SPANISH STYLE QUINOA
Made in one pot, with simple ingredients, this Spanish Quinoa is packed full of flavour and a great family meal or side dish.
Provided by Amy Whiteford
Categories Main Meal
Time 35m
Number Of Ingredients 12
Steps:
- Heat oil in a large frying pan, over medium heat. Add the onion and bell pepper and gently fry for approx. 5 minutes (until the onion has softened and translucent )
- Add the garlic and smoked paprika and fry for a further minute.
- Add the tomatoes, stock and water and bring to a boil.
- Add the quinoa and simmer for 10 minutes (stirring occasionally).
- Stir through the peas and place the prawns (shrimp) on top of the quinoa. Simmer for a further 10 minutes.
- Cover with a lid and allow to sit for 5 minutes.
- Add the juice of one lemon, stir and serve.
Nutrition Facts : Calories 485 kcal, Carbohydrate 58 g, Protein 43 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 265 mg, Sodium 1309 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
SPANISH-STYLE QUINOA
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
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
QUINOA-OLIVE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Rinse 1 cup quinoa; toast in a saucepan over medium-high heat, stirring, 4 minutes. Add 1 1/2 cups water. Bring to a boil; reduce the heat, cover and simmer 13 minutes. Whisk 2 tablespoons olive oil with 1 teaspoon each whole-grain mustard and red wine vinegar in a large bowl; add 4 thinly sliced celery stalks and 2 tablespoons each chopped red onion, kalamata olives and parsley. Season with salt. Add the quinoa; toss.
SPANISH QUINOA
Spanish Quinoa recipe has all the authentic flavors as Spanish rice, making it a perfect quinoa side dish recipe to serve with your favorite Mexican meal. This quinoa Spanish rice recipe is super quick and easy to make and it turns out perfect every time!
Provided by Deborah
Categories Sides
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oil in a saucepan over medium-high heat.
- Add the chopped onion.
- Cook the onion for a minute or two or until it starts to soften.
- Add the garlic and cook for another minute or two.
- Stir in the quinoa and blend well. Cook another minute or two while stirring.
- Add the tomato sauce and stir to incorporate well.
- Add the chicken broth and the onion and garlic powders.
- Place a lid on the saucepan and turn the heat to a low simmer.
- Stir about 3 times or so for the first 5 minutes, then leave it alone and let it simmer uninterrupted.
- Cook on low heat for about 15-20 minutes (depending on your stove) or until the liquid is mostly absorbed but it still looks slightly moist on top.
- Remove from heat and set aside for about 15 minutes before fluffing with a fork.
Nutrition Facts : Calories 142 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 28 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SPANISH QUINOA
This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa.
Provided by Vino Girl
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Drain tomatoes and reserve juice.
- Heat oil and saute garlic and onions until translucent.
- Place the tomato juice in a liquid measuring cup and add enough water to equal 1 cup of liquid.
- Add the liquid to the sauteed garlic and onions; bring to a boil.
- Stir in the quinoa, pepper, and salt.
- Reduce to simmer, cover and cook for 15 minutes or until the liquid is absorbed.
- Stir in tomatoes, chili powder, and cumin; cook another 2-4 minutes until hot.
MEXICAN QUINOA
As a healthier alternative to Mexican or Spanish rice, this version uses gluten-free quinoa instead of rice for its additional protein and fiber and great taste. However, it still has all the great flavor and spices of your usual Mexican or Spanish rice dish.
Provided by Occasional Cooker
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
- Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.
Nutrition Facts : Calories 244 calories, Carbohydrate 38.1 g, Cholesterol 2 mg, Fat 6.1 g, Fiber 4.8 g, Protein 8.1 g, SaturatedFat 0.7 g, Sodium 986.1 mg, Sugar 2.8 g
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