Best Herbed Quinoa Recipes

HERBED QUINOA

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

HERBED QUINOA AND CHICKPEA PILAF

Steps:

• Combine oil, Recaito, quinoa, orange juice, salt and 3/4 cup water to boil. Simmer covered over medium-low heat, until liquid is absorbed and quinoa is tender, 20 minutes. Stir in chick peas. Remove from heat and let stand, covered, for 5 minutes. Stir in mint, parsley and hazelnuts.

HERBED WILD RICE & QUINOA STUFFING

Steps:

• Place a large pot over medium heat. Add the oil. When hot, add the onions and celery and cook, stirring occasionally, until soft, about 5 minutes. Add the apples, garlic, thyme, and salt. Cook, stirring frequently, for one more minute. Stir in wine, then add broth. Bring to a boil. Stir in the wild rice blend and reduce the heat to medium-low. Simmer, covered, until the rice is tender, about 35 minutes. Stir in the quinoa and cover again. Cook until the quinoa is tender, about 15 more minutes. Stir in the cranberries, pecans, 1/2 cup parsley, and sage. Taste and add additional salt if desired. Remove from heat.
• Preheat oven to 350 degrees Fahrenheit. Rub a large (9-inch x 13-inch is best) casserole dish with a little olive oil. Lightly scoop the rice mixture into the casserole dish, lightly mounding it instead of mashing it down.
• Bake until golden brown, 25-30 minutes. Drizzle with a little more olive oil and sprinkle with remaining chopped parsley. Serve.

HERBED QUINOA PILAF

Steps:

• Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl; fluff with fork. Stir in oil and lemon juice. Cool to room temperature. Mix in pine nuts and red onion. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.) Mix in basil.

HERBED QUINOA

Steps:

• In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
• Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
• Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

HERBED VEGETABLE QUINOA SOUP WITH SWISS CHARD

Steps:

• Heat oil over medium heat in a large pot or Dutch oven. Add onion, garlic, carrots, celery, mushrooms, herbs and pepper and sauté until onions and mushrooms are tender, about 10 minutes.
• Add broth and quinoa, bring to a boil, reduce heat and simmer for 15 minutes, or until quinoa and carrots are tender.
• Meanwhile, bring a large pot of water to a boil, add Swiss chard and boil for 3 minutes, or until tender. Drain. Stir chard into soup. Serve.

HERBED QUINOA SALAD

Steps:

• To cook the quinoa: bring 2 cups of water or stock to a boil in a 2 quart saucepan.
• Add 1 cup of quinoa.
• Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy.
• Drain off any remaining liquid.
• Fluff with a fork to separate the grains.
• Allow to cool before combining in salad.
• In a 2-quart saucepan over high heat, bring one quart water to a boil.
• Add the peas.
• Cook for about 4 minutes, or until tender; do not overcook.
• Drain and rinse under cold water.
• Place the quinoa in a large bowl.
• Add the peas, goat cheese, parsley, basil, tarragon and chives.
• Toss lightly.
• In a cup, whisk together the lemon juice and olive oil.
• Pour over the salad.
• Top with pine nuts.

HERBED QUINOA FLATBREAD

Steps:

• Preheat the oven to 350 degrees F. Using a coffee grinder or spice grinder, grind the quinoa into a fine flour. You should end up with about a cup or so. Place the quinoa flour into a large bowl and add the water, olive oil, herbs and salt. Whisk well. You can add an extra tablespoon or so of water if the mixture seems to dry. Pour the batter into a prepared 9-inch baking pan or dish. Bake for about 20 minutes, until the top of the bread is golden. Cool on a wire rack, then cut into wedges and serve.

HERBED QUINOA

Steps:

• Rinse quinoa in 5 changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine sieve after each rinse).
• Cook quinoa in a large saucepan of boiling salted water 10 minutes. Drain in sieve and rinse under cold water.
• Set sieve with quinoa over saucepan filled with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. (Check water level in pan occasionally, adding water if necessary.)
• Toss quinoa with oil and salt and pepper to taste in a large bowl. Cool, then toss with scallion and thyme.

HERBED QUINOA & RED RICE STUFFING WITH KALE & PINE NUTS RECIPE - (4.7/5)

Steps:

• In a saucepan, combine the quinoa and red rice with the water and salt lightly. Set over high heat and bring to a boil. Reduce the heat to low, cover and simmer until most of the water is absorbed and the grains are tender, 15 to 20 minutes. Set aside. Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. In a large sauté pan over medium heat, melt the 3 tablespoons butter. Add the onion and celery and cook, stirring occasionally, until softened, 6 to 8 minutes, adding the kale during the last 2 minutes of cooking. Add the oregano and spices and season with salt. Cook, stirring, until the mixture is fragrant, about 1 minute. Transfer the onion mixture to a large bowl. Add the quinoa and red rice, cranberries, pine nuts, lemon zest and stock and stir until well combined. Transfer the stuffing to the prepared baking dish and bake, uncovered, for 30 minutes. Let rest for 10 minutes, then garnish with cheese and serve.

VEGAN TOFU HERBED QUINOA BURGERS

Steps:

• Cook the quinoa by first removing the saponin-- put it into a deep bowl and pour water cold water over it. Whisk heavily with a whisk or fork until a soapy residue rises to the top, then strain in a fine-mesh colander and rinse again. This step is VERY important for those unfamiliar in cooking quinoa!
• Boil 1 1/2 cups water in a pot with a dash of salt. Add the olive oil, dill, black pepper, and marjoram (just a few shakes) and let it impart in the water for a few seconds, then add the washed quinoa. Loosely cover the pot and let cook for 15-20 minutes or until all nicely fluffed up.
• Let the quinoa stand for a minute then fluff with a fork. You may want to wait for it to cool off before handling it.
• Drain all the water out of the tofu pack and dry it out on the stovetop or microwave, but not thoroughly as though you are baking, grilling, or frying it-- retain some of the natural liquid inside.
• Mush up the tofu by hand or with a potato masher.
• Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well. Form 6 patties.
• Brush about 1 tsp olive oil onto a cookie sheet and place the patties on it. Bake at 400F for 10 minutes on one side, then flip and bake for another 10 minutes. Turn on the broiler for 1 minute, then serve and enjoy!

HERBED EDAMAME, BLACK BEANS, AND QUINOA

Steps:

• In a medium saucepan, bring the water to a boil over high heat, 3 to 4 minutes. Stir in the quinoa. Reduce the heat and simmer, covered, for 8 minutes.
• Stir in the beans and edamame. Cook, covered, for 2 minutes, or until the water is evaporated.
• Meanwhile, in a large bowl, stir together the remaining ingredients except the feta. Add the quinoa mixture and the feta, tossing until the spring greens are wilted.
• nutrition information
• (Per Serving)
• Calories: 275
• Total Fat: 10.0g
• Saturated: 3.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 3.5g
• Cholesterol: 13mg
• Sodium: 317mg
• Carbohydrates: 32g
• Fiber: 7g
• Sugars: 4g
• Protein: 14g
• Dietary Exchanges
• 2 Starch
• 1 Lean Meat
• 1 Fat

AJI-BEEF SHORT RIBS WITH GOLDEN HERBED QUINOA (NUEVO LATINO BEEF DISHES)

Steps:

• Preheat broiler.
• Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5-inches from heat.
• Broil 18 to 20 minutes or until browned, turning once. Season with salt and pepper.
• Reduce oven temperature to 325 degrees F.
• Meanwhile, heat olive oil in stockpot over medium heat until hot. Add onion and cook for 2 to 3 minutes or until tender, stirring frequently. Stir in aji paste and garlic; cook and stir for 1 minute. Add ribs and wine and bring to a boil. Cover tightly and braise in a 325 degree F oven for 1 1/2 to 2 1/2 hours or until beef is fork-tender.
• Thirty minutes before beef is done, peel papaya and cut into 1-inch pieces, reserving 1 heaping tablespoon of seeds. Add papaya, reserved seeds and 1 tablespoon parsley to stockpot; continue braising, covered, 18 to 20 minutes or until papaya is tender.
• For Annatto Oil:
• Heat annatto seeds in 1/4 cup olive oil in a 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange. Cool and strain.
• Meanwhile, prepare quinoa. Place quinoa in a lightly oiled 2 1/2-quart saucepan. Cook and stir over medium heat 2 minutes or until toasted and just starting to change color. Add water, Annatto Oil, if desired, salt and pepper; bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until all liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with a fork; stir in parsley.
• Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa.
• Garnish with parsley, if desired.

SPICED AND HERBED QUINOA W GREEN ONIONS

Steps:

• Cook the quinoa according to package directions using water or stock. Alow to cool Combine all ingredients in a large bowl and toss well.

HERBED QUINOA

Steps:

• In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
• Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
• Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

HERBED QUINOA

Steps:

• 1. For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• 2. For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• 3. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve