Quinoa With Roasted Corn And Peppers Recipes
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.
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
QUINOA-CORN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.
QUINOA WITH CORN, SCALLIONS, AND MINT
Categories Side Mint Quinoa Corn Healthy Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
- Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
- Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
- Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
- Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
QUINOA AND PEPPER PILAF
Protein-packed quinoa is toasted, then cooked until tender with sweet peppers and garlic for a hearty side dish. You can serve this wholesome grain dish hot, at room temperature or even chilled--perfect for any season!
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the oil in a 2-quart saucepan over medium-high heat. Add the shallot and garlic and cook for 2 minutes, stirring occasionally. Add the peppers and quinoa and cook for 2 minutes, stirring occasionally.
- Stir in the broth and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the quinoa is tender and the liquid is absorbed. Stir in the parsley. Season, if desired.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 35.2 g, Fat 6.1 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 0.8 g, Sodium 271.8 mg, Sugar 2.4 g
QUINOA WITH ROASTED CORN AND PEPPERS
This is a great complement to TJW's Recipe#160252, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.
Provided by Muffin Goddess
Categories Grains
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a skillet with a lid. Once oil is hot, add the corn and yellow pepper. Season with salt and fresh-ground pepper, then cook, stirring occasionally, until veggies soften and corn begins to brown (10 minutes or so).
- Add the quinoa and stir. Continue cooking for a couple minutes. When quinoa starts popping and getting toasted, add the stock or water and bring to a boil. Stir one more time, then cover and reduce heat to low. Cook covered and undisturbed for 15 minutes.
- Uncover and check quinoa for doneness. If the grains are still hard, make sure there's still enough liquid to keep the bottom of the pan moist, cover and cook for another 5 minutes.
- When the quinoa is ready, remove from the heat and taste for seasonings. Add more salt and pepper if needed, then add the chopped herbs for garnish. This can be served warm, or it can be allowed to cool to room temperature before serving.
Nutrition Facts : Calories 292.1, Fat 9.7, SaturatedFat 1.3, Sodium 5.9, Carbohydrate 47.7, Fiber 5.4, Protein 8.5
QUINOA SALAD WITH CORN AND RED PEPPER
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.
- Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.
- Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.
Nutrition Facts : Calories 330 g
More about "quinoa with roasted corn and peppers recipes"
QUINOA AND ROASTED CORN SALAD RECIPE | …
From chefdehome.com
Cuisine AmericanCategory SaladServings 2-3Total Time 25 mins
- Bring 2 cups of water to rolling boil. Reduce heat to medium, add 1/4 tsp salt and rinsed quinoa. Cover and let it simmer for 10 minutes, then remove from heat and let it sit covered for 5 more minutes. Quinoa will absorb all water. Fluff grains of quinoa with fork very gently and set aside to cool down.
- While quinoa is cooking, roast or grill the corn on cob until it is slightly charred and tender and room is filled with roasted corn aroma. Remove kernels from cob and set aside to cool down.
- In a bowl, add all diced vegetables, tomatoes, corn, remaining 1/4 tsp salt, lemon juice, vinegar, cilantro and mix well. Add cooled quinoa and toss to combine. Refrigerate for 30 minutes. Season with fresh crushed black pepper just before serving.
QUINOA SALAD WITH CORN AND PEPPERS | HEALTHY …
From weightwatchers.com
Cuisine American,Canadian,FrenchCategory Dinner,Lunch,BrunchServings 6Total Time 32 mins
- Boil 2 cups of water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.
- Stir lemon juice, corn, peppers, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 3/4 cup per serving.
QUINOA SALAD WITH ROASTED CORN AND MANGO RECIPE ...
From chefdehome.com
Cuisine AmericanCategory SaladServings 2Total Time 30 mins
- To make the quinoa, bring 1 and 1/2 cup water to rolling boil (you can also use low-sodium vegetable broth instead of water, skip salt if using broth). Add 1/2 tsp salt and stir well. Now add Quinoa, bring to simmer, then reduce the heat to cook gently for 15-20 minutes (until quinoa is tender but not mushy) liquid is absorbed.
- Heat 1 tbsp oil in a medium size saucepan, add all scallions (leave 2 tbsp for garnish) and cook for about 2 minutes. Add cashew and continue saute for 2 more minutes (cashews will be slightly brown and crispy by now). Mix in lemon zest and juice. Season with salt and pepper per taste. Remove from heat and set aside.
- Roast the corn on cob on open stove flame till you see blisters all over the corn and room is filled with roasted corn aroma. If you like, you can also steam or grill the corn instead of roasting. Remove kernels from cob and set aside to cool down.
- In a large salad, bowl, add scallions mixture, quinoa, roasted corn and diced mango. Combine gently with spatula. Transfer to a serving platter and serve warm or chill for 20 minutes before serving. Enjoy a simple yet filling, sweet and nutty salad.
QUINOA WITH ROASTED PEPPERS - FOOD AND RECIPE BLOG
From lemonsforlulu.com
5/5 (1)Total Time 20 minsCategory SidesCalories 198 per serving
- For the quinoa: Bring 3 cups chicken broth and 1 clove of garlic to a boil. Stir in quinoa, cover and reduce heat to medium low. Simmer for 15-20 or until chicken broth is absorbed.
- Meanwhile, spray a skillet or stove top grill pan with cooking spray. Arrange peppers in a single layer and cook until peppers have blistered on each side and have softened. Peel peppers if desired.
- In a small bowl, whisk together the remaining garlic, olive oil, lemon juice, salt and pepper to taste. Pour over the quinoa and stir well.
QUINOA WITH ROASTED CORN, ZUCCHINI AND MINT • THE BOJON ...
From bojongourmet.com
Reviews 6Category Main Course, SaladCuisine AmericanTotal Time 50 mins
- Place the quinoa in a very fine-mesh strainer and place the strainer in a bowl or large measuring cup. Cover with cool water and let soak for 5-10 minutes.
- Drain the quinoa, rinse it again, drain well and place in a large saucepan with 2 1/4 cups water, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Bring to a simmer over medium-high heat, then reduce the flame to low and cook, covered, until the quinoa has absorbed all the water and is tender to the bite. Let the quinoa sit, off-heat, for 10 minutes, then remove the lid and fluff with a fork and leave to cool slightly.
- Meanwhile, position racks in the upper and lower thirds of the oven and preheat to 425ºWash the onions and peel off any papery outer layers. Cut off the greens and discard (or save to use in stock). Cut the onion in half through the root, then in half crosswise. Slice lengthwise into 1/4" thick pieces.
- Place the summer squash and onions on a rimmed baking sheet and drizzle with2 tablespoons of olive oiland sprinkle with 1/4 teaspoon salt and a few grindings of black pepper. Toss to coat, then spread into a single layer. Roast in the oven until tender and beginning to color, 15-20 minutes, turning if necessary. Let cool slightly.
MEXICAN QUINOA BOWL RECIPE BY TAYLOR ROCK
From thedailymeal.com
4.5/5 (2)Total Time 8 hrs 15 minsCategory Entrees, Side Dishes, VegetablesCalories 253 per serving
VEGGIE-LOADED STUFFED BELLS PEPPERS | ALEXANDRA’S KITCHEN
From alexandracooks.com
4.9/5 (14)Category Dinner
- Heat the oven to 475ºF convection roast. Place the peppers cut side down on a sheet pan lined with parchment paper. Drizzle with oil. Season with salt. Transfer pan to the oven and cook for 15 to 20 minutes or until the peppers begin to blister. Remove from the oven. Turn peppers over. Set aside.
- Meanwhile, fill a medium pot with water, and bring to a simmer. Add a big pinch of kosher salt. Cook quinoa 9-12 minutes or until the quinoa is done. Drain through a fine-mesh sieve. Set aside.
- Meanwhile, heat the 2 tablespoons of olive oil in a large skillet over high heat. When it shimmers, add the diced onion and chili, immediately lower the heat to medium, season with a pinch of salt, and stir. Cook for about 5 minutes, stirring occasionally, until the onion softens and begins turning translucent.
- Add the diced zucchini and cook for 2 minutes, just until the zucchini loses its rawness — you don’t want the zucchini to turn to mush; it’s nice when it has some texture here. Add the corn and cook for a minute more. Turn off the heat. Add the tomatoes, scallions, and cilantro.
ROASTED POBLANOS STUFFED WITH CORN AND QUINOA | ALEXANDRA ...
From alexandracooks.com
5/5 (2)Category DinnerCuisine MexicanTotal Time 50 mins
- Heat oven to 400ºF. Bring a large pot of water to a boil over high heat. Boil quinoa for 9 to 12 minutes or until done. Drain through a fine-meshed sieve. Set aside.
- Place a large, dry skillet over high heat. Add the peppers and cook, turning every so often, until they’ve blackened in spots on each side. Set aside to cool. Halve the peppers: cut through the stem for a pretty presentation. Pull out the seeds and discard.
- Add 1 to 2 tablespoons oil (or just a big glug) to the skillet and keep at medium heat. Add the onion, and sauté for five minutes or until soft. Add the corn, hot chili, and scallions. Turn off heat. Stir to combine. Add the cooked quinoa, cheese, paprika, and salt. Stir to combine. Taste. Adjust seasoning with salt to taste. Set aside.
- Spoon the filling into the peppers. If you are serving these later in the week, store tightly covered until ready to bake.
HEALTHY MEXICAN CASSEROLE WITH ROASTED CORN AND PEPPERS ...
From pinchofyum.com
4.7/5 (99)Calories 231 per servingCategory Dinner
- Dice the peppers and mince the onions. Heat a large nonstick skillet with a little bit of oil over high heat (**note – I used to recommend using no oil, because that’s what worked best for my with my Swiss Diamond nonstick pan, but several readers have ruined their own pans doing that so I am no longer recommending that!). Add the onion and peppers, sprinkle with chili and cumin, and stir, rest, stir, rest until you get a nice browning on the outside of the peppers. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.
- Grease a 9×13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.
- Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
- Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.
QUINOA SALAD WITH CORN AND PEPPERS | RECIPES | WW USA
From weightwatchers.com
Cuisine AmericanCategory Lunch,Appetizers,SnacksServings 6Total Time 45 mins
- Boil 2 cups of water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.
- Stir corn, peppers, lemon juice, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 3/4 cup per serving.
SOUTHWEST QUINOA AND GRILLED CORN SALAD | FOODIECRUSH.COM
From foodiecrush.com
4.2/5 (35)Total Time 25 minsEstimated Reading Time 4 mins
- Grill the cobs of corn in their husks over medium high heat for 10 minutes. Remove from the grill, cool and then shuck. Cut the corn from the husks and place the cut kernals in a large mixing bowl.
- While the corn is grilling, cook the quinoa in 4 cups of water with 1 teaspoon of kosher salt according to package directions. After cooking, set aside to cool then add to the bowl with the corn, red onion, Pepperazzi™i peppers, black beans, cheese and cilantro.
- Whisk the lime juice, vegetable oil, honey and cumin together in a small bowl and season with kosher salt and freshly ground black pepper. Add more honey to your taste. Pour over the quinoa mix, and stir gently to coat. Serve at room temperature or refrigerate for up to 2 days.
MEXICAN QUINOA {HEALTHY ONE PAN MEAL} – WELLPLATED.COM
From wellplated.com
4.9/5 (11)Total Time 30 minsCategory Main Course, Side DishCalories 454 per serving
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
- Add the garlic, chili powder, cumin, oregano, and salt. Cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil.
- Add the black beans, fire roasted diced tomatoes, diced tomatoes and green chiles, corn, and water. Bring the mixture to a boil, then cover the skillet with a lid and reduce heat to low. Let simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Check on it once or twice as it cooks and give it a stir, adding additional water as needed if the mixture looks dry.
- Add the cilantro, then zest the lime directly over the top of the skillet. Squeeze in the lime juice. Stir to combine. Serve hot with any and all desired toppings.
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4/5 (5)Total Time 45 minsServings 6
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Servings 6Carbohydrate 31 gCalories 330Calories 330 per serving
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