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Quinoa in your rice cooker
Mar. 9th, 2021 09:11 am1 cup quinoa
2 cups water or broth
2 cups water or broth
Квиноа по-тунисски
Sep. 2nd, 2019 07:11 pmОчень вкусно, непбычно и свежо! Я изюм не использовала. Мята и вымоченная цедра придали блюду свою специфику. Цедру лайма вымачивала с час в очень соленом кипятке, а потом мелко порезала и добавила в салат
+ зеленые оливки (каперсы)
+ изюм (не использовала)
+ много петрушки (+ немножко мяты. Мяту покрошить очень мелко)
+ мелкопорезанный кубиками помидор (без сока)(не брала, но добавила бобы фава)
Помидор можно убрать, если покрошить немного цедры лимона и сока лимонного добавить(лайм)
+ оливковое масло
+ уксуса бальзамического (по вкусу)(не брала)
Посолил и черным молотым перцем посыпал.
Источник: https://eryv.livejournal.com/27506.html
+ зеленые оливки (каперсы)
+ изюм (не использовала)
+ много петрушки (+ немножко мяты. Мяту покрошить очень мелко)
+ мелкопорезанный кубиками помидор (без сока)(не брала, но добавила бобы фава)
Помидор можно убрать, если покрошить немного цедры лимона и сока лимонного добавить(лайм)
+ оливковое масло
+ уксуса бальзамического (по вкусу)(не брала)
Посолил и черным молотым перцем посыпал.
Источник: https://eryv.livejournal.com/27506.html
Сделала раз на ужин. Очень просто, вкусно, нам обоим понравилось.
Ingredients
1 1/2 pound scleaned medium squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces
1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes
Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.
Toss squid with 1/4 teaspoon salt.
Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.
Serve squid immediately, sprinkled with bacon.
Источник: https://www.epicurious.com/recipes/food/views/spicy-calamari-with-bacon-and-scallions-240588
1 cup quinoa
1 1/2 tablespoons olive oil
1 teaspoon grated lemon zest
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 15 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over simmering water until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Transfer quinoa to a bowl and stir in oil, zest, lemon juice, and 1/4 teaspoon salt.
Источник: https://www.epicurious.com/recipes/food/views/lemon-scented-quinoa-240587
Ingredients
1 1/2 pound scleaned medium squid
1/4 pound bacon (about 5 slices), cut crosswise into 1-inch pieces
1 cup chopped scallions
1/2 teaspoon dried hot red-pepper flakes
Rinse squid under cold water, then pat dry between paper towels. Halve large tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/2-inch-wide rings.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden and crisp, then transfer with a slotted spoon to paper towels to drain.
Toss squid with 1/4 teaspoon salt.
Heat fat remaining in skillet over high heat until very hot, then sauté squid with scallions and red-pepper flakes until just cooked through, about 3 minutes.
Serve squid immediately, sprinkled with bacon.
Источник: https://www.epicurious.com/recipes/food/views/spicy-calamari-with-bacon-and-scallions-240588
1 cup quinoa
1 1/2 tablespoons olive oil
1 teaspoon grated lemon zest
Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.
Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 15 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam over simmering water until tender, fluffy, and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.
Transfer quinoa to a bowl and stir in oil, zest, lemon juice, and 1/4 teaspoon salt.
Источник: https://www.epicurious.com/recipes/food/views/lemon-scented-quinoa-240587
Quinoa-Crusted Chicken Parmesan
Dec. 8th, 2016 08:23 amНастоящий вкуснее, конечно, но так тоже очень хорошо.
2 (8 ounce) boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 cups cooked quinoa
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil, divided
1 cup low-sodium marinara sauce (see Tip)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray. Cut each chicken breast in half on the diagonal to get4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with salt and pepper. Lightly beat egg in a shallow dish. Combine quinoa, Italian seasoning and garlic powder in a separate shallow dish. Dip the chicken in egg, shaking off any excess, then in the quinoa, pressing to help it stick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining 1 tablespoon oil and 2 chicken breasts. Top each breast with 1/4 cup marinara, 2 tablespoons mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden and bubbling, 12 to 15 minutes. Serve topped with basil.
Tip: Marinara sauces can be high in sodium (often more than 20 percent of your daily limit per 1/2-cup serving). Opt for one labeled "low-sodium" or check the nutrition panel and go for one that's lower in sodium, about 250 mg per serving or less.
Serving size: 1/2 chicken breast each
Per serving: 414 calories; 18 g fat(5 g sat); 3 g fiber; 25 g carbohydrates; 37 g protein; 63 mcg folate; 14276 mg cholesterol; 4 g sugars; 0 g added sugars; 649 IU vitamin A; 3 mg vitamin C; 193 mg calcium; 3 mg iron; 458 mg sodium; 612 mg potassium
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 1/2 medium-fat protein, 1 1/2 fat
Источник: http://www.eatingwell.com/recipe/255218/quinoa-crusted-chicken-parmesan/
2 (8 ounce) boneless, skinless chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 cups cooked quinoa
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 tablespoons extra-virgin olive oil, divided
1 cup low-sodium marinara sauce (see Tip)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh basil
Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray. Cut each chicken breast in half on the diagonal to get4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with salt and pepper. Lightly beat egg in a shallow dish. Combine quinoa, Italian seasoning and garlic powder in a separate shallow dish. Dip the chicken in egg, shaking off any excess, then in the quinoa, pressing to help it stick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 2 chicken breasts and cook, turning once, until golden brown, 1 to 2 minutes per side. Transfer to the prepared baking dish. Repeat with the remaining 1 tablespoon oil and 2 chicken breasts. Top each breast with 1/4 cup marinara, 2 tablespoons mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden and bubbling, 12 to 15 minutes. Serve topped with basil.
Tip: Marinara sauces can be high in sodium (often more than 20 percent of your daily limit per 1/2-cup serving). Opt for one labeled "low-sodium" or check the nutrition panel and go for one that's lower in sodium, about 250 mg per serving or less.
Serving size: 1/2 chicken breast each
Per serving: 414 calories; 18 g fat(5 g sat); 3 g fiber; 25 g carbohydrates; 37 g protein; 63 mcg folate; 14276 mg cholesterol; 4 g sugars; 0 g added sugars; 649 IU vitamin A; 3 mg vitamin C; 193 mg calcium; 3 mg iron; 458 mg sodium; 612 mg potassium
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 1/2 medium-fat protein, 1 1/2 fat
Источник: http://www.eatingwell.com/recipe/255218/quinoa-crusted-chicken-parmesan/
Israeli Couscous Tabbouleh
Sep. 2nd, 2016 07:54 amЭто очень и очень вкусно! Делала с квиноа.
Ingredients
1 1/2 cups Israeli couscous
1 small shallot, finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
1 English hothouse cucumber, unpeeled, seeded, finely chopped
3 cups cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
Kosher salt, freshly ground pepper
Preparation
Cook couscous according to package directions: The ratio is 1 cup of uncooked quinoa to 2 cups of liquid. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Drain. Rinse with cold water and drain well.
Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
Источник: http://www.epicurious.com/recipes/food/views/israeli-couscous-tabbouleh-51175480
Ingredients
1 1/2 cups Israeli couscous
1 small shallot, finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
1 English hothouse cucumber, unpeeled, seeded, finely chopped
3 cups cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
Kosher salt, freshly ground pepper
Preparation
Cook couscous according to package directions: The ratio is 1 cup of uncooked quinoa to 2 cups of liquid. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Drain. Rinse with cold water and drain well.
Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
Источник: http://www.epicurious.com/recipes/food/views/israeli-couscous-tabbouleh-51175480
Делала вчера на гарнир. Вкусный свежий, очень легкий салат. Фету не клала, положила редиску.
Serves 4 to 6
2 cups chicken stock or water
2 ½ teaspoons salt
1 cup quinoa, rinsed
¾ cup English peas
¾ cup baby lima beans
2 ounces feta cheese, crumbled
¼ cup fresh mint leaves
½ cup watercress
2 teaspoons finely grated lemon zest
¼ cup olive oil
½ teaspoon freshly ground black pepper
In a medium saucepan, bring the chicken stock and ½ teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool, about 15 minutes.
Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil. Blanch the peas and lima beans in the water for about 1 minute. Drain the water and immediately submerge the peas and lima beans in a bowl of ice water. This will stop the cooking process and keep their color.
Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa. Toss and serve at room temperature or chilled.
Serves 4 to 6
2 cups chicken stock or water
2 ½ teaspoons salt
1 cup quinoa, rinsed
¾ cup English peas
¾ cup baby lima beans
2 ounces feta cheese, crumbled
¼ cup fresh mint leaves
½ cup watercress
2 teaspoons finely grated lemon zest
¼ cup olive oil
½ teaspoon freshly ground black pepper
In a medium saucepan, bring the chicken stock and ½ teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool, about 15 minutes.
Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil. Blanch the peas and lima beans in the water for about 1 minute. Drain the water and immediately submerge the peas and lima beans in a bowl of ice water. This will stop the cooking process and keep their color.
Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa. Toss and serve at room temperature or chilled.
Тёплый салат из кинвы со спаржей
Nov. 17th, 2015 12:35 pmВчера сделала на ужин. Мне очень и очень понравился этот салат. Я делала со своими вялеными помидорами и использовала масло из под них же. Лимон и цедру добавьть забыла. Все равно восторг!
- 1 стакан кинвы
- 2 стакана куриного бульона (для вегетарианского варианта - вода)
- 1 средняя луковица
- 3 средних зубчика чеснока
- 7-8 вяленых помидоров (sundried tomatoes)
- 200 г зелёной спаржи
- половина лимона (забыла сфотографировать)
- 1 ст. ложка оливкового масла
- соль, перец по вкусу
Лук и чеснок мелко порезать.
Вяленые помидоры порезать полосками (легче всего это делать кухонными ножницами).
В глубокой сковородке разогреть оливковое масло, добавить лук и чеснок и, помешивая, жарить минуты две. Добавить помидоры и поджарить ещё пару минут.
Добавить кинву, цедру и сок половины лимона, посолить, поперчить и залить бульоном.
Довести до кипения, убрать огонь до минимального и готовить по крышкой 15 минут. Пока готовится кинва, у спаржи отрезать твёрдые деревянистые концы. Оставшиеся стебли порезать кусочками размером ~3 см. Твёрдые концы можно не выбрасывать и использовать в супах (я использую в бульонах). Сверху кинвы выложить порезанную спаржу и готовить под крышкой ещё 5 минут.
Источник: http://m.livejournal.com/read/user/lapochka99/131372
- 1 стакан кинвы
- 2 стакана куриного бульона (для вегетарианского варианта - вода)
- 1 средняя луковица
- 3 средних зубчика чеснока
- 7-8 вяленых помидоров (sundried tomatoes)
- 200 г зелёной спаржи
- половина лимона (забыла сфотографировать)
- 1 ст. ложка оливкового масла
- соль, перец по вкусу
Лук и чеснок мелко порезать.
Вяленые помидоры порезать полосками (легче всего это делать кухонными ножницами).
В глубокой сковородке разогреть оливковое масло, добавить лук и чеснок и, помешивая, жарить минуты две. Добавить помидоры и поджарить ещё пару минут.
Добавить кинву, цедру и сок половины лимона, посолить, поперчить и залить бульоном.
Довести до кипения, убрать огонь до минимального и готовить по крышкой 15 минут. Пока готовится кинва, у спаржи отрезать твёрдые деревянистые концы. Оставшиеся стебли порезать кусочками размером ~3 см. Твёрдые концы можно не выбрасывать и использовать в супах (я использую в бульонах). Сверху кинвы выложить порезанную спаржу и готовить под крышкой ещё 5 минут.
Источник: http://m.livejournal.com/read/user/lapochka99/131372
Asian Quinoa Meatballs
Feb. 23rd, 2015 09:08 amPrep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 20 meatballs
Ingredients
1 pound ground turkey (I used ground beef)
3/4 cup cooked quinoa (1/4 cup uncooked + 3 1/4 cups of water)
3 cloves garlic, minced
2 green onions, thinly sliced, plus more for garnish
1 large egg (just egg white)
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon Sriracha, or more, to taste
Kosher salt and freshly ground black pepper, to taste
Sesame seeds, for garnish
For the sauce
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon brown sugar, packed
1 teaspoon sesame oil
1 teaspoon Sriracha, or more, to taste
2 teaspoons cornstarch
Instructions
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Источник: http://damndelicious.net/2014/10/15/asian-quinoa-meatballs/
Cook Time 20 minutes
Total Time 35 minutes
Yield 20 meatballs
Ingredients
1 pound ground turkey (I used ground beef)
3/4 cup cooked quinoa (1/4 cup uncooked + 3 1/4 cups of water)
3 cloves garlic, minced
2 green onions, thinly sliced, plus more for garnish
1 large egg (just egg white)
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon Sriracha, or more, to taste
Kosher salt and freshly ground black pepper, to taste
Sesame seeds, for garnish
For the sauce
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon freshly grated ginger
1 tablespoon brown sugar, packed
1 teaspoon sesame oil
1 teaspoon Sriracha, or more, to taste
2 teaspoons cornstarch
Instructions
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a large bowl, combine ground turkey, quinoa, garlic, onions, egg, soy sauce, sesame oil, Sriracha, salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.
Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
To make the sauce, whisk together soy sauce, rice vinegar, ginger, sugar, sesame oil, Sriracha and 1/2 cup water in a small saucepan over medium high heat.
In a small bowl, whisk together cornstarch and 1 tablespoon water. Stir into soy sauce mixture until thickened, about 2 minutes.
Serve meatballs immediately with sauce, garnished with green onion and sesame seeds.
Источник: http://damndelicious.net/2014/10/15/asian-quinoa-meatballs/
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