Quinoa Primavera Recipes

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QUINOA PORRIDGE

Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with agave syrup or black strap molasses (use half as much). This recipe can easily be doubled.

Provided by Six Pack To Go

Categories     Breakfast and Brunch     Cereals

Time 35m

Yield 3

Number Of Ingredients 7



Quinoa Porridge image

Steps:

  • Heat a saucepan over medium heat and measure in the quinoa. Season with cinnamon and cook until toasted, stirring frequently, about 3 minutes. Pour in the almond milk, water and vanilla and stir in the brown sugar and salt. Bring to a boil, then cook over low heat until the porridge is thick and grains are tender, about 25 minutes. Add more water if needed if the liquid has dried up before it finishes cooking. Stir occasionally, especially at the end, to prevent burning.

Nutrition Facts : Calories 173 calories, Carbohydrate 31.3 g, Fat 3 g, Fiber 3 g, Protein 4.3 g, Sodium 89.7 mg, Sugar 12.7 g

½ cup quinoa
¼ teaspoon ground cinnamon
1 ½ cups almond milk
½ cup water
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 pinch salt

CREAMY QUINOA PRIMAVERA

Make and share this Creamy Quinoa Primavera recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8



Creamy Quinoa Primavera image

Steps:

  • Rinse quinoa thoroughly; drain.
  • Heat quinoa and broth to boiling in 2-quart saucepan; reduce heat.
  • Cover and simmer 10 to 15 minutes or until all broth is absorbed.
  • Stir in cream cheese and basil; cover and remove from heat.
  • Melt butter in 10-inch nonstick skillet over medium-high heat.
  • Cook garlic in butter about 30 seconds, stirring frequently, until golden.
  • Stir in vegetables; cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
  • Toss vegetables and quinoa mixture together.
  • Top with Romano cheese.

Nutrition Facts : Calories 228, Fat 8.3, SaturatedFat 3.4, Cholesterol 15.6, Sodium 438.5, Carbohydrate 28.5, Fiber 3, Sugar 0.7, Protein 9.7

1 1/2 cups uncooked quinoa
3 cups chicken broth or 3 cups vegetable broth
2 ounces cream cheese
1 tablespoon fresh basil leaves, chopped or 1 teaspoon dried basil leaves
2 teaspoons butter or 2 teaspoons margarine
2 garlic cloves, finely chopped
5 cups assorted fresh vegetables, thinly sliced (such as asparagus, broccoli, carrot or zucchini)
2 tablespoons romano cheese, grated

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