Quinoa With Spinach Tomato And Chicken Recipes

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QUINOA WITH SPINACH, TOMATO AND CHICKEN



Quinoa With Spinach, Tomato and Chicken image

A healthy alternative for the gluten-allergic, the lazy college-student. It's so simple, you just cannot go wrong with it. Regarding the quinoa: If you plan on making a lot of these salads, it's advisable to cook the quinoa in a big batch and store it in the fridge. It saves a lot of time because before cooking you have to rinse it extremely well to get rid of the bitter coating.

Provided by foodieforlife2

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1/2 cup cooked quinoa
8 cherry tomatoes, halved
1 cup spinach leaves
1 tablespoon olive oil
1 garlic clove, chopped
1 scallion, chopped
2 tablespoons cooked chicken
1 tablespoon feta cheese, crumbled

Steps:

  • Heat the oil in pan, and saute garlic for about 2 minutes on medium heat.
  • Add the quinoa and cook it up (2 minutes). Then add the tomatoes, spinach leaves and scallion. Keep stirring until the spinach leaves are slightly wilted.
  • Turn of the heat immediately, and season lightly with pepper, a pinch of salt and dried basil. Be careful with the salt, because of the feta!
  • Serve with the chicken and feta. Enjoy your meal :).

QUINOA WITH CHICKPEAS AND TOMATOES



Quinoa with Chickpeas and Tomatoes image

This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!

Provided by sarahhouston

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 cup quinoa
⅛ teaspoon salt
1 ¾ cups water
1 cup canned garbanzo beans (chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
½ teaspoon ground cumin
1 pinch salt and pepper to taste
½ teaspoon chopped fresh parsley

Steps:

  • Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  • Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g

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 SPINACH AND FETA CHEESE



Quinoa With Spinach and Feta Cheese image

Make and share this Quinoa With Spinach and Feta Cheese recipe from Food.com.

Provided by Kasha

Categories     Grains

Time 25m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

1/2 cup quinoa, uncooked and well rinsed
1 teaspoon extra virgin olive oil
2 garlic cloves, sliced very thin
1 cup fresh spinach
1/2 small onion, chopped
1 ounce feta cheese

Steps:

  • Rinse the quinoa in a strainer.
  • In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
  • Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
  • Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
  • When the quinoa is done cooking, add it to the skillet along with the spinach.
  • Stir it together until the spinach wilts.
  • Add the crumbled feta cheese and stir to combine. Makes 2 servings.

BAKED QUINOA WITH SPINACH AND CHEESE



Baked Quinoa with Spinach and Cheese image

This is an easy gratin, a comforting casserole that you can serve as a main dish or a side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4 to 6

Number Of Ingredients 9

1 6-ounce bag baby spinach
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 1/2 teaspoons chopped fresh sage
1 ounce Parmesan, grated (1/4 cup)

Steps:

  • Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
  • Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
  • Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
  • Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 238 milligrams, Sugar 2 grams, TransFat 0 grams

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