Yellow Quinoa Recipes

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SPICED YELLOW LENTILS WITH QUINOA



Spiced Yellow Lentils with Quinoa image

This lentil dish is inspired by Mark Bittman's revelatory article and dal recipes that ran in The New York Times Magazine on Dec. 2, 2012. I didn't have a fresh green chile in the fridge so I used a little cayenne instead to spice it up. I wanted to introduce some color so I added half of a red bell pepper that was in my refrigerator to the mix. I am making the cilantro optional because I didn't have any even though normally I would have used it; the dish was fine without it.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

3/4 cup regular blond quinoa
1/4 cup red quinoa
1 1/4 cups water
1/2 to 3/4 teaspoon salt, to taste
1 cup brown or split yellow lentils (toor dal), rinsed
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1/2 medium onion (intact), peeled
Salt to taste
1 1/2 tablespoons fresh lime juice or 1/4 cup tamarind water (made from soaking 1 tablespoon tamarind paste in warm water for 10 minutes; optional)
2 tablespoons grape seed oil, canola oil, safflower oil or sunflower oil
1/2 cup finely minced red bell pepper
1 plump garlic clove, minced
1 teaspoon cumin seeds
Cayenne pepper to taste
3 tablespoons chopped cilantro

Steps:

  • Rinse the quinoa thoroughly and combine with the water and salt in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes, until the white quinoa displays a little white spiral. Turn off the heat, remove the lid and place a dish towel over the top of the pot. Return the lid and let sit for 15 minutes. The quinoa will now be fluffy. Keep warm.
  • Meanwhile, combine the lentils, ginger, turmeric and onion half (don't chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil. Stir only once to make sure there are no lentils sticking to the bottom of the pot. Reduce the heat to medium - the lentils should simmer briskly - and cook uncovered until the lentils are tender, 30 to 40 minutes. Stir in the lime juice or tamarind concentrate and add another 1/2 cup water. Stir together and simmer for another minute. Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially pureé the dal. It should be thick but not like a pureed soup.
  • Heat the oil over medium-high heat in a small saucepan or small frying pan (such as an 8-inch omelet pan). Add the cumin seeds and allow to sizzle, stirring, for 10 seconds. Add the garlic and cook until lightly colored, about 15 seconds. Add the red pepper and cook until slightly softened, about 1 minute. Remove from the heat and pour over the lentils. Add the cayenne pepper and 1 tablespoon of the cilantro and stir gently. Taste and adjust seasoning.
  • Serve the quinoa with the dal spooned on top. Garnish with chopped fresh cilantro.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 2 grams, TransFat 0 grams

YELLOW QUINOA



Yellow Quinoa image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 3/4 cups quinoa
2 1/2 cups water
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 medium onion, chopped
1 green bell pepper, thinly sliced
1 garlic clove, minced
1 1/2 teaspoons canned chopped green chiles (leftovers will keep in the refrigerator for up to a month, can be used for additions to scrambled eggs, homemade pizza, etc.)
1 tablespoons adobo seasoning
3 tablespoons flat-leaf parsley, roughly chopped, plus more for garnish
Salt

Steps:

  • Rinse the quinoa very well and drain it in a colander. This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste.
  • Put the quinoa it in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed. Fluff with a fork.
  • In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted. Add the onion, green pepper, and garlic, and green pepper and cook. Stir until the onion is transparent; approximately 5 to 7 minutes.
  • Add the green chiles, the adobo, the parsley and the salt to taste. Add the cooked quinoa and mix thoroughly. Serve hot, garnished with chopped parsley.

Nutrition Facts : Calories 233 calorie, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 5 milligrams, Sodium 258 milligrams, Carbohydrate 35 grams, Fiber 4 grams, Protein 7 grams, Sugar 1 grams

COLORFUL QUINOA SALAD



Colorful Quinoa Salad image

My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. -Catherine Turnbull, Burlington, Ontario

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 15

2 cups water
1 cup quinoa, rinsed
2 cups fresh baby spinach, thinly sliced
1 cup grape tomatoes, halved
1 medium cucumber, seeded and chopped
1 medium sweet orange pepper, chopped
1 medium sweet yellow pepper, chopped
2 green onions, chopped
DRESSING:
3 tablespoons lime juice
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon grated lime zest
2 teaspoons minced fresh gingerroot
1/4 teaspoon salt

Steps:

  • In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

QUINOA AND SQUASH GRATIN



Quinoa and Squash Gratin image

I'm drawing in this recipe on the Provençal tradition of combining rice with vegetables in a savory gratin, but I'm substituting quinoa for the rice. You can serve this comforting gratin as a main dish or a side.

Provided by Martha Rose Shulman

Categories     weekday, casseroles, side dish

Time 50m

Yield Serves four to six

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 medium onion, chopped
Salt to taste
2 to 3 garlic cloves (to taste), minced
1 1/2 pounds summer squash, diced
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
Freshly ground pepper to taste
3 large eggs
1 cup cooked quinoa
1/2 cup grated Gruyère cheese (2 ounces)

Steps:

  • Preheat the oven to 375 degrees. Oil a two-quart baking dish or gratin. Heat the olive oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Add the summer squash, thyme and rosemary. Cook, stirring often, until the squash is tender but not mushy, about 10 minutes. Season to taste with salt and pepper, and remove from the heat.
  • Beat the eggs in a large bowl, and stir in the squash mixture, the cooked quinoa and the cheese. Mix well and season, then scrape into the baking dish. Place in the oven, and bake 35 minutes or until it's set and the top is lightly browned. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 161, UnsaturatedFat 5 grams, Carbohydrate 13 grams, Fat 9 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 468 milligrams, Sugar 4 grams, TransFat 0 grams

QUINOA SQUASH PILAF



Quinoa Squash Pilaf image

"This is a wonderful recipe with different flavors and plenty of good-for-you ingredients," Annette Spiegler promises from Arlington Heights, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 17

1 cup quinoa, rinsed
1 can (14-1/2 ounces) vegetable broth
1/4 cup water
2 medium zucchini, halved lengthwise and sliced
1 medium yellow summer squash, halved lengthwise and sliced
1 cup chopped leeks (white portion only)
1 tablespoon olive oil
2 garlic cloves, minced
1 large tomato, chopped
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 cups fresh baby spinach, chopped

Steps:

  • In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.

Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 377mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

QUINOA WITH ROASTED VEGETABLES



Quinoa with Roasted Vegetables image

Grab all of your garden-fresh produce for this quinoa with roasted vegetables. The tangy dressing and fresh herbs really make the flavors shine in this wholesome quinoa side dish. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 8 servings.

Number Of Ingredients 14

1 small eggplant, chopped
1 medium zucchini, chopped
1 medium sweet yellow pepper, chopped
1 medium red onion, chopped
1 cup grape tomatoes, halved
2 garlic cloves, diced
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups reduced-sodium chicken broth
1-1/2 cups quinoa, rinsed
3 tablespoons balsamic vinegar
3/4 teaspoon Dijon mustard
1/4 cup each minced fresh basil, parsley and chives

Steps:

  • Place vegetables and garlic in an ungreased 15x10x1-in. baking pan. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once., Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

Nutrition Facts : Calories 222 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 388mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

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