AFRICAN QUINOA SOUP
Hearty vegetarian soup with unique flavor. Leave out the jalapeno pepper for a more kid-friendly version. Taste and adjust seasonings if necessary.
Provided by Amber-Rose
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
- Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.
Nutrition Facts : Calories 292 calories, Carbohydrate 29.1 g, Cholesterol 10.2 mg, Fat 16.4 g, Fiber 5.8 g, Protein 10.3 g, SaturatedFat 4.9 g, Sodium 1005.8 mg, Sugar 8.9 g
SPICY QUINOA
Spice up your meal time with this low-carb healthy grain
Provided by Emma Lewis
Categories Buffet, Lunch, Side dish, Snack, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Cook the quinoa according to pack instructions, adding the vegetable stock cube to the cooking water. Leave to cool, then break up any clumps with a fork. Mix through remaining ingredients and serve.
Nutrition Facts : Calories 221 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 1.16 milligram of sodium
SPICY QUINOA WITH SWEET POTATOES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
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
CUMIN SPICED QUINOA WITH VEGETABLES
A crop of fresh veggies make this herb-accented quinoa a great way to lighten up your plate without missing a bit of flavor. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 27m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan.
- Add flour, cumin, garlic powder, salt and pepper to oven bag; gently squeeze bag to blend ingredients. Add quinoa and vegetables; turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold bag open; set aside.
- Microwave vegetable stock in a medium microwave-safe bowl for about 4 minutes on high power until stock is very hot. Carefully pour or ladle stock over vegetables. Carefully unfold bag opening.
- Close bag with nylon tie. Cut six 1/2-inch slits in top of bag near tie. Tuck ends of bag in pan.
- Bake 20 to 25 minutes or until vegetables are tender and quinoa is soft and translucent. Let stand 5 minutes. Carefully cut top of bag open; stir. Top with fresh herbs and pine nuts, if desired. Season with additional salt and pepper, if desired.
Nutrition Facts : ServingSize 1 Serving
SPICED QUINOA
This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
Provided by Cinderella
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 64.8 g, Cholesterol 0.3 mg, Fat 15.6 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 851.1 mg, Sugar 13.7 g
SPICY CAJUN CHICKEN QUINOA
Protein-packed quinoa makes this midweek meal a superhealthy option
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
- Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
- While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
Nutrition Facts : Calories 386 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
SPICY ORANGE QUINOA
A creative way to serve the super grain quinoa, this recipe combines the flavors of citrus, crunchy Brazil nuts, vegetables, garlic and saffron. Cayenne and roasted peppers add a spicy accent.-Kathy Patalsky, New York, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Broil pepper halves 4 in. from the heat until skin blisters. Cool slightly; finely chop pepper; set aside. , In a large saucepan, bring broth, orange juice, cayenne and saffron to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a Dutch oven, heat oil and buttery spread over medium-high heat. Add onion, mushrooms, 1/2 cup nuts and bay leaves; cook and stir until onion is tender. Add mixed vegetables, garlic and reserved serrano pepper; cook 4-5 minutes longer. Stir in orange, lemon juice, zest, pepper and salt., Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts.
Nutrition Facts : Calories 480 calories, Fat 23g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 583mg sodium, Carbohydrate 60g carbohydrate (10g sugars, Fiber 11g fiber), Protein 14g protein.
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