Showing results 61 - 71 of 71 for quinoa.
Smoky chipotle chiles add a spicy flavor to the tomato and cilantro sauce which slowly bakes into the salmon. Tomatillos are small Mexican green tomatoes which add a pleasant tartness. Serve this dish over wilted greens or quinoa pilaf with toasted pumpkin seeds.
Buying fully cooked shrimp saves both prep time and cook time. Make the apricot paste the day before and you can make this dinner in a flash. Save even more time by using frozen cooked rice or making a quick-cooking whole grain such as quinoa or bulgur.
A quick, colorful summer side for a barbeque or Cinco de Mayo (add diced jalapeño). It travels well to picnics—and the ingredients travel well to a vacation rental. For a gluten-free version, use cooked quinoa in place of preparing the couscous.
A brightly colored stuffing of spinach, roasted peppers and goat cheese fills these chicken breasts for a beautiful presentation. Serve hot, at room temperature or chilled over a nest of fettuccine or quinoa, if you like.
From The Whole Foods Market Cookbook
This also makes a terrific recipe for other small grains like quinoa or amaranth. Just be sure to adjust the cooking time so grains are tender but not mushy. Use this tasty pilaf as a bed for seared salmon or scallops.
The attractive contrast of mixed greens and orange melon is just a prelude to the refreshingly light flavor of this simple summer salad. Chewy dried cherries and crunchy toasted pecans add flair and texture to the smooth tofu and balsamic vinaigrette. Serve with a side of quinoa or whole grain spelt bread.
Plump sea scallops enveloped in salty prosciutto and served over a warm wheat berry and quinoa salad makes for a truly delicious and impressive meal. Crunchy celery, red apples and pine nuts combine with tender mushrooms and grains to form the salad base while crumbled Gorgonzola and fresh thyme add depth of flavor to this unique dish. Serve with a simple side of spinach and garlic sautéed in olive oil, if you like.
This hearty loaf combines tofu with onions, carrots, garlic and parsley and bakes up firm and sliceable. Try adding any of the following to make this vegetarian take on a classic comfort food even more delicious: ground cumin, garlic powder, onion powder, cayenne pepper, or dried basil, oregano or thyme. Top slices of the tofu loaf with vegetarian mushroom gravy, or pair them with brown rice or quinoa pilaf.
En papillote is French for cooking "in a paper pouch" and is a perfect quick-and-easy technique for a healthful weeknight meal: simply layer vegetables and fish on parchment paper, seal tightly and bake. These individual pouches can be made several hours in advance and refrigerated until ready to cook. And clean up is a snap! Serve with a side of rice or quinoa.
Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts. Millet has wonderful flavor, especially when toasted and, like quinoa or brown rice, makes an excellent gluten-free stuffing alternative.
Open the oven door and the aroma of this fresh-baked breakfast bread will have the entire house clamoring into the kitchen. Moist and dense in texture, the bread includes wholesome ingredients, such as oats and fresh banana, and is easy to prepare and very adaptable, accommodating your choice of chopped nuts or dried fruit in place of the cranberries. For a delicious alternative grain version, try our Cranberry Banana Quinoa Bread.