QUINOA MUSHROOM 'RISOTTO'
Delicious way to enjoy healthy, protein-packed quinoa!
Provided by Claudia
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Mix water, quinoa, 1 tablespoon coconut oil, and chicken bouillon granules in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until white threads appear on the quinoa grains, about 15 minutes.
- Melt 2 tablespoons coconut oil in a skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper in hot oil until softened, 5 to 7 minutes; season with salt.
- Stir red wine and soy sauce into the vegetable mixture; bring to a simmer, reduce heat to medium-low, and cook until the liquid is reduced, about 10 minutes.
- Mix quinoa and vegetables in a large serving bowl; top with Parmesan cheese.
Nutrition Facts : Calories 337.9 calories, Carbohydrate 35.9 g, Cholesterol 4.5 mg, Fat 14.7 g, Fiber 6.3 g, Protein 13.4 g, SaturatedFat 10.6 g, Sodium 704.8 mg, Sugar 2.8 g
QUINOA RISOTTO
Make and share this Quinoa Risotto recipe from Food.com.
Provided by Mary Hallen
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place quinoa in strainer and rinse thoroughly, drain.
- Place quinoa in fry pan and cook over med heat, stir often, until darker in color (8 minutes) Remove from pan and set aside.
- Increase heat to med-high.
- Melt butter and add onion and 2 Tab water.
- Cook, stir often, until onion is soft.
- (Add water 1 tbs at a time if seems dry) To pan add broth, milk, quinoa, (if using dried sage add here).
- Bring to boil, stir often.
- Reduce heat and simmer, uncovered, stir occasionally until quinoa is almost tender to bite (10 minutes) Meanwhile, snap off and discard tough ends of asparagus, then cut stalks diagonally into 1-inch pieces.
- Add asparagus to quinoa mixture and cook, stir often, until asparagus is tender when pierced and almost all liquid is absorbed (5 minutes). Reduce heat and stir often until mixture thickens.
- Remove pan from heat and gently stir in fontina cheese and chopped fresh sage.
- Let stand until cheese is melted.
- Transfer to a shallow serving dish.
- Top with Parmesan.
FRESH FRUIT QUINOA "RISOTTO"
Oddly, adapted from Men's Health magazine. Excellent for breakfast or dinner, and a good way to get the family to eat healthily. The juice adds a fair amount of sweetness; if it is still too bland for you, add some brown sugar. I used a "light" apple juice, though you can substitute a regular one.
Provided by Laura Meehan
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Rinse and drain the quinoa to wash off the bitter coating. Optional: toast the quinoa before cooking by putting it into a frying pan and shaking/stirring it for 10 minutes or so.
- 2. Put the quinoa and juice in a saucepan; bring to a boil. Lower the heat, cover the pan, and simmer for up to 15 minutes (until the quinoa is translucent and the juice has been absorbed). Remove from heat and let rest two minutes.
- 3. Stir in berries, mint, cinnamon, nuts, and nutmeg.
Nutrition Facts : Calories 204.2, Fat 7.3, SaturatedFat 0.8, Sodium 2.3, Carbohydrate 28.3, Fiber 3.5, Sugar 0.2, Protein 7.1
FRESH SPRING ONION AND QUINOA RISOTTO
Make and share this Fresh Spring Onion and Quinoa Risotto recipe from Food.com.
Provided by That is Dr House to
Categories Grains
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the quinoa well under running water for 1 to 2 minutes, until the water runs clear.
- Bring the water to a boil in a small saucepan and add the quinoa. Cover the pan, lower the heat and simmer for 12 to 15 minutes or until the liquid is absorbed. The quinoa should have halos. Let sit for 5 minutes with the cover removed.
- While the quinoa is cooking, heat the oil and saute spring onions until tender, about 6 to 8 minutes. It is okay to let the onions caramelize a little. Add the vermouth and cook 1 minute more.
- Add the cooked quinoa to the sauté pan and blend well with the cooked onions and vermouth. Add the fresh tarragon and cook 1 minute more.
- Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 451.5, Fat 18.6, SaturatedFat 2.4, Sodium 27.9, Carbohydrate 61.4, Fiber 5.8, Sugar 0.5, Protein 12.1
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