Roasted Red Pepper And Asparagus Quinoa Recipes

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ROASTED PEPPERS



Roasted Peppers image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 4

4 red peppers
4 yellow peppers
4 tablespoons olive oil
Salt and pepper

Steps:

  • Roast peppers by placing them on gas stove or open flame. Make sure to turn peppers to char evenly. When pepper skin is black, remove peppers and place them in a bowl. Cover with plastic wrap and let sit for 20 minutes. Remove peppers and peel off black skin. Remove seeds. Cut each pepper into 6 sections. Put peppers in a clean bowl and add olive oil. Season with salt and pepper to taste.

ROASTED SQUASH AND ASPARAGUS



Roasted Squash and Asparagus image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

2 1 /2 pounds acorn and butternut squash (whatever kinds of squash are available), seeded and cut into 1/2-inch rings
2 teaspoons olive oil
Coarse grained salt and cracked black pepper
1 bunch asparagus, cleaned

Steps:

  • Preheat oven to 450 degrees F.
  • Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.

Nutrition Facts : Calories 159 calorie, Fat 2.8 grams, SaturatedFat 0.4 grams, Carbohydrate 34.7 grams, Fiber 6.6 grams

ROASTED RED PEPPER AND ASPARAGUS QUINOA



ROASTED RED PEPPER AND ASPARAGUS QUINOA image

Number Of Ingredients 7

1 cup uncooked quinoa
1 1/2 cups chopped asparagus (about 24 stalks)
1 Tablespoon olive oil
2 teaspoons minced garlic
1/2 cup diced roasted red peppers
salt and pepper
4 grilled chicken breasts

Steps:

  • Cook the quinoa according to the package directions. Cover and set aside. Add the olive oil, asparagus, and garlic to a sauce pan. Saute until crisp tender. Stir in the cooked quinoa and diced red peppers. Heat through. Season to taste with the salt and pepper. Top with grilled chicken. Makes 4 servings.

QUINOA WITH ROASTED VEGETABLES



Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

  • Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)



Heavenly Quinoa With Asparagus (Gluten-Free and Vegan) image

This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!

Provided by GFBaristaGeek

Categories     One Dish Meal

Time 40m

Yield 4 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups quinoa
3 cups vegetable broth or 3 cups water
6 garlic cloves, diced
1 onion, diced any size
1/2 tablespoon olive oil
1 red pepper, diced
1 bunch asparagus
paprika
turmeric
basil
red pepper flakes
salt
spinach, if desired

Steps:

  • Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
  • Add red bell pepper and red pepper flakes briefly.
  • Add quinoa and cover with broth.
  • Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
  • Cover and let simmer ~ 25 minutes.
  • While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
  • In separate frying pan, heat oil and begin to saute asparagus.
  • About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
  • Serve asparagus cut on top of quinoa and enjoy!

Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8

ROASTED RED PEPPER QUINOA + WHITE BEAN BURGERS. RECIPE - (4.4/5)



roasted red pepper quinoa + white bean burgers. Recipe - (4.4/5) image

Provided by asally04

Number Of Ingredients 15

1 (15 ounce) can cannellini beans, drained and rinsed
1/2 cup cooked quinoa
1/2 cup chopped roasted red peppers
3 garlic cloves, minced or pressed
1 large egg, lightly beaten
1/2 cup panko bread crumbs
1/4 teaspoon dried basil
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon flour
3 tablespoons olive oil
4 whole wheat bun, toasted
for topping: bacon, extra roasted red peppers and mayo - or whatever you want!

Steps:

  • In a small bowl, mix together bread crumbs, basil, paprika, onion powder, salt and pepper. In a large bowl, add beans and mash coarsely with a fork. Stir in quinoa, garlic and roasted red peppers, mixing well to combine. Add in bread crumb mixture and egg, mixing well to moisten. Once combined, add in the flour and mix well. Form into four equally sized balls. Heat a large skillet over medium-high heat and add olive oil. Press each quinoa ball into a large patty, being careful to press the sides together so they don't fall apart while cooking. Add to skillet and cook until golden and crisp on each side, about five minutes. Serve immediately on toasted buns with your favorite toppings! Note: if you use red peppers jarred in oil or water, be sure to soak up most of the liquid with paper towels before and after chopping!

QUINOA & FETA SALAD WITH ROASTED VEGETABLES



Quinoa & feta salad with roasted vegetables image

Quinoa is a fine, protein-packed grain that helps to keep you satisfied until your next meal, making this veggie salad a great lunchbox filler

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 10

200g quinoa
3 tbsp olive oil
1 red onion , peeled but left whole, then cut into 1cm thick round slices
2 peppers , red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgette , halved lengthways
3 garlic cloves , unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley , roughly chopped
200g pack feta cheese

Steps:

  • Cook the quinoa following pack instructions, then drain really well and set aside.
  • Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
  • Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
  • Squeeze the roasted garlic cloves out of their skins and mash with some seasoning. Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Nutrition Facts : Calories 404 calories, Fat 21.4 grams fat, SaturatedFat 8.4 grams saturated fat, Carbohydrate 35.3 grams carbohydrates, Sugar 11.2 grams sugar, Fiber 2.6 grams fiber, Protein 17.3 grams protein, Sodium 1.9 milligram of sodium

ROASTED ASPARAGUS WITH FETA



Roasted Asparagus with Feta image

Make and share this Roasted Asparagus with Feta recipe from Food.com.

Provided by PalatablePastime

Categories     Cheese

Time 22m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemon, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt (to taste)
fresh ground black pepper (to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemon (juice of, no seeds)

Steps:

  • Preheat oven to 400F.
  • Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
  • Bend asparagus gently until it breaks at a natural point and discard ends.
  • Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
  • Season asparagus with salt and pepper.
  • Sprinkle asparagus with crumbled feta cheese.
  • Roast at 400F for 12 minutes or until cooked to your liking.
  • Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
  • Serve hot.

QUINOA, ASPARAGUS, AND FETA SALAD



Quinoa, Asparagus, and Feta Salad image

A perfect spring, summer, or anytime salad. Loaded with protein and fiber, but so delicious you would never guess how healthy it is! If you are making the salad ahead of time, add the dressing just before serving to keep the asparagus an attractive bright green. Leftovers keep well for a couple of days.

Provided by AnnInLondon

Categories     Salad     Grains     Quinoa Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 16

1 ½ cups water
¾ cup quinoa
¼ teaspoon salt
1 bunch fresh asparagus, trimmed and cut into 1 1/2-inch pieces
4 ounces crumbled feta cheese
⅓ cup toasted slivered almonds
2 green onions, thinly sliced, or to taste
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 lemon, zested
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1 ½ teaspoons Dijon mustard
freshly ground black pepper to taste

Steps:

  • Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
  • Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 23.4 g, Cholesterol 16.8 mg, Fat 13 g, Fiber 4 g, Protein 8.9 g, SaturatedFat 3.8 g, Sodium 346.1 mg, Sugar 5.7 g

ASPARAGUS WITH ROASTED RED PEPPER SALSA



Asparagus With Roasted Red Pepper Salsa image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds asparagus
10 roasted red peppers
1 to 2 tiny hot red peppers
1 medium clove garlic
1/2 cup chopped red onion
1 bunch cilantro to yield 3/4 cup chopped
2 teaspoons lime juice

Steps:

  • Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
  • Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
  • When asparagus is cooked, drain and mix with red pepper salsa.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR



Asparagus and Red Pepper with Balsamic Vinegar image

A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.

Provided by Patrick

Categories     Side Dish     Vegetables     Asparagus

Time 20m

Yield 2

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
½ bunch fresh asparagus, trimmed
1 red onion, sliced
1 red bell pepper, sliced
salt to taste
1 tablespoon balsamic vinegar
¼ cup Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon toasted pine nuts

Steps:

  • Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g

ASPARAGUS WITH RED PEPPER SAUCE



Asparagus With Red Pepper Sauce image

Provided by Moira Hodgson

Categories     appetizer, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 medium red or yellow bell peppers, cored and seeded
1 small onion
1 clove garlic, crushed
1 small piece fresh or dried hot pepper
1 tablespoon walnut oil
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1 1/4 pounds trimmed asparagus
1/2 pound yellow bell pepper, peeled, cored, and seeded, cut into 1/4-inch dice
Freshly ground pepper

Steps:

  • Coarsely chop the bell peppers and onion. Place them in a heavy pot with the rest of the ingredients except the asparagus and the remaining yellow bell pepper. Simmer, covered, over low heat for 30 minutes. The mixture should be very soft. Uncover and let it cool to room temperature.
  • Put the cooled mixture into a food processor or blender and puree until smooth. Then press the sauce through a fine sieve to eliminate bits of skin.
  • Heat boiling water in the bottom of a steamer. Put the asparagus in the steamer basket, cover, and cook until done, about three minutes.
  • Spoon some red pepper puree on each of four salad plates. Arrange the asparagus neatly on top. Garnish each plate with the diced pepper and a few grindings of black pepper.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 4 grams

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Butternut Squash Pasta with Chili Oil, Feta & Mint. Pumpkin French Toast. Sweet Potato Chili Fries
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10 BEST QUINOA ASPARAGUS RECIPES - YUMMLY
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ROASTED ASPARAGUS WITH RED PEPPER RELISH - SAFEWAY
Enter search keywords or phrase Submit Trending Now — Cakes; Flyer; Store Locator; Main Menu. userinfo mob; Flyer & Savings
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