Best 3 Honey Harvest Quinoa Recipes
Quinoa, a naturally gluten-free and protein-rich grain, takes center stage in this delightful Honey Harvest Quinoa recipe. Perfectly balanced with the natural sweetness of honey, the nutty flavor of quinoa, and the crunch of walnuts and dried cranberries, this dish is a perfect blend of flavors and textures. Served with a zesty lemon-tahini dressing, this Honey Harvest Quinoa can be enjoyed as a main course, a side dish, or a hearty salad. It's a versatile dish that is easy to make and packed with nutrition. Additionally, the article also includes a variation for a Honey Harvest Quinoa Bowl, a complete and satisfying meal with roasted vegetables, protein, and a tangy honey-mustard dressing.
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT QUINOA
Learn how to cook perfect quinoa, every time. I've tried all the other quinoa cooking methods and this one works best. It's easy to cook fluffy quinoa when you know the right way to do it!
Provided by Cookie and Kate
Categories Staple
Time 22m
Number Of Ingredients 3
Steps:
- Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
- Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it's nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste, unless you're proceeding with another recipe as written.
Nutrition Facts : ServingSize 1 cup cooked quinoa, Calories 208 calories, Sodium 2.8 mg, Fat 3.4 g, SaturatedFat 0.4 g, Carbohydrate 36.3 g, Fiber 4 g, Protein 8 g, Cholesterol 0 mg
HARVEST QUINOA SALAD
Steps:
- In a medium sized saucepan bring 2 cups of salted water to a boil.
- Rinse and drain the quinoa then add it to the boiling water.
- Reduce the heat to low, cover and let the quinoa cook for about 15 minutes or until all the water is absorbed.
- Remove the quinoa from the heat and let it cool to room temperature.
- Prepare the cider vinaigrette and set aside.
- In a large bowl combine the cooled quinoa, roasted butternut squash, apple, green onion, baby kale, dried cranberries, almonds and pepitas.
- Mix in the desired amount of cider vinaigrette and season with kosher salt and fresh ground pepper as needed.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 222 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
HONEY HARVEST QUINOA
In 'So Easy' by Ellie Krieger; for breakfast. Per 1 1/4 cup serving--380 calories, 14 g fat. Excellent source of copper, fiber, folate, magnesium, manganese, protein, and thiamin.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add the quinoa in a fine-mesh strainer and rinse under the tap; put the rinsed quinoa in a saucepan with the water.
- Bring to a boil, then decrease heat to a simmer; cover and cook for 5 minutes.
- Add the apple chunks and cranberries and continue to cook, covered over low heat, until the water is absorbed, about 10 minutes.
- In the meantime, toast the pecans in a dry skillet over med-high heat, stirring often, until fragrant, about 2 minutes.
- Let cool, then coarsely chop.
- When the quinoa is cooked, stir in 1/2 cup of milk, 2 tablespoons honey, and the cinnamon; cook until the milk is heated through, about 1 more minute.
- Spoon the cereal into serving bowls and top with the toasted pecans and butter, if using.
- Serve with additional honey and milk to taste.
Nutrition Facts : Calories 368, Fat 13.4, SaturatedFat 1.4, Cholesterol 1.5, Sodium 29.4, Carbohydrate 55.7, Fiber 5.7, Sugar 13.8, Protein 9.8
Tips:
- Use the right quinoa: Tri-color quinoa adds a pop of color and texture to the dish, but you can use any type of quinoa you have on hand.
- Rinse the quinoa first: This helps to remove any bitter saponins that may be present.
- Toast the quinoa before cooking: This enhances the nutty flavor of the quinoa.
- Use a flavorful broth: Vegetable broth or chicken broth adds depth of flavor to the quinoa.
- Add honey and cinnamon: These ingredients add a touch of sweetness and warmth to the dish.
- Cook until the quinoa is tender: The quinoa should be cooked through but still have a slight bite to it.
- Fluff the quinoa with a fork before serving: This helps to separate the grains and make them light and fluffy.
Conclusion:
This honey harvest quinoa is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be served warm or cold. The combination of quinoa, honey, and cinnamon creates a unique and flavorful dish that is sure to please everyone at the table. So next time you are looking for a healthy and delicious side dish, give this honey harvest quinoa a try.
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