Category Archives: Quinoa Side Dish Recipes

Sweet potato, Swiss chard and Quinoa gratin

Serves 6

Ingredients

3 cups sweet potatoes (about 3 sweet potatoes)
1 cup quinoa
2 tablespoons olive oil
2 cups coarse fresh breadcrumbs (about 4 slices)
6 cups Swiss chard, washed well and stems trimmed, removed, and reserved
1-3 tablespoons minced garlic
Preheat oven to 450°F. and butter a 2-quart shallow baking dish.

Directions

1. Prick each potato with a fork 3 times and bake on a sheet in middle of oven about 1 hour, or until very tender.
2. While potatoes are baking, in a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a fine sieve.
3. In a saucepan combine quinoa with 2 cups salted water and bring to a boil. Simmer quinoa, covered, until all liquid is absorbed, about 15 minutes, and remove lid.
4. In a skillet heat 1 tablespoon oil over moderate heat and cook bread crumbs until golden brown. Season crumbs with salt and pepper.
5. While quinoa is cooking, finely chop reserved Swiss chard stems and coarsely chop leaves, keeping both separate. In a deep heavy 12-inch kettle heat remaining 1 tablespoon oil over moderate heat and cook stems until tender, about 5 minutes. Stir in leaves, a handful at a time, and stir in garlic, tossing. Cook leaves until just wilted, about 4 minutes. Remove kettle from heat and stir in quinoa until combined well. Season mixture with salt and pepper.
6. Reduce temperature to 350°.F.
7. When potatoes are cool enough to handle, peel and mash with a fork. Season potatoes with salt and pepper.
8. With a large spoon drop mounds of potatoes and Swiss chard mixture in baking dish, alternating them decoratively to cover bottom, and smooth top. Top gratin with bread crumbs.
9. Bake gratin in middle of oven about 30 minutes, or until hot. Cool gratin 5 minutes before serving.

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Nutrition facts: 6 servings: 364 calories; 68 carbs; 8 gm pro; 7 gm fat,

Quinoa with garlic and sun dried tomatoes

Serves 4-6

Ingredients

1 cup quinoa
2 cups water
½ tablespoon olive oil
1 cup carrots, shredded
1 clove garlic, minced
8 sun-dried tomatoes (not packed in oil) chopped
1 green onion, thinly slice
1/3 cup chopped fresh parsley

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water to a boil.
Stir in quinoa, cover and simmer 15 minutes.
Heat olive oil in a skillet, sauté carrots and garlic (do not overcook garlic-it will become bitter)
Stir in remaining ingredients and heat through.
ENJOY!!!

Nutrition facts: 4, 6 servings: 206, 137calories: 40, 26g carbs, 7.5, 5g protein, 5, 3.5g fat,

Quinoa-pomegranate Pilaf

Makes 4-5 servings

Ingredients:

1/2 cup water plus ½ cup pomegranate juice
1/2 cup quinoa
1/2 cup chopped onion
1/2 cup diced carrot

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water and juice to a boil.
3. Stir in quinoa, cover, reduce heat and simmer for 10 minutes.
4. Add onion and carrot
5. Simmer for 10 minutes.
6. Salt and pepper to taste
Enjoy!

NOTE:
Add one chopped apple to add a sweeter taste.
Nutrition facts: Nutrition facts: 130 calories; 25 gm carbohydrates; 4 gm protein; 1 gm fat

Quinoa with Fresh Figs, Cream Cheese and Spiced Honey

Makes four (4) servings as a side dish

Ingredients

1 cup water
½ cup quinoa
8 fresh figs
2 tablespoons cream cheese, softened
1/3cup honey
2 tablespoons walnuts, chopped
½ teaspoon cinnamon
½ teaspoon nutmeg

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until wall water is absorbed.
4. While quinoa is cooking, cut figs in half lengthwise
5. With the back of a spoon, press an indentation into each cut-side of the fig.
6. Fill each indentation with cream cheese (about 1 teaspoon in each)
7. Warm honey slowly over low heat; whisk in cinnamon and nutmeg
8. Divide quinoa onto four dishes; arrange four fig-halves on the quinoa
9. Drizzle with spiced honey and sprinkle with chopped walnuts.
10. ENJOY!

Nutrition facts:

1 serving= 300 cal, Protein = 6 grams, Carbs = 50 grams, Fat =10grams

Variations: Try with mascarpone or ricotta cheese; sprinkle with a variety of nuts.