Quinoa recipes

karmaheart

I just started eating quinoa and I really like it. Does anyone have any recipes they would like to share?

kingjabou

This is one of my favorite

Hot & Sweet Asian Quinoa Salad

Ingredients:
Salad:
• 4 c baby spinach
• 1 c quinoa
• ¾ c red bell pepper (diced)
• ¾ c yellow bell pepper (diced)
• 1 c mango (diced)
• ¾ c green onion (chopped)
• ** thai chili ( finely diced) [use according to your heat tolerance]
Dressing:
• ¼ c rice vinegar
• ¼ c low-sodium soy sauce
• 2 T orange juice, freshly squeezed
• 2 t fresh garlic (minced)
• 2 t fresh ginger (minced)
• 2 ½ t vegetable oil
• 1 ½ t sesame oil
• 2 t honey
• ½ t orange zest

Directions:
• Rinse quinoa thoroughly, place one cup quinoa in a sauce pan with two cups of cold water. Bring the mixture to a boil, cover and turn down the heat to a low simmer.
• Let cook for about 15 minutes, or until all water is absorbed. Remove from heat. Fluff quinoa with a fork and set aside to cool.
• In a small bowl combine all dressing ingredients and mix thoroughly.
• In a large bowl combine quinoa, red bell pepper, yellow bell pepper, thai chili, ½ c green onion and mango. (I like to roast the bell peppers and remove the outer skin. But not required.)
• Pour dressing over salad and mix.
• Let the salad sit for a minimum of 15 minutes to allow the flavors to combine.
• Serve salad on top of a bed of baby spinach and garnish with remaining green onions

karmaheart

kingjabou wrote: »

This is one of my favorite

Hot & Sweet Asian Quinoa Salad

Ingredients:
Salad:
• 4 c baby spinach
• 1 c quinoa
• ¾ c red bell pepper (diced)
• ¾ c yellow bell pepper (diced)
• 1 c mango (diced)
• ¾ c green onion (chopped)
• ** thai chili ( finely diced) [use according to your heat tolerance]
Dressing:
• ¼ c rice vinegar
• ¼ c low-sodium soy sauce
• 2 T orange juice, freshly squeezed
• 2 t fresh garlic (minced)
• 2 t fresh ginger (minced)
• 2 ½ t vegetable oil
• 1 ½ t sesame oil
• 2 t honey
• ½ t orange zest

Directions:
• Rinse quinoa thoroughly, place one cup quinoa in a sauce pan with two cups of cold water. Bring the mixture to a boil, cover and turn down the heat to a low simmer.
• Let cook for about 15 minutes, or until all water is absorbed. Remove from heat. Fluff quinoa with a fork and set aside to cool.
• In a small bowl combine all dressing ingredients and mix thoroughly.
• In a large bowl combine quinoa, red bell pepper, yellow bell pepper, thai chili, ½ c green onion and mango. (I like to roast the bell peppers and remove the outer skin. But not required.)
• Pour dressing over salad and mix.
• Let the salad sit for a minimum of 15 minutes to allow the flavors to combine.
• Serve salad on top of a bed of baby spinach and garnish with remaining green onions

Sounds good. Thank you

pinggolfer96

Quinoa and dried cranberries go really well together. Like a citrus salad maybe? Quinoa, dried cranberries, mini mandarin wedges, maybe some fresh mint or dill(:

tryasimighty

http://www.bbcgoodfood.com/recipes/11199/quinoa-lentil-and-feta-salad

This is one of my favourites!

Calibrate

I like to add pine nuts, feta, 4 stalks of celery, diced tomatoes, green onions to prepared quinoa and just keep in the fridge. I season as I eat it with salt, pepper, lemon or lime juice. Tastes great as a side dish for any meat.

dorener

1 and 1/2 pounds boneless skinless chicken breasts
1 cup quinoa (I used a black bean quinoa package)
2 large sweet potatoes (1 pound or ~3-1/2 cups)
1 can (15.25 ounces) black beans
1 can (14.5 ounces) petite diced tomatoes
1 teaspoon minced garlic
1 packet (1.25 ounces) chili seasoning mix
5 cups chicken broth*
Optional: fresh parsley
INSTRUCTIONS
Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
(I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.)
Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
Place on high for 3-5 hours (It took 4 hours on high for my crockpot.)
Using two forks, shred the chicken and stir all the ingredients together.
Add salt and pepper and if desired fresh parsley.
Serve immediately.

mjwarbeck

It's minus 20 C (minus 32 with windchill) ...so I made a pot of quinoa (mix of red and white), spinach, feta chowder...added an extra chipotle pepper and white pepper to give it more warmth!