Quinoa With Caramelized Red Onion Bell Peppers And Garlic Recipes

QUINOA AND PEPPER PILAF

Steps:

• Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
• Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.

QUINOA UNSTUFFED PEPPERS

Steps:

• In a small saucepan, bring stock to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat., In a large skillet, cook and crumble sausage with peppers and onion over medium-high heat until no longer pink, 8-10 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in quinoa. Freeze option: Place cooled quinoa mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring occasionally.

QUINOA WITH CARAMELIZED RED ONION, BELL PEPPERS AND GARLIC

Steps:

• Heat the olive oil in a skillet over medium heat. Add the onion and bell peppers; cook for 10-12 minutes or until the veggies are tender and golden brown. While the veggies are cooking, prepare the quinoa per instructions.
• Once the peppers and onions are tender and golden brown, add the minced garlic and stir constantly for 60 seconds; remove veggies from heat and season with sea salt and freshly cracked pepper, to taste.
• Combine the cooked quinoa with the caramelized vegetables, mix thoroughly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.

PEPPER AND QUINOA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
• Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.

SERIOUSLY GOOD QUINOA SALAD

Steps:

• Add quinoa to a fine mesh strainer, and then rinse under cool water for 30 seconds to a minute. Alternatively, add the quinoa to a bowl and cover with cool water. Move the quinoa around the bowl, and then drain the water and repeat once more, so the quinoa has been rinsed.
• Shake the quinoa of any excess liquid. Combine the rinsed quinoa and water in a medium saucepan over medium-high heat. Bring to a boil then reduce to a low simmer and cook, uncovered, until the liquid is absorbed by the quinoa, 10 to 15 minutes.
• Move the saucepan off of the heat and cover for five minutes. This extra time allows the quinoa to steam and "fluff up." Uncover, and then fluff the quinoa with a fork. Set aside to cool slightly.
• When the quinoa has cooled slightly, in a large bowl, combine the quinoa, chickpeas, cucumber, bell pepper, bok choy, nuts, seeds, dried fruit, and the herbs.
• In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey (or maple syrup), salt, and pepper until blended.
• Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed. For an extra pop of flavor, spritz the juice from a few lemon wedges over the salad. Serve.

CARAMELIZED RED BELL PEPPERS AND ONIONS

Steps:

• In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
• If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

QUINOA WITH CARAMELIZED ONIONS

Steps:

• Rinse quinoa well before cooking. Prepare quinoa according to package directions.
• Meanwhile, combine onion and oil in a medium nonstick skillet.
• Cook over medium-high heat until onion is browned, about 15 minutes, stirring frequently. (If onion starts to burn, reduce heat.)
• Set aside.
• Rinse quinoa with cold water until cool; drain.
• In a large mixing bowl, combine quinoa, onion, and remaining ingredients (except tomato).
• Mix well.
• Stir in tomato.
• Serve at room temperature.
• HELPFUL HINT: Quinoa must be rinsed well before cooking to remove a natural bitter tasting but harmless coating. (The coating naturally protects quinoa from birds and insects.).
• All ingredients except tomato can be prepared, combined, and chilled up to one day ahead. Add a small amount of broth if mixture seems dry, then stir in tomato.
• Per Serving: 143 Calories; 6g Protein; 4g Fat; 23g Carbohydrates; 0 Cholesterol; 75mg Sodium; 4q Fiber.