5 Quick & Easy Quinoa recipes II

Lentil, squash and mushroom stew with quinoa recipe

quinoa


Puy lentils are great in soups, stews, and salads. They have a lovely slate grey color and an earthy flavor. During cooking, they also maintain their shape well. For this recipe, the lentils from the can will cook too quickly, so use the dried lentils instead. You may also serve this filling vegetarian dinner with carrots or parsnips, if you'd like. While the onions are cooking, add some bacon lardoons or chorizo if you want to add a little meat. Although quinoa is how we served this dish, you could also serve it with mash or a big piece of crusty toast.

Ingredients:

  • two tablespoons of olive oil
  • 300g of peeled and chopped butternut squash and one big onion
  • One celery stick, cut
  • One teaspoon of paprika
  • 1/2 teaspoon of cayenne
  • two tablespoons of tomato purée
  • One-liter vegetable broth
  • 150g of Puy lentils
  • Portobello mushrooms, 200g
  • Spring onion slices as a garnish
  • To serve, quinoa

Method:

  1. In a big pan, heat the olive oil and sauté the onion until it becomes tender but not browned. After adding the butternut squash and celery, cook for a further five minutes, or until the squash is lightly browned.
  2. Add the tomato puree, stock, paprika, and cayenne. Add the lentils and bring to a boil. The lentils should be soft after 45 minutes of low heat simmering under cover.
  3. Cook for a further ten minutes after adding the mushrooms. Add some spring onions and serve the quinoa alongside.

Top Tip For Making Lentil, Squash & Mushroom Stew With Quinoa

Packed with protein, quinoa is an extremely healthful grain. As directed on the package, rinse the grains and then cook them in boiling water until they become fluffy.


Vegan quinoa salad with asparagus and toasted nuts recipe

quinoa


This satisfying vegan quinoa salad with toasted almonds and asparagus is ideal for a midweek supper. The preparation of this vegan quinoa salad is further simplified by the use of precooked quinoa sachets.

To add a little something more to this straightforward salad, try adding toasted almonds, fresh asparagus, and a flavorful dressing to the high-protein quinoa. Quinoa may be used in place of other starchy grains that contain wheat, so this salad is both vegan and gluten-free! This quinoa salad is vegan, free of animal products, and incredibly good and filling. Toasted nuts provide extra protein and fresh herbs are a terrific way to add flavor to vegan foods. Not only is this salad a great dish to serve vegan friends and family, but it will also be enjoyed by others. Leftovers of this summer salad will make a great packed lunch the following day because it keeps nicely! Try preparing this quick and simple vegan quinoa salad with asparagus and toasted nuts for a filling yet nutritious dinner to enjoy on summer evenings.

Ingredients:

For the dressing

  • One shallot, cut finely
  • One finely chopped chili
  • One teaspoon of sesame oil
  • 125ml of olive oil, one lemon's zest, and juice
  • One bunch of shredded basil
  • One bunch of cut mint

For the salad

  • One hundred grams of young spinach leaves
  • Two 250g packets Quinoa prepared by a gourmet merchant
  • 400g of blanched asparagus tips, 100g of mixed cashew nuts and macadamias, 
  • 2 tablespoons of sunflower seeds, and toast

Method:

  1. In a separate bowl, mix the shallots, herbs, lemon juice, olive oil, sesame oil, and chilli to make the dressing.  After that, combine the asparagus, quinoa mixture, roasted almonds, and spinach leaves in a big bowl. 
  2. Mix the quinoa mixture with the dressing, transfer it to a serving plate, sprinkle some sunflower seeds on top, and serve. 

Squash and feta quinoa recipe

quinoa


The days of exclusively using quinoa for vegan purposes are long gone. With a new lease on life, we can now find this modest grain back on the menu at numerous coveted places, finally receiving the attention it deserves. Its simplicity is its greatest attribute; its natural, rustic flavor thickens stews, soups, and casseroles without the need for flour, and it absorbs sauces excellently, making it a fantastic addition to salads. The best part is that it's quite easy to use at home; if you've never done it before, this straightforward recipe is a great place to start.

Ingredients:

  • 1 butternut squash, peeled, deseeded and cut into chunks
  • Quartered and peeled two red onions
  • two tablespoons of olive oil
  • Salt and recently ground black pepper
  • 200 grams of quinoa
  • 200g cubed feta cheese
  • One bag of cleaned rockets

Method:

    1. Preheat oven to 220°C, fan 200°C, and Gas mark 7. Place the onion and squash on a baking dish, cover with a tablespoon of oil, and season. Roast until soft, about 25 minutes.
    2. Cook the quinoa as directed on the package, then thoroughly drain and drizzle with the leftover oil. Combine the quinoa, onions, and roasted squash in a big bowl and mix in the rocket.
    3. Divide the salads among four bowls, top with crumbled feta, and serve.
    Top Tip For Making Squash And Feta Quinoa

    Serve with warm pita bread and tzatziki dip, if possible. Everyone can top their warm salad with a drizzle of dip and stuff their pittas full. fantastic for picnics as well.

      Warm kale, avocado, pomegranate and quinoa salad recipe

      quinoa


      This dish elevates kale to a new level. It gets a pop from the pomegranates and gets some much-needed protein from the quinoa. The avocado's healthy fats provide a creamy layer to the dish and help you feel full. To guarantee the greatest possible flavor for your quinoa, pulses, or grains, always cook them in filtered water.

      Ingredients:

      • One hundred grams of quinoa
      • 50 grams of kale
      • One tablespoon of olive oil
      • One pomegranate
      • One huge avocado
      • One lemon
      • Two spring onions
      • 3 tablespoons olive or sesame oil
      • one smashed garlic clove
      • Apple cider vinegar, one tablespoon
      • Two tablespoons of tahini
      • One teaspoon of tamari (or soy sauce, liquid amines)

      Method:

      1. After rinsing in cold, filtered water, drain the quinoa.
      2. Put the quinoa in a pot and add enough filtered water to cover it up to half a centimeter above the bottom. Bring to a boil, then lower the heat to a simmer. Season with a little salt and freshly ground pepper, and simmer, covered, for ten minutes.
      3. Once the quinoa has cooked for ten minutes, add the finely chopped kale to the pot and give it a good stir. Replace the top and cook for an additional three minutes. If there's not much liquid left, add a small amount of water.
      4. After turning off the heat and removing the lid, fluff the quinoa and kale with a fork and pour in some olive oil.
      5. Slice open the pomegranate and extract the seeds, being careful to discard the pulp, which has a bitter taste.
      6. Put the lemon's juice and zest in a bowl. Cut the avocado into large pieces, add them to the lemon bowl, and thoroughly mix to ensure the avocado is well covered with the juices
      7. Slice the spring onion finely, then add it to the quinoa and kale mixture and stir thoroughly.
      8. Take a jam jar and shake it with the sesame oil, garlic, tahini, apple cider, and tamari. Pour in two tablespoons of filtered water slowly to thin the mixture.
      9. Transfer the mixture of quinoa and pomegranates onto a bowl, then top with the avocado and dressing.
      Top Tip For Making Warm Kale, Avocado, Pomegranate & Quinoa Salad

      To avoid the inevitable metallic or chemical flavor that tap water inevitably imparts, don't forget to use filtered water for this recipe!

      Quinoa and butternut squash salad recipe

      quinoa


      The quinoa base of this incredibly nutritious salad recipe gives it a ton of protein and iron. The tiny, spherical grains of quinoa resemble couscous or millet and have a solid, somewhat chewy feel along with a subtle nutty flavor. The salad gains a caramelized sweetness from the roasted butternut squash, and a crisp texture and vivid color from the red onion. This salad recipe is vegetarian and gluten-free, so it's a good choice to offer to guests. Try adding crumbled feta or goats' cheese, pine nuts, and roughly chopped flat-leaf parsley to the salad if you want to make it more substantial.

      Ingredients:

      • One chopped, peeled, and deseeded butternut squash
      • One tablespoon of olive oil
      • 150 grams of quinoa
      • One veggie stock cube and one finely chopped red onion
      • 80g of salad greens
      • For the dressing:
      • 1 tbsp red wine vinegar
      • 2 tbsp olive oil

      Method:

      1. Set the oven's temperature to 200°C/390°F/Gas Mark 6. Arrange the slices of butternut squash in a big ovenproof dish, cover with olive oil, and bake for half an hour.
      2. In the meantime, strain the quinoa through a sieve under cold running water to get rid of the bitter coating off the seeds. Add the veggie stock cube to the boiling water and cook the quinoa as directed on the package. When the quinoa is cooked, little white threads will start to coil around the seeds. After cooking, remove any leftover water, allow it to cool, and then use a fork to break it up.
      3. Add the butternut squash, quinoa, red onion, and salad leaves to a Whisk together the vinegar, oil, and seasoning to make the dressing. Drizzle the salad with the dressing and mix everything together.
      Top Tip For Making Quinoa & Butternut Squash Salad

      Quarantina, an ancient grain from Peru, is devoid of gluten, high in magnesium, and includes every important amino acid.

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