Spicy Vegetable Quinoa One Pot Recipes

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SPICY VEGETABLE & QUINOA ONE-POT



Spicy vegetable & quinoa one-pot image

This high fibre dish counts as 3 of your 5-a-day, with a creamy and spicy curried sauce

Provided by Good Food team

Categories     Dinner, Soup, Starter, Supper, Vegetable

Time 20m

Number Of Ingredients 5

1 onion , sliced
4 tbsp vegetarian korma or Madras curry paste
1l milk
750g frozen mixed vegetable
175g quinoa , rinsed

Steps:

  • Simmer the onion and the curry paste with a splash of water for 5 mins in a large saucepan, stirring from time to time. Heat the milk in a jug in the microwave.
  • Add the vegetables and quinoa, then stir in the milk. Bring to the boil, simmer gently for 10 mins until the quinoa is cooked. Check seasoning. Serve with warm naan bread.

Nutrition Facts : Calories 398 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 24 grams sugar, Fiber 7 grams fiber, Protein 22 grams protein, Sodium 0.96 milligram of sodium

ONE-POT QUINOA WITH SPICY SAUSAGE



One-Pot Quinoa with Spicy Sausage image

Try this protein-packed dinner made in one pot, with quinoa and all your favorite Mexican flavors.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 16

1 lb lean spicy Italian turkey sausage, casings removed
2 teaspoons olive oil
1 small onion, coarsely chopped (about 1/2 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 cloves garlic, finely chopped
1 package (12 oz) uncooked quinoa, rinsed, drained (2 cups)
1 carton (32 oz) Progresso™ reduced sodium chicken broth
1 1/2 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
1 large tomato, seeded, chopped (1 cup)
1/2 cup chopped fresh cilantro

Steps:

  • In 5-quart nonstick Dutch oven, cook and coarsely crumble sausage over medium heat until no longer pink. Drain; transfer to large bowl. Cover with foil; set aside.
  • Wipe out Dutch oven with paper towel. Add oil; heat over medium heat until shimmering. Add onion; cook about 3 minutes, stirring frequently, until softened. Add bell peppers and garlic; cook 3 to 4 minutes longer, stirring occasionally, until softened. Using slotted spoon, transfer vegetables to bowl with sausage; replace foil, and set aside.
  • Wipe out Dutch oven. Add quinoa; cook over medium heat 1 to 2 minutes, stirring occasionally, until fragrant. Slowly stir in broth, corn, cumin, chili powder, salt and ground red pepper. Heat to simmering over high heat, stirring occasionally. Cover; reduce heat. Simmer 20 to 25 minutes or until liquid is absorbed and quinoa is thoroughly cooked. Stir in sausage and vegetable mixture; heat until hot.
  • Remove from heat; stir in cheese. Top with tomato and cilantro.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 6 g, TransFat 0 g

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