Best Quinoa With Peas And Onion Recipes

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QUINOA WITH PEAS AND PARMESAN



Quinoa with Peas and Parmesan image

Quinoa is an ancient South American grain, often called a 'superfood' because of its high content of protein, fiber, iron, and amino acids. It can be used almost anywhere you would use rice. It is gluten-free, with a mild nutty flavor, and a slightly chewy texture. This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.

Provided by Lindsay L.

Categories     Side Dish     Vegetables     Green Peas

Time 45m

Yield 12

Number Of Ingredients 13

1 (15 ounce) can diced tomatoes, drained
2 tablespoons white wine
2 tablespoons coconut oil
4 cloves garlic, minced
1 small onion, chopped
1 small stalk celery, finely chopped
3 ½ cups vegetable broth
2 cups rinsed quinoa
⅔ cup grated Parmesan cheese
½ cup evaporated milk
1 cup frozen peas, thawed
salt to taste
½ teaspoon ground white pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
  • Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
  • Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.
  • Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 24.8 g, Cholesterol 7 mg, Fat 6.3 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 286.1 mg, Sugar 3.8 g

QUINOA BOWL WITH ARTICHOKES, SPRING ONIONS AND PEAS



Quinoa Bowl With Artichokes, Spring Onions and Peas image

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

1 lemon, cut in half, plus more lemon juice for drizzling
4 medium or 2 large artichokes
1 generous bunch spring onions
3 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and pepper
1 1/2 pounds peas, shelled
1/4 cup chopped dill, mint or fennel fronds, or a combination
1 to 2 garlic cloves (to taste)
1 to 1 1/2 cups Greek yogurt or drained yogurt, to taste
3 cups cooked quinoa
Chopped preserved lemon or dukkah, for serving

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

ONION AND MUSHROOM QUINOA



Onion and Mushroom Quinoa image

Betty Crocker's Heart Healthy Cookbook shares a recipe! This delicious quinoa and vegetables side dish recipe is easy to make and is ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 9

1 teaspoon canola or soybean oil
1 cup uncooked quinoa
1 small onion, cut into fourths and sliced
1 medium carrot, shredded (2/3 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup sliced fresh mushrooms (about 2 1/2 ounces)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1 can (14 ounces) fat-free vegetable broth

Steps:

  • Heat oil in 2-quart saucepan over medium heat. Cook quinoa and onion in oil 4 to 5 minutes, stirring occasionally, until light brown.
  • Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes or until liquid is absorbed. Fluff with fork.

Nutrition Facts : Calories 200, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 6 g, TransFat 0 g

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