BLACK BEAN & CORN QUINOA
Some vegan quinoa recipes are boring, but this one definitely isn't. My daughter's college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. -Lindsay McSweeney, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion, red pepper, celery and seasonings; cook and stir 5-7 minutes or until vegetables are tender., Stir in stock and corn; bring to a boil. Stir in quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Add beans and 1/3 cup cilantro; heat through, stirring occasionally. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 375 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 668mg sodium, Carbohydrate 60g carbohydrate (5g sugars, Fiber 10g fiber), Protein 13g protein.
HEARTY QUINOA & CORN CHOWDER
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. - Kari Napier, Louisville, Kentucky
Provided by Taste of Home
Time 40m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.
Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 485mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
QUINOA CORN CHOWDER
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
- Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
- Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.
QUINOA AND VEGETABLE SOUP
This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.
Provided by GIMESUN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
- Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g
QUINOA SOUP WITH AVOCADO AND CORN
Most people know they should be eating more whole grains. Most people don't have the time to. Whole grains may taste better and be healthier for you than refined grains, but they also generally take much longer to cook. This easy, flavorful soup uses quinoa (prounced KEEN - wah), which is available alongside rice at most grocers and natural foods stores. Canned black beans or chopped cooked chicken are excellent additions to this soup.
Provided by Chef mariajane
Categories Stocks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan over high heat, bring broth to a boil.
- Stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes.
- Stir in corn and salsa, then return to a simmer.
- Remove pan from heat and stir in avocado.
- Season with salt and stir in cilantro.
- Ladle into large bowls, accompanied with lime wedges.
Nutrition Facts : Calories 335.8, Fat 9.9, SaturatedFat 1.5, Sodium 884.6, Carbohydrate 50.9, Fiber 7.4, Sugar 1.5, Protein 14.5
QUINOA CORN SOUP
Make and share this Quinoa Corn Soup recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, heat the oil. Sauté the garlic and cumin for 1 minute, stirring frequently.
- Add the stock and bring to a boil. Add the carrot, quinoa, corn, cayenne and sea salt. Cover and return to a boil.
- Lower the heat and simmer for 10 minutes. Add the beans and continue to simmer for 10 minutes.
- Just before serving, stir in the parsley and enough lime juice to make the flavors pop.
Nutrition Facts : Calories 203.7, Fat 3.6, SaturatedFat 0.5, Sodium 316.3, Carbohydrate 38.1, Fiber 7.5, Sugar 2.6, Protein 8.4
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- Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
- Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
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- Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add garlic, parsley, thyme and salt and cook 1 minute.
- Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a little left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup. (You can dump it all in at once, too -- it will just take a little longer to thicken!)
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- Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
- Add broth and soymilk and bring to a boil. Stir in quinoa mixture and all spices (cumin powder through black pepper). Reduce heat to medium-low, cover and simmer 10 minutes.
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- Heat oil over medium heat. Add onion and pepper and sauté for 5 minutes. Add quinoa, garlic and chili powder and sauté another 3 minutes.
- Bring to a boil. Reduce heat to medium-low and simmer covered for 20 minutes. Stir in cilantro and lime juice and garnish to serve.
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