Best 20 Red Quinoa Recipes

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Red quinoa is a delicious and nutritious superfood that has been gaining popularity in recent years. Not only is it a complete protein, meaning it contains all nine essential amino acids, but it is also high in fiber, magnesium, iron, and manganese. It has a slightly nutty flavor and a chewy texture that makes it a great addition to salads, soups, and main courses. As a naturally gluten-free grain, it is a good choice for those with Celiac disease or gluten sensitivities. Whether you are a seasoned chef or just starting to explore the world of cooking, there are many delicious ways to prepare red quinoa.

Check out the recipes below so you can choose the best recipe for yourself!

RED QUINOA AND AVOCADO SALAD



Red Quinoa and Avocado Salad image

A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!

Provided by Gitano

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 10

⅓ cup red quinoa
⅔ cup water
1 cup cherry tomatoes, halved
½ cup diced cucumber
¼ cup diced red onion
2 tablespoons lime juice
½ teaspoon ground cumin seed
salt and pepper to taste
2 cups baby spinach leaves
1 avocado - peeled, pitted and sliced

Steps:

  • Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
  • Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.

Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g

STUFFED RED PEPPERS WITH QUINOA, MUSHROOMS, AND TURKEY



Stuffed Red Peppers with Quinoa, Mushrooms, and Turkey image

Kid-friendly red bell peppers stuffed with ground turkey and quinoa.

Provided by Jane

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 2h

Yield 8

Number Of Ingredients 11

2 cups water
1 cup uncooked quinoa
1 tablespoon olive oil
1 onion, diced
1 pound ground turkey
salt and ground black pepper to taste
12 mushrooms, chopped, or more to taste
1 (24 ounce) jar tomato sauce, or more to taste
1 (6 ounce) can tomato paste
8 large red bell peppers - tops, seeds, and membranes removed
1 (8 ounce) package shredded Cheddar cheese, or to taste

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add turkey and season with salt and pepper; cook and stir until turkey is no longer pink, 5 to 7 minutes. Add mushrooms and cook until softened, about 5 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Transfer cooked turkey mixture to a large bowl. Add cooked quinoa, tomato sauce, and tomato paste. Stir well; add additional tomato sauce as needed, until filling has the consistency of a casserole.
  • Arrange red bell peppers in a baking dish and spoon an equal amount of filling into each.
  • Bake in the preheated oven for 45 minutes. Remove from oven and top each stuffed pepper with Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 34.6 g, Cholesterol 71.2 mg, Fat 17.4 g, Fiber 7.4 g, Protein 25.8 g, SaturatedFat 7.5 g, Sodium 850.1 mg, Sugar 13.7 g

RED QUINOA AND CITRUS SALAD



Red Quinoa and Citrus Salad image

Provided by Guy Fieri

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 cup red quinoa
Juice of 3 limes (about 1/3 cup)
2 teaspoons agave nectar
1 jalapeno, seeded and minced
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2/3 cup canola oil
1/2 cup plus 2 tablespoons chopped fresh cilantro
1/2 teaspoon lime zest
Kosher salt
2/3 cup Cara Cara or navel orange segments, pith removed (see Cook's Note)
1/2 cup 1/4-inch-diced peeled and trimmed jicama
1/4 cup 1/4-inch-diced red onion
1/2 cup toasted, sliced almonds, plus extra for garnish

Steps:

  • Rinse the quinoa in a strainer several times with cold water. Bring 1 1/4 cups water to boil in a medium saucepot with a tightly fitted lid. Add the quinoa, cover and simmer until the grains display a thread-like spiral and the water is fully absorbed, about 15 minutes. Remove from the heat and let stand, undisturbed, for 5 minutes. Fluff with two forks and transfer to a large glass mixing bowl to cool. Set aside.
  • Combine the lime juice, agave nectar, jalapeno, garlic and cumin in a glass mixing bowl, whisking briskly. Drizzle in the oil slowly, continuing to whisk. Once the vinaigrette is smooth and slightly thickened, whisk in the 1/2 cup cilantro and the lime zest. Season with salt.
  • Place the oranges, jicama, onions, almonds and remaining 2 tablespoons cilantro in a medium mixing bowl. Pour in about half of the cilantro lime vinaigrette and gently toss. Fold into the quinoa. Drizzle in the remaining vinaigrette, and toss to combine thoroughly. Season with salt.
  • Transfer the quinoa salad to a large serving bowl, garnish with almonds and serve immediately.

ROASTED SQUASH AND RED ONION GRATIN WITH QUINOA



Roasted Squash and Red Onion Gratin With Quinoa image

I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h25m

Yield Serves 6

Number Of Ingredients 11

1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1/2 red onion, chopped
1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
2 garlic cloves, minced
2 teaspoons fresh thyme
2 ounces Parmesan, grated (1/2 cup)
3 eggs
1/2 cup milk (2 percent)
1/2 cup cooked rainbow or black quinoa

Steps:

  • Preheat oven to 425 degrees. Cover a baking sheet with parchment or foil. Toss squash with 1 tablespoon of the olive oil and season with salt and pepper. Spread on baking sheet in an even layer. Place in oven and roast for about 30 minutes, stirring every 10 minutes, until tender and caramelized. Remove from the oven and turn the heat down to 350 degrees. You should have about 2 cups roasted squash.
  • Meanwhile, heat remaining olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.
  • Oil a 2-quart baking dish or gratin. In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions and leek mixture, squash, Parmesan and quinoa, and combine well. Scrape into the prepared baking dish.
  • Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 11 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 489 milligrams, Sugar 5 grams, TransFat 0 grams

GRILLED LEMONGRASS CHICKEN WITH RED QUINOA AND VEGETABLES



Grilled Lemongrass Chicken with Red Quinoa and Vegetables image

Provided by Akasha Richmond

Categories     Chicken     Poultry     Vegetable     Picnic     High Fiber     Mother's Day     Father's Day     Backyard BBQ     Dinner     Quinoa     Bell Pepper     Healthy     Party     Self     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4

Number Of Ingredients 17

3 medium shallots, roughly chopped
2 stalks fresh lemongrass (tough outer leaves removed)
1 piece ginger (about 1 1/2 inches), peeled
1/4 cup plus 5 teaspoons canola oil, divided
1/4 cup fresh lime juice
1 tablespoon tamari (or soy sauce)
2 tablespoons light brown sugar
1 1/2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
4 boneless, skinless organic chicken breasts (about 5 ounces each)
3/4 cup red quinoa
1 1/2 cups chicken broth (or stock)
Vegetable oil cooking spray
1 pound fresh sugar snap peas, strings removed
1 red bell pepper, cored, seeded, and thinly sliced
2 tablespoons chopped fresh mint

Steps:

  • Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriander in a blender until smooth. Place chicken in a baking dish and spoon on marinade, rubbing it on all sides. Cover; chill 1/2 to 2 hours. Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add broth; bring to a boil. Cover, reduce heat to medium-low and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat; let sit, covered, until ready to serve. Heat a grill pan or skillet over high heat; coat with cooking spray. Cook chicken, turning once, for 4 minutes. Reduce heat to medium. Cook, turning once, until a meat thermometer reads 165 degrees, 10 to 12 minutes. Remove chicken; let rest two minutes. Slice each breast on the diagonal into 1/2-inch pieces. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook sugar peas and peppers until crisp-tender, about 3 minutes. Season with salt and pepper. Turn off heat. Add mint and toss. Divide quinoa among 4 plates. Top each with 1 sliced chicken breast and 1/4 of the vegetables.

RED QUINOA AND MANGO SALAD



Red Quinoa and Mango Salad image

Provided by Guy Fieri

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

3/4 cup red quinoa
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1/2 orange bell pepper, finely diced
1 mango, cut into 1/4-inch dice
1/4 cup chopped fresh mint leaves

Steps:

  • Rinse the quinoa in a strainer several times with cold water. In a medium pot over medium-high heat, add 1 1/4 cups water and bring to a boil. Add the quinoa, cover, and turn off the heat. Allow the quinoa to steam until the water has been absorbed completely and the quinoa grains pop open, 10 to 15 minutes. Fluff with a fork. Set aside to cool.
  • In a large mixing bowl, add the vinegar, mustard, garlic, shallot, 2 teaspoons salt and 5 to 6 turns freshly ground black pepper. While pouring in a slow, steady stream, whisk in the olive oil until fully incorporated and lightly emulsified. Add the peppers, mango, mint and quinoa. Toss to combine well and serve.

QUINOA WITH CHICKEN, ASPARAGUS AND RED PEPPERS



Quinoa with Chicken, Asparagus and Red Peppers image

I wanted to make a quick and light recipe using quinoa, and I had some asparagus and red peppers in the fridge -- who knew that the combination could taste so good!

Provided by Kris Munson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 6

1 cup quinoa
2 cups chicken broth
1 tablespoon vegetable oil
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
8 spears fresh asparagus, trimmed and cut into 1-inch pieces
½ red bell pepper, chopped

Steps:

  • Stir quinoa and chicken broth together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the quinoa has absorbed the chicken broth, about 15 minutes.
  • Heat vegetable oil in a large skillet over medium heat and cook and stir the chicken breast pieces in the hot oil until no longer pink inside, about 5 minutes. Stir asparagus and red bell pepper into the skillet and cook and stir until barely tender, about 3 more minutes.
  • Lightly mix cooked quinoa into the chicken and vegetables until thoroughly combined, heat for 1 to 2 minutes, and serve.

Nutrition Facts : Calories 283.6 calories, Carbohydrate 28.9 g, Cholesterol 45.6 mg, Fat 7.7 g, Fiber 4.5 g, Protein 23.6 g, SaturatedFat 1.1 g, Sodium 47.5 mg, Sugar 1.2 g

QUINOA SALAD WITH CORN AND RED PEPPER



Quinoa Salad With Corn and Red Pepper image

This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving) and is gluten- and wheat-free.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1/3 cup extra-virgin olive oil
2 tablespoons sherry vinegar
3 tablespoons fresh basil, thinly sliced
1 tablespoon mustard powder
1 clove garlic, pressed or minced
Salt and pepper, to taste
3 cups quinoa, cooked according to package directions
1 1/2 cups cooked corn kernels or frozen corn kernels, thawed
2 red bell peppers, stemmed, seeded, and diced
2 bunches watercress, washed, ends trimmed, and torn into small pieces
3 scallions, thinly sliced

Steps:

  • Whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend. Season to taste with salt and pepper.
  • Add the quinoa, corn, and peppers to the bowl; lightly toss to combine.
  • Arrange watercress on a large platter. Mound the salad in center of platter. Garnish with scallions.

Nutrition Facts : Calories 330 g

RED QUINOA AND TUSCAN KALE



Red Quinoa and Tuscan Kale image

We love quinoa, especially red quinoa. I like kale (the kids weren't so sure about kale). The kids loved this dish! Everyone had seconds, even my picky eater. The combination of salty, sweet, and savory was awesome. Keeping in mind that I do the pinch-here-pinch-there style of cooking, this is easily adjusted to your personal taste. Next time I make this, I will be adding in some capers . . . because we like capers!

Provided by Selayma

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 13

2 ½ cups water
1 cup red quinoa
3 red bell pepper, diced
1 bunch kale, cut into 1-inch pieces
3 tablespoons coconut oil
½ sweet onion, diced
2 tablespoons minced garlic
½ cup crumbled feta cheese
¼ cup toasted slivered almonds
1 lemon, juiced and zested
1 tablespoon olive oil
sea salt to taste
fresh cracked black pepper to taste

Steps:

  • Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more.
  • Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 34.6 g, Cholesterol 11.1 mg, Fat 16.9 g, Fiber 6.1 g, Protein 10.1 g, SaturatedFat 8.7 g, Sodium 235.3 mg, Sugar 3.8 g

RED QUINOA WITH PISTACHIOS



Red Quinoa with Pistachios image

Provided by Sara Dickerman

Categories     Side     High Fiber     Pistachio     Quinoa     Healthy     Low Cholesterol     Boil     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 cup quinoa, preferably red, rinsed well in a fine-mesh sieve
1 1/2 cups low-sodium chicken broth or water
1/4 cup unsalted, shelled raw pistachios, chopped
3 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh mint

Steps:

  • Heat oil in a medium saucepan over medium heat. Add shallot, season with salt and pepper, and cook, stirring occasionally, until soft, about 5 minutes. Add quinoa and cook, stirring frequently, until quinoa starts to toast and smell nutty, about 5 minutes. Add chicken broth and bring to a boil.
  • Stir in quinoa, reduce heat to low, cover, and simmer gently until quinoa is tender, 25-30 minutes (15 if using white quinoa). Remove pan from heat, fluff quinoa with a fork. Cover; let stand for 5 minutes.
  • Fold pistachios, parsley, and mint into quinoa. Season with salt and pepper.

ROASTED CARROTS AND RED QUINOA



Roasted Carrots and Red Quinoa image

Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 10

1 pound carrots, peeled and cut into 1-inch pieces
1 small red onion, cut into 1/2-inch wedges
1 tablespoon fresh thyme leaves
3 tablespoons extra-virgin olive oil
1/4 teaspoon coarse salt
Freshly ground pepper
1 cup red quinoa, rinsed
3 cups baby spinach
1 tablespoon shiro miso
1 tablespoon lemon juice

Steps:

  • Preheat oven to 400 degrees. On a rimmed baking sheet, toss carrots, onion, thyme, and 2 tablespoons oil. Season with salt and pepper. Roast, stirring once, until tender, about 40 minutes.
  • In a saucepan, bring quinoa and 1 1/4 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Add spinach, cover, and let stand 5 minutes. Transfer to a bowl; top with vegetables. In another bowl, whisk together miso, lemon juice, and remaining 1 tablespoon oil. Drizzle over salad; toss.

Nutrition Facts : Calories 345 g, Fat 14 g, Fiber 16 g, Protein 9 g, SaturatedFat 2 g, Sodium 310 g

STUFFED RED PEPPERS WITH QUINOA, PROVOLONE, AND WALNUTS



Stuffed Red Peppers with Quinoa, Provolone, and Walnuts image

Walnuts and nutty-tasting quinoa are the stars in this vegetarian main. Choose short, squat bell peppers that will stand upright easily.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Time 1h50m

Number Of Ingredients 10

4 red bell peppers
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground coriander
Coarse salt and ground pepper
1 cup quinoa, rinsed
1/2 cup fresh parsley leaves, coarsely chopped
1/3 cup walnuts, coarsely chopped
1 cup coarsely grated aged provolone (4 ounces)

Steps:

  • Preheat oven to 450 degrees, with rack in upper third. Slice a very thin layer from the base of a pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from top and bottom. Repeat with remaining peppers. Discard stems; chop tops, and set aside.
  • In a medium saucepan, heat oil over medium. Add onion, garlic, coriander, and chopped tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, 4 to 5 minutes.
  • Add quinoa, and cook until fragrant, 1 minute. Add 1 cup water, and bring to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. Remove from heat, and stir in parsley, walnuts, and 3/4 cup provolone; season with salt and pepper.
  • Dividing evenly, stuff peppers with quinoa mixture; place in a 2-quart baking dish. Cover with aluminum foil, and bake until peppers are tender, about 1 hour. Uncover, and top with remaining 1/4 cup provolone; bake until cheese melts, 10 to 15 minutes more.

RED LENTILS AND CHILI SAUCE WITH QUINOA



Red Lentils and Chili Sauce With Quinoa image

Provided by Marian Burros

Categories     dinner, weekday, appetizer, main course, side dish

Time 45m

Yield 3 servings

Number Of Ingredients 13

3/4 cup quinoa
1 cup red lentils
8 ounces whole or 7 ounces chopped ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 large clove garlic
8 ounces peeled baby carrots or 8 ounces chopped, ready-cut carrots (1 1/3 cups)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon, or more if desired, hot plain chili powder
3 ounces no-salt-added tomato paste
1 1/2 cups no-salt-added vegetable or chicken stock
1/4 teaspoon salt, optional
Fresh cilantro, enough to make 3 tablespoons chopped

Steps:

  • Combine quinoa with 1 1/2 cups water. Bring to boil in uncovered pot.
  • Cover lentils with water, then bring to boil and simmer about 10 minutes, partly covered, until lentils are soft but have not lost their shape.
  • Chop whole onion; saute in hot oil in nonstick skillet.
  • Cover quinoa, reduce heat and simmer about 15 minutes.
  • With food processor on, put garlic through feed tube. Add to onion and continue cooking until onion is soft and beginning to brown.
  • Chop carrots in food processor.
  • Reduce heat under onions; stir in cumin, coriander and chili powder for about 20 seconds.
  • Add tomato paste and stock to the onions and stir to blend. Stir in carrots; reduce heat and cook until soft, about 10 minutes.
  • Wash, dry and chop cilantro.
  • When lentils are cooked, drain well and stir into chili-carrot mixture. Season with salt, if desired.
  • Arrange lentil mixture over quinoa; sprinkle with cilantro.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 8 grams, Fiber 15 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 14 grams

BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP



BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP image

Categories     Vegetable

Number Of Ingredients 15

1 cup uncooked red quinoa, rinsed and drained
1/2 tbsp coconut oil (or other oil)
3 garlic cloves, minced
2 cup diced sweet onion (about 1/2 large)
1 jalapeno, seeded if preferred and diced
1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
6 cups vegetable broth
1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
1/4 tsp cayenne pepper (or red pepper flakes)
2 handfuls Spinach or kale leaves, optional
toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

Steps:

  • 1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use. 2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more. 3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender. 4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired. 5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

TOFU, ASPARAGUS, AND RED PEPPER STIR FRY WITH QUINOA



Tofu, Asparagus, and Red Pepper Stir Fry With Quinoa image

From Cooking Light with modifications. Press your waterpacked tofu. Asceptic if you choose to try it in this does not need pressed nor does it brown.

Provided by That is Dr House to

Categories     Grains

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons rice vinegar
2 tablespoons Braggs liquid aminos
2 teaspoons dark sesame oil
crushed red pepper flakes
1 1/2 cups water
1 1/2 cups uncooked quinoa
1 tablespoon dark sesame oil
1 cup chopped onion
2 garlic cloves, minced
2 cups red bell peppers, strips
2 cups sliced mushrooms
2 cups sliced asparagus
1/2 teaspoon salt
12 1/3 ounces water packed firm tofu, drained and cubed
2 tablespoons sesame seeds

Steps:

  • Dressing: Combine ingredients in small bowl. Whisk. Set aside.
  • Stir Fry:.
  • Prep: Wash the Qunioa very well. Make sure the water coming off it does NOT look soapy.
  • Press the tofu.
  • Quinoa:.
  • Boil water in small pan. Stir in quinoa, cover reduce heat and simmer 10 minutes. Remove. Let stand still covered for 10 more minutes. fluff with fork.
  • Next:.
  • Heat 1 tablespoon oil over medium-high heat. Add onion and garlic, and stir fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir fry 3 minutes. [note if desired brown the tofu in a pan before hand. Place some oil in pan. Add tofu and cook until golden]
  • Assemble:.
  • Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

Nutrition Facts : Calories 294.2, Fat 10.5, SaturatedFat 1.6, Sodium 222.8, Carbohydrate 40.2, Fiber 6.2, Sugar 4.8, Protein 13.8

STUFFED RED PEPPERS WITH QUINOA, PROVOLONE AND WALNUTS



Stuffed Red Peppers With Quinoa, Provolone and Walnuts image

From the Star Tribune, this is a hearty dish. Quinoa makes an interesting change from rice in the stuffed peppers.

Provided by sunflame13

Categories     Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 red bell peppers
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground coriander
coarse salt and pepper
1 cup quinoa, rinsed
1/2 cup fresh parsley leaves, chopped
1/3 cup walnuts, chopped
1 cup provolone cheese, grated and divided

Steps:

  • Preheat oven to 450 degrees, with rack in upper third.
  • Slice a thin layer from the base of each pepper so it sits upright. Slice off tops, remove ribs and seeds. Discard stems, chop tops.
  • In medium saucepan, heat oil over medium heat.
  • Add onion, garlic, coriander and chopped pepper tops. Season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes.
  • Add quinoa and cook 1 minute. Add 1 cup water and bring to a boil.
  • Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, about 11 minutes.
  • Remove from heat, and stir in parsley, walnuts and 3/4 cup of provolone. Season with salt and pepper.
  • Stuff peppers with quinoa mixture. Place in 2 quart baking dish.
  • Cover with aluminum foil and bake until peppers are tender, about 1 hour.
  • Uncover, top with remaining provolone. Bake additional 10 minutes or until cheese is melted.

HONEY-GLAZED DUCK WITH FIG AND PISTACHIO RED QUINOA



Honey-Glazed Duck with Fig and Pistachio Red Quinoa image

Provided by Jessica Harlan

Categories     Duck     Fruit     Nut     Poultry     Sauté     Dinner     Condiment     Dried Fruit     Fig     Pistachio     Quinoa     Fall     Honey     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

1 cup ruby port
1 cup quartered dried Black Mission figs
2 teaspoons extra-virgin olive oil
2 shallots, minced
1 cup red quinoa, rinsed
1 cup shelled unsalted pistachios
2 cups chicken stock or broth
4 duck breasts (about 6 ounces each)
2 tablespoons honey
1/2 teaspoon hot sauce, such as Sriracha (optional)
1 tablespoon fresh thyme leaves
kosher salt and black pepper

Steps:

  • 1. In a small saucepan, bring the port to a simmer over medium-high heat. Add the figs to the pan, remove from the heat, and let the figs rehydrate while you prepare the rest of the dish.
  • 2. In a medium saucepan, heat the olive oil over medium heat. Add the shallots and sauté until softened, about 5 minutes. Add the quinoa, pistachios, and chicken stock or broth. Strain the figs from the port, reserving the port. Add the figs to the quinoa mixture and bring to a simmer over medium heat. Reduce the heat to low and simmer, covered, until the liquid has been absorbed and the quinoa is tender, 18 to 20 minutes. Turn off the heat and let the quinoa sit for 5 minutes. Fluff with a fork, cover, and leave on the burner to keep warm.
  • 3. Preheat the oven to 350°F. With a sharp knife, score the fat on the duck breasts in a crisscross pattern, making cuts about 1 inch apart. Place the honey in a small bowl and stir in the hot sauce, if using, and 1 teaspoon of the reserved port. Season both sides of the duck with salt and pepper.
  • 4. Heat a large ovenproof skillet over medium-high heat. Add the duck breasts skin-side down and cook undisturbed until the fat is mostly rendered, leaving a crispy crust, about 7 minutes. Use a spoon or a baster to remove all but 1 to 2 tablespoons of the duck fat. With a spatula or a pair of tongs, turn the breasts over and brush the skin side with the honey mixture.
  • 5. Transfer the pan to the oven and cook 5 to 7 minutes, or to desired level of doneness. For safety, the meat should have an internal temperature of 165°F when checked with a meat thermometer. Let the duck rest for 5 minutes to allow the juices to redistribute, then transfer to a cutting board and thinly slice each breast on the diagonal.
  • 6. To serve, stir the thyme into the quinoa mixture. Divide the quinoa among four plates and fan the slices of duck breast over it. Drizzle with the remaining port-honey sauce if desired. Serve immediately.

RED QUINOA LOAF



Red Quinoa Loaf image

I love Quinoa. Its a wonderful grain and so healthy for you. You could use the light coloured Quinoa in this recipe if you don't have the red. For this recipe I bought a box of Quinoa and it was already cleaned, but if you buy Quinoa in bulk make sure you rinse it at least 4 times in cool water before cooking it. To save time, I put the Quinoa in the tall plastic cup of my hand blender and whiz it around until it released the soapy outer coating that is on the grain. I would rinse it again in cool water to make sure it was clean. It is essential this be done because it will taste bitter. Follow the directions on the box as to how to cook your Quinoa. If you buy it in bulk, then just put your Quinoa in two cups of water and bring to a boil. Lower heat and simmer for about 15 minutes. You can substitute the water with veggie or chicken broth also. It will give the grain a hardier flavor. I won't include the time to cook the Quinoa in my cooking time below. I think next time I make this I will add an egg or a package of vegan gelatin as I found this a bit crumbly.

Provided by Chef Joey Z.

Categories     Grains

Time 55m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 7

1 cup red quinoa (cooked and packed tightly in the measuring cup)
1/2 cup chopped walnuts (you can toast these if you like)
1 green onion (minced)
3 tablespoons smooth cashew butter
1 tablespoon soy sauce
1 teaspoon sage (dried)
3 teaspoons thyme (dried)

Steps:

  • Once the Quinoa is cooked, mix it with the rest of the ingredients. Oil a loaf pan and fill with the mixture. Bake in a 375'F oven for about 35-40 minutes or until firm to the touch.
  • Suggestion: Use parchment paper on the top and bottom of the loaf to eliminate a hard crust from forming.
  • Allow to cool and slice.
  • Bon Appetit!

RED QUINOA



Red Quinoa image

Fresh apple slices add seasonal flavor to this quick-cooking and nutrient-packed grain.

Provided by Martha Stewart

Number Of Ingredients 6

1 tablespoon olive oil
1/2 cup finely chopped yellow onion
1/2 teaspoons coarse salt
1 cup red quinoa, soaked and drained
1 Granny Smith apple, peeled, cored, and julienned
Juice of 1/2 lemon

Steps:

  • Heat oil in a small saucepan over medium-high heat. When oil shimmers, add onions and salt and cook until translucent, 3 minutes.
  • Add quinoa and 1 cup water and bring to a boil. Reduce heat and simmer, covered, until grains have expanded and water has evaporated, 15 minutes.
  • Remove from heat, stir in apples and lemon juice and serve.

STUFFED RED PEPPERS WITH QUINOA AND PROVOLONE



Stuffed Red Peppers with Quinoa and Provolone image

Categories     Pepper     Bake     Vegetarian     Quinoa     Simmer     Boil

Yield serves 4

Number Of Ingredients 11

4 red bell peppers
1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground coriander
Coarse salt and ground pepper
1 cup quinoa, rinsed
1 cup water
1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
1/3 cup walnuts, coarsely chopped
1 cup coarsely grated aged provolone cheese (4 ounces)

Steps:

  • Preheat oven to 450°F, with rack in upper third. Slice a very thin layer from the base of a bell pepper so it sits upright. Slice off top, just below stem, and remove ribs and seeds from top and bottom parts. Repeat with remaining peppers. Discard stems, chop tops, and reserve bottoms for stuffing.
  • In a medium saucepan, heat oil over medium. Add onion, garlic, coriander, and chopped pepper tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, about 5 minutes.
  • Add quinoa, and cook, stirring, until fragrant, 1 minute. Add the water and bring to a boil. Reduce to a simmer, cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes. Remove from heat. Stir in parsley, walnuts, and 3/4 cup provolone; season with salt and pepper.
  • Divide quinoa mixture evenly among peppers; place in a 2-quart baking dish. Cover with parchment, then foil, and bake until peppers are tender, about 1 hour. Uncover and top evenly with remaining 1/4 cup provolone; bake until cheese melts, 10 to 15 minutes more. Serve warm.
  • Nutrition Information
  • (Per Serving)
  • Calories: 390
  • Fat: 19.3g (6.2g Saturated Fat)
  • Protein: 15.8g
  • Carbohydrates: 41.8g
  • Fiber: 6.4g

Tips:

  • Rinse quinoa thoroughly before cooking. This removes the bitter coating, called saponin, from the quinoa.
  • Use a 2:1 ratio of water to quinoa. This will result in fluffy, cooked quinoa.
  • Cook quinoa over medium heat. Bringing the water to a boil over high heat can cause the quinoa to foam and boil over.
  • Cover the quinoa while it cooks. This will help the quinoa to cook evenly.
  • Let the quinoa rest for 5 minutes before fluffing. This will allow the quinoa to absorb any remaining moisture.
  • Fluff the quinoa with a fork before serving. This will help to separate the grains and make them light and fluffy.

Conclusion:

Red quinoa is a healthy and versatile grain that can be used in a variety of dishes. It is a good source of protein, fiber, and iron. Red quinoa can be cooked in a similar way to white quinoa, but it has a slightly nuttier flavor and a chewier texture. Red quinoa is a great addition to salads, soups, stews, and pilafs. It can also be used as a side dish or as a meatless main course.

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