SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. (This will help remove bitterness.) Transfer the quinoa to a medium saucepan over medium heat and stir constantly until the quinoa is dry, about 8 minutes. Add 1 1/2 cups chicken broth, 3/4 cup water and 1/2 teaspoon salt. Bring to a simmer, then cover the pan, leaving the lid slightly ajar to let steam escape; reduce the heat to medium low and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the chile powder, coriander and cumin and cook, stirring, until the spices darken, about 1 minute. Add the remaining 1 1/2 cups chicken broth, the jalapeno, sweet potatoes and 1/2 teaspoon salt. Increase the heat to medium high and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are tender and the liquid is almost absorbed, about 15 minutes.
- Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
Nutrition Facts : Calories 291 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 399 milligrams, Carbohydrate 42 grams, Fiber 5 grams, Protein 9 grams, Sugar 4.5 grams
ROASTED SWEET POTATO QUINOA SALAD
Purple sweet potatoes add beautiful color to the mix in this healthy, fresh tasting, zesty salad!
Provided by Melanie McClare
Categories Salad Grains Quinoa Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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. Set aside to cool.
- Toss sweet potatoes in olive oil on a baking sheet.
- Roast in the preheated oven until tender, 20 to 25 minutes. Set aside to cool.
- Mix broccoli, yellow pepper, red pepper, and cucumber in a large bowl; stir in quinoa and sweet potatoes.
- Whisk extra-virgin olive oil, maple syrup, lemon juice, lime juice, salt, and pepper in a small bowl. Mix dressing into salad; garnish with cilantro.
Nutrition Facts : Calories 445.2 calories, Carbohydrate 52.1 g, Fat 23.6 g, Fiber 6.9 g, Protein 8.3 g, SaturatedFat 3.2 g, Sodium 93.1 mg, Sugar 10.3 g
QUINOA AND PURPLE POTATO SALAD
Provided by Giada De Laurentiis
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.
- For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.
- For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.
- Pour the dressing over the quinoa and toss well until coated.
Nutrition Facts : Calories 457 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 513 milligrams, Carbohydrate 66 grams, Fiber 7 grams, Protein 14 grams, Sugar 13 grams
QUINOA WITH PURPLE POTATOES
Make and share this Quinoa With Purple Potatoes recipe from Food.com.
Provided by DrGaellon
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the potatoes 1/4" thick. Cut slices into matchsticks 1" long by 1/4" wide.
- In a 3 qt saucepan, heat 1 tbsp olive oil. Add the onions and garlic. Cook, stirring often, until the onions are limp and beginning to brown, 3-5 minutes.
- Add the broth and salt. Stir in quinoa and potatoes. Cover and reduce heat to medium. Cook until potatoes are tender and quinoa is translucent, 13-15 minutes. Add remaining olive oil and more salt, if needed.
Nutrition Facts : Calories 208, Fat 6.8, SaturatedFat 0.9, Cholesterol 0.7, Sodium 439, Carbohydrate 32.1, Fiber 2.9, Sugar 2, Protein 5.6
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- 2. Place the purple potatoes in a bowl and toss with 1 tablespoon of the olive oil, cumin, and salt. Place in the oven and roast until tender, about 20 minutes and stirring halfway through.
- 3. Cook the quinoa according to package instructions and let sit off the heat for about 5 minutes. In a large bowl, whisk together the remaining 2 tablespoons olive oil with the lime zest and juice. Add the quinoa into the bowl and stir in the spinach, carrot, and cooked purple potatoes. Season with salt and pepper and set aside.
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