Quinoa With Green Beans And Tomatoes Recipes

QUINOA AND GREEN BEAN SALAD

Steps:

• Heat 1 tablespoon oil in saucepan over medium-high heat. Add onion and garlic, 1/4 teaspoon salt, and a pinch of pepper. Cook, stirring, until translucent, about 3 minutes. Stir in quinoa and cook for 1 minute. Add water. Bring to a boil. Reduce to a simmer and cook, covered, until water is absorbed, about 16 minutes. Remove from heat. Let stand 10 minutes; fluff with fork. Cool completely, about 25 minutes.
• Bring a large pot of water to a boil. Add 1 tablespoon salt and beans, cooking until bright green, about 4 minutes. Drain and rinse in cold water.
• Combine quinoa, green beans, and parsley. Dress with 1/4 cup olive oil, vinegar, 1/2 teaspoon salt, and pepper.

QUINOA, GREEN BEAN AND TOMATO SALAD RECIPE - (4.6/5)

Steps:

• 1 Combine quinoa and 1 1⁄2 cups water in medium pot; bring to a simmer on medium heat. Reduce heat to low, cover and cook until all the liquid is absorbed, 15 to 20 minutes. Set aside. 2 Fill a large bowl with ice water. Bring a large pot of salted water to a boil on high heat, add green beans and cook for 4 to 5 minutes, until barely tender. Remove from heat and drain green beans in a colander. Place colander in ice water to preserve the beans' bright green colour and stop them from cooking further. 3 Using a sharp knife, cut tomatoes in half and gently squeeze out and discard seeds. (It's unnecessary to remove skins.) Cut tomatoes in 1⁄2-inch dice. 4 In a large bowl, combine quinoa, green beans, tomatoes, bell peppers, green onions and basil. Season with salt, olive oil and lemon juice, and sprinkle with pecans. Keep refrigerated for up to 2 days. Variation: *oven-dried tomatoes; **grilled pepper.

SUPER EASY SOUTHWEST-STYLE QUINOA (COOKED IN RICE COOKER)

Steps:

• Mix black beans, diced tomatoes with green chile peppers, quinoa, water, and taco seasoning together in a rice cooker.
• Cook quinoa mixture on the "brown rice" setting, about 1 hour.

QUINOA WITH CHICKPEAS AND TOMATOES

Steps:

• Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
• Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.