Best 2 Autumn Quinoa Recipes

Indulge in the vibrant flavors of autumn with our delectable Autumn Quinoa recipe collection. Featuring a medley of hearty and wholesome ingredients, these quinoa dishes are a symphony of taste and nutrition. From the classic Autumn Harvest Quinoa Salad bursting with roasted vegetables and tangy dressing, to the comforting Autumn Quinoa Risotto with its creamy texture and earthy mushrooms, each recipe captures the essence of the season. For a warm and satisfying meal, try the Autumn Quinoa Stuffed Bell Peppers, where quinoa teams up with savory fillings, or the Autumn Quinoa Soup, a nourishing broth brimming with autumn vegetables. Explore the diverse flavors of fall with our Autumn Quinoa with Roasted Butternut Squash, a colorful blend of roasted vegetables and fluffy quinoa, or the Autumn Quinoa Pilaf, a fragrant rice dish infused with warm spices. Don't miss the Autumn Quinoa Tabbouleh, a refreshing twist on the classic Middle Eastern salad, or the Autumn Quinoa and Black Bean Enchiladas, a delightful fusion of Mexican and autumnal flavors.

Each recipe is carefully crafted to showcase the versatility and goodness of quinoa, a gluten-free grain packed with protein, fiber, and essential nutrients. With a range of cooking methods and flavor profiles, these recipes cater to various dietary preferences and culinary tastes.

Here are our top 2 tried and tested recipes!

AUTUMN QUINOA

Autumn Quinoa image

Apples and cheddar make this quinoa creation a perfect dish for fall.

Provided by Johanna Bond

Time 30m

Yield Serves 4

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 cup quinoa
2 cups water
1 tablespoon white cooking wine
½ sweet onion, diced
1 clove garlic, minced
pinch rosemary
1 teaspoon lemon juice
2 tablespoons balsamic vinegar
1 cup sharp cheddar, cubed
1 cup baby spinach, raw
1 crisp, sweet apple, cored and diced

Steps:

Heat the olive oil in a medium-sized saucepan. Sauté the garlic and onions with the olive oil and rosemary, until tender. About 3 minutes. Add quinoa and lemon juice to the pan. Sauté the quinoa for 2-3 minutes, stirring occasionally to evenly toast the quinoa. Pour on the white wine and allow it to cook off, continuing to cook the quinoa for another minute. Add two cups of water and bring the quinoa to a boil, then simmer on low with the pan covered for 20 minutes or until the quinoa looks fluffy and there is no extra water.
Add chopped apple, baby spinach, cubes of cheddar and balsamic vinegar and mix together until cheddar has melted and the greens wilted. Remove from heat and serve.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 15 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 83 milligrams, Sugar 8 grams, TransFat 0 grams

AUTUMN LAYERED SALAD WITH BUTTERNUT SQUASH AND QUINOA

Autumn Layered Salad with Butternut Squash and Quinoa image

In this fall-inspired salad, we take the season's bounty and pile it high. Two important take-aways: 1) The pecan vinaigrette is so good you'll want to make it all the time and use it everywhere-- nonvertical salads included. 2) Massaging hearty green to tenderize them works on more than just kale, as these collards make clear. Sweet potato chips stand in for croutons and add the perfect amount of crunch.

Provided by Food Network Kitchen

Time 2h15m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup pecan halves
1/3 cup plus 3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
1 pound peeled butternut squash chunks (about 3 cups)
1/2 cup red quinoa, rinsed well
1 bunch collard greens, stems removed and leaves cut into thin ribbons (about 8 cups)
4 ounces fresh goat cheese, crumbled
1/2 cup fresh parsley leaves, roughly chopped
6 pickled sweet piquante peppers, such as Peppadews, finely chopped
1 large crisp apple, chopped
1/3 pound deli-sliced baked honey ham, cut into bite-size pieces
2 cups sweet potato chips, slightly crushed

Steps:

Preheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F.
Transfer the pecans to a medium bowl. Add 1/3 cup of the vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
Spread the squash out on a rimmed baking sheet, drizzle with 2 tablespoons of the pecan vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Let cool. (The squash can be made and refrigerated up to 2 days ahead.)
Meanwhile, combine the quinoa and 1 cup water in a small saucepan. Bring to a simmer, cover, adjust the heat to medium-low and cook until all the water is absorbed and the quinoa is tender, 15 to 20 minutes. Let cool in the pan. (The quinoa can be made and refrigerated up to 2 days ahead.)
Put the collards in a medium bowl, and add the remaining 3 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the collards, and let sit until the greens are tender, about 30 minutes, tossing and massaging again about halfway through.
Combine the goat cheese, parsley and piquante peppers in a small bowl.
Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with the quinoa, then add the following in separate layers: half the collard greens, the roasted squash, the goat cheese mixture, the apples, the ham, and the remaining collard greens. Top with the sweet potato chips. (The salad, except for the chips, can be put together, covered and refrigerated up to 2 hours ahead; top with the chips right before serving.)
If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining pecan vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.

Tips:

Choose the right quinoa: Use a variety of quinoa, such as white, red, or black quinoa, for a more colorful and flavorful dish.
Rinse the quinoa: Before cooking, rinse the quinoa thoroughly under cold water to remove any impurities or bitterness.
Cook the quinoa properly: Follow the cooking instructions on the quinoa package or use a ratio of 1 cup quinoa to 2 cups water or broth.
Use flavorful ingredients: Add vegetables, herbs, and spices to the quinoa while cooking for a more flavorful dish.
Let the quinoa cool: Allow the quinoa to cool slightly before fluffing it with a fork to prevent clumping.
Store leftover quinoa: Leftover quinoa can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Conclusion:

Autumn quinoa is a versatile and delicious dish that can be enjoyed as a main course or a side dish. With its nutty flavor and hearty texture, quinoa is a great source of protein, fiber, and essential nutrients. By following these tips and experimenting with different ingredients, you can create a variety of delicious autumn quinoa dishes that will warm you up on a chilly day.