SAVORY VEGETARIAN RECIPES RECIPES

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SAVORY VEGETARIAN QUINOA RECIPE | ALLRECIPES



Savory Vegetarian Quinoa Recipe | Allrecipes image

I've been experimenting with quinoa and vegetarian cooking. Came up with this last night and it was delicious! I wanted to save the recipe here and share it with others. I topped mine with some chopped avocado and chia seeds for extra health benefits.

Provided by mandyjean23

Categories     Everyday Cooking    Vegan

Total Time 56 minutes

Prep Time 20 minutes

Cook Time 31 minutes

Yield 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
3 carrots, chopped
1 onion, chopped
4 large mushrooms, chopped
4 cloves garlic, minced
4 cups savory vegetable broth
2 cups quinoa
1 tablespoon soy sauce
1 teaspoon ground ginger
2 cups baby kale

Steps:

  • Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
  • Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.

Nutrition Facts : Calories 233.3 calories, CarbohydrateContent 36.5 g, FatContent 6.5 g, FiberContent 5 g, ProteinContent 8.1 g, SaturatedFatContent 0.8 g, SodiumContent 372.1 mg, SugarContent 3.6 g

SWEET & SAVORY VEGETARIAN/VEGAN SOUP RECIPE - FOOD.COM



Sweet & Savory Vegetarian/Vegan Soup Recipe - Food.com image

This one-pot recipe was made for the Ready, Set, Cook: Lucky #13 Cooking Contest utilizing 5 ingredients from the special list including "fresh baby carrots, frozen spinach, soy sauce, canned pineapple chunks and canned chickpeas." This soup is a delicious vegetable soup with a clear broth with a sweet and savory flavor. Note: This recipe has been corrected.

Total Time 1 hours 26 minutes

Prep Time 15 minutes

Cook Time 1 hours 11 minutes

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons cooking oil
2 cups sweet onions (sliced)
1/2 cup barley
42 ounces vegetable broth (organic)
1 cup baby carrots (fresh and chopped)
5 ounces frozen spinach
15 1/2 ounces chickpeas
8 1/4 ounces pineapple chunks (and juice)
1 teaspoon sesame oil (to taste)
1 tablespoon soy sauce (to taste)
1 dash pepper (to taste)

Steps:

  • In a large dutch oven (5-quarts) on medium heat add cooking oil and butter.
  • When oil begins to sizzle add and saute sliced onions until translucent, about 5 minutes.
  • Add barley and cook for 1 minute more (stir frequently, do not let the barley burn).
  • Add vegetable broth to dutch oven, then carrots, spinach and chickpeas.
  • Bring to a boil then reduce heat and simmer covered on low for 45 minutes or until carrots and barley are tender.
  • Uncover dutch oven.
  • Add pineapple and juice to the soup.
  • Add and stir sesame oil and soy sauce; simmer on low for another 15 minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 249.7, FatContent 6.7, SaturatedFatContent 0.9, CholesterolContent 0, SodiumContent 426.9, CarbohydrateContent 42, FiberContent 8.5, SugarContent 9.2, ProteinContent 7.7

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