QUINOA, CORN AND ZUCCHINI MEDLEY
Make and share this Quinoa, Corn and Zucchini Medley recipe from Food.com.
Provided by dicentra
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make Quinoa Medley: Bring 2 cups water to a boil in medium saucepan. Stir in quinoa, cover, and reduce heat to medium low.
- Simmer 15 minutes, or until quinoa is tender and opaque and liquid is absorbed. Let stand 5 minutes, then transfer to large bowl. Fluff with a fork, and cool.
- Fold corn, zucchini, green onions, cilantro and mint into quinoa.
- To make Dressing: Whisk together oil, orange juice, lemon juice and orange zest in small bowl. Season with salt and pepper.
- Drizzle dressing over quinoa mixture, and toss well. Sprinkle with pine nuts, garnish with mint sprigs, if desired, and serve at room temperature.
Nutrition Facts : Calories 245.4, Fat 12.7, SaturatedFat 1.4, Sodium 16.7, Carbohydrate 29.9, Fiber 3.4, Sugar 2.4, Protein 6.1
ZUCCHINI QUINOA CAKES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 18 cakes
Number Of Ingredients 20
Steps:
- For the zucchini quinoa cakes: In a small saucepot, bring 1/2 cup water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook until all the water is absorbed and the quinoa is cooked, 10 to 12 minutes. Spread onto a baking sheet to cool, about 10 minutes.
- Meanwhile, grate the zucchini and squash. Transfer to a kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, mix together the cooled quinoa, grated zucchini and squash, chives, dill, mustard, garlic and lemon zest. Add the flour, cornstarch, salt, pepper and eggs and mix together well.
- Heat the olive oil in a large cast-iron skillet until hot. Spoon nine 2 tablespoon-size scoops of the batter into the skillet and flatten slightly. Cook until golden on the bottom, 1 1/2 to 2 minutes. Flip and cook for an additional 1 1/2 to 2 minutes on the other side. Remove to a baking sheet. Repeat with the remaining batter.
- For the herbed yogurt: Mix together the yogurt, dill, parsley, salt, pepper and lemon zest in a medium bowl.
- Transfer the cakes to a platter, top with a dollop of the herbed yogurt and garnish with a sprig of dill.
- To make the cakes in advance: Place the cakes on a baking sheet and keep warm in the oven at 170 degrees F for 20 to 30 minutes before serving.
QUINOA WITH CORN AND ZUCCHINI
Sweet corn and nutty-tasting quinoa make a nice combination that is also nutritionally rich. Quinoa has more iron than any other grain, and it's a good source of manganese, magnesium, phosphorus and copper. It's also a good source of protein.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves six to eight
Number Of Ingredients 10
Steps:
- Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer, and rinse until the water runs clear.
- Bring the water or stock to a simmer in a medium saucepan. Heat another medium saucepan or lidded skillet over medium-high heat, and add the quinoa. Toast, stirring, until the grains have separated and begin to smell fragrant. Add the water or stock and salt. It should come to a boil quickly. Reduce the heat to low, cover and simmer 15 to 20 minutes, until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
- Meanwhile, heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add the garlic, corn and zucchini. Season with salt and pepper, and cook, stirring, until the zucchini is tender and translucent and the corn tender, five to eight minutes. Stir in the quinoa and toss together. Heat through, add the herbs and serve with a little crumbled queso fresco or feta sprinkled on top if desired.
SPICED QUINOA WITH ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 3/4 cup rinsed tricolor quinoa as the label directs, adding 1/4 teaspoon allspice to the water. Meanwhile, toss 2 sliced zucchini with 2 tablespoons olive oil and 1 grated garlic clove; season with salt and pepper. Bake at 450 degrees F until tender, about 10 minutes. Stir into the quinoa along with 1/2 cup golden raisins and 2 tablespoons each olive oil, chopped cilantro and dill. Season with salt.
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- Place the quinoa in a very fine-mesh strainer and place the strainer in a bowl or large measuring cup. Cover with cool water and let soak for 5-10 minutes.
- Drain the quinoa, rinse it again, drain well and place in a large saucepan with 2 1/4 cups water, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Bring to a simmer over medium-high heat, then reduce the flame to low and cook, covered, until the quinoa has absorbed all the water and is tender to the bite. Let the quinoa sit, off-heat, for 10 minutes, then remove the lid and fluff with a fork and leave to cool slightly.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425ºWash the onions and peel off any papery outer layers. Cut off the greens and discard (or save to use in stock). Cut the onion in half through the root, then in half crosswise. Slice lengthwise into 1/4" thick pieces.
- Place the summer squash and onions on a rimmed baking sheet and drizzle with2 tablespoons of olive oiland sprinkle with 1/4 teaspoon salt and a few grindings of black pepper. Toss to coat, then spread into a single layer. Roast in the oven until tender and beginning to color, 15-20 minutes, turning if necessary. Let cool slightly.
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