Skinny Quinoa Veggie Dip Recipes

SKINNY QUINOA VEGGIE DIP

Skinny Quinoa Veggie Dip image

Don't let the name fool you. This good-for-you recipe may appeal to an athlete in training, but it has plenty of flavor to satisfy everyone. We use crunchy cucumber slices for dippers. -Jennifer Gizzi, Green Bay, Wisconsin

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 32 servings

Number Of Ingredients 16

Ingredients

2 cans (15 ounces) black beans, rinsed and drained
1-1/2 teaspoons ground cumin
1-1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1-2/3 cups water, divided
Salt and pepper to taste
2/3 cup quinoa, rinsed
5 tablespoons lime juice, divided
2 medium ripe avocados, peeled and coarsely chopped
2 tablespoons plus 3/4 cup sour cream, divided
1/4 cup minced fresh cilantro
3 plum tomatoes, chopped
3/4 cup peeled, seeded and finely chopped cucumber
3/4 cup finely chopped zucchini
1/4 cup finely chopped red onion
Cucumber slices

Steps:

Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste. , In a small saucepan, cook quinoa with remaining 1-1/3 cups water according to package directions. Fluff with fork; sprinkle with 2 tablespoons lime juice. Set aside. Meanwhile, mash together avocados, 2 tablespoons sour cream, cilantro and remaining lime juice., In a 2-1/2-qt. dish, layer bean mixture, quinoa, avocado mixture, remaining sour cream, tomatoes, chopped cucumber, zucchini and onion. Serve immediately with cucumber slices for dipping, or refrigerate.

Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 54mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

VEGGIE QUINOA

Veggie Quinoa image

I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter taste of unwashed quinoa (just check for unwanted debris before you use it), but most recipes call for rinsed quinoa.

Provided by plaidpenguin

Categories Side Dish Grain Side Dish Recipes

Time 35m

Yield 2

Number Of Ingredients 9

Ingredients

1 cup vegetable broth
½ cup uncooked quinoa
2 teaspoons olive oil
2 teaspoons minced garlic
½ cup broccoli florets
½ cup diced firm tofu
¼ cup vegetable broth
¼ cup sliced mushrooms
1 cup chopped fresh spinach

Steps:

In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 34.9 g, Fat 10.8 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 1.4 g, Sodium 314.6 mg, Sugar 2.8 g

QUINOA WITH VEGGIES

Quinoa with Veggies image

I love quinoa and I wanted to make something that was flavorful and filling. The vegetables can be changed to your liking!

Provided by feminiSh

Categories Side Dish Grain Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup quinoa
3 cups water
1 pinch salt
3 tablespoons olive oil
3 cloves garlic, minced
1 red bell pepper, chopped
½ cup corn kernels
½ teaspoon cumin
1 teaspoon dried oregano
salt and pepper to taste
2 green onions, chopped

Steps:

Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 34.4 g, Fat 13.1 g, Fiber 4.5 g, Protein 7.3 g, SaturatedFat 1.8 g, Sodium 13.8 mg, Sugar 2 g

QUINOA AND VEGGIES

Quinoa and Veggies image

Provided by Food Network

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 cups quinoa
1 cup wild rice
1 tablespoon olive oil or peanut oil
1 cup mushrooms, diced
1/2 cup diced chives
1/2 cup diced orange bell pepper
1/2 cup diced yellow bell pepper
1 teaspoon sea salt
1 teaspoon cayenne or crushed red pepper

Steps:

In a large skillet, bring 4 cups of water to a boil. Add the quinoa and cook, stirring occasionally, until it expands out of its shell, about 10 minutes; be careful not to overcook it.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice and cook, stirring occasionally until done, about 20 minutes.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms, chives, bell peppers, salt, and cayenne pepper. Cook, while stirring, for about 3 minutes. Add the quinoa and rice and stir until hot. Serve immediately.

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