Quinoa Asparagus Cakes Recipes

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CRISP QUINOA CAKES WITH CILANTRO, SCALLIONS AND SRIRACHA



Crisp Quinoa Cakes With Cilantro, Scallions and Sriracha image

Provided by Mark Bittman

Categories     brunch, dinner, lunch, weekday, appetizer, main course, side dish

Time 1h15m

Yield 8 to 10 cakes

Number Of Ingredients 8

1 cup quinoa
Salt
1/2 cup chopped fresh cilantro
1/4 cup chopped scallions
1 tablespoon sriracha
Freshly ground black pepper
2 tablespoons olive oil
Lime wedges for serving

Steps:

  • Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
  • Heat the oven to 200. Fold the cilantro, scallions, and sriracha into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
  • Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lime wedges.

HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)



Heavenly Quinoa With Asparagus (Gluten-Free and Vegan) image

This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!

Provided by GFBaristaGeek

Categories     One Dish Meal

Time 40m

Yield 4 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups quinoa
3 cups vegetable broth or 3 cups water
6 garlic cloves, diced
1 onion, diced any size
1/2 tablespoon olive oil
1 red pepper, diced
1 bunch asparagus
paprika
turmeric
basil
red pepper flakes
salt
spinach, if desired

Steps:

  • Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
  • Add red bell pepper and red pepper flakes briefly.
  • Add quinoa and cover with broth.
  • Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
  • Cover and let simmer ~ 25 minutes.
  • While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
  • In separate frying pan, heat oil and begin to saute asparagus.
  • About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
  • Serve asparagus cut on top of quinoa and enjoy!

Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8

CRISP QUINOA CAKES WITH ALMONDS, ROSEMARY AND DIJON



Crisp Quinoa Cakes With Almonds, Rosemary and Dijon image

Provided by Mark Bittman

Categories     brunch, dinner, lunch, weekday, appetizer, main course

Time 1h15m

Number Of Ingredients 9

1 cup quinoa
Salt
1/4 cup chopped almonds
2 tablespoons minced shallots
1 tablespoon minced fresh rosemary
1 tablespoon Dijon mustard
Freshly ground black pepper
2 tablespoons olive oil
Lemon wedges for serving

Steps:

  • Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
  • Heat the oven to 200. Fold the almonds, shallots, rosemary and mustard into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
  • Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 105 milligrams, Sugar 1 gram, TransFat 0 grams

QUINOA AND ASPARAGUS



Quinoa and Asparagus image

Make and share this Quinoa and Asparagus recipe from Food.com.

Provided by Nicole Aanenson Cra

Categories     Grains

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 (5 5/8 ounce) box quinoa, Seeds of Change tomato basil blend, 5 . 6 oz
8 ounces asparagus, cut into 1-inch pieces (8 to 10 stalks)
2 tablespoons parmesan-romano cheese mix, grated
1/4 teaspoon dried marjoram or 1/4 teaspoon thyme leaves
1/8 teaspoon pepper

Steps:

  • Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
  • Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
  • *For softer grains increase broth and cooking time.

Nutrition Facts : Calories 238.6, Fat 9.1, SaturatedFat 4.4, Cholesterol 17.1, Sodium 114.8, Carbohydrate 32.2, Fiber 4.9, Sugar 2.7, Protein 8.5

CRISP QUINOA CAKES WITH PINE NUTS AND RAISINS



Crisp Quinoa Cakes With Pine Nuts and Raisins image

Provided by Mark Bittman

Categories     brunch, lunch, weekday, appetizer, dessert, main course, side dish

Time 1h15m

Yield 8 to 10 cakes

Number Of Ingredients 9

1 cup quinoa
Salt
1/4 cup pine nuts
1 /4 cup raisins
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan
Freshly ground black pepper
2 tablespoons olive oil
Lemon wedges for serving

Steps:

  • Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
  • Heat the oven to 200. Fold the pine nuts, raisins, parsley, and Parmesan into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
  • Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 715, UnsaturatedFat 27 grams, Carbohydrate 73 grams, Fat 38 grams, Fiber 8 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 400 milligrams, Sugar 12 grams

QUINOA PILAF WITH SALMON AND ASPARAGUS



Quinoa Pilaf with Salmon and Asparagus image

Serve your family with a hearty skillet salmon, bouillon cube and asparagus quinoa pilaf - dinner that's ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 12

1 cup uncooked quinoa
6 cups water
1 vegetable bouillon cube
1 lb salmon fillets
2 tablespoons butter or margarine
20 stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
4 medium green onions, sliced (1/4 cup)
1 cup frozen sweet peas (from 1-lb bag), thawed
1/2 cup halved grape tomatoes
1/2 cup vegetable or chicken broth
1 teaspoon lemon-pepper seasoning
2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed

Steps:

  • Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
  • In 2-quart saucepan, heat 2 cups of the water to boiling over high heat. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 minutes or until water is absorbed.
  • Meanwhile, in 12-inch skillet, heat remaining 4 cups water and bouillon cube to boiling over high heat. Add salmon, skin side up; reduce heat to low. Cover; simmer 10 to 12 minutes or until fish flakes easily with fork. Remove with slotted spoon to plate; let cool. Discard water. Remove skin from salmon; break into large pieces.
  • Meanwhile, rinse and dry skillet. Melt butter in skillet over medium heat. Add asparagus; cook 5 minutes, stirring frequently. Stir in onions; cook 1 minute, stirring frequently. Stir in peas, tomatoes and broth; cook 1 minute.
  • Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 420, Carbohydrate 37 g, Cholesterol 90 mg, Fat 1/2, Fiber 5 g, Protein 34 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 6 g, TransFat 0 g

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