QUINOA SEASONING RECIPES

Name: Herby quinoa, feta & pomegranate salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4 or 6-8 as a side
Cuisine: Middle Eastern
Ingredients: 300g quinoa; 1 red onion, finely chopped; 85g raisins or sultana; 100g feta cheese, crumbled; 200g pomegranate seeds from tub or fruit; 85g toasted pine nuts or toasted flaked almonds; small pack each coriander, flat leaf parsley and mint, roughly chopped; juice 3 lemon; 1 tsp sugar

HERBY QUINOA, FETA & POMEGRANATE SALAD RECIPE - BBC GOOD FOOD

Herby quinoa, feta & pomegranate salad recipe - BBC Good Food image

A Middle Eastern-style meze bowl with healthy grains, parsley, mint and coriander

Provided by Sarah Cook

Categories Lunch, Side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield Serves 4 or 6-8 as a side

Number Of Ingredients 9

Ingredients

300g quinoa
1 red onion, finely chopped
85g raisins or sultana
100g feta cheese, crumbled
200g pomegranate seeds from tub or fruit
85g toasted pine nuts or toasted flaked almonds
small pack each coriander, flat leaf parsley and mint, roughly chopped
juice 3 lemon
1 tsp sugar

Steps:

Cook the quinoa following pack instructions – it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Nutrition Facts : Calories 279 calories, FatContent 11.9 grams fat, SaturatedFatContent 2.4 grams saturated fat, CarbohydrateContent 33.2 grams carbohydrates, SugarContent 15.6 grams sugar, FiberContent 1.2 grams fiber, ProteinContent 9.5 grams protein, SodiumContent 0.5 milligram of sodium

QUINOA AND VEGETABLE SOUP RECIPE | ALLRECIPES

Quinoa and Vegetable Soup Recipe | Allrecipes image

This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.

Provided by GIMESUN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 clove garlic, minced
½ cup diced carrot
½ cup chopped celery
2 tablespoons dried parsley
1 teaspoon dried basil
1 bay leaf
1 pinch dried thyme
2 (32 ounce) cartons chicken broth
1 (28 ounce) can crushed tomatoes
2 cups shredded cabbage
1 (15 ounce) can light red kidney beans, drained
½ cup quinoa
½ cup grated Parmesan cheese

Steps:

Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

Nutrition Facts : Calories 279.7 calories, CarbohydrateContent 31.8 g, CholesterolContent 23.5 mg, FatContent 12.4 g, FiberContent 8.5 g, ProteinContent 11.6 g, SaturatedFatContent 4.3 g, SodiumContent 1922.7 mg, SugarContent 6.9 g

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