Lunch
1. Quinoa With Dried Tomatoes And Pistachios
Ingredients:
1 3/4 cups quinoa, uncooked
4 tablespoons olive oil
3 tablespoons shallots, finely chopped
2 cups of water
1/3 cup dry white wine
3 tablespoons lemon juice
1/2 cup dried sweet tomatoes
1/2 cup pistachios, roasted and crushed
1/4 cup fresh mint
1/4 cup fresh parsley
Salt and pepper to taste
Preparation:
In a large saucepan, heat 2 tablespoons of olive oil and sauté the shallots for 2 minutes, or until they become tender. Pour in 2 cups of water, following with the wine and salt. Bring the water to boil and add the quinoa. Cook them in this mix for around 10-15 minutes, lower the temperature to a minimum and add the rest of the ingredients. Stir to combine them well and serve the …show more content…
Quinoa with mushrooms
Ingredients:
2 cups vegetable broth
1 cup water
1 1/2 cups quinoa, uncooked
3 tablespoons fresh parsley
3 cups (2 large) leek, finely chopped
4 cups shiitake mushrooms, thinly sliced
1 1/2 cups chopped red bell pepper
1/4 cup dry white wine
1/2 cup walnuts, crushed
1 tablespoon olive oil
Salt and pepper to taste
Preparation:
Bring the water, broth and a pinch of salt to a boil and stir in the quinoa. Lower the heat, cover the pot and simmer them for 15 minutes. When the liquid is almost absorbed, stir in the parsley and black pepper. In a skillet, heat some oil and sauté the leeks, red bell peppers, wine and mushrooms. Cook them around 2-3 minutes, until they become soft and tender. Season them with salt and pepper to your taste and stir the quinoa. Sprinkle the walnuts in the skillet and serve it hot.
3. Quinoa pumpkin
Ingredients:
4 (around 1 pound each) golden nugget squashes
2 (4 ounce) turkey sausages, with casings removed
2 cups quinoa, cooked
3/4 cup of Monterey Jack cheese, shredded
1/2 cup water
1/2 cup carrots, finely chopped
1/2 cup onions, finely chopped
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon fresh thyme, chopped
Salt and pepper to taste …show more content…
Broil the chilies for 5-8 minutes, until blackened. Place them in a plastic bag and let them cool off. Peel them and finely chop them. Broil the onions and corn around 10 minutes as well. Place them in a deep bowl, together with the chilies. Season them with salt, pepper, cumin, oregano, lime juice and oil. Cut the tops of the tomatoes and gently remove their insides, leaving their shells whole. Use the pulp from the tomatoes to boil the quinoa, together with a pinch of salt and ¼ cup of water. When the quinoa absorbs the entire liquid, mix them with the chili mixture. Dry the inside of the tomatoes with sturdy paper towels and fill them up with the mix. Cover each tomato opening with a piece of cheese and lock them in the oven. Bake them for 15 minutes at 350 degrees, and broil them for another 5-10 minutes to melt the
1. Quinoa With Dried Tomatoes And Pistachios
Ingredients:
1 3/4 cups quinoa, uncooked
4 tablespoons olive oil
3 tablespoons shallots, finely chopped
2 cups of water
1/3 cup dry white wine
3 tablespoons lemon juice
1/2 cup dried sweet tomatoes
1/2 cup pistachios, roasted and crushed
1/4 cup fresh mint
1/4 cup fresh parsley
Salt and pepper to taste
Preparation:
In a large saucepan, heat 2 tablespoons of olive oil and sauté the shallots for 2 minutes, or until they become tender. Pour in 2 cups of water, following with the wine and salt. Bring the water to boil and add the quinoa. Cook them in this mix for around 10-15 minutes, lower the temperature to a minimum and add the rest of the ingredients. Stir to combine them well and serve the …show more content…
Quinoa with mushrooms
Ingredients:
2 cups vegetable broth
1 cup water
1 1/2 cups quinoa, uncooked
3 tablespoons fresh parsley
3 cups (2 large) leek, finely chopped
4 cups shiitake mushrooms, thinly sliced
1 1/2 cups chopped red bell pepper
1/4 cup dry white wine
1/2 cup walnuts, crushed
1 tablespoon olive oil
Salt and pepper to taste
Preparation:
Bring the water, broth and a pinch of salt to a boil and stir in the quinoa. Lower the heat, cover the pot and simmer them for 15 minutes. When the liquid is almost absorbed, stir in the parsley and black pepper. In a skillet, heat some oil and sauté the leeks, red bell peppers, wine and mushrooms. Cook them around 2-3 minutes, until they become soft and tender. Season them with salt and pepper to your taste and stir the quinoa. Sprinkle the walnuts in the skillet and serve it hot.
3. Quinoa pumpkin
Ingredients:
4 (around 1 pound each) golden nugget squashes
2 (4 ounce) turkey sausages, with casings removed
2 cups quinoa, cooked
3/4 cup of Monterey Jack cheese, shredded
1/2 cup water
1/2 cup carrots, finely chopped
1/2 cup onions, finely chopped
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon fresh thyme, chopped
Salt and pepper to taste …show more content…
Broil the chilies for 5-8 minutes, until blackened. Place them in a plastic bag and let them cool off. Peel them and finely chop them. Broil the onions and corn around 10 minutes as well. Place them in a deep bowl, together with the chilies. Season them with salt, pepper, cumin, oregano, lime juice and oil. Cut the tops of the tomatoes and gently remove their insides, leaving their shells whole. Use the pulp from the tomatoes to boil the quinoa, together with a pinch of salt and ¼ cup of water. When the quinoa absorbs the entire liquid, mix them with the chili mixture. Dry the inside of the tomatoes with sturdy paper towels and fill them up with the mix. Cover each tomato opening with a piece of cheese and lock them in the oven. Bake them for 15 minutes at 350 degrees, and broil them for another 5-10 minutes to melt the