Best 3 Quinoa With Peas And Onion Recipes
**A Wholesome and Flavorful Journey: Quinoa with Peas and Onion**
Indulge in a culinary delight that nourishes both body and soul. Discover quinoa, a versatile grain packed with essential nutrients, paired harmoniously with vibrant peas and aromatic onions. This delectable dish offers a symphony of flavors and textures, making it a perfect choice for health-conscious individuals seeking a satisfying and wholesome meal. With three variations to choose from, ranging from a classic preparation to a zesty lemon-herb twist and a tantalizingly spicy rendition, this recipe caters to diverse palates and dietary preferences. Embark on a culinary adventure and savor the goodness of quinoa with peas and onion, a dish that promises to tantalize your taste buds and leave you feeling energized and satisfied.
QUINOA WITH PEAS AND ONION
Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.
Nutrition Facts : Calories 174 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
QUINOA BOWL WITH ARTICHOKES, SPRING ONIONS AND PEAS
Lately I've been into "big bowls" - layered grain and vegetable meals in a bowl - in a big way. I cook up a pot of grains and let the vegetables I'm finding at the market inspire how I'm going to build the bowl. Spring onions, artichokes and peas are the focus of this seasonal bowl, and there's a lot happening here as far as flavor goes. The onions and peas are sweet, but roasting also gives the onions a lovely bitter-edged char, as it does for the artichokes. I'm a recent convert to roasted artichokes; you coat them with olive oil after trimming them, and throw them into a hot oven, where the hearts soften while the edges of the leaves crisp and char. The flavors are intense. I hardly want to prepare them any other way. Garlicky yogurt garnishes and moistens the quinoa and vegetables, and brings more lusty flavor to the dish. You can be flexible with big bowls. If you don't have quinoa in the pantry, use another grain: bulgur, rice, farro. Couscous would also work. If you want more protein, add a poached egg or even some shredded or sliced chicken breast. And if you want to sprinkle a little feta or Parmesan over the top, be my guest.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. Line a sheet pan with parchment.
- Fill a bowl with water and add the juice from one of the lemon halves. Trim the artichokes. Then, if using medium artichokes, cut into quarters; if using large ones, cut into sixths or eighths. As you work, rub the cut artichokes with remaining lemon half and place them in the water. When all artichokes are cut, drain and pat dry with paper towels. Place on sheet pan.
- Trim away the dark green part of the onion stems and the hairy root ends, and cut onions in half. Place on sheet pan.
- Toss artichokes and onions with the olive oil and salt and pepper to taste. Take care to coat all of the cut surfaces of the artichokes with olive oil. Place in oven and roast for 20 to 30 minutes (depending on the size of the pieces), turning vegetables with tongs every 10 minutes, until tender and lightly browned. The edges of the artichoke leaves will be charred. Transfer to a bowl.
- Meanwhile, steam or boil peas in salted water for 5 minutes; drain. Transfer to the bowl with onions and artichokes. Add half the chopped fresh herbs and toss together.
- In a mortar and pestle, mash garlic to a paste with a pinch of salt. Stir into yogurt.
- To serve, divide quinoa among four bowls and top with artichokes, onions and peas. Spoon yogurt over vegetables and sprinkle with remaining herbs. Douse with a little lemon juice and drizzle on a little oil if desired. Garnish with dukkah or about 2 teaspoons preserved lemon, or both.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 78 grams, Fat 19 grams, Fiber 23 grams, Protein 28 grams, SaturatedFat 5 grams, Sodium 1413 milligrams, Sugar 16 grams
QUINOA WITH PEAS AND PARMESAN
Quinoa is an ancient South American grain, often called a 'superfood' because of its high content of protein, fiber, iron, and amino acids. It can be used almost anywhere you would use rice. It is gluten-free, with a mild nutty flavor, and a slightly chewy texture. This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.
Provided by Lindsay L.
Categories Side Dish Vegetables Green Peas
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Adjust oven rack to its topmost position. Lightly oil a baking sheet.
- Toss the diced tomatoes with the wine, and spread out on baking sheet. Roast in preheated oven until the tomatoes have dried a bit, but have not begun to burn, about 15 minutes. When the tomatoes are just starting to turn brown at the edges, remove, and allow to rest at room temperature.
- Meanwhile, melt the coconut oil in a large saucepan over medium-high heat. Stir in the garlic, onion, and celery. Cook and stir until the onion has softened and turned translucent, 5 to 7 minutes. Pour in vegetable broth and quinoa, and bring to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes. Stir in the Parmesan cheese, evaporated milk, peas, and tomatoes. Season with salt and white pepper.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 24.8 g, Cholesterol 7 mg, Fat 6.3 g, Fiber 3.3 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 286.1 mg, Sugar 3.8 g
Tips:
- Rinse the quinoa thoroughly before cooking. This will remove the saponins, which are bitter compounds that can coat the quinoa and make it taste unpleasant.
- Use a vegetable broth or water to cook the quinoa. This will give the quinoa more flavor than just plain water.
- Add vegetables to the quinoa while it is cooking. This will add flavor and nutrients to the dish.
- Fluff the quinoa with a fork before serving. This will help to separate the grains and make the quinoa light and fluffy.
- Serve the quinoa immediately or store it in the refrigerator for later. Quinoa can be reheated in the microwave or on the stovetop.
Conclusion:
Quinoa is a delicious and versatile grain that can be enjoyed in many different ways. The recipes in this article provide just a few examples of how to cook quinoa. With a little creativity, you can create your own unique quinoa dishes that are sure to please everyone at your table.
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