Best 5 Quinoa With Peas And Parmesan Recipes
Quinoa with peas and Parmesan is a delicious and nutritious dish that can be enjoyed as a main course or a side dish. It is a great source of protein, fiber, and vitamins, and it is also relatively easy to make. This article will provide you with a step-by-step guide on how to make quinoa with peas and Parmesan, along with some tips and variations to make it your own. Whether you are a beginner cook or a seasoned pro, this article has something for everyone. Get ready to learn how to create a flavorful and satisfying meal that is perfect for any occasion.
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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
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 Green Pea Side Dishes
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
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
PEA SOUP WITH QUINOA
This soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it's so simple to make. -Jane Hacker Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 12-15 minutes. , Meanwhile, in a large saucepan, heat oil over medium-high heat; saute onion until tender. Stir in peas and broth; bring to a boil. Reduce heat; simmer, uncovered, until peas are tender, about 5 minutes., Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in quinoa, salt and pepper; heat through. Serve with toppings as desired.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 504mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
QUINOA WITH SNAP PEAS AND PEPITA-MINT PESTO
Hulled pumpkin seeds (also known as pepitas) give a little more crunch and toastiness to the pesto in this recipe.
Provided by Claire Thomas : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse and cook the quinoa according to the package directions. Drain and set aside.
- Make the pesto: Combine the mint, parsley, garlic, Parmesan, lemon zest and 1/4 cup of the pepitas in a food processor. Pulse, drizzling in the 1/4 cup olive oil, until a loose paste forms. Add salt and pepper to taste.
- Place the cooked quinoa in a large bowl and toss with the pesto until coated. Add the snap peas and remaining 1/4 cup pepitas. Toss until well combined. Finish with a drizzle of olive oil and add salt and pepper to taste.
Tips:
- Use fresh, high-quality ingredients. This makes the most significant difference in the flavor of a dish.
- Don't be afraid to experiment with different flavors. Quinoa is a versatile grain that can be paired with a wide variety of ingredients.
- Cook quinoa according to the package instructions. This will ensure that it is cooked properly.
- Add salt and pepper to taste. This will help to enhance the flavor of the quinoa.
- Garnish with fresh herbs, such as parsley, cilantro, or basil. This will add a pop of color and flavor.
Conclusion:
Quinoa with peas and parmesan is a delicious, healthy, and easy-to-make dish. It is perfect for a weeknight meal or a potluck. With its protein-packed quinoa, fresh peas, and savory parmesan cheese, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this quinoa with peas and parmesan recipe a try.
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