3 Delicious Quinoa Recipes - Asian Style
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Recipes in this Video
4 recipes
veganvegetarianplant-basedgluten-freenut-freesoy-free
Quinoa salad is a versatile dish that originated in the Andean region of South America, where quinoa has been cultivated for thousands of years. It has gained popularity worldwide due to its nutritional benefits and adaptability in various cuisines. Often served as a side dish or light meal, it is commonly enjoyed in Mediterranean-style preparations, featuring fresh vegetables and herbs. This dish is particularly favored for its health benefits and is a staple in many vegetarian and health-conscious diets.
Ingredients
- ●quinoa
- ●cucumber
- ●cherry tomatoes
- ●red onion
- ●bell pepper
- ●parsley
- ●lemon juice
- ●olive oil
- ●salt
- ●pepper
Instructions
- 1Rinse quinoa under cold water.
- 2Boil water in a pot and add quinoa.
- 3Cook quinoa until fluffy, about 15 minutes.
- 4Drain and let quinoa cool.
- 5Chop cucumber, cherry tomatoes, red onion, and bell pepper.
- 6In a bowl, combine cooled quinoa with chopped vegetables and parsley.
- 7Drizzle with lemon juice and olive oil.
- 8Season with salt and pepper to taste.
- 9Toss to combine all ingredients well.
- 10Serve chilled or at room temperature.
Ingredient Alternatives
quinoa
Healthier: farro
Cheaper: rice
Farro is more nutritious, while rice is often cheaper.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil has a higher smoke point and is healthier, while canola oil is budget-friendly.
Techniques
boilingmixing
Equipment
potstrainerbowlknifecutting board
🌶️🌶️🌶️Low
Also Known As
Quinoa Salad BowlMediterranean Quinoa Salad
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 block (14 oz) firm tofu, drained and cubed
- ●2 tablespoons soy sauce
- ●1 tablespoon sesame oil
- ●1 tablespoon olive oil
- ●1 red bell pepper, sliced
- ●1 cup broccoli florets
- ●1 carrot, julienned
- ●2 green onions, chopped
- ●2 cloves garlic, minced
- ●1 teaspoon ginger, minced
- ●Salt and pepper to taste
Instructions
- 1Rinse the quinoa under cold water and drain.
- 2In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- 3In a large skillet or wok, heat olive oil over medium-high heat.
- 4Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
- 5In the same skillet, add sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.
- 6Add the sliced bell pepper, broccoli, and carrot to the skillet. Stir-fry for about 5 minutes until vegetables are tender-crisp.
- 7Return the tofu to the skillet and add the cooked quinoa. Pour in the soy sauce and stir to combine.
- 8Cook for an additional 2-3 minutes, stirring frequently, until everything is heated through.
- 9Season with salt and pepper to taste. Garnish with chopped green onions before serving.
Equipment
medium saucepanlarge skillet or wokspatulameasuring cupsmeasuring spoons
vegetariangluten-free
Ingredients
- ●1 cup quinoa
- ●2 cups water
- ●1 cup cherry tomatoes, halved
- ●1 cucumber, diced
- ●1 bell pepper, diced
- ●1/4 cup red onion, finely chopped
- ●1/4 cup fresh cilantro, chopped
- ●1/4 cup fresh mint, chopped
- ●1/4 cup peanuts, chopped
- ●1/4 cup lime juice
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp honey
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp red pepper flakes
Instructions
- 1Rinse the quinoa under cold water to remove any bitterness.
- 2In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
- 3Remove from heat and let quinoa sit, covered, for 5 minutes. Fluff with a fork and let cool.
- 4In a large bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, cilantro, mint, and peanuts.
- 5In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, salt, black pepper, and red pepper flakes.
- 6Add the cooled quinoa to the vegetable mixture and pour the dressing over the top.
- 7Toss everything together until well combined.
- 8Taste and adjust seasoning if necessary.
- 9Serve chilled or at room temperature.
Equipment
medium saucepanlarge bowlsmall bowlwhiskfork
🌶️🌶️🌶️Low
Ingredients
- ●1 cup quinoa
- ●2 cups chicken broth
- ●1 tablespoon olive oil
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon onion powder
- ●1 tablespoon chopped fresh parsley (optional)
Instructions
- 1Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
- 2In a medium saucepan, heat the olive oil over medium heat.
- 3Add the rinsed quinoa to the saucepan and toast for about 2-3 minutes, stirring frequently.
- 4Pour in the chicken broth and add salt, black pepper, garlic powder, and onion powder.
- 5Bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
- 6Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- 7Remove from heat and let it sit, covered, for 5 minutes.
- 8Fluff the quinoa with a fork and stir in the chopped parsley if using.
- 9Serve warm as a side dish or base for a main dish.
Equipment
medium saucepanfine mesh strainerfork
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