#quinoadish

A vegan twist on the classic Italian dish Sotta la Pergola, featuring quinoa, fresh vegetables, and aromatic herbs.

Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup baby spinach. 1/4 cup sliced black olives. 1/4 cup chopped fresh basil. Salt and pepper to taste.

Instructions: Rinse quinoa under cold water. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed. In a separate pan, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Add cherry tomatoes and cook until they begin to soften. Stir in cooked quinoa, baby spinach, black olives, and chopped basil. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until spinach is wilted. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes

Using quinoa to make falafel that tastes great and is vegan, this dish is served with a creamy tahini sauce.

Ingredients: 1 cup cooked quinoa. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup finely chopped red onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/4 teaspoon cayenne pepper. Salt and pepper to taste. 2 tablespoons olive oil. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. Salt to taste. Pita bread or lettuce leaves, for serving. Sliced tomatoes, cucumbers, and red onion, for serving.

Instructions: Cooked quinoa, chickpeas, red onion, garlic, parsley, cumin, coriander, cayenne pepper, salt, and pepper should all be put in a food processor. Press and hold the mixture until it sticks together but still has some body. Put the dough on a baking sheet that has been lined with parchment paper. Then, roll it into balls or patties. Warm the oven up to 190C 375F. Put the falafel in the oven for 20 to 25 minutes, or until it is golden brown and crispy. Mix the tahini sauce with lemon juice, water, minced garlic, and salt in a bowl using a whisk until it is smooth and creamy. If it's too thick, add more water until it's the right consistency. Spread tahini sauce on top of sliced tomatoes, cucumbers, red onion, and falafel that you serve in pita bread or lettuce leaves.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the flavors of Italy with this savory and wholesome dish. Juicy roasted pork tenderloin is paired with a medley of colorful vegetables and served over a bed of quinoa, creating a perfect balance of taste and nutrition.

Ingredients: 2 pork tenderloins. 1 cup cherry tomatoes, halved. 1 zucchini, sliced. 1 yellow bell pepper, sliced. 1 red onion, sliced. 2 cups cooked quinoa. For the Marinade:. 1/4 cup olive oil. 3 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1 teaspoon dried rosemary. Salt and pepper to taste. For Garnish:. Fresh basil leaves. Grated Parmesan cheese.

Instructions: Turn on the oven and heat it up to 400F 200C. Blend the garlic, oregano, basil, rosemary, salt, and pepper in a small bowl until smooth. Add the olive oil and whisk to make the marinade. Put the pork tenderloins in a large plastic bag that can be closed again or a shallow dish. Pour half of the marinade over the meat. Put it in the fridge for at least 30 minutes with the lid or seal on top. Toss the red onion, bell pepper, cherry tomatoes, and zucchini with the rest of the marinade in a large bowl. The pork tenderloins should be put on a baking sheet that has been lined with parchment paper. Place the vegetables that have been marinated around the pork. Roast in an oven that has already been heated for 20 to 25 minutes, or until the vegetables are soft and the pork reaches an internal temperature of 145F 63C. Follow the directions on the package to cook the quinoa while the pork and vegetables are roasting. Let the pork rest for a few minutes after it's done cooking before cutting it into medallions. Lay the pork slices on top of a bed of quinoa and roast vegetables. Put some grated Parmesan cheese and fresh basil leaves on top. Enjoy this tasty Italian-style roasted pork tenderloin with quinoa and vegetables!

Prep Time: 30 minutes

Cook Time: 25 minutes

This vegan recipe combines protein-rich quinoa with oven-roasted cherry tomatoes and crispy chickpeas, seasoned with garlic and oregano, for a flavorful and nutritious dish.

Ingredients: 1 cup quinoa. 2 cups cherry tomatoes, halved. 1 can 15 oz chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat the oven to 400F 200C. In a baking tray, toss the halved cherry tomatoes and chickpeas with olive oil, garlic powder, dried oregano, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are slightly charred and the chickpeas are crispy. Meanwhile, rinse the quinoa under cold water and drain well. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Once the quinoa is cooked, fluff it with a fork and transfer to a serving platter. Top the cooked quinoa with the oven-roasted cherry tomatoes and chickpeas. Garnish with fresh basil leaves before serving. Enjoy!

Prep Time: 10 minutes

Cook Time: 25 minutes