Quinoa And Caramelized Onions Recipes

MUJADARA (LENTILS AND RICE WITH CARAMELIZED ONIONS)

Steps:

• In a large Dutch oven or soup pot, combine the garlic, bay leaves, cumin, 1 1/2 teaspoons of the salt and about 20 twists of freshly ground black pepper. Add the water and bring the mixture to a boil over medium-high heat.
• Once boiling, stir in the rice and reduce the heat to medium. Cover and cook, stirring occasionally and adjusting the heat as necessary to maintain a controlled simmer, for 10 minutes.
• Stir in the lentils and let the mixture return to a simmer. Cover again, reduce the heat to medium-low, and cook until the liquid is absorbed and the rice and lentils are tender, about 20 to 23 minutes.
• Meanwhile, warm the olive oil in a large (12-inch) skillet over medium-high heat. When it's warm enough that a slice of onion sizzles on contact, add the remaining onions. Stir to combine.
• Stir only every 3 minutes or so at first, then more often once the onions at the edges of the pan start browning. If the onions are browning before they have softened, dial down the heat to give them more time. Cook until the onions are deeply caramelized and starting to crisp at the edges, about 20 to 30 minutes. In the meantime, line a large plate or cutting board with a couple paper towels.
• Using a slotted spoon or fish spatula, transfer the onions to the lined plate and spread them evenly across. Sprinkle the remaining 1/4 teaspoon salt over the onions. They'll crisp up as they cool.
• When the lentils and rice are done cooking, drain off any excess water (if there is any) and return the mixture to the pot, off the heat. Lay a kitchen towel across the top of the pot to absorb steam, then cover the pot and let it rest for 10 minutes.
• Remove the lid, discard the bay leaves, and smash the garlic cloves against the side of the pan with a fork. Add about 3/4ths of the green onions and cilantro, reserving the rest for garnish. Gently stir and fluff the rice with a fork. Season to taste with additional salt and pepper, if necessary.
• Transfer the rice and lentil mixture to a large serving platter or bowl. Top with the caramelized onions and the remaining green onions and cilantro. Serve hot, warm or at room temperature, with yogurt and spicy sauce (optional) on the side.

CARAMELIZED ONION AND MUSHROOM QUINOA

Steps:

• In 2-quart saucepan, heat broth and quinoa to boiling over medium-high heat. Reduce heat to low; cover and simmer 14 to 16 minutes or until quinoa is soft and translucent.
• Meanwhile, in 4-quart Dutch oven, melt butter over medium heat. Add onion and salt; cook 4 to 6 minutes, stirring frequently, until onions begin to brown and soften. Add mushrooms, thyme and sage. Cook 6 to 8 minutes, stirring occasionally, until mushrooms release juices and then brown. Add wine; simmer 3 to 5 minutes, scraping pan to release browned bits. Once liquid is almost evaporated, remove from heat.
• Transfer quinoa to Dutch oven; stir to combine. Top with parsley and hazelnuts.

QUINOA WITH CARAMELIZED RED ONION, BELL PEPPERS AND GARLIC

Steps:

• Heat the olive oil in a skillet over medium heat. Add the onion and bell peppers; cook for 10-12 minutes or until the veggies are tender and golden brown. While the veggies are cooking, prepare the quinoa per instructions.
• Once the peppers and onions are tender and golden brown, add the minced garlic and stir constantly for 60 seconds; remove veggies from heat and season with sea salt and freshly cracked pepper, to taste.
• Combine the cooked quinoa with the caramelized vegetables, mix thoroughly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.

QUINOA BOWL WITH BEETS & CARAMELIZED ONIONS

Steps:

• The day before cooking, place the the quinoa in a large bowl. Cover with filtered water and soak overnight.
• Slice the onion. Peel and cube the beets. Roughly chop the garlic.
• Preheat oven to 350F.
• In a medium saucepan, bring the vegetable broth to a boil.
• Drain and rinse the quinoa until the water runs clear. Add the quinoa to the vegetable broth, and cook covered with a lid until all of the liquid is absorbed.
• Place the beets on a baking pan with parchment paper, and toss with olive oil and a big pinch of sea salt. Let roast in the oven for 30-­40 minutes, tossing once half-way.
• Meanwhile, start the onions. In a saute pan on low-­medium heat, add coconut oil, onions, garlic, maple syrup and a big pinch of sea salt. Stirring occasionally, cook until caramelized, about 15 minutes.
• Juice and zest the orange. Mince the rosemary.
• Once all components are finished, mix together in a serving dish and stir in orange zest, juice and rosemary and goat cheese.
• Adjust seasonings to taste and serve.

QUINOA PILAF WITH BUTTERNUT SQUASH, CARAMELIZED ONION AND GOAT CHEESE

Steps:

• Preheat your oven to 400 degrees.
• Peel, de-seed and chop the squash into small, bite-sized cubes (or high five yourself if you bought it already processed).
• Toss the squash in a bowl with 1 tablespoon olive oil, and salt and pepper to taste.
• Bake on a baking sheet lined with either parchment paper or a silicon liner for 25 minutes at 400 degrees.
• Take the uncooked quinoa and toast it a saute pan (no oil or butter!) over medium low heat for about 5 to 7 minutes, stirring/ shaking the pan frequently. You will hear a little popping, and you will smell the toasty quinoa when it is about ready. Careful not to burn it!
• Pour the toasted quinoa in a heat safe bowl and set aside.
• Add half a tablespoon of butter, and half a tablespoon of olive oil to the (same, now empty) pan and heat on low.
• Add the chopped onion, sugar and a little salt and pepper to taste.
• Stir the onions frequently. Tip: If needed, use some extra stock (like 2-3 tablespoons - I do not measure) to de-glaze the pan a couple of times, and scrape up the brown bits. It will evaporate pretty quickly.
• Cook the onions slow and low until fully caramelized, about 20 minutes. The secret to good caramelized onions is patience.
• When the onions are caramelized, add the 1.5 cups of stock, and increase the heat to bring to a boil.
• Once boiling, stir in the quinoa and 1 tablespoon of the thyme.
• Reduce heat to low to a slow simmer, and simmer for about 15 minutes covered, stirring occasionally.
• Remove the lid, and gently fold in the roasted squash. Recover the pot.
• Turn off the heat (with the lid still on) and remove the pot from the heat, and let it sit for 10 minutes.
• Transfer mixture to serving dish, and top with goat cheese crumbles and remaining fresh thyme.
• Serve immediately.

QUINOA AND BUTTERNUT SQUASH SALAD WITH BACON, FETA, AND PINE NUTS

Steps:

• Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
• Peel the squash and slice it into 3/4 inch cubes. You will only need 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
• Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly before adding to the salad.
• Caramelize sliced onion as described in this post.
• In a large bowl, combine cooked quinoa, roasted butternut squash, caramelized onions, chopped and cooked bacon, and mix with the dressing.
• Add the dressing only before serving, and add as much as you want to individual portions, as both quinoa and butternut squash tend to be on a dry side, and this dressing (when generously applied) fixes this beautifully!
• Top each individual serving with Feta cheese and toasted pine nuts (OPTIONAL).
• Note: This salad keeps very well refrigerated for up to a week, but only without dressing. Add the dressing only before serving.

QUINOA WITH CARAMELIZED ONIONS

Steps:

• Rinse quinoa well before cooking. Prepare quinoa according to package directions.
• Meanwhile, combine onion and oil in a medium nonstick skillet.
• Cook over medium-high heat until onion is browned, about 15 minutes, stirring frequently. (If onion starts to burn, reduce heat.)
• Set aside.
• Rinse quinoa with cold water until cool; drain.
• In a large mixing bowl, combine quinoa, onion, and remaining ingredients (except tomato).
• Mix well.
• Stir in tomato.
• Serve at room temperature.
• HELPFUL HINT: Quinoa must be rinsed well before cooking to remove a natural bitter tasting but harmless coating. (The coating naturally protects quinoa from birds and insects.).
• All ingredients except tomato can be prepared, combined, and chilled up to one day ahead. Add a small amount of broth if mixture seems dry, then stir in tomato.
• Per Serving: 143 Calories; 6g Protein; 4g Fat; 23g Carbohydrates; 0 Cholesterol; 75mg Sodium; 4q Fiber.

QUINOA AND CARAMELIZED ONIONS

Steps:

• 1. Combine quinoa and stock in small pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until liquid has been absorbed. Set aside.
• 2. Add olive oil to large skillet and heat on medium heat. Melt butter into oil. Add sliced onion to oil and stir often until onions are nice brown caramel color.
• 3. Add all sliced peppers and continue to stir until peppers are soft. Add in quinoa and mix thoroughly. Stir in parsley. Serve warm or cold.

COLORADO QUINOA WITH CARAMELIZED ONIONS

Steps:

• Rinse quinoa in a fine sieve. Place in a pot with the water and bring to a boil. Reduce heat immediately to low simmer and cook for 25 minutes. In a separate pan, saute onions in 2 tablespoons of the butter and 2 tablespoons olive oil. When onions are soft and translucent, add the wine and cook until reduced and onions caramelize. Slice roasted chile peppers into 1/4-inch strips. In a separate pan, warm 1/4-cup olive oil and remaining 2 tablespoons butter, add cooked quinoa, tamari or soy sauce and parsley and continue to stir until all ingredients are fully incorporated. Place in serving dish, top with caramelized onions and chile pepper strips.