Best Quinoa With Leeks Herbs Recipes
QUINOA WITH LEEKS AND SHIITAKE MUSHROOMS
From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.
Provided by ratherbeswimmin
Categories Grains
Time 53m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the broth, water, and 1/4 teaspoon salt; bring to a boil.
- Stir in quinoa.
- Cover and lower heat; simmer 15 minutes or until the liquid is absorbed.
- Stir in parsley, 1 1/2 teaspoons oil, and 1/8 teaspoon pepper.
- Remove from heat; keep warm.
- Heat 1 1/2 teaspoons oil in a medium nonstick skillet over med-high heat.
- Add in leek; stir/saute 6 minutes or until wilted.
- Add in mushrooms, bell pepper, and wine; cook 2 minutes or until vegetables are tender.
- Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Place 1 cup quinoa mixture in each of 4 shallow bowls; top each with 1 1/4 cup vegetable mixture and 2 tablespoons walnuts.
Nutrition Facts : Calories 513.9, Fat 17.3, SaturatedFat 1.9, Sodium 328.2, Carbohydrate 80.2, Fiber 10.2, Sugar 11.4, Protein 14.5
LEMON HERB QUINOA
A light yet flavorful quinoa dish that goes great with fish or chicken! I invented it on-the-fly one day when I couldn't find quite what I was looking for. For a stronger flavor, add extra lemon juice and herbs. For a more al dente quinoa, remove the lid half way through the cooking time and continue to cook uncovered until most of the water is absorbed.
Provided by MellyG
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Stir water, quinoa, lemon juice, lemon zest, parsley, basil, garlic, and seasoning blend together in a saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, about 20 minutes. Let rest, covered, for 5 minutes; fluff with a fork.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 20.5 g, Fat 1.8 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 0.2 g, Sodium 81.6 mg
LEMON HERB QUINOA
This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.
Provided by Mirj2338
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the quinoa in a large bowl.
- Fill with cold water.
- Drain into a strainer and repeat the rinsing and draining 4 more times.
- Over medium-high heat, heat the oil in a 2-quart saucepan.
- Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
- Stir in the water, marjoram, thyme, and rosemary.
- Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
- Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
- Simmer, covered, 5 minutes longer.
- Fluff with a fork.
Nutrition Facts : Calories 137.1, Fat 5.2, SaturatedFat 0.7, Sodium 295.8, Carbohydrate 18.9, Fiber 2.2, Sugar 0.1, Protein 4.1
HERBED QUINOA
Provided by Giada De Laurentiis
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 10
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.
LEEK-TOMATO QUINOA
Provided by Charlie Trotter
Categories Tomato Vegetable Side Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Basil Quinoa Leek Summer Healthy Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 2 3/4 cups
Number Of Ingredients 11
Steps:
- Place quinoa in strainer. Rinse under cold running water until water runs clear; drain. Mix quinoa, 2 cups water, and salt in heavy medium saucepan. Bring to boil. Reduce heat to medium-low, cover, and simmer until quinoa is just tender and almost all water is absorbed, about 20 minutes. Drain. Set aside. (Quinoa can be made 1 day ahead. Cool, then cover; chill.)
- Melt butter in large nonstick skillet over medium heat. Add leeks; sauté until beginning to soften, about 5 minutes. Add broth. Cover; simmer until leeks are tender, about 5 minutes. Add quinoa and oil; stir until heated through, about 5 minutes. Stir in tomatoes, onions, basil, and lemon juice. Season with salt and pepper.
- *A tiny, bead-shaped, ivory-colored grain available at natural foods stores.
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