Spring Fling Quinoa Bowl Recipes
QUINOA BOWL WITH ARTICHOKES, SPRING ONIONS AND PEAS
Lately I've been into "big bowls" - layered grain and vegetable meals in a bowl - in a big way. I cook up a pot of grains and let the vegetables I'm finding at the market inspire how I'm going to build the bowl. Spring onions, artichokes and peas are the focus of this seasonal bowl, and there's a lot happening here as far as flavor goes. The onions and peas are sweet, but roasting also gives the onions a lovely bitter-edged char, as it does for the artichokes. I'm a recent convert to roasted artichokes; you coat them with olive oil after trimming them, and throw them into a hot oven, where the hearts soften while the edges of the leaves crisp and char. The flavors are intense. I hardly want to prepare them any other way. Garlicky yogurt garnishes and moistens the quinoa and vegetables, and brings more lusty flavor to the dish. You can be flexible with big bowls. If you don't have quinoa in the pantry, use another grain: bulgur, rice, farro. Couscous would also work. If you want more protein, add a poached egg or even some shredded or sliced chicken breast. And if you want to sprinkle a little feta or Parmesan over the top, be my guest.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Line a sheet pan with parchment.
- Fill a bowl with water and add the juice from one of the lemon halves. Trim the artichokes. Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths. As you work, rub the cut artichokes with remaining lemon half and place them in the water. When all artichokes are cut, drain and pat dry with paper towels. Place on sheet pan.
- Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half. Place on sheet pan.
- Toss artichokes and onions with the olive oil and salt and pepper to taste. Take care to coat all of the cut surfaces of the artichokes with olive oil. Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned. The edges of the artichoke leaves will be charred. Transfer to a bowl.
- Meanwhile, steam or boil peas in salted water for 5 minutes; drain. Transfer to the bowl with onions and artichokes. Add half the chopped fresh herbs and toss together.
- In a mortar and pestle, mash garlic to a paste with a pinch of salt. Stir into yogurt.
- To serve, divide quinoa among four bowls and top with artichokes, onions and peas. Spoon yogurt over vegetables and sprinkle with remaining herbs. Douse with a little lemon juice and drizzle on a little oil if desired. Garnish with dukkah or about 2 teaspoons preserved lemon, or both.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 78 grams, Fat 19 grams, Fiber 23 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1413 milligrams, Sugar 16 grams
SPRING FLING QUINOA BOWL
Steps:
- 1. In a strainer, rinse quinoa under running water. Drain well. Place in a medium saucepan with water and salt. Bring to a boil, then cover and simmer about 15 minutes until water is absorbed. Remove from heat, then fluff with a fork. 2. Meanwhile, in a medium bowl, stir peanut butter with chili sauce, lime juice, soy sauce, ginger and sesame oil. Trim ends from bok choy, then slice each lengthwise into 4 pieces. Snap tough ends from asparagus, then slice asparagus diagonally into 2-inch (5-cm) pieces. 3. Heat peanut or vegetable oil in a large non-stick frying pan over medium-high heat. Add bok choy, asparagus and edamame. Stir-fry for about 3 minutes or just until tender, adding a couple of tablespoons (30 ml) water if vegetables begin to stick. Add about â of the peanut butter sauce and stir-fry for about 1 minute, or until hot. 4. Divide quinoa into 2 or 3 bowls. Top with bok choy mixture, then sprinkle with carrots, radishes and sprouts. Drizzle with remaining peanut sauce and sprinkle with peanuts. Additional recipes can be found at www.peanutbureau.ca.
SPRING FLING
A light and bright lemony cocktail--perfect for your spring or summer fling!!! Prep time includes chill time. From L.A. celebrity party planner Mindy Weiss.
Provided by BecR2400
Categories Beverages
Time 1h
Yield 8 Spring Fling Cocktails, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large pitcher, mix the sugar, mint leaves, and the sliced lemons and cucumbers. Add vodka and lemon juice; let stand for 30 minutes.
- Stir to dissolve sugar; then chill for 30 minutes.
- When ready to serve, add club soda; serve over ice in rocks glasses.
Nutrition Facts : Calories 285.9, Fat 0.1, Sodium 16.1, Carbohydrate 43.3, Fiber 2, Sugar 35.4, Protein 0.9
SPRING FLING QUINOA BOWL
Quick, healthy and completely customizable, this quinoa bowl is a delicious vegetarian option. With crunchy flavours and a tangy Asian-inspired dressing, it is a one-bowl delight and a great source of protein. Best of all, the leftovers are delicious the next day.
Provided by Mary Jenny
Categories Peanut Butter
Time 25m
Yield 1 1, 1 serving(s)
Number Of Ingredients 17
Steps:
- In a strainer, rinse quinoa under running water. Drain well. Place in a medium saucepan with water and salt. Bring to a boil, then cover and simmer about 15 minutes until water is absorbed. Remove from heat, then fluff with a fork.
- Meanwhile, in a medium bowl, stir peanut butter with chili sauce, lime juice, soy sauce, ginger and sesame oil. Trim ends from bok choy, then slice each lengthwise into 4 pieces. Snap tough ends from asparagus, then slice asparagus diagonally into 2-inch (5-cm) pieces.
- Heat peanut or vegetable oil in a large non-stick frying pan over medium-high heat. Add bok choy, asparagus and edamame. Stir-fry for about 3 minutes or just until tender, adding a couple of tablespoons (30 ml) water if vegetables begin to stick. Add about ⅔ of the peanut butter sauce and stir-fry for about 1 minute, or until hot.
- Divide quinoa into 2 or 3 bowls. Top with bok choy mixture, then sprinkle with carrots, radishes and sprouts. Drizzle with remaining peanut sauce and sprinkle with peanuts.
- Additional recipes can be found at www.peanutbureau.ca.
Nutrition Facts : Calories 1634.7, Fat 73.8, SaturatedFat 12.3, Sodium 4782.6, Carbohydrate 185.9, Fiber 59.9, Sugar 58.7, Protein 102.5
More about "spring fling quinoa bowl recipes"
SPRING FLING QUINOA BOWL - HOME TRENDS MAGAZINE
From canadianhometrends.com
Reviews 2Estimated Reading Time 2 minsServings 2-3Total Time 25 mins
25 QUINOA BOWL RECIPES TO TRY FOR DINNER - PUREWOW
From purewow.com
SPICY SOUTHWEST QUINOA BOWL. - HALF BAKED HARVEST
From halfbakedharvest.com
PICKLED CHARD QUINOA BOWLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
26 POWER-PACKED QUINOA BOWL RECIPES - TASTE OF HOME
From tasteofhome.com
15 BEST QUINOA BOWL RECIPES - HOW TO MAKE QUINOA …
From delish.com
QUINOA VEGGIE BOWL (GLUTEN FREE, VEGAN) ~ VEGGIE INSPIRED
From veggieinspired.com
EASY FALL QUINOA BOWL - THE HUNGRY WAITRESS
From thehungrywaitress.com
SPRING FLING QUINOA BOWL | RECIPE | ASIAN VEGETARIAN RECIPES ...
From pinterest.co.uk
SPRING FLING QUINOA BOWL, SPICY TOFU PEANUT KEBOBS AND CHILI …
From mississauga.com
SPRING FLING QUINOA BOWL - HEALTH STAND NUTRITION
From healthstandnutrition.com
EASY SPICY QUINOA BOWL - TWORASPBERRIES
From tworaspberries.com
MEAL PREP QUINOA BOWLS WITH SPRING VEGETABLES
From simplyquinoa.com
SPRING FLING QUINOA BOWL | MILDMAY TOWN CRIER
From mildmaycrier.com
SPRING FLING QUINOA BOWL - ACTIVE SENIOR'S DIGEST
From activeseniorsdigest.ca
SPRING NOURISH BOWLS RECIPE BY OH MY VEGGIES.COM
From ohmyveggies.com
SPRING FLING QUINOA BOWL | RECIPE | LUNCH BOWL RECIPE, DELICIOUS ...
From pinterest.com
SPRING CHILI + QUINOA BOWLS – HAPPY HEARTED KITCHEN
From happyheartedkitchen.com
SPRING FLING QUINOA BOWL - RECIPESNOW!
From recipesnow.com
LEMON CHILI SHRIMP QUINOA BOWL RECIPE - SKINNYTASTE
From skinnytaste.com
RECIPE INFO SPRING FLING QUINOA BOWL - PEANUTBUREAU.CA
From peanutbureau.ca
SPRING FLING QUINOA BOWL - HEALTHSTANDNUTRITION.COM
From healthstandnutrition.com
SPRING QUINOA BOWLS - DIALA'S KITCHEN
From dialaskitchen.com
SPRING FLING QUINOA BOWL - BIGOVEN.COM
From bigoven.com
SPRING QUINOA BOWL RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
FIDDLEHEAD & SPRING VEGGIE QUINOA BOWLS WITH LEMON ... - BAKED …
From bakedgreens.com
23 HEALTHY QUINOA BOWLS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
SPRING FLING QUINOA BOWL | VEGETARIAN RECIPES TOFU, ASIAN …
From pinterest.ca
SPRING BUDDHA BOWL WITH QUINOA & LEMONY WHITE BEANS
From minimalistbaker.com
GLOW BOWLS - NOURISHING GRILLED CHICKEN & QUINOA GRAIN BOWLS
From playswellwithbutter.com
RECIPE: ASIAN INSPIRED SPRING FLING QUINOA BOWL - AZNMODERN
From aznmodern.com
SPRING FLING QUINOA BOWL | QUINOA BOWL RECIPE, HEALTHY SUPPER, …
From pinterest.com
SPRING FLING QUINOA BOWL - PEANUTBUREAU.CA
From peanutbureau.ca
SPRING GREENS MEXICAN QUINOA BOWL - PLANT INSPIRED KITCHEN
From plantinspiredkitchen.com
QUINOA BOWLS WITH SPRING VEGETABLES - WE WANT VEGGIES
From wewantveggies.com
SPRING FLING QUINOA BOWL RECIPE - FOOD.COM
From pinterest.co.uk
SPRING PESTO QUINOA BOWLS - SIMPLY QUINOA
From simplyquinoa.com
SPRING VEGGIE QUINOA BOWL WITH BURRATA - COOKING WITH COCKTAIL …
From cookingwithcocktailrings.com
FOOD TASTING, TASTING LIFE: SPRING FLING QUINOA BOWL
From ilovefood01.blogspot.com
SUMMER QUINOA BREAKFAST BOWLS - SKINNYTASTE
From skinnytaste.com
SPRING FLING QUINOA BOWL | RECIPE | QUINOA BOWL RECIPE, ENTREE …
From pinterest.ca
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | SPRING FLING …
From foodista.com
THE SPRING FLING BOWL - LIVE NATURALLY MAGAZINE | RECIPE | HEALTHY ...
From pinterest.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love