Quinoa With Latin Flavors Recipes

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QUINOA WITH LATIN FLAVORS



Quinoa With Latin Flavors image

This is a fabulous quinoa pilaf that pairs well with grilled or broiled meats, or could even be a main vegetarian course. I like to have leftovers for breakfast with a fried egg on top. From the Eating Well magazine. Super healthy and yummy. If you use vegetable broth instead of chicken broth it is a vegan recipe.

Provided by MathMom.calif

Categories     Grains

Time 35m

Yield 2/3 cup, 6 serving(s)

Number Of Ingredients 11

1 cup quinoa
2 teaspoons canola oil
1 medium onion, chopped
1 (4 ounce) can chopped green chilies
2 garlic cloves, minced
1 (14 ounce) can reduced-sodium chicken broth or 1 (14 ounce) can vegetable broth
1/4 cup pepitas, toasted (see Note)
3/4 cup fresh cilantro, coarsely chopped
1/2 cup scallion, chopped
2 tablespoons lime juice
1/2 teaspoon salt

Steps:

  • Heat a large dry skillet over medium heat and add quinoa, stirring to toast, until it crackles and becomes a bit brownish and aromatic. Transfer to a fine sieve and rinse under cold running water. Drain.
  • Heat oil in a large saucepan over medium heat. Add onion and cook until softened, stirring often, about 2 or 3 minutes. Add chiles and garlic. Cook stirring for 30 seconds.
  • Add the quinoa and broth to the onion mixture. Bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, about 20 to 25 minutes.
  • Add toasted pepitas, cilantro, scallions, lime juice and salt to the quinoa. Fluff with a fork and stir gently to mix.
  • NOTE: Pepitas are hulled pumpkin seeds. They are somewhat green and may be found in health-food stores or Latin markets. If you can't find pepitas, I suppose shelled raw sunflower kernels would be a good substitute in this recipe.
  • NOTE: To toast nuts, heat a small skillet over medium heat. Put nuts in the dry pan and stir or toss/flip constantly, until nuts just begin to darken a bit and become aromatic. It's easy to go from brown to burnt really quickly, so keep an eye on them. When done, remove from the heat quickly and put into a different dish that is cool.

Nutrition Facts : Calories 179, Fat 6.3, SaturatedFat 0.9, Sodium 220, Carbohydrate 24.5, Fiber 3.2, Sugar 2.2, Protein 7.8

LATIN QUINOA



Latin Quinoa image

Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet and is available in most natural-food stores and the natural-food section of most supermarkets. It can be bought pre-packaged or in bulk. Toasting the grain before cooking enhances the flavor and rinsing removes the bitter protective coating. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. This is my adjusted version of a recipe I found on EatingWell.com, from December 2005. It's a healthy, low-fat vegetarian dish with a nice mix of spice, textures, and flavors. Hot it up with some red pepper flakes if you prefer!

Provided by kitty.rock

Categories     < 60 Mins

Time 45m

Yield 8 2/3 cup servings, 8 serving(s)

Number Of Ingredients 15

1 cup quinoa, toasted
2 teaspoons canola oil
1 medium onion, fine dice
1 medium red bell pepper, fine dice
1 (4 ounce) can green chilies
4 garlic cloves, crushed
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (15 ounce) can black beans, drained and rinsed
2 cups low sodium vegetable broth (can sub chicken broth if you prefer)
1/4 cup roasted pumpkin seeds (Pepitas)
3/4 cup coarsely chopped fresh cilantro or 1 -2 tablespoon dried cilantro
1/2 cup chopped scallion
2 tablespoons fresh lime juice
1/4 teaspoon kosher sea salt

Steps:

  • Toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes. Transfer quinoa to a fine sieve and rinse thoroughly, until water runs clear.
  • Heat oil in a large saucepan over medium heat. Add onion and red pepper and cook, stirring often, until softened, 2 to 3 minutes.
  • Add green chilies and garlic; cook, stirring for about 1 minute.
  • Add chili powder and cumin; stir, cook until fragrant, about 1 minute.
  • Add the quinoa, black beans and broth; bring to a simmer. Add dried cilantro if using.
  • Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid is absorbed, 20 to 30 minutes.
  • Add pumpkin seeds, scallions, fresh cilantro (if using), lime juice and salt to the quinoa; mix gently to fluff quinoa and serve.
  • NOTE: I buy organic roasted pumpkin seeds pre-packaged at the grocery store. To toast pumpkin seeds, toast in a small dry skillet over medium-low heat, stirring constantly for 3 to 5 minutes, or until fragrant and lightly browned. Remove immediately from pan and cool.

Nutrition Facts : Calories 183.6, Fat 4.8, SaturatedFat 0.7, Sodium 81.5, Carbohydrate 28.2, Fiber 6.2, Sugar 2.2, Protein 8.5

SIMPLE MEXICAN QUINOA



Simple Mexican Quinoa image

This is my new favorite quinoa dish. It is super simple.

Provided by eaforsythe

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 5

Number Of Ingredients 3

2 cups water
1 cup quinoa
1 (12 ounce) package frozen corn and black bean vegetable blend (such as Archer Farms®)

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
  • Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.

Nutrition Facts : Calories 183.6 calories, Carbohydrate 32.8 g, Fat 2.4 g, Fiber 6 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 4.5 mg

ONE SKILLET MEXICAN QUINOA



One Skillet Mexican Quinoa image

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Provided by The Gruntled Gourmand

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
  • Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g

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