Best 3 Quinoa Garden Recipes

Quinoa garden is a vibrant and healthy dish made with quinoa, fresh vegetables, and herbs. It's a versatile dish that can be served as a main course or as a side dish. It's also a great way to use up leftover vegetables. Quinoa is a gluten-free, high-protein grain that is easy to cook. It has a slightly nutty flavor and a fluffy texture. The vegetables in a quinoa garden may include tomatoes, onions, peppers, zucchini, and spinach. The herbs may include basil, oregano, and thyme. Quinoa garden is a delicious and nutritious dish that can be enjoyed by people of all ages.

Here are our top 3 tried and tested recipes!

GARDEN QUINOA SALAD

Garden Quinoa Salad image

This recipe is special to me because it's delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they're fresh! -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

Steps:

In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl., Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water., Return water to a boil. Add green beans; cook 3-4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. , In a small bowl, whisk oil, lemon juice, parsley, lemon zest and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

Nutrition Facts : Calories 417 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 533mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 9g fiber), Protein 16g protein.

GARDEN VEGETABLES WITH LEMON-SCENTED QUINOA

Garden Vegetables with Lemon-Scented Quinoa image

This colorful vegetable and grain side dish recipe leads a double life! Serve it as a side to turkey or roast beef, or for a light supper, it can be a meatless main dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 cup uncooked quinoa
2 cups water
1/2 teaspoon salt
2 teaspoons finely shredded lemon peel
1 tablespoon fresh lemon juice
1 bag (12 oz) frozen garden vegetable medley
2 tablespoons butter or olive oil
1 medium yellow bell pepper, cut into 1/2-inch squares
1/2 cup thin strips red onion

Steps:

Make quinoa as directed on package, using water and salt. Remove from heat; stir in lemon peel and lemon juice. Cover to keep warm.
Meanwhile, cook garden vegetable medley as directed on bag.
In 10-inch skillet, melt butter over medium heat. Add bell pepper and onion. Cook 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cooked garden vegetable medley. Spoon quinoa mixture onto serving platter; top with vegetable mixture.

Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 15 mg, Fat 1, Fiber 5 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 5 g, TransFat 0 g

GARDEN QUINOA SALAD RECIPE RECIPE - (4.6/5)

Garden Quinoa Salad Recipe Recipe - (4.6/5) image

Provided by barbsjustagirl

Number Of Ingredients 12

Ingredients

1 1/2 cups quinoa, rinsed and well drained
3 cups water
1 pound fresh asparagus, cut into 2-inch pieces
1/2 pound fresh sugar snap peas
1/2 pound fresh green beans, trimmed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh parsley
1 teaspoon grated lemon peel
3/4 teaspoon salt
1 cup cherry tomatoes, halved
3 tablespoons salted pumpkin seeds or pepitas

Steps:

In a large saucepan, cook and stir quinoa over medium-high heat 3 to 5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12 to 15 minutes or until liquid is absorbed. Transfer to a large bowl. Meanwhile, in a large saucepan, bring 4 cups water to a boil. Add asparagus and snap peas; cook, uncovered, 2 to 4 minutes or just until crisp-tender. Remove vegetables and immediately drop into ice water. Return water to a boil. Add green beans; cook 3 to 4 minutes or until crisp-tender. Remove beans and drop into ice water. Drain vegetables; pat dry. In a small bowl, whisk oil, lemon juice, parsley, lemon peel and salt. Add tomatoes and blanched vegetables to quinoa; drizzle with dressing and toss to combine. Top with pumpkin seeds.

Tips:

Rinse quinoa thoroughly before cooking. This removes the bitter-tasting saponin coating.
Cook quinoa in a ratio of 1:2 quinoa to water. This will result in fluffy, cooked quinoa.
Fluff quinoa with a fork before serving. This will help to separate the grains and make them light and airy.
Quinoa can be used in a variety of dishes, including salads, soups, pilafs, and casseroles. It is also a great addition to breakfast bowls and smoothies.
Quinoa is a good source of protein, fiber, and iron. It is also gluten-free and low in calories.

Conclusion:

Quinoa is a versatile and nutritious grain that can be used in a variety of dishes. It is easy to cook and has a mild, nutty flavor. Whether you are looking for a healthy side dish or a hearty main course, quinoa is a great option. With its high protein and fiber content, quinoa is a satisfying and nutritious choice for any meal.