Sicilian Style Toasted Quinoa Recipes

SPANISH-STYLE QUINOA

Spanish-Style Quinoa image

This quinoa dish is a delicious and higher protein alternative to Spanish rice. This is a nice side dish to a Mexican meal, or it can be used as a filling in burritos. I like my food on the less-salty side, so you may have to adjust the seasonings to your taste.

Provided by Momi

Categories Side Dish Grain Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 ½ cups water
1 teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin

Steps:

Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

Nutrition Facts : Calories 125.6 calories, Carbohydrate 17.5 g, Fat 4.9 g, Fiber 2.4 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 154.5 mg, Sugar 2 g

SICILIAN-STYLE TOASTED QUINOA

Sicilian-Style Toasted Quinoa image

Make and share this Sicilian-Style Toasted Quinoa recipe from Food.com.

Provided by Debbwl

Categories Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup sun-dried tomato (not oil-packed)
1 cup water, boiling
2 tablespoons olive oil
1 red onion, chopped
2 garlic cloves, minced
1 lb swiss chard, shredded
3/4 teaspoon salt
2 cups quinoa, rinsed and drained
1/2 teaspoon pepper
1/2 cup dry roasted sunflower seeds
1/3 cup golden raisin
1/3 cup parmesan cheese, grated

Steps:

In a small bowl, combine sun-dried tomatoes and boiling water.
Let stand until softened, about 20 minutes.
(Timing may very depending upon dryness of tomatoes.) When softened, thinly slice.
In large nonstick skillet, heat 1 tablespoon of oil over medium heat.
Add onion and garlic, and cook, stirning frequently, 5 minutes or until onion is lightly browned.
Add Swiss chard, sprinkle with 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden.
Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil.
Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.
Transfer mixture to a large bowl.
Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
Toss with a fork to combine.

Nutrition Facts : Calories 390, Fat 15.2, SaturatedFat 2.6, Cholesterol 4.9, Sodium 605.8, Carbohydrate 52.2, Fiber 7.4, Sugar 7.8, Protein 14.5

MEXICAN-INSPIRED QUINOA

Mexican-Inspired Quinoa image

Quinoa is an ancient super grain that has more protein than any other grain. Try it with a Mexican twist! My family loves it! Optional is to add a bit of queso asadero or other Mexican cheese before serving.

Provided by Bernadette Kolb Munoz

Categories Mexican Recipes

Time 35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 cup quinoa
2 cups chicken broth
1 (14.5 ounce) can fire-roasted diced tomatoes with garlic
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 (15 ounce) can black beans, drained and rinsed
½ cup green onions, chopped
½ cup chopped fresh cilantro

Steps:

Melt butter in a pan; add quinoa and cook over medium heat until toasty, 3 to 5 minutes. Add broth and tomatoes. Season with salt, pepper, and cayenne. Cover and cook on low to medium-low until quinoa appears soft and translucent, and the germ ring is visible along the outside edge of the grain, about 20 minutes.
Add black beans, green onions, and cilantro to the quinoa. Stir and heat through.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 52.5 g, Cholesterol 10.7 mg, Fat 6.1 g, Fiber 11.6 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 1331.5 mg, Sugar 3.5 g

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