Best 2 Quinoa With Toasted Hazelnuts And Dried Cranberries Recipes

**Quinoa with Toasted Hazelnuts and Dried Cranberries: A Delightful and Nutritious Dish**

Quinoa, a gluten-free grain packed with protein and fiber, takes center stage in this delectable dish. Toasted hazelnuts add a nutty crunch, while dried cranberries provide a burst of sweetness and tartness. This versatile recipe can be served as a main course, a side dish, or even a breakfast bowl. With its vibrant colors and irresistible flavors, it's sure to impress your taste buds and nourish your body.

This article features not only the classic quinoa with toasted hazelnuts and dried cranberries recipe but also several variations to cater to diverse dietary preferences and culinary adventures. From a vegan version with roasted chickpeas to a Mediterranean-inspired rendition with feta cheese and sun-dried tomatoes, there's a perfect recipe for every palate.

So, whether you're a seasoned chef or a novice cook, get ready to embark on a culinary journey with this versatile and delicious dish. Let's dive into the recipes and discover the delightful possibilities that await!

Here are our top 2 tried and tested recipes!

QUINOA AND BRAISED KALE WITH TOASTED HAZELNUTS

Quinoa and Braised Kale with Toasted Hazelnuts image

Provided by Food Network Kitchen

Time 40m

Number Of Ingredients 11

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 large bunch kale (1-pound), leaves trimmed and chopped (8 ounces, 6 cups)
2 3/4 cups vegetable broth
3 cups peeled, cubed winter squash, turnip, or combination of both (about 12 ounces)
Kosher salt
1 tablespoon apple cider vinegar
1 1/4 cups quinoa
1 tablespoon chopped fresh parsley
1/3 cup hazelnuts, toasted and roughly chopped, for topping

Steps:

1. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the garlic and pepper flakes and cook until the garlic begins to brown, 2 minutes. Add the kale, tossing well. Add 1 cup broth and 1/2 cup water. Cover and cook until wilted, 5 minutes. Add the squash, season with salt and reduce heat to a simmer. Continue to cook, covered, until the kale and squash are tender, 12 to 15 minutes. Uncover and stir in the vinegar.
2. Meanwhile, in a medium saucepan over medium heat add the quinoa, remaining 1 3/4 cups broth, and 1 cup water and bring to a boil. Reduce heat and simmer, gently stirring once or twice, until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Let stand 5 minutes.
3. Fluff the quinoa with a fork and then stir in the chopped parsley, remaining 1 tablespoon olive oil, and season with salt.
4. To serve, top the quinoa with the braised kale and squash and their juices and sprinkle with the toasted chopped hazelnuts.

Nutrition Facts : Calories 380 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 824 milligrams, Carbohydrate 51 grams, Fiber 7 grams, Protein 12 grams, Sugar 7 grams

QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES

Quinoa with Feta, Walnuts, and Dried Cranberries image

Fast and easy to make, this can be used as a main dish, side dish, or even a snack. Please use the 'real deal' Greek feta; it will add so much more flavor!

Provided by Laura Manos Emms

Categories Salad Grains Quinoa Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 5

Ingredients

2 cups low-sodium chicken broth
1 cup quinoa
½ cup chopped walnuts
½ cup dried cranberries
⅓ cup crumbled feta cheese

Steps:

Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 28.6 g, Cholesterol 13.8 mg, Fat 11.4 g, Fiber 3.2 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 195.5 mg, Sugar 7.6 g

Tips:

Use a fine-mesh sieve to rinse the quinoa: This will help to remove any saponins, which are bitter-tasting compounds found on the surface of quinoa.
Toast the hazelnuts before using them: This will bring out their flavor and make them more crunchy.
Use a variety of dried cranberries: Some dried cranberries are tart, while others are sweet. Using a mix of both will give your salad a more complex flavor.
Add a squeeze of lemon juice to the dressing: This will brighten up the flavors of the salad.
Season the salad to taste: You may want to add more salt, pepper, or lemon juice, depending on your preferences.

Conclusion:

This quinoa salad with toasted hazelnuts and dried cranberries is a delicious and healthy side dish or main course. It's perfect for potlucks, picnics, or weeknight dinners. The quinoa is cooked in vegetable broth for extra flavor, and the toasted hazelnuts and dried cranberries add a crunchy, sweet, and tart contrast. This salad is also a good source of protein, fiber, and vitamins.