Best Quinoa Garden Recipes

GARDEN QUINOA SALAD

Garden Quinoa Salad image

This recipe is special to me because it's delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they're fresh! -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

Steps:

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

Nutrition Facts : Calories 417 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 533mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 9g fiber), Protein 16g protein.

WILD RICE QUINOA GARDEN SALAD

Wild Rice Quinoa Garden Salad image

Don't let the long ingredient list make you pass this one by. It's mostly spices and the result is a wonderfull salad.

Provided by Budgiegirl

Categories Rice

Time 3h

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3 cups water, divided
1/2 cup wild rice, uncooked
1 cup quinoa, uncooked
1/2 cup green onion, thinly sliced
1/2 cup red bell pepper, chopped
1/2 cup cucumber, seeded, peeled
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 1/4 teaspoons fresh ground black pepper
2 garlic cloves, minced

Steps:

Combine 1 cup water and wild rice in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer for 1 hour or until the rice is tender and the liquid is absorbed.
Combine 2 cups water and quinoa in a medium saucepan/ bring to a boil.
Cover, reduce heat and simmer 20 minute or until liquid is absorbed.
Remove from heat; fluff with a fork.
Place quinoa and wild rice in a large bowl.
Stir in green onions, bell pepper and cucumber.
Combine oil and remaining ingredients in a small bowl, stirring with a whisk.
Drizzle over quinoa mixture; toss gently to coat. Cover and chill at least 2 hours.

Nutrition Facts : Calories 102.1, Fat 3.2, SaturatedFat 0.4, Sodium 107.3, Carbohydrate 16, Fiber 1.6, Sugar 0.6, Protein 3.1

GARDEN VEGETABLES WITH LEMON-SCENTED QUINOA

Garden Vegetables with Lemon-Scented Quinoa image

This colorful vegetable and grain side dish recipe leads a double life! Serve it as a side to turkey or roast beef, or for a light supper, it can be a meatless main dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
2 teaspoons finely shredded lemon peel
1 tablespoon fresh lemon juice
1 bag (12 oz) frozen garden vegetable medley
2 tablespoons butter or olive oil
1 medium yellow bell pepper, cut into 1/2-inch squares
1/2 cup thin strips red onion

Steps:

Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
Meanwhile, cook garden vegetable medley as directed on bag.
In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g

GARDEN QUINOA SALAD RECIPE RECIPE - (4.6/5)

Garden Quinoa Salad Recipe Recipe - (4.6/5) image

Provided by barbsjustagirl

Number Of Ingredients 12

Ingredients

1 1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon peel
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

Steps:

In a large saucepan, cook and stir quinoa over medium-high heat 3 to 5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12 to 15 minutes or until liquid is absorbed. Transfer to a large bowl. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2 to 4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water. Return water to a boil. Add green beans; cook 3 to 4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

QUINOA GARDEN

Quinoa Garden image

This was my first attempt at using quinoa. I really like it and it is very easy to prepare. Look for more recipes to follow.

Provided by Melanie B @MelBelle

Categories Other Salads

Number Of Ingredients 15

Ingredients

QUINOA
1 cup(s) quiona uncooked
2 cup(s) stock or water (your choice)
THE GARDEN
1/2 - red bell pepper
1/2 - orange bell pepper
1/2 - yellow bell pepper
1/2 - english cucumber
1 large carrots, grated
1/2 - jalapenos, fresh
1/2 - jicama, chopped
4 tablespoon(s) cilantro, fresh
DRESSING
1/2 large lemon juice, fresh
2-3 tablespoon(s) olive oil

Steps:

Cook the quinoa in the 2 cups of stock or water. Your choice. Add both to a pan and bring to a boil, reduce heat and simmer for @ 10 minutes or until all the liquid is absorbed. Fluff with a fork and let cool.
Chop all the veggies into bite sized pieces. I left the cilantro leaves in tact and just pulled them from the stems. I guesstimated 4T. It was just a handful.
Add everything into a bowl and toss. Add a lemon juice and a good drizzle of olive oil. Toss again. Chill and enjoy.
as 4 servings: 219 calories 41 carbs 3 fat 9 protein 6 fiber