RED QUINOA WITH PISTACHIOS
Provided by Sara Dickerman
Categories Side High Fiber Pistachio Quinoa Healthy Low Cholesterol Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
- Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
- Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
SERIOUSLY GOOD QUINOA SALAD
Our ultra-flavorful and satisfying quinoa salad recipe is packed with superfoods. It's easy to make and tastes incredible. Whether you already love quinoa or don't cook it often, this will become your new go-to salad. We share how to cook quinoa on the stovetop in the recipe, for other methods including cooking quinoa in the microwave or a pressure/rice cooker, see our article: How to Prepare and Cook Quinoa. If you are using leftover cooked quinoa, one cup of uncooked quinoa yields three cups of cooked quinoa.
Provided by Adam and Joanne Gallagher
Categories Salad, Main
Time 25m
Yield Makes about 8 cups
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 1 cup, Calories 282, Fat 14g, SaturatedFat 2g, Cholesterol 0mg, Sodium 274.5mg, Carbohydrate 33g, Fiber 6.5g, Sugar 7.3g, Protein 8.8g
QUINOA WITH PISTACHIOS, PARSLEY AND MINT
I love pistachios, as well as quinoa, which is why I was drawn to this recipe. It makes a nice side dish. From VT May/June 2006
Provided by Annisette
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, toss pistachios over medium heat for about 3-4 minutes, or until fragrant and golden brown.
- Transfer to a cutting board and allow to cool slightly. Chop them and set aside.
- In heavy saucepan over medium heat, toast the quinoa until it is light brown and begins to pop (about 3 minutes).
- Stir in salt and 2 cups of water.
- Cover. Bring to a boil. Reduce heat and simmer for about 15 minutes, or until the water is absorbed.
- Transfer the quinoa to a serving bowl and allow to cool.
- Add parsley, olive oil, lemon juice, and mint to the cooled quinoa. Stir in the pistachios.
- Let stand for about 20 minutes to allow the flavors to develop.
- Adjust seasonings, adding more lemon juice if necessary.
Nutrition Facts : Calories 369.3, Fat 22.9, SaturatedFat 3, Sodium 303.1, Carbohydrate 35, Fiber 4.5, Sugar 1.5, Protein 9
RED QUINOA WITH PISTACHIOS
My first time using quinoa, I'm embarrassed to say, but it most certainly won't be my last... particularly if future endeavors with it taste THIS good. I'm so sold on this recipe, I can hardly stand it! Nabbed from Epicurious with no shame, I urge you to give it a try. I upped the shallots from one to one LARGE or two small, and I increased the parsley from 3 Tbsps to probably 5. We actually had just this for dinner with pita bread and a little garlic hummus and were completely satisfied. No meat necessary! I suppose you could eat this cold as a salad too, but I have yet to try it.
Provided by Sandi From CA
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallots, season with salt and pepper, and cook about 5 minutes or until soft, stirring occasionally. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
- Give a quick stir to the quinoa, cover and reduce heat to low, simmering gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
- Carefully fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.
Nutrition Facts : Calories 249.4, Fat 10, SaturatedFat 1.4, Sodium 32.4, Carbohydrate 31.7, Fiber 4, Sugar 0.7, Protein 9.6
PARSLEY, MINT, AND QUINOA SALAD
Serve this refreshing Parsley, Mint, and Quinoa Salad with tangy Greek yogurt, and scoop it all up with homemade pita chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 10
Steps:
- Toss together parsley, mint, quinoa, and zest in a bowl. Dress with oil, lemon juice, and coarse salt. Toss to coat.
- Preheat broiler. Heat pitas until toasted, then rub with cut sides of garlic and brush with oil. Cut into wedges.
- Mound yogurt on a platter. Drizzle generously with oil, and sprinkle with red-pepper flakes and fleur de sel. Serve salad with yogurt and pita chips.
QUINOA SALAD WITH ZUCCHINI, MINT, AND PISTACHIOS
Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios, and fragrant fresh mint.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool.
- Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.
- Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.
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