QUINOA SALAD WITH CORN AND RED PEPPER
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.
- Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.
- Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.
Nutrition Facts : Calories 330 g
QUINOA WITH ROASTED CORN AND PEPPERS
This is a great complement to TJW's Recipe#160252, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.
Provided by Muffin Goddess
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
- Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
- Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
- When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.
Nutrition Facts : Calories 292.1, Fat 9.7, SaturatedFat 1.3, Sodium 5.9, Carbohydrate 47.7, Fiber 5.4, Protein 8.5
PANTRY CURRIED QUINOA WITH GARBANZO BEANS AND ROASTED PEPPERS
This salad is easy to put together if you have a well-stocked pantry. Eat as a side dish with dinner and the leftovers make a great lunch!
Provided by blancdeblanc
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Soak raisins in 1 cup warm water in a bowl while you complete remaining steps.
- Heat olive oil in large saucepan over medium heat. Cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes. Stir in curry powder, cumin, cilantro, and ginger and cook until fragrant, about 30 seconds.
- Stir in vegetable broth, garbanzo beans, and quinoa. Bring to a boil, then reduce heat to medium-low heat, cover, and simmer until quinoa is tender, about 20 minutes.
- Drain raisins. Lightly toss quinoa mixture with raisins, roasted red peppers, and toasted almonds. Season with salt.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 67.1 g, Fat 11.8 g, Fiber 9.7 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 842.2 mg, Sugar 15.7 g
CHARRED CORN AND QUINOA
Tasty, wholesome, and makes my kitchen smell great! Works as a side dish next to chicken or steak, or as the main event for a meatless meal.
Provided by Samantha
Categories Side Dish Grain Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon butter over medium-low heat in a skillet. Add quinoa and toast until lightly browned with a nutty aroma, 2 to 3 minutes. Remove from heat.
- Combine chicken broth and toasted quinoa in a saucepan and bring to a boil. Cover, reduce heat, and simmer until broth is just absorbed and quinoa is tender, about 15 minutes. Remove from heat and place in a bowl.
- Heat remaining tablespoon butter in a skillet over medium heat. Add corn and cook and stir constantly until just browned, about 8 minutes. Set aside.
- Combine 1 tablespoon olive oil and vanilla extract in another skillet away from heat, then place over medium heat. Add bell peppers and onion. Cook and stir until onions are softened and begin to brown, about 5 minutes. Add spinach and water. Cook until spinach is wilted, about 2 minutes. Remove from heat. Stir in charred corn, feta cheese, and remaining tablespoon olive oil.
- Add vegetable mixture to quinoa and mix well.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 38.4 g, Cholesterol 20 mg, Fat 11.8 g, Fiber 5.1 g, Protein 10.2 g, SaturatedFat 4.2 g, Sodium 739.8 mg, Sugar 4 g
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