Quinoa With Sweet Potatoes And Broccoli Recipes

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QUINOA, SWEET POTATO AND BLACK BEAN BOWLS WITH YOGURT DRESSING



Quinoa, Sweet Potato and Black Bean Bowls with Yogurt Dressing image

Provided by Valerie Bertinelli

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 1/4 cups tri-colored quinoa
Kosher salt
1 pound sweet potato, peeled and cut into 1/2-inch pieces
1 tablespoon olive oil
1/2 teaspoon ground coriander
One 15-ounce can black beans, rinsed and drained
1 teaspoon soy sauce
1/2 teaspoon chipotle hot sauce (or your favorite hot sauce)
1 large avocado, seeded, peeled and diced
1/4 cup pepitas, chopped pistachios, almonds or your favorite nut
Yogurt Dressing (see recipe below)
3/4 cup plain yogurt (not Greek)
1/4 cup finely chopped fresh flat-leaf parsley or cilantro
1 tablespoon fresh lime juice
1 small garlic clove, finely grated
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the quinoa in a sieve and rinse very well with cold water; shake gently to drain the excess water. Transfer the quinoa to a medium saucepan and add 1 1/2 cups water and 1/2 teaspoon salt. Bring to a simmer over medium-high heat, then cover, reduce the heat to low, and cook until all of the water is absorbed, about 16 minutes. Keep covered, off the heat, for 5 minutes then uncover and cool slightly.
  • Meanwhile, toss the sweet potatoes with the oil, coriander and 1/2 teaspoon salt and spread on a rimmed baking pan in a single layer. Bake until just tender and browned in spots, about 20 minutes. Add the beans, soy sauce and hot sauce to the pan and stir to mix.
  • Spoon the quinoa into bowls and top with the sweet potato-black bean mixture. Top with avocado and pumpkin seeds and drizzle with the dressing.
  • Whisk the yogurt, parsley, lime juice and garlic together in a medium bowl and season with salt and pepper to taste.

SPICY QUINOA WITH SWEET POTATOES



Spicy Quinoa with Sweet Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

1 3/4 cups quinoa
3 cups low-sodium chicken broth
Kosher salt
3 tablespoons vegetable oil
1/2 red onion, thinly sliced
2 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 small red jalapeno pepper, seeded and thinly sliced
2 small sweet potatoes, peeled and cut into 1/2-inch pieces
1/3 cup roughly chopped fresh cilantro
1 to 2 tablespoons fresh lime juice

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

QUINOA, BROCCOLI, AND CHEESE CASSEROLE



Quinoa, Broccoli, and Cheese Casserole image

Categories     Salad     Cheese     Bake     Steam     Quinoa     Broccoli     Summer     Simmer

Yield 6 servings

Number Of Ingredients 6

1 1/2 cups quinoa, rinsed in a fine sieve
2 tablespoons light olive oil
1 large onion, chopped
2 medium broccoli crowns, cut into bite-size pieces
1 cup grated sharp cheddar cheese or cheddar-style soy cheese
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 375°F.
  • Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
  • Meanwhile, heat the oil in a large skillet. Add the onion and sauté until golden. Add the broccoli and about 1/4 cup water. Cover and steam until the broccoli is just a little more done than tender-crisp, 5 to 7 minutes.
  • In a mixing bowl, combine the cooked quinoa with the broccoli mixture and half of the cheese. Season with salt and pepper and stir well. Transfer the mixture to a lightly oiled, shallow 2-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, 20 to 25 minutes. Let the casserole stand for 5 minutes, and serve.
  • Menu
  • Quinoa, Broccoli, and Cheese Casserole (this page)
  • or
  • Quinoa and Corn Pilaf (page 105)
  • Avocado and Pinto Bean Salad (page 45)
  • Warm flour tortillas
  • Sautéed zucchini and/or yellow summer squash
  • nutrition information
  • Calories: 284
  • Total Fat: 13g
  • Protein: 12g
  • Carbohydrate: 30g
  • Cholesterol: 20mg
  • Sodium: 129mg

QUINOA WITH SWEET POTATOES AND BROCCOLI



Quinoa with Sweet Potatoes and Broccoli image

The flavors of the broccoli and sweet potatoes compliment each other wonderfully in this recipe! I wasn't sure if steaming the sweet potatoes was necessary or not. It might be okay to skip that step. However, I wasn't sure if they would get tender enough by just cooking them in oil, so I went ahead and did it and it turned out great!

Provided by Bethany Giles

Categories     Grain Side Dishes

Time 30m

Yield 5

Number Of Ingredients 9

1 cup quinoa
2 cups water
1 large sweet potato, peeled and cut into 1/4-inch cubes
2 tablespoons canola oil
1 onion, chopped
2 cups frozen chopped broccoli, thawed
1 tablespoon garlic powder
½ cup whole almonds
1 tablespoon soy sauce, or to taste

Steps:

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
  • Meanwhile, place the diced sweet potatoes into a saucepan, and pour in 1/4-inch of water. Cover, and bring to a simmer over medium-high heat. Steam until the sweet potatoes are just slightly tender, about 10 minutes. While the potatoes are steaming, heat the canola oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
  • Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds. Season to taste with soy sauce if desired to serve.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 51.6 g, Fat 15.1 g, Fiber 9.6 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 252.2 mg, Sugar 7.7 g

ROASTED SWEET POTATO QUINOA SALAD



Roasted Sweet Potato Quinoa Salad image

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

2 cups water
1 cup quinoa, rinsed
2 sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 cup chopped broccoli
1 yellow bell pepper, diced
1 red bell pepper, diced
½ cucumber - peeled, seeded, and chopped
¼ cup extra-virgin olive oil
2 tablespoons maple syrup
½ lemon, juiced
½ lime, juiced
salt and ground black pepper to taste
½ cup chopped cilantro

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

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