ROASTED QUINOA RECIPES

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ORZO WITH ROASTED VEGETABLES RECIPE | INA GARTEN | FOOD ...



Orzo with Roasted Vegetables Recipe | Ina Garten | Food ... image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories     side-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 17

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
  • Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
  • For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

QUINOA WITH ROASTED BUTTERNUT SQUASH RECIPE - FOOD NETWORK



Quinoa with Roasted Butternut Squash Recipe - Food Network image

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4-6 Servings

Number Of Ingredients 10

One (2-pound) butternut squash, peeled, seeded, and cut into 3/4-inch chunks (about 3 cups)
5 tablespoons extra-virgin olive oil
2 teaspoons fresh thyme leaves, roughly chopped
Kosher salt and freshly ground black pepper
¼ cup shelled pistachios
1½ cups quinoa
4 cups vegetable broth or water
¼ cup dried cranberries
1 tablespoon white wine vinegar
3 ounces baby spinach

Steps:

  • Position an oven rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with foil and set aside.
  • Place the squash in a medium bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the prepared baking sheet and spread squash out into a single layer. Roast until a paring knife slides into the squash with no resistance, about 30 minutes, stirring about halfway through the cooking time. Put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes.
  • Meanwhile, rinse the quinoa in cold water in a fine-mesh strainer. Bring the broth or water to a boil and stir in the quinoa. Simmer, uncovered, until a small white spiral becomes visible in each grain, about 9 minutes. Drain the quinoa and transfer it to a medium bowl. Add the remaining 2 tablespoons olive oil, the pistachios, cranberries, vinegar, 1/2 teaspoon salt and pepper to taste.
  • Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted. Add the quinoa mixture and toss again. Serve warm or at room temperature.

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