Quinoa Recipes?

jdelisle

At the advice of my Chinese Herbal Medicine Doctor, I purchased some of this today at my local health food store.

I tried googling some recipes, but I thought maybe I would ask some of my fellow MFPers for help!

What is your favourite recipe using Quinoa?

KandieLantz

I've never used it myself, and in fact just heard of it for the first time while watching Chopped on Food Network the other day. Now this is twice in one week.... must be a sign lol. You can go to their website and find recipes. Let us know!

MB_Positif

http://www.myfitnesspal.com/blog/mbcarreno08/view/quinoa-salad-with-cherries-and-pecans-80963

this one!

LindseyDD

I made a turkey chilli with quinoa that other night - LOVED IT

MSG me if you are interested

jb_2011

Quinoa and Black Beans, great recipe here! I've made it several times and thanks for reminding me to make it again, lol!

Copy and Paste:

http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx

poustotah

I make the quinoa according to package directions but sub the water for low-sodium chicken stock. Once that's cooked I mix in 1/4 c yellow raisins and chopped fresh parsley. makes a nice side dish and is very easy.

rita27ny

what is quinoa? how does it taste?

Kymmy81

I am in love with this - http://www.plantfoodfabulous.com/2010/10/lentils-and-quinoa-with-roasted.html - at the moment. It makes enough for at least 6 serves so I freeze leftovers for lunches. I only made the roasted broccoli part the first time I tried the recipe, but the lentils/quinoa part is so versatile it will go with any veg. Tastes like nothing I've ever eaten before. SO GOOD. x

MB_Positif

what is quinoa? how does it taste?

It is a gluten free grain. It really doesn't have much of a flavor, but it is a great substitute for rice or pasta because it is high in protein as well as gluten free. You can add it to just about anything, it can be breakfast, lunch or dinner too!

griffgirl

Quinoa is AWESOME! You can cook/season it the same way you'd cook rice or cous-cous; it takes on the flavor of whatever you cook it with, basically. One of my favorite base-recipes to cook it with is to use half a vegetable bouillon per cup of water (I don't eat meat). It gives it a really good base flavor and you can season it any way you like while cooking it. A few nights ago I threw in half a cup of sauteed onions (sauteed in just enough olive oil to lightly coat them), a tablespoon of minced garlic and probably 5 or 6 dried cherries from the bulk section of a rather crappy (as opposed to gourmet or specialty) grocery store. It came out GREAT!

Another successful dinner I made was by using 1/2 cup of almond milk, 1/2 cup of water and 1/2 cup of quinoa, along with some green curry paste (about a teaspoon) and maybe 1/2 a tsp of cinnamon. And probably some minced garlic (I don't remember, but I use it with everything, so probably.) If I had raisins, I'd have added those in, too. Just throw everything in with the quinoa and cook it all together. If you like curry, you'll love this! (I hope!) I used the almond milk because I didn't have any coconut milk, but I think it would've turned out even better with coconut milk (albeit more calories).

Lastly, I've also been experimenting with cooking quinoa as a breakfast oatmeal type of deal. So far I've been subbing almond milk for water entirely and it's turned out pretty well. Yesterday I used 1/3 cup of quinoa, 1 cup of almond milk (so it stays kind of "soupy" to be closer to an oatmeal consistency), 1 tsp vanilla extract, 1 tsp agave syrup, and cinnamon and allspice to taste. Cook for 15 minutes. After it was done cooking, I added 2 tbsp maple syrup and 1 tsp unpacked brown sugar. Came out pretty well! Here's the breakdown I came up with:
Calories Carbs Fat Protein
Silk - Pure Almond Milk- Original, 8 ounces 60 8 3 1
Quinoa - Cooked, 0.3 cup cooked (185g) 67 12 1 2
Log Cabin - Maple Syrup Regular, 2 Tbsp / 1 fl oz 100 27 0 0
Sugars - Brown, 1 tsp unpacked unpacked 11 3 0 0
238 50 4 3

patricia909

bump

justme84x

I cook up a chicken breast and toss it in the pan with a bag of stir fry vegetables and add some cooked quinoa! yummy!

keggen

http://www.vegetariantimes.com/recipes/11251

Gingery quinoa salad with apples, peas, and coconut

I didn't want to buy the carrot/beet juice so I cooked the quinoa with finely shredded carrots. No coconut for me though.

hopebuck

loving this thread!!

tonight I sauteed some butternut squash in coconut oil, sprinkled with pumpkin pie spice, and topped off with some unsweetened shredded coconut...it was like dessert! I paired it with quinoa for protein mmmmmmm next time i'll throw the quinoa in with the squash so it gets it's own coconut goodness!

graycaro

bump

Schmoopy11

I love it cooked, cooled then mixed with roasted veggies, feta cheese, parsley, slivered almonds and some italian dressing. I make my own with olive oil, balsamic, fresh garlic, etc....

Mmmmm.... gonnna have to make it soon. I just don't know the calorie count.

rosebarnalice

Try quinoa tabouleh-- use your favorite tabouleh recipe, but substitute quoinoa for the bulgar wheat.

I also use it in place of couscous in recipes and side dishes. Love it!

wreath7

i just boil it for 8-10 minutes and add broccolli at some point and it's great.

Fairysoul

I put it on burrito's and top chili over it. I also like it with just some soy sauce, as a side with salmon.... Some like to stuff peppers with it instead of rice!

kje2011

bump

Punkedpoetess

Here are two recipes I have made with Quinoa that I really like:

http://blog.fatfreevegan.com/2008/02/vegetable-fried-quinoa.html

http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=146341&sc=11 (I use veggie broth when I make this recipe since I am a vegetarian).

It is great to use as an alternative to couscous or rice as others have stated. As long as you flavor it well with broth and seasons, it tastes great. I especially like the red colored quinoa. Just make sure to rinse it very well before cooking with it in a small holed strainer. It may have a bitter aftertaste if not rinsed before cooking with it.

healthyliving_girl

I love making quinoa with spinach and mushrooms. Sometimes I add cheese and/or egg, too.

I just use whatever ingredients I seem to have around and it seems to taste great each time.

Malissas

Try quinoa tabouleh-- use your favorite tabouleh recipe, but substitute quoinoa for the bulgar wheat.

I also use it in place of couscous in recipes and side dishes. Love it!

^ This is so good.
Also with cucumber and tomato and thyme and lemon juice and teaspoon olive oil - awesome!

Schmoopy11

I love it cooked, cooled then mixed with roasted veggies, feta cheese, parsley, slivered almonds and some italian dressing. I make my own with olive oil, balsamic, fresh garlic, etc....

Mmmmm.... gonnna have to make it soon. I just don't know the calorie count.

I forgot to add chopped cucumbers

jessjayla

bump

jlr_12

I kind of made up a "quinoa risotto" recipe that I make all the time. It's soooo good! As someone said above, I swap out the water for chicken stock, and cook the quinoa until it's pretty much done. In another pan I saute onions, zucchini and portobello mushrooms and add a little stock to that...then I mix it all together in the pan and cook a bit more, adding parmesean cheese, salt and pepper to taste. I've also done this using asparagus when I didn't have zucchini.

abcwhite10

Quinoa is AWESOME! You can cook/season it the same way you'd cook rice or cous-cous; it takes on the flavor of whatever you cook it with, basically. One of my favorite base-recipes to cook it with is to use half a vegetable bouillon per cup of water (I don't eat meat). It gives it a really good base flavor and you can season it any way you like while cooking it. A few nights ago I threw in half a cup of sauteed onions (sauteed in just enough olive oil to lightly coat them), a tablespoon of minced garlic and probably 5 or 6 dried cherries from the bulk section of a rather crappy (as opposed to gourmet or specialty) grocery store. It came out GREAT!

Another successful dinner I made was by using 1/2 cup of almond milk, 1/2 cup of water and 1/2 cup of quinoa, along with some green curry paste (about a teaspoon) and maybe 1/2 a tsp of cinnamon. And probably some minced garlic (I don't remember, but I use it with everything, so probably.) If I had raisins, I'd have added those in, too. Just throw everything in with the quinoa and cook it all together. If you like curry, you'll love this! (I hope!) I used the almond milk because I didn't have any coconut milk, but I think it would've turned out even better with coconut milk (albeit more calories).

Lastly, I've also been experimenting with cooking quinoa as a breakfast oatmeal type of deal. So far I've been subbing almond milk for water entirely and it's turned out pretty well. Yesterday I used 1/3 cup of quinoa, 1 cup of almond milk (so it stays kind of "soupy" to be closer to an oatmeal consistency), 1 tsp vanilla extract, 1 tsp agave syrup, and cinnamon and allspice to taste. Cook for 15 minutes. After it was done cooking, I added 2 tbsp maple syrup and 1 tsp unpacked brown sugar. Came out pretty well! Here's the breakdown I came up with:
Calories Carbs Fat Protein
Silk - Pure Almond Milk- Original, 8 ounces 60 8 3 1
Quinoa - Cooked, 0.3 cup cooked (185g) 67 12 1 2
Log Cabin - Maple Syrup Regular, 2 Tbsp / 1 fl oz 100 27 0 0
Sugars - Brown, 1 tsp unpacked unpacked 11 3 0 0
238 50 4 3

I love quinoa - I will be trying the curry version you have!

dorth316

I've never used it myself, and in fact just heard of it for the first time while watching Chopped on Food Network the other day. Now this is twice in one week.... must be a sign lol. You can go to their website and find recipes. Let us know!

Chopped was the first place I heard of it, too. All these recipe suggestions sound really good. I'll have to give it a try.

Wilmingtonbelle

Another successful dinner I made was by using 1/2 cup of almond milk, 1/2 cup of water and 1/2 cup of quinoa, along with some green curry paste (about a teaspoon) and maybe 1/2 a tsp of cinnamon. And probably some minced garlic (I don't remember, but I use it with everything, so probably.) If I had raisins, I'd have added those in, too. Just throw everything in with the quinoa and cook it all together. If you like curry, you'll love this! (I hope!) I used the almond milk because I didn't have any coconut milk, but I think it would've turned out even better with coconut milk (albeit more calories).

Lastly, I've also been experimenting with cooking quinoa as a breakfast oatmeal type of deal. So far I've been subbing almond milk for water entirely and it's turned out pretty well. Yesterday I used 1/3 cup of quinoa, 1 cup of almond milk (so it stays kind of "soupy" to be closer to an oatmeal consistency), 1 tsp vanilla extract, 1 tsp agave syrup, and cinnamon and allspice to taste. Cook for 15 minutes. After it was done cooking, I added 2 tbsp maple syrup and 1 tsp unpacked brown sugar. Came out pretty well!

I'm drooling! Thanks for sharing, I can't wait to try both of these!!! :flowerforyou:

Slainte!

petgen

Check out this Wegman's recipe -
http://themeanestmomma.com/2011/08/18/quinoa-avocado-salad/

I used it like a salsa with baked nacho chips - - SO good!

epona_mus

I eat this soup this about once a week... It's delicious!!

Quinoa Vegetable Soup
8 servings
189 cal / 2 cups

3/4 cup quinoa
1 tbsp olive oil
2 onions, finely chopped
3 carrots, peeled & finely diced
3 celery stalks, finely diced
1 small zucchini, diced
1 small yellow squash, diced
1/2 cup yellow corn kernels, frozen (or use 1 ear of fresh corn if in season)
1 red pepper, finely diced
1 tbsp garlic, minced
2 tsp sea salt
4 cups (1 quart) low-sodium, fat free vegetable broth
6 cups water
1 (28 oz) can diced tomatoes (I use Muir Glen)
1 tbsp ground cumin
2 tsp ground coriander
Black pepper

Rinse the quinoa well in cold water then drain. Heat a large, heavy skillet over medium high heat. Add the quinoa and stir constantly for 10 minutes or until all the moisture evaporates and the quinoa crackles and becomes golden. You’ll be able to smell them toasting. Transfer quinoa to a bowl and set aside.

Heat the oil in a large heavy stockpot over medium high heat.
Add onions, carrots and celery. Saute for 12 minutes or until onions are translucent.

Add zucchini, yellow squash, bell pepper, garlic and salt. Saute for 3 minutes longer or until vegetables begin to release their juices.

Add stock and water, cover and bring to a boil over high heat. Stir in the toasted quinoa and simmer over medium low heat for 10 minutes, stirring occasionally, or until the quinoa is tender.

Add canned tomatoes (with juices) to the soup and add the corn, peas, and beans, then stir in the cumin and coriander.
Simmer uncovered over medium heat for 10 minutes, stirring occasionally or until the quinoa is tender. Season to taste with pepper and more salt if needed