QUINOA VEGETABLE RECIPES RECIPES

Name: Quinoa with Vegetables and Nuts
Yield: 4 to 6 servings
Ingredients: 2 cups raw quinoa, organic if possible; 3 tablespoons olive oil; 1 medium carrot, peeled and finely diced; 6 scallions, thinly sliced; 1 red bell pepper, seeded and finely diced; 1 teaspoon coarse salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup fresh or frozen peas; 1/2 cup chopped pistachio nuts; 12 bunch chopped fresh thyme

QUINOA WITH VEGETABLES AND NUTS RECIPE | FOOD NETWORK

Quinoa with Vegetables and Nuts Recipe | Food Network image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 cups raw quinoa, organic if possible
3 tablespoons olive oil
1 medium carrot, peeled and finely diced
6 scallions, thinly sliced
1 red bell pepper, seeded and finely diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh or frozen peas
1/2 cup chopped pistachio nuts
12 bunch chopped fresh thyme

Steps:

Pour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl.
Meanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately.

Nutrition Facts : ServingSize 1 of 8 servings, Calories 285, FatContent 12g, SaturatedFatContent 2g, CarbohydrateContent 39g, FiberContent 8g, SugarContent 2g, ProteinContent 10g, CholesterolContent 0mg, SodiumContent 256mg

VEGETABLE-QUINOA SALAD RECIPE - FOOD NETWORK KITCHEN

Vegetable-Quinoa Salad Recipe - Food Network Kitchen image

Provided by Food Network Kitchen

Yield 4 servings

Ingredients

Steps:

Cook 3/4 cup quinoa as the label directs; fluff. Transfer to a large bowl; toss with 1 cup each shredded carrots, chopped cucumber and chopped sugar snap peas, 1/2 cup raisins and 1/4 cup each chopped parsley and salted sunflower seeds. Drizzle with olive oil and white balsamic vinegar; season with salt and pepper.

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