Showing Results for: “quinoa”

This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.

Author Robyn Webb says, "Quinoa is not the usual grain in risotto, but this protein-packed, tiny grain cooks quickly and results in a wonderfully fragrant risotto-like dish."

Make this recipe the same week you make the Spinach Pesto Halibut since it uses a lot of the same ingredients. This nutrition-packed side dish would go great with fish, chicken or pork.

This is a great side for those who like a little sweet in an otherwise savory dish. You can make this dish ahead of time and serve it warm or cold.

Quinoa has more protein than any other grain. It is gluten-free, contains 3 grams fiber per serving, and is a healthy alternative to any recipe that uses rice. Add a can of low-sodium black beans to boost the fiber and protein in this recipe.

This hearty breakfast is a perfect fall treat. The quinoa "crust" is delicious and crunchy, but cuts the carbs substantially. Ensure you are using canned pumpkin and not pumpkin pie filling, which has a lot of added sugars.

This nutrition-packed dish is great as an entrée. It’s got protein from the quinoa and beans and also provides you with some vegetables!

This hearty soup is a play on red beans and rice made with the whole grain quinoa.

Classic fried rice gets a twist in this recipe: we’re swapping in red quinoa, whose hearty texture complements a flavorful combination of sautéed cabbage, carrots, and shishito peppers. The velvety smooth yolk of a fried egg adds an extra layer of rich, savory flavor.

It is ideal to dress this salad and let it sit at room temperature for about 30 minutes to let the kale wilt a bit and absorb the dressing. Toss again just before serving.