Creamy Italian Quinoa Recipe

Quinoa Soup // Creamy + Delicious Platings + Pairings

WebSep 25, 2018 · Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and …

1. Heat oil in a large saucepan or dutch oven over medium-high heat. Add onion, carrots, celery and garlic and season with salt and pepper. Saute, stirring occasionally, for 5-7 minutes or until the vegetables are soft.
2. Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning to the pot and stir to combine. Season with salt and pepper. Bring to a boil, reduce heat and simmer, partially covered, for 20-25 minutes.
3. When ready to serve, stir in spinach and cream. Taste and adjust seasonings as necessary.
4. Divide into bowls and top with grated Parmesan.

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OnePot Italian Quinoa and Lentils The Full Helping

WebOct 21, 2016 · Add the lentils, quinoa, salt, thyme, and broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 …

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes, or until the onion is clear and soft, stirring frequently. Add the garlic and mushrooms, if using. Cook until the mushrooms have released their juices and reduced in size (4-5 minutes).
2. Add the lentils, quinoa, salt, thyme, and broth. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until the lentils are tender. If all of the liquid has been absorbed when you uncover the pot, add a splash of extra broth or water.
3. Add the tomatoes and baby spinach to the pot. Stir everything until the spinach has wilted completely into the quinoa and lentil mixture. Add a splash of vinegar or lemon juice, along with black pepper to taste and extra salt as needed. Finally, stir in the cashew cream, if using.

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