QUINOA RECIPE CHICKEN BROTH RECIPES
CHICKEN AND QUINOA SOUP RECIPE | FOOD NETWORK KITCHEN ...
Provided by Food Network Kitchen
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
- Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
- Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.
Nutrition Facts : Calories 436 calorie, FatContent 11 grams, SaturatedFatContent 2 grams, CholesterolContent 88 milligrams, SodiumContent 1441 milligrams, CarbohydrateContent 45 grams, FiberContent 6 grams, ProteinContent 43 grams
QUINOA WITH ROASTED VEGETABLES RECIPE: HOW TO MA…
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
Total Time 60 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 8 servings.
Number Of Ingredients 14
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 2 tablespoons oil; drizzle over vegetable mixture. Sprinkle with herbs and toss to combine.
Nutrition Facts : Calories 222 calories, FatContent 9g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 388mg sodium, CarbohydrateContent 31g carbohydrate (4g sugars, FiberContent 5g fiber), ProteinContent 7g protein. Diabetic Exchanges 1-1/2 starch
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Reviews 5
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- 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 2 tablespoons oil; drizzle over vegetable mixture. Sprinkle with herbs and toss to combine.
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