Roasted Red Pepper And Asparagus Quinoa Recipes

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HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)



Heavenly Quinoa With Asparagus (Gluten-Free and Vegan) image

This dish is nourishing soul food for me. The spices make the simple ingredients come alive. My friends say they feel super-human after eating this. You may not have leftovers!

Provided by GFBaristaGeek

Categories     One Dish Meal

Time 40m

Yield 4 6 cups, 4 serving(s)

Number Of Ingredients 13

1 1/2 cups quinoa
3 cups vegetable broth or 3 cups water
6 garlic cloves, diced
1 onion, diced any size
1/2 tablespoon olive oil
1 red pepper, diced
1 bunch asparagus
paprika
turmeric
basil
red pepper flakes
salt
spinach, if desired

Steps:

  • Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
  • Add red bell pepper and red pepper flakes briefly.
  • Add quinoa and cover with broth.
  • Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
  • Cover and let simmer ~ 25 minutes.
  • While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
  • In separate frying pan, heat oil and begin to saute asparagus.
  • About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
  • Serve asparagus cut on top of quinoa and enjoy!

Nutrition Facts : Calories 302.9, Fat 6, SaturatedFat 0.8, Sodium 23.1, Carbohydrate 51.7, Fiber 8.1, Sugar 4, Protein 12.8

ASPARAGUS WITH ROASTED RED PEPPERS



Asparagus with Roasted Red Peppers image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

ASPARAGUS WITH ROASTED RED PEPPER SALSA



Asparagus With Roasted Red Pepper Salsa image

Provided by Marian Burros

Categories     easy, quick, weekday, salads and dressings, appetizer, side dish

Time 10m

Yield 3 servings

Number Of Ingredients 7

1 1/2 pounds asparagus
10 roasted red peppers
1 to 2 tiny hot red peppers
1 medium clove garlic
1/2 cup chopped red onion
1 bunch cilantro to yield 3/4 cup chopped
2 teaspoons lime juice

Steps:

  • Wash and trim asparagus by breaking off stem at tough part. Steam asparagus for 3 to 7 minutes, depending on stalk thickness.
  • Rinse and julienne the red peppers. Wash, seed and mince the hot peppers. Mince the garlic, and chop onion. Wash, dry and chop cilantro. Combine all these ingredients, and then add 2 teaspoons lime juice. Stir well.
  • When asparagus is cooked, drain and mix with red pepper salsa.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 1 gram, Carbohydrate 32 grams, Fat 1 gram, Fiber 10 grams, Protein 8 grams, SaturatedFat 0 grams, Sodium 19 milligrams, Sugar 19 grams

QUINOA AND ASPARAGUS SALAD



Quinoa and Asparagus Salad image

I had been cooking quinoa sort of like pasta, in 3 parts water, then draining it and letting it dry in a towel-covered pan. This is a good way to obtain very fluffy grains, but sometimes my quinoa is soggy when I cook it this way, even after it rests under the towel. So, I decided to change the grain-to-water ratio and followed the directions on my Alter Eco quinoa packages (Alter Eco imports red, rainbow and pearl quinoas). I cooked the pearl and the red quinoas in 1 1/2 parts water and the rainbow in 2 parts water. The black quinoa in the rainbow mix takes a little longer to soften and requires a little more liquid. The grains were tighter and less moist than quinoa cooked in abundant water, and the yield was not as great because the grains don't swell as much. But I liked the results, especially for salads like this one. For this salad, I cook 1 cup of quinoa in 1 1/2 cups water to get a slightly tighter, drier grain. The dressing is a lemony buttermilk dressing.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 cup quinoa
1 1/2 cups water
Salt to taste
1 pound asparagus, ends trimmed
6 radishes, sliced
2 tablespoons toasted pine nuts
3 tablespoons finely chopped chives
2 teaspoons finely chopped tarragon
1 ounce feta cheese, crumbled (about 1/4 cup)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt to taste
1 tablespoon extra virgin olive oil
5 tablespoons buttermilk
Freshly ground pepper
Lemon-scented olive oil for drizzling (optional)

Steps:

  • Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/2 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks.
  • Steam the asparagus for 3 to 4 minutes, until just tender. Rinse with cold water, pat dry and cut on the diagonal into 1-inch pieces. Add to the quinoa, along with the radishes, pine nuts, chives and tarragon.
  • Whisk together the lemon juice, garlic, salt, olive oil, buttermilk and pepper. Shortly before serving, toss with the quinoa and asparagus mixture. Sprinkle the feta over the top and serve. If desired, drizzle a teaspoon of the lemon-scented olive oil over each serving.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 480 milligrams, Sugar 3 grams

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