Quinoa Side Dish



Video taken from the channel: Simply Quinoa


Cooking with quinoa: an easy weeknight side dish

Video taken from the channel: The Globe and Mail


Easy 5 INGREDIENT Quinoa Recipes ���� vegan & gluten-free

Video taken from the channel: Simply Quinoa



Video taken from the channel: Fifteen Spatulas


Side Dish Recipe: Mediterranean Style Quinoa by Everyday Gourmet with Blakely

Video taken from the channel: Everyday Gourmet With Blakely


GARLIC QUINOA…instead of garlic rice

Video taken from the channel: Chef Buck


How to Make Quinoa Side Dish | Quinoa Recipes | Allrecipes.com

Video taken from the channel: Allrecipes

Directions Step 1 Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly Step 2 In a bowl, toss quinoa. Quinoa with Asian Flavors.

Quinoa is the ultimate super food. Cook it like rice in a rice cooker or on the stove with chicken broth, soy sauce, green onions, ginger, and garlic, and you have a delicious and healthy side dish. It goes great with chicken, fish, and seafood.

This protein-rich side dish is loaded with flavor and quick to prepare! Nutritious GOYA® Organic Quinoa is simmered beautifully with recaíto and orange juice. Then, plump and nutty GOYA® Chick Peas are stirred in, along with fresh mint, parsley and hazelnuts. Enjoy this delicious medley of fresh spring tastes!

1 tbsp Extra Virgin Olive Oil. 2 cups Mushroom (thinly sliced) 2 Garlic (cloves, minced) 1 cup Quinoa (cooked) Sea Salt & Black Pepper (to taste) Directions: Heat olive oil in a saucepan over medium heat. Saute sliced mushrooms until soft.

Add garlic and stir for 1-2 more minutes. Giada roasts vegetables and adds to quinoa and apple for a healthy salad. If you’ve been cooking up a pot of plain quinoa as your go-to side dish, here’s a few fun ideas to take it a step further. Try a veggie-packed pilaf, a riff on tabbouleh, or stuffed peppers. 1 / 4 Honey Roasted Sprouts with Lentil-Quinoa Pilaf.

Quinoa and black beans are tossed in a refreshing lime-cilantro vinaigrette for a quick and protein-packed lunch or side dish. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.

3 of 51. 2 cloves of crushed garlic into olive oil when cooking quinoa. Also used 1 cup vegetable stock and 1 cup water. Then used 3 cloves of crushed garlic, sprinkled.

Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro Kalyn’s Kitchen pine nuts, canola oil, chicken stock, salt, green onion, chopped cilantro and 1 more A Healthy Fall Side Dish Meal Diva crushed red pepper, pepper, olive oil, lemo.

List of related literature:

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

We wanted a simple quinoa pilaf with light, distinct grains and great flavor.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Natren BIFIDO FACTORS added; or a fresh spinach or artichoke pasta with steamed veggies and lemon/flax oil dressing; or a Chinese steam stir-fry with shiitake mushrooms, brown rice and vegetables.

“Linda Page's Healthy Healing: A Guide to Self-healing for Everyone” by Linda G. Rector-Page
from Linda Page’s Healthy Healing: A Guide to Self-healing for Everyone
by Linda G. Rector-Page
Traditional Wisdom, 2000

WHY THIS RECIPE WORKS: With its hearty flavor, chewy texture, and complete protein properties, quinoa has increasingly become a popular side dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

4 Add the cooked quinoa or rice to the pan and mix well with the fennel and mushrooms.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

Strain the cooked quinoa in a finemesh strainer to remove excess water.

“Atelier Crenn: Metamorphosis of Taste” by Dominique Crenn
from Atelier Crenn: Metamorphosis of Taste
by Dominique Crenn
Houghton Mifflin Harcourt, 2015

Stir in the quinoa.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Toasting the quinoa in a dry pot helped to deepen its flavor.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

3 Taste the quinoa for doneness; the grains should be tender and have little rings around the edges.

“How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos” by Mark Bittman
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos
by Mark Bittman
HMH Books, 2012

What I love most about quinoa is that when you incorporate it into a dish, it does an amazingly great job of flattering the flavors of whatever else is in the dish.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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  • Those who try this with quinoa that hasn’t been pre-washed are going to get a mouth full of yuk.:-) Check the box, or, worst case scenario, wash it until the suds stop forming. I use a bowl and a wire whisk.

  • Very nice recipe thanks Chef. 
    Do you know? I love Quinoa. If I have it left over in the fridge I keep snacking on it! That’s why I tend to make a maximum of 2 portions at a time.:)

  • Be sure to rinse quinoa, even if the box says pre-washed. For anyone with an Instant Pot, you can cook quinoa, with a 1:1 ratio of water to quinoa, for 1 minute, 10 NPR. It save heating up your kitchen with the oven.

  • I gave birth a month ago and have changed my diet to something healthier and your videos help so much! The dishes always come out so delicious I look forward to eating and feel so good and guilt free in the end thank you! ❤️

  • Thank you for keeping this short sweet and simple! I’m new to cooking and need to learn from a straight shooter. You’re AWESOME!

  • Dude, love it Chef Buck. Thank you man. This channel is so freakin’ down to earth, it’s breath of fresh air on YouTube. Gracias!

  • Thanks for sharing. All interesting. Anyway as i am not English native speaker, without subtitle, it’s really hard for me to understand some of what you’re talking in this clip. ��

  • I am making the Mexican but no beans and home made salsa, hope it comes out good. It’s also my very first time working with quinoa so I want to try it out and see if it is worth adding to my diet, also I am 12. Will let you know how it goes!!!!

  • Hi alyssa! Ive been eating quinoa but now,ill be enjoying eating this more cuz you gave me a brilliant idea…simply but irresistible recipe!
    Thank you! ����

  • Wonderful movie! Sitting here at Y&S FOOD! we adore to notice these types of contents. We create Travel & Food video too, throughout the world, and also we are always looking for inspirations and also good ideas. Thank You.

  • please before you cook the quinoa wash it very well… in order to take out the saponin inside that makes it bitter and its toxicity it is good to keep away the insects but it can make you feel bad if you have certain sensitivity, if you think it is ok because in the package says pre washed I still recommend you to wash it because even on the best brands I find this soapy water. Please don’t get it wrong I am Peruvian and we use quinoa for many many generations and we want you to have the best experience and not to come back saying that it was bad for your stomach, I just want to help. My best of the wishes for your channel ❤❤❤❤❤❤❤

  • Thank you so much for the great recipes! For the Mediterranean I think can be good some olives and feta cheeses. I don’t know what you think about some tats ili sause

  • How does the carbohydrate count compare with rice and potato?  I’ll bet that substituting beef or chicken stock for the water would make it even better.

  • I thought I was the only one who would add garlic to my quinoa, I usually just throw in a few gloves in the rice cooker, but I will definitely be trying this. Thank you.

  • If your quinoa is not pre-rinsed, make sure to rinse it before cooking! Quinoa naturally has a bitter powdery layer if you do not wash it.

  • I made this for my boyfriends prep meals for his diet, and he loves it. He is now making me do this every time he needs more lol. Thank you.

  • How do you feel about the study that was recently made that showed the oats from Bob’s contain glyphosate?? Not organic after all.. I, for one, am very disappointed. I think they are facing a lawsuit.

  • Love quinoa, I use it for my tabbouleh, to wrap nori and stuff grape leaves, yours is a really original side dish idea, worth a try,
    Thank you

  • These all look amazing. When I cook my quina though I always use some type of stock and I toss a bay leaf in there too �� a little extra but it gives it so much flavor.

  • Thanks for the awesome video. These look great except for all the oil. Coconut oil does nearly as much damage to your arteries as fat and cholesterol from red meat. Zero health benefits and lots of downsides. So i hope these recipes taste as awesome without the oil. ��

  • u should make some more. i really love quinoa and ive been searching for quinoa recipes that dont require that many ingredients.. so, thank you so much!:)

  • For my quick, go-to meal, I mix a quarter teaspoon of Better than Bouillon veggie with 1 cup water. Add 1/2 cup Costco quinoa and stir, top with half a can of cooked pinto beans. Cover and cook 20 minutes, rest 10 and voila.

  • Oh, I felt so good watching this video. The old narrator bring memories from the old days at the beggining of the channel, when 2 or 3 videos daily made me happy

  • All sounds great, but I’m a bit worried about soy sauceit is not healthy and high in sodium. There are healthy alternatives, for example, Bragg makes one.

  • I haven’t even made this yet and I already see this being a staple in my house.  This will be great to keep on hand when I don’t want to cook. I can’t imagine adding black olives to this recipe would cause any harm, so in they go. Thank you so much for this recipe. You just got yourself another subscriber.

  • I’m not vegan but love vegetarian and vegan food and have been adding more vegan food into my weekly diet. Thanks for all your videos cus they inspire me to try these recipes. I’m a new subscriber and will tag you when I try out your recipes!

  • So delicious! I usually don’t like eating quinoa on its own unless I make it into fried rice or something. It was a bit overcooked in a way that I had a lot of browning going on but still really good. I just need to adjust the time since I did cook it in a baking pan.

  • Stunning video clip! Sitting here at Y&S FOOD! we adore to notice these sort of content. We create Travel & Food videos too, all around the world, and therefore we are always seeking for inspirations and also techniques. Thank You.

  • Made the one with salsa and cumin today. Used Mango Peach Salsa from Costco It was awesome! I also had some caramelized onion and peppers I threw in with the roasted corn from Trader Joe’s. Thanks for the idea! Can totally see this in my rotation!

  • Hi, I have tried quinoa for two days now, I am type2 DB, after I have eaten the serving, one hour after I find my blood pressure and glucose are VARY High, the contour blood tester that I own tells me that I am at 9.4 and my blood pressure is at 141/107/73 this is vary dangerous number for me. could you tell me if this is normal for quinoa, at the present time I have stopped using this for safety reasons. has anybody else run into this problem, or is it just me?

  • I really love this one! What a great healthy, summer side dish to replace potato or macaroni salad. Lots of good protein in that quinoa.

  • I’m really glad that I watched this video cause I became vegan*lacto-ovo on Friday 20 August 2020 and my mom said that won’t be cooking special food for me

  • From what I can see to make a great quinoa bowl you just need to add some vegetable, a source of protein and a dressing or sauce:)

  • My volume is off because baby is asleep so I’m reading the subtitles & she’s talking about pizza & other things completely different to what she is actually making �� not at all talking about any of the recipes!

  • I have been eating quinoa, but have not made any bowls. Now that my garden is coming in, this has been a great inspiration. Thank you.

  • I really don’t want to come off as a know it all whatsoever. I actually just started learning about quinoa. I felt like you missed out on explaining a few things. You’re supoused to wash quinoa to get rid of the saponin it contains which is a toxic substance used to make soap. That’s why when you wash it, it makes bubbles. You need to wash until water comes out clear. A lot of commercialized quinoa that comes packaged will already be washed but you can never be too sure. It also has a bitter taste to it, that goes away when you wash it. Also you kept saying to add xyz to it to add protein. Quinoa is a substitute protein itself. For every 100g of quinoa you get 16+ of protein. So thats also good to know. Other than that great ideas for bowls.

  • Hi Chef Buck, I enjoy your videos so much! These are recipes I can actually do! For your garlic quinoa recipe, is there a way I can do it stove top or in a crock pot? My oven is just about out of commission. Thank you!!!

  • This is Lori Bach. Quinoa is an excellent source of plant-based protein! Best to stay plant-based, not animal-based, as much as possible.

  • simple quinoa side dish to throw in the oven while you’re working on the rest of your dinner   http://www.youtube.com/watch?v=i3jkf0L4Gd4 #quinoa   #recipeideas  

  • Hi there! I just love your presentations! i eat quinoa for my breakfast since it’s high in protein! I used it cooked, in a bowl with agave or raw honey, my homemade soy milk and a chopped up fruit. It’s amazing!!!

  • you might want to rethink the coconut oil. i used to use a lot of coconut oil in my cooking too but it’s just not healthy when using more than a very small amount. coconut oil is best applied to skin.

  • I confused about cooking procedure of Quinoa I see a lot of vlog of this they said wash first before you cook it.why some other blog don’t wash they cook straight to cooking pot.as a watcher like the real truth.

  • Hi �� from Japan ���� I really love your video and recipes. I will try to cook this recipe especially second one.and I’m always looking forward to watching your video ����

  • Chopping vegetables to be eaten at a later date lose their nutrition. All vegetable should be eaten right after cooking, or right after cutting, if eaten raw.