Quinoa With Roasted Garlic Tomatoes And Spinach Recipes

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CARROT, TOMATO, AND SPINACH QUINOA PILAF



Carrot, Tomato, and Spinach Quinoa Pilaf image

I remember my aunt telling me about quinoa, saying it was such a wonderfully healthy food and what do you know? It's kosher for Passover! I decided to beef up my quinoa with some fresh vegetables, cooked until they are just tender without becoming mushy. As a side dish this serves 4-5, but I've been known to eat half of it as a meal on its own.

Provided by Jess

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 5

Number Of Ingredients 10

2 teaspoons olive oil
½ onion, chopped
1 cup quinoa
2 cups water
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach

Steps:

  • Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
  • Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 27 g, Fat 4.1 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 52.3 mg, Sugar 2.4 g

QUINOA WITH ROASTED GARLIC, TOMATOES, AND SPINACH



Quinoa With Roasted Garlic, Tomatoes, and Spinach image

"Quinoa contains more protein than any other grain. The tiny, beige-colored seeds have a nice crunch. It's cooked and eaten like rice and other grains. Be sure to give it a good rinse before cooking, or it may have a bitter taste." -Mary Ellen Smith, Doylestown, Pa.

Provided by MamaJ

Categories     < 4 Hours

Time 2h

Yield 2 cups, 4 serving(s)

Number Of Ingredients 11

1 whole head of garlic
1 tablespoon olive oil
1 tablespoon finely chopped shallot
1/4 teaspoon crushed red pepper flakes
1/2 cup uncooked quinoa, rinsed and drained
1 tablespoon dry white wine
1 cup reduced-sodium fat-free chicken broth
1/2 cup baby spinach leaves
1/3 cup chopped seeded tomatoes (1 small)
1 tablespoon shaved fresh parmesan cheese
1/4 teaspoon salt

Steps:

  • 1. Preheat oven to 350°.
  • 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
  • 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

Nutrition Facts : Calories 134.3, Fat 5.2, SaturatedFat 0.9, Cholesterol 1.4, Sodium 175.4, Carbohydrate 17.4, Fiber 1.9, Sugar 0.6, Protein 4.4

QUINOA WITH ROASTED GARLIC, TOMATOES, AND SPINACH



QUINOA WITH ROASTED GARLIC, TOMATOES, AND SPINACH image

Categories     Salad     Tomato     Summer

Yield 4

Number Of Ingredients 43

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Nutritional Information
Amount per serving Calories: 130
Fat: 5g
Saturated fat: 0.7g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 1g
Protein: 4.1g
Carbohydrate: 16.6g
Fiber: 1.8g
Cholesterol: 1mg
Iron: 1.7mg
Sodium: 305mg
Calcium: 49mg
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.1 whole garlic head
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1/4 teaspoon crushed red pepper
1/2 cup uncooked quinoa, rinsed and drained
1 tablespoon dry white wine $
1 cup fat-free, less-sodium chicken broth
1/2 cup baby spinach leaves
1/3 cup chopped seeded tomato (1 small)
1 tablespoon shaved fresh Parmesan cheese
1/4 teaspoon salt

Steps:

  • 1. Preheat oven to 350°. 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

TOMATO AND SPINACH QUINOA SKILLET



Tomato and Spinach Quinoa Skillet image

Great as a flavorful side dish or as a base of a meal if you add chicken, shrimp, or tofu.

Provided by nmpaul

Categories     Side Dish     Grain Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 6

4 cups chicken broth
1 (12 ounce) box quinoa
3 Roma tomatoes, chopped
3 cups fresh spinach
¼ cup pesto
¼ cup grated Parmesan cheese

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until most of the broth is absorbed, 10 to 15 minutes.
  • Stir tomatoes, spinach, and pesto into the quinoa. Simmer until remaining chicken broth is absorbed and quinoa is tender, about 5 minutes. Sprinkle Parmesan cheese over quinoa mixture.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 58.8 g, Cholesterol 14.4 mg, Fat 14.3 g, Fiber 7.4 g, Protein 18.6 g, SaturatedFat 3.4 g, Sodium 1179.8 mg, Sugar 2.4 g

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