Quinoastirfrywithspinachwalnuts Food

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QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN

2010-01-12



Quinoa Stir-Fry with Vegetables and Chicken image

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

Provided by Kerri Conan

Categories     Chicken     Egg     Ginger     Soy     Stir-Fry     Kid-Friendly     Dinner     Quinoa     Bell Pepper     Carrot     Healthy     Cilantro     Simmer     Boil     Green Onion/Scallion     Self     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients:

  • 3/4 cup quinoa, rinsed
  • 1/2 teaspoon salt, divided
  • 1 tablespoon vegetable oil
  • 1 small carrot, thinly sliced
  • 1 medium red bell pepper, cored, seeded and chopped
  • 2 teaspoons grated ginger
  • 1 clove garlic, sliced
  • 1 small red chile, chopped (optional)
  • 2 cups snow peas, trimmed
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 4 ounces grilled chicken breast, chopped
  • 2 scallions, chopped
  • 1/2 cup cilantro
  • 1 tablespoon soy sauce

Steps:

  • Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

QUINOA STIR FRY WITH SPINACH & WALNUTS

2011-05-23



Quinoa Stir Fry With Spinach & Walnuts image

Found this in Prevention Magazine, this is easy, healthy and most importantly...very tasty. You can substitute any cheese for the Parmigiano-Reggiano cheese. I recommend a strong hard cheese, but I have used all kinds and they all work. When I'm in a rush, I leave out the walnut pieces. A great side dish or when I am really lazy, add some cooked chicken for a great meal.

Provided by Pappy068

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients:

  • 1 cup quinoa (measured dry)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon minced garlic clove
  • 1/2 cup walnut pieces
  • baby spinach leaves
  • 1 cup grape tomatoes or 1 cup cherry tomatoes
  • 1/2 cup parmigiano-reggiano cheese, grated
  • fresh basil leaf (to garnish) (optional)

Steps:

  • Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
  • Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
  • Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
  • When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.

QUINOA VEGETABLE STIR-FRY

2020-03-10



Quinoa Vegetable Stir-Fry image

Healthy and full of flavor, with an Asian flair.

Provided by goodgolly

Categories     Side Dish     Grain Side Dish Recipes

Time 2h57m

Yield 4

Number Of Ingredients 11

Ingredients:

  • 2 cups vegetable broth
  • 1 cup quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon sesame oil
  • 1 cup finely diced carrots
  • ½ cup chopped green onions
  • 2 cloves garlic, minced
  • ½ cup frozen peas, thawed
  • 2 eggs, beaten
  • 2 tablespoons light soy sauce
  • 1 pinch sea salt, or to taste

Steps:

  • Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
  • Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.6 g, Protein 11.7 g, SaturatedFat 1.7 g, Sodium 621.4 mg, Sugar 4.6 g

Top Asked Questions

  1. What can I add to quinoa instead of walnuts?
    Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir. You can use water to boil the quinoa if you'd prefer. Pecans or almonds are fine in place of the walnuts. 243 calories; protein 8.6g; carbohydrates 28.6g; fat 11.4g; cholesterol 13.8mg; sodium 195.5mg. Full Nutrition
  2. What do you eat quinoa with?
    Here's a list of some ways to enjoy quinoa: Mix with chopped vegetables, served warm or cold. Season and serve as a side dish. Cook into breakfast cereal with bananas or blueberries. Mix with veggies and stuff into bell peppers. Add to chili. Toss into a spinach or kale salad.
  3. How to cook quinoa with pistachios?
    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.
  4. How to make spinach mushroom quinoa Skillet?
    To make the spinach mushroom quinoa skillet: Cook quinoa in salted water until al dente, according to the package instructions. 2. In the meantime, heat 2 tablespoons of olive oil in a large skillet. Add the quartered mushrooms and sauté for about 3 minutes until lightly browned. 3. Add the chopped garlic and cook for about 30 seconds longer.

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