Quinoastirfrywithspinachwalnuts Recipes

QUINOA STIR FRY WITH SPINACH & WALNUTS

Steps:

• Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
• Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
• Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
• When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.

QUINOA VEGETABLE STIR-FRY

Steps:

• Cook the quinoa: place 1 cup quinoa (rinsed and drained) in a small saucepan with 1 1/2 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
• Meanwhile, thinly slice onion and bell pepper. Slice mushrooms. Cut asparagus into 1-2" pieces (woody ends removed).
• Add sesame oil* to a wok (or large skillet) over medium-high heat. When hot, carefully add onions. Cook onions for 3-4 minutes.
• Add bell pepper, mushrooms, asparagus, and peas. Stir and sauté for 6-7 minutes, stirring occasionally until crisp-tender.
• While vegetables are cooking, make the stir-fry sauce: Mince garlic and add all sauce ingredients to a small bowl and whisk to combine.
• Reduce heat to medium-low. Whisk the stir-fry sauce again, then add to pan. Stir well to thoroughly combine. Sauté for 2-3 minutes, stirring often, until sauce thickens.
• Assemble bowls with cooked quinoa and saucy stir-fry veggies. Serve with sesame seeds and/or more tamari if desired.

QUINOA MUSHROOM STIR-FRY

Steps:

• For the quinoa: rinse well, boil stock, add quinoa and let it simmer, covered, until water is absorbed. Remove from heat and add raisins.
• Sauté oil, onion, hot peppers and garlic on medium for 4 minutes.
• Add mushrooms, spices, tofu or chickpeas and sauté for 5 minutes more with some salt.
• Add soymilk and lemon juice.
• Dissolve peanut butter and miso in hot water. Add to stir fry.
• When almost ready, add spinach on top to steam.
• Serve with lime slices.

QUINOA, SPINACH AND WALNUT STIR FRY

Steps:

• Place quinoa in a bowl, cover with water, drain well.
• In a skillet, heat oil over medium heat. Add quinoa and cook, stirring for 10 minutes or until golden. Stir in garlic and cook stirring another minute. Stir in salt and 2 cups water. Bring to a boil, reduce heat, cover and cook over medium low heat for 15 minutes or until water is absorbed.
• Stir in spinach and tomatoes. Cook over medium heat for one minute or until spinach is wilted.
• Stir in walnuts and cheese.
• Garnish with basil if desired.

QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN

Steps:

• Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
• Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
• Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
• Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
• Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

PINEAPPLE-CASHEW-QUINOA STIR-FRY

Steps:

• PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot.
• Cover, place over high heat,and bring to a boil.
• Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent.
• Uncover, fluff, and let cool.
• For best results,place the quinoa in an airtight container and refrigerate overnight.
• If you're in a hurry, chill the covered quinoa for at least an hour.
• When ready to use, break up any chunks of the cold quinoa with a fork.
• PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok.
• Have ALL of your ingredients chopped and easily within reach.
• Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes.
• Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic.
• When the garlic starts to sizzle, add the sliced chile pepper and ginger.
• Stir-fry for about 2 minutes, then add the red bell pepper and edamame.
• Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
• Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.
• In a measuring cup, combine the soy sauce, vegetable stock, and mirin.
• Pour over the quinoa mixture.
• Stir to incorporate completely and coat the quinoa.
• Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around).
• Serve with lime wedges and additional soy sauce, to season individual servings to taste.

SPINACH AND WALNUTS

Steps:

• Heat the oil in a large skillet with a lid over medium-high heat.
• Saute the onion and garlic until the onion becomes translucent.
• Add the red pepper flakes, if using, and stir through once.
• Add the walnuts and saute until they become somewhat fragrant.
• Add the spinach and continue to stir until it begins to wilt.
• Cover and allow to steam in it's own juice for 5 minutes.
• If needed you can add 1 Tablespoon of water to the pan.
• Remove cover and add the soy sauce.
• Mix well and serve.