Tomato And Spinach Quinoa Skillet Recipes

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TOMATO AND SPINACH QUINOA SKILLET



Tomato and Spinach Quinoa Skillet image

Great as a flavorful side dish or as a base of a meal if you add chicken, shrimp, or tofu.

Provided by nmpaul

Categories     Side Dish     Grain Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 6

4 cups chicken broth
1 (12 ounce) box quinoa
3 Roma tomatoes, chopped
3 cups fresh spinach
¼ cup pesto
¼ cup grated Parmesan cheese

Steps:

  • Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until most of the broth is absorbed, 10 to 15 minutes.
  • Stir tomatoes, spinach, and pesto into the quinoa. Simmer until remaining chicken broth is absorbed and quinoa is tender, about 5 minutes. Sprinkle Parmesan cheese over quinoa mixture.

Nutrition Facts : Calories 436.7 calories, Carbohydrate 58.8 g, Cholesterol 14.4 mg, Fat 14.3 g, Fiber 7.4 g, Protein 18.6 g, SaturatedFat 3.4 g, Sodium 1179.8 mg, Sugar 2.4 g

CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY



Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey image

I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!

Provided by steveweis

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h

Yield 5

Number Of Ingredients 13

2 teaspoons olive oil
1 cup quinoa
½ onion, chopped
2 cups water
2 tablespoons chicken-flavored vegetable bouillon
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach
2 tablespoons olive oil
1 pound ground turkey, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
  • Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
  • Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
  • Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 40.8 g, Cholesterol 66.9 mg, Fat 16.6 g, Fiber 9.6 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 396 mg, Sugar 2.8 g

ONE PAN MEXICAN QUINOA



One Pan Mexican Quinoa image

Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, minced
1 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Steps:

  • Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

ONE-POT ITALIAN QUINOA WITH TOMATOES & BASIL



One-Pot Italian Quinoa with Tomatoes & Basil image

This healthy and delicious Italian Quinoa is made using just one pot! We've got tons of flavor inside using tomatoes and fresh basil. On the table in just 30 minutes and makes clean up a total breeze!

Provided by Alyssa

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 tablespoon olive oil
2 garlic cloves (minced (about 1 tablespoon))
1 small shallot (minced (about 2 tablespoons))
1 tablespoon Italian seasoning
1 cup uncooked quinoa
1/4 cup Tuttorosso chopped San Marzano Tomatoes
1 cup vegetable broth
3/4 cup water (or more broth)
1/4 cup tomato juice (from the Tuttorosso can)
1 cup spinach (chopped)
1 15 oz can white beans
1/2 cup fresh basil
1 - 2 tablespoons nutritional yeast (optional)
Salt + pepper to taste

Steps:

  • Heat oil in a saucepan over medium heat. Add garlic, shallots and italian seasoning and sauté until fragrant, about 2 minutes.
  • To the saucepan, add quinoa and tomatoes. Stir continuously for 15 - 30 seconds. Add liquids, bring to a boil, then cover and reduce to simmer for 20 - 25 minutes until liquid has been absorbed.
  • Remove lid and stir in spinach, white beans, basil and nutritoinal yeast (if using). Let sit for a few minutes to allow spinach time to wilt. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 328 kcal, Carbohydrate 54 g, Protein 14 g, Fat 6 g, Sodium 326 mg, Fiber 9 g, Sugar 2 g, ServingSize 1 serving

TURKEY, QUINOA & SPINACH SKILLET



TURKEY, QUINOA & SPINACH SKILLET image

Categories     turkey     Side     Fry     Lunch     Casserole/Gratin     Potluck

Yield 2

Number Of Ingredients 12

5 ounces ground turkey
1 tbsp olive oil
1/2 onion, chopped fine
2 cloves garlic, minced
1 1/2 cups cooked quinoa
1/2 teaspoon sea salt
1/2 teaspoon crushed red pepper (optional)
1/4 cup vegetable broth
1 cups chopped tomatoes
1/2 tablespoon tomato paste
1 cups baby spinach
Top with crumbled feta

Steps:

  • Heat olive oil in skillet and heat to medium. Cook turkey until golden brown. Remove from pan. Heat olive oil again. Add onion and cook for 10 minutes, until tender. Add garlic, quinoa, sea salt and red pepper and cook for 3 minutes longer. Add vegetable broth, tomatoes, tomato paste and nutritional yeast to the skillet. Cook over for 2 minutes. Return turkey to the skillet and stir in spinach. Cook until wilted. Salt and pepper to taste. Top with cheese if desired and serve warm.

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Tomato and spinach quinoa skillet recipe. Learn how to cook great Tomato and spinach quinoa skillet . Crecipe.com deliver fine selection of quality Tomato and spinach quinoa skillet recipes equipped with ratings, reviews and mixing tips. Get one of our Tomato and spinach quinoa skillet recipe and prepare delicious and healthy treat for your ...
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2019-12-11 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until most of the broth is absorbed, 10 to 15 minutes. Stir tomatoes, spinach, and pesto into the quinoa. Simmer until remaining chicken broth is absorbed and quinoa is tender, about 5 minutes. Sprinkle Parmesan cheese over quinoa mixture. Notes :
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