Quinoa Recipes

[SilverLining]

Posted: May 31st, 2010 at 08:53 am      
Quinoa Confetti Salad

1 cup quinoa
1/2 teaspoon cumin
1/2 tsp chili powder
2 cups water
1 1/2 cups corn - fresh, frozen, or cannned
1 1/2 cups cherry tomatoes - halved
1- 15 oz. can black beans, drained, rinsed
1/4 cup chopped cilantro
2 jalapenos, seeded and chopped
juice of 1 lime (at least 2 T)
1/2 tsp salt

In a fine strainer, rinse the quinoa and drain well. Toast the quinoa in
a dry skillet over medium heat, stirring often until the quinoa releases
a nutty fragrance and begins to pop and crackle, about 5 minutes. Remove
from heat.

Bring water to a boil. Add the grain, cumin and chili powder. Lower the
heat, cover and simmer for 10 minutes, or until water is mostly
absorbed. Add corn and simmer for another 5 minutes. Remove from heat
and let stand until cooled.

Om a large bowl, combine the grain and remaining ingredients. Taste for
seasoning. Serve warm or cold.
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DS (7 yrs) TN, sesame & egg (mild?)
DD (9 yrs) cat

Southern IL, USA

hezzier
Moderator

Posted: May 31st, 2010 at 08:56 am        
http://www.vegetariantimes.com/recipes/10896

Those with dairy allergies will have to remove or substitute the cheese.
Logged
DS (7 yrs) TN, sesame & egg (mild?)
DD (9 yrs) cat

Southern IL, USA

CMdeux
Moderator1

Posted: May 31st, 2010 at 12:24 pm        
Oh, we make stuffed peppers with Quinoa, too!


Cook 1 c quinoa in 2 c chicken (or veggie) low-sodium stock with ~1 tsp cider or Balsamic vinegar-- season as desired with herbs, etc. Just like rice-- only quinoa cooks in only 15 min or so. For this, I like to keep it just a BIT underdone.

Brown ~ 1/4 lb ground meat (pork and poultry seem to work especially well for this) and 1/c c mixed MINCED veggies... zucchini, mushrooms, carrots, etc etc-- food processor is great for this-- and blend with quinoa. Can add finely chopped kalamata olives for taste punch, if desired.

Stuff sweet bell peppers with mixture and top either with cheese (Feta and/or low-fat Mozarella) or with bread/cracker crumbs.

Bake in an uncovered baking dish in a 370F oven until peppers are cooked through.



I also add quinoa to risotto to amp up the protein content (just add it during the second half of the cooking time).


Quinoa-Cranberry Pilaf:

1 c quinoa, 2 c stock, 1 tsp orange peel/zest, 1 tsp orange juice concentrate, 1 tbs craisins, ginger to taste (if desired) and ~1/4 c assorted finely minced veggies, 1 tsp olive oil. Cover and simmer until cooked through, about fifteen minutes. Fluff with a fork before serving. (This is very pretty and goes well with pork and especially with poultry.)



Mushroom- Quinoa Risotto:

1/2 c brown rice, 2 tsp olive oil
~3 c stock
1/2 c quinoa
1 c fresh mushrooms (criminis) minced
season with garlic, salt, thyme (if desired)

-- saute dry rice in med-hot olive oil, then begin adding stock in small amounts as it is absorbed, stirring continuously (this is the basic "risotto" technique.. it relies on the rice cooking in liquid that is continuously boiling and STIRRED to encourage the release of starch)... continue for ~20 minutes.

add quinoa, stir, and continue cooking (adding liquid as necessary) for another ~10-15 min, or until rice is just 'chewy' (not completely 'mushy' like steamed rice, though)... stir in mushrooms and season to taste.


This is actually high enough in protein to serve as a vegetarian entree-- and it is creamy and very satisfying in terms of 'mouth feel.' Very reminiscent of mac and cheese in some ways. 
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"To travel hopefully is a better thing than to arrive." -Robert Louis Stevenson

[nameless]

have a new recipe w/ quinoa that I love!

Whatever recipe you have for stuffed peppers --- USE QUINOA! I just did a stuffed poblano w/ red enchilada sauce, quinoa, diced roast chicken, corn, black beans, sauteed onion, cilantro, and some oaxaca cheese.

YUMMEH.

Adrienne

[GoingNuts]

Sounds delish Adrienne.  I wish DH and DS liked quinoa.  I love how light, yet satisfying it is.  They hate the texture. 

*Sigh*

[krasota]

My quick hot lunch is frequently a couple cups of quinoa (cooked with sautéed onions and garlic), butter (well, soy-free margarine now), curry powder, and peas and/or arugula and/or spinach. 

[kouturekat]

Quinoa is awesome!  Keep posting recipes.  I'm always loving new quinoa recipes.

[Macabre]

A guy at church makes this. It's fabulous.
Quinoa Salad with Mangoes and Curry Dressing
from Vegetarian Cooking for Everyone by Deborah Madison

1 1/3 cups quinoa
2 large mangoes
1 jalapeno, seeded and diced (I have made it with and without depending on whether you like the heat)
3 scallions
1/3 cups almonds toasted
Curry Vinaigrette
Bring 3 cups water to a boil, add 1/2 teaspoon salt and the quinoa. Lower the heat, cover and simmer until quinoa is tender, 12-15 minutes. Drain and cool.
Remove skin and dice the mangoes.
Toss the quinoa with the mangoes, chile, scallions and dressing. Chop the almonds and add them just before serving so they'll stay crisp.

Curry Vinaigrette
1 clove garlic
2 tablespoons yogurt, mayo or sour cream
2 teaspoons curry powder
1 1/2 tablespoons lemon juice
5 tablespoons olive or other light oil
2 tablespoons chopped cilantro
Mince garlic and whisk with other ingredients. Adjust for tartness and salt if needed.

[Macabre]

Okay, this next one is AbFab.  And I got it because of our twitter account. Yep--I am tweeting for FAS, and we follow @milkfreemom who posted this in her blog:  http://blog.sweetjack.com/food-drink/game-day-eats-vegan-style-quinoa-and-sweet-potato-chili/

Our family had it and raved. And raved. And raved. It's soooo good. 

Quinoa and Sweet Potato Chili

Ingredients:

One 29 oz. can of black beans, rinsed and drained
One 6 oz. can tomato paste
32 oz. vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tbsp olive oil
1 sweet potato, peeled and cut into bite-sized chunks
1 cup dry quinoa
Salt and pepper to taste
Avocado and cilantro for garnish (optional)
Instructions:

Heat oil in a large soup pot over medium low heat.
Add onions and cook until they are soft and brown (approximately 10 minutes).
Add garlic and cook for 2 minutes.
Add tomato paste, chili powder, cumin and oregano. Cook for 2 minutes while stirring constantly.
Add beans, stock and potatoes and season with salt and pepper.
Cook for 5 minutes then add quinoa.
Cook for 15 to 30 more minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Tip: add water if chili is too thick for you.
Top with avocado and cilantro and serve!

[Mookie86]

I never thought to add mango to add quinoa.  It sounds delicious.  Thanks for the idea!

[becca]

Have I ever linked the blog, Cooking with quinoa?  She is trying to sell e-cookbooks, but has a broad selection of free recipes for quinoa salads, and many other things.  Alot is vegan and/or gluten free, I believe.  But that part does not matter to me, so not 100% on that.  I have made a couple of her recipes, and they are very good. 

http://www.cookingquinoa.net/

[Macabre]

Thanks becca!!  Mookie, mango is good in so many things. Just love it.  So this totally worked for us.

[Macabre]

Saw this today as I was looking for some guidance on making that fab sweet potato and black bean dish in a slow cooker (and oh wow--it's smelling soooooo good).

Obviously, many here will need to omit the almonds. And some will need to omit the feta.

http://crockpot365.blogspot.com/2008/07/crockpot-quinoa-casserole.html

Crockpot Quinoa Casserole

--1 1/2 cups quinoa
--3 cups broth (chicken or vegetable; I used chicken)
--1 T olive oil
--1/2 t salt
--1/2 t cinnamon
--1/4 sliced or chopped almonds
--1/3 cup dried unsweetened cranberries

--handful of baby spinach
--1 cup baby tomatoes, halved or quartered depending on size
--1/2 block feta cheese, crumbled

The Directions.

You are supposed to rinse quinoa. I didn't know this until I made the disastrous overnight brown rice and quinoa pudding, and read all of the comments. I still don't rinse the quinoa that comes in the orange box from Trader Joe's. If you have a different brand, or are using quinoa from bulk, rinse it in a fine mesh strainer until the water runs clear.

Dump it into the crockpot. I used my 6qt Smart Pot for this dish.
Add 1 tablespoon of olive oil and mix it around. Add chicken or vegetable broth, the salt, and cinnamon. Stir in almonds and cranberries.

Cover and cook on low for 4-6 hours, or on high for 2-4. The quinoa is done when you can fluff it with a fork and it is tender. The liquid should be pretty well absorbed, similar to how you know rice is done.

Fluff the quinoa with a fork, and add the baby tomatoes and feta cheese. Stir gingerly to mix. Add a large handful of baby spinach to the top of the crockpot, and close the lid. Cook on high for about 20 minutes, or until the spinach has wilted. Stir again to distribute the spinach.

Serve.

[CMdeux]

That sounds SOoooooooo yummeh.

[nameless]

every time this thread comes up I go, "I need to eat more quinoa"

(I never do)

Adrienne

[Macabre]

This is a wonderful meal--especially if you are looking or a substitute for calorie/fat-heavy broccoli cheese soup. It provides that same satisfaction. And it's easy and fast!


Read the reviews. You will likely want to add more liquid. I accidentally used regular evaporated milk.



Easy Broccoli Quinoa Soup


6 Servings, Prep Time: 10 Minutes, Cook Time: 20 Minutes

Description
This kid-friendly soup is a tad sweet and, perhaps best of all, easy for little hands to spoon up without making a big mess.

Ingredients
1 tablespoon extra-virgin olive oil
1/2 onion, diced
2 cloves garlic, minced
2 cups broccoli florets
2 cups water
1 cup quinoa
2 cubes chicken bouillon (we used No-Chikn boullion)
1 (12 fluid ounce) can fat-free evaporated milk
1 tablespoon all-purpose flour
salt and ground black pepper to taste

Directions
Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.
Nutritional Information

Servings Per Recipe: 6
Amount Per Serving
Calories: 195

Dietary Fiber: 3.5g
Carbohydrates: 29.9g
Cholesterol: 2.5mg
Fat: 4.2g
Sodium: 534.6mg
Protein: 9.6g


Sent from Allrecipescom Dinner Spinner Pro for the iPhone

I'll add the link later.

[becca]

This popped up on my FB feed.  it was shared by the Cooking with Quinoa blogger, but it is someone else's blog.  They look yummy.  I need to count the carbs, however for myself.  But they look good.  Cheesey Quinoa bites.  They do have egg, and a bit of flour, but the flours can be subbed with gf flours.  People have commented wrt that.

http://www.soveryblessed.com/2012/01/03/cheesy-quinoa-bites/