I love to eat quinoa because it is such a healthy grain and it tastes great. In this featured recipe, I decided to make Quick Quinoa, which has just a few spices, a bit of garlic and a chopped carrot for color, so I would have a healthy side dish that can be put together quickly using ingredients I already had on hand.
Quick Quinoa is a delicious and easy recipe that is high levels of protein, fiber and other nutrients. Perfect for vegetarian and gluten free menus.
The recipe for Quick Quinoa is really super simple: boil the quinoa until the little tails appear and it is tender (about 15 minutes), cook the garlic and carrots in spiced oil, mix it all together, and serve. I garnish the top with sliced green onions for their bright color and complementary texture.
Quinoa is a wonder food compared to most grains. It has more than double the amount of fiber of other grains and has an impressive amount of protein. A gluten-free grain, it is loaded with nutrients like iron, antioxidants, manganese and magnesium.
Enough about the wonder grain. Let’s talk about how to serve it. I think it can be served with almost any entrée. I like it with chicken, pork, beef, vegetarian and seafood. If served with seafood, I recommend reducing the cumin, coriander and chile powder in half so it does not dominate the delicate flavor of the seafood.
A half cup of Quick Quinoa tastes just as good the next day served on a bed of fresh dark greens and lightly dressed with extra virgin olive oil and a squeeze of fresh lime juice. Enjoy!
Brown basmati rice has long been known as a healthy grain known for its fiber and mineral content. Add it to quinoa, a tiny seed that is packed not only with fiber and minerals but with protein, and you have the basis for a supercharged recipe.
Brown Basmati Rice and Red Quinoa gets its flavor from a special blend of spices that are commonly used to season rice in India. This easy recipe is nutritious and flavorful.
My recipe for Masala Brown Basmati Rice and Red Quinoa gets its flavor from a special blend of spices that are commonly used to season rice in India. Whole bay leaf, cinnamon stick, cardamom pods, cloves and black peppercorns are added to the water in which the brown basmati rice cooks to give it flavor before it is even combined with the quinoa.
Additional flavor comes from the thinly cut onion slices that are fried in a spice mix of mustard seeds, cumin, garam masala, coriander, chile and turmeric until they caramelize, bringing out their mild, sweetness. Garlic, grated carrots and fresh spinach are cooked in this seasoned oil until tender.
When everything is ready, all the ingredients are combined in a large pot and cooked together until the grains absorb the flavors of the spices and vegetables.
Masala Brown Basmati Rice and Red Quinoa is a simple recipe that can be served as a side dish to accompany any meal. I like to serve it at lunch as a healthy vegetarian dish along with a cup of hot soup.
I was craving quinoa recently and decided to make a very simple but flavorful recipe that uses ingredients that are in your pantry. I like to include it in my family’s diet because of its healthy properties. It is high in protein and fiber, includes an impressive array of vitamins and minerals as well as being low in gluten. This grain is easy to cook, like rice.
This recipe for Spiced Quinoa with Almonds has three basic steps. First the quinoa is cooked in water that has been seasoned with onion, garlic and cumin seeds. While the quinoa is cooking, I fry a few sliced almonds that will add a nice crunch to the finished dish.
The last step is the most important in the recipe. It is a traditional process in Indian cuisine and can be found in some form in most recipes. Spices are tempered, fried in hot oil, and then poured over the dish. As the tempered spices are added, the hot oil sizzles when it encounters the water in the quinoa. It makes a glorious sizzle! The purpose of tempering spices is to bring out their aroma and flavor when added to the dish. In some recipes, tempered spices are added at the beginning of the cooking process to flavor the cooking oil.
Spiced Quinoa with Almonds
In my Spiced Quinoa with Almonds recipe I use tri-colored quinoa. This is a blend of the three varieties: red, black and white. I use it simply for the color since there is not a difference in flavor between the three that I can detect. The major differences are in the cooking times differ and texture with the white quinoa cooking the fastest and most tender while the black grain takes a few extra minutes to cook and has a crunchier texture. Using a blend of the three gives a variety of texture.