Cumin Spiced Quinoa With Vegetables Recipes
SPICED QUINOA
This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
Provided by Cinderella
Categories Side Dish Grain Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 64.8 g, Cholesterol 0.3 mg, Fat 15.6 g, Fiber 8.9 g, Protein 14.8 g, SaturatedFat 2.3 g, Sodium 851.1 mg, Sugar 13.7 g
CUMIN QUINOA PATTIES
These easy burgers taste amazing, and the quinoa gives them a hearty texture. They're a delicious vegetarian option that you really have to try. Pan-frying them adds a perfect crunch that takes them to the next level. You can make the mixture for this healthy quinoa recipe ahead of time-it freezes very well. Enjoy! -Beth Klein, Arlington, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into 8 patties., In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.
Nutrition Facts : Calories 235 calories, Fat 10g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
CUMIN SPICED QUINOA WITH VEGETABLES
A crop of fresh veggies make this herb-accented quinoa a great way to lighten up your plate without missing a bit of flavor. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Entree
Time 27m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan.
- Add flour, cumin, garlic powder, salt and pepper to oven bag; gently squeeze bag to blend ingredients. Add quinoa and vegetables; turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold bag open; set aside.
- Microwave vegetable stock in a medium microwave-safe bowl for about 4 minutes on high power until stock is very hot. Carefully pour or ladle stock over vegetables. Carefully unfold bag opening.
- Close bag with nylon tie. Cut six 1/2-inch slits in top of bag near tie. Tuck ends of bag in pan.
- Bake 20 to 25 minutes or until vegetables are tender and quinoa is soft and translucent. Let stand 5 minutes. Carefully cut top of bag open; stir. Top with fresh herbs and pine nuts, if desired. Season with additional salt and pepper, if desired.
Nutrition Facts : ServingSize 1 Serving
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CUMIN SPICED QUINOA WITH VEGETABLES - REYNOLDS BRANDS
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- ADD flour, cumin, garlic powder, salt and pepper to oven bag; gently squeeze bag to blend ingredients. Add quinoa and vegetables; turn bag several times to mix ingredients. Arrange ingredients in even layer in bag. Fold down bag opening two times to hold bag open; set aside.
- MICROWAVE vegetable stock in a medium microwave-safe bowl for about 4 minutes on high power until stock is very hot. Carefully pour or ladle stock over vegetables. Carefully unfold bag opening.
MAKE THIS MEXICAN QUINOA RECIPE WITH VEGETABLES AS …
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- To cook the quinoa, rinse it first in a strainer (see notes below). Place it in a pot and add 2 cups of water or broth. Cover the pot, bring the mixture to a boil, then lower the temperature to low and let it sit for 15 to 20 minutes, until all of the water has been absorbed.
- Meanwhile, heat about 2 teaspoons of oil in a frying pan to medium heat. Put the onion and garlic in the pan and saute for a few minutes to soften. Add the chopped carrots, bell peppers, hot chili peppers, cumin and cayenne pepper to the pan. Stir together well and cook for about 10 minutes.
- Add the sliced cherry tomatoes and chopped cilantro before serving. Stir to combine into the quinoa.
CUMIN-INFUSED VEGETABLES AND CHICKPEAS OVER QUINOA
From blog.fatfreevegan.com
- Heat a large non-stick skillet over medium-high heat. Add the onion and sauté 2 minutes. Sprinkle in the garlic, cumin, turmeric, paprika, cardamom, and cayenne and cook 2 minutes more, stirring often.
- Stir in the cauliflower, eggplant, chick-peas, tomatoes, raisins, and 1/2 cup of water. Cover the pan and lower the heat to medium. Cook, stirring occasionally, for 10 minutes. Add the zucchini and continue to cook covered until it is just beginning to be tender, about 10 minutes. Add salt to taste.
- While the vegetables are cooking, prepare the quinoa. Heat a large saucepan and add the rinsed and drained quinoa. Toast it, stirring constantly, until it is almost dry. Add the vegetable broth or water and bouillon and the garlic, bring to a boil, and stir in the salt if you’re using it. Turn heat to very low, cover, and cook for 15-20 minutes, until all liquid is absorbed. Remove from heat until needed. Fluff with a fork before serving.
- Serve with the vegetable mixture mounded in the center of the quinoa and a jar of harissa or hot chile sauce for individual seasoning.
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