Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and mix well. Move the mixture to a bowl and keep warm.
  • Heat the remaining 1 1/2 tbls. of oil in the skillet over medium high heat and add the quinoa. When it is heated through, pour the eggs over the quinoa and stir fry until the eggs are cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed. Enjoy!

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