Quinoa recipes

stone12

Hey everyone,
I love quinoa but seem to use it in the same ways over and over. If anyone has some good and tasty recipes they'd like to share, I'd be all ears!
Thanks!
Kelly

FlipThis112

Quinoa Stuffed Peppers!!

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Directions
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Nutritional Information
Per 1/2 stuffed pepper: Calories: 279, Protein: 14g, Total fat: 10g, Saturated fat: 3g, Carbs: 36g, Cholesterol: 15mg, Sodium: 518mg, Fiber: 10g, Sugars: 9g

Make it vegan by omitting the cheese or using Daiya pepperjack cheese!

kdm9295

OMG this sounds sooooooo good.
I've just started using quinoa. I will definitely try this recipe.:flowerforyou:

UsedToBeHusky

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cdusanka

Hey everyone,
I love quinoa but seem to use it in the same ways over and over. If anyone has some good and tasty recipes they'd like to share, I'd be all ears!
Thanks!
Kelly

Kelly, there's a great recipe book that's just about Quinoa!
"Quinoa 365 The Everyday Superfood", by Patricia Green and Carolyn Hemming, Whitecap Books, 2010.
Check it out!

th2much

I Love quinoa . I make fried rice recipe with Quinoa instead of rice. I also make this salad

Quinoa Waldorf Salad

Serves 6-8

1 cup cooked Quinoa

Combine in small bowl:
1/3 cup safflower oil
1/4 cup apple juice
2 tbsp rice vinegar
2 tbsp agave nectar
3/4 tsp sea salt
1/2 tsp pepper

Prepare
2 celery stalks thinly sliced
2 scallions thinly sliced
1 tart apple cut into 1”cubes
1/2 small red onion diced
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/2 cup chopped fresh Italian parsley
Add all the things along with cooled Quinoa.
Toss with the dressing and set aside to cool , Serve cold.


I also do a stir fry with veges of choice , garlic, soy sauce , chilli flakes & serve over Cooked Quinoa.
Enjoy!!

cdusanka

I also came up with this recipe myself one afternoon. It's great as a fast and easy lunch, served with a side salad if you wish. I copied and pasted from my WORD doc, so I hope it makes sense! :happy:

Mango Chicken W/Quinoa and Veggies
5 Large Chicken Breasts (bone and skin removed, cut into bite sized pieces)
½ Cup Kraft Mango Chipotle Salad Dressing
2 Tbsp Orange Juice
3 Whole Sprigs Fresh Thyme
1 Large Ripe Mango (cut into small cubes or diced)
4 Stalks Celery (diced)
4 Large Carrots (diced)
2 Medium Onions (diced)
1 Tbsp Olive Oil
1 Tbsp Fresh Thyme
1 ½ Cups Quinoa
3 Cups Water
Salt and Pepper to taste
Slurry: 1 Tbsp Cornstarch mixed with 2 Tbsp Water (Optional)
1 Large Ziplock Bag
9 Medium Ziplock Freezer Bags
Directions:
Place chicken, salad dressing, orange juice, and thyme into a large Ziplock bag and marinate overnight in refrigerator.
Heat a large frying pan to medium high heat, and add olive oil. Then add diced celery, carrots, onion, and salt and pepper. Sauté for approximately 7 minutes, then add 1 Tbsp fresh thyme. Sauté for another couple of minutes, then remove from heat and set aside to cool.
Meanwhile in a pot, bring 3 cups of water and 1 ½ cups of quinoa to a boil. Once boiling, cover with lid and turn heat down to medium low. Cook quinoa for 10 minutes, then set aside from heat still covered, for 5 minutes before fluffing with a fork. Be careful not to overcook, as it will become too mushy. Let cool.
Take another large frying pan and heat to medium high. Place marinated chicken breast pieces, including all the marinade and whole sprigs of thyme into the pan and sauté until chicken is almost cooked through (approx. 10 minutes). Remove sprigs of thyme. Then add diced mango and continue to sauté until chicken is cooked. If chicken gives off a lot of liquid during cooking, add the optional Slurry to thicken just before removing from heat. Set chicken aside to cool.
Once all ingredients are cooked and cooled, mix the quinoa with the vegetables in a large bowl. Place ½ Cup of chicken and 1 Cup of quinoa/veggie mix into medium ziplock freezer bags. Press all air out of bags before sealing, and place in freezer.
To Heat Portioned Meal: Remove meal from the Ziplock bag and place into microwave safe dish with a lid or plate placed loosely on top. Microwave on high for about 5 minutes (or until heated as desired), stirring halfway through. ENJOY!
Nutritional Information:
One Portion W/Optional Slurry
Calories: 352 Carbs: 36 gms Protein: 34 gms Fat: 8 gms Sodium: 231 mgms Fibre: 5 gms

thetiwi1890

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scubagoil

This is one of my favorites! Quinoa Soup Recipe... From the Recipe Tips website at:

http://www.recipetips.com/recipe-cards/t--3076/quinoa-soup.asp

Ingredients

2 tablespoons olive oil
1/2 cup carrots - chopped
1/2 cup celery - chopped
1/2 cup onions or scallions - chopped
2 cups water
3 cups chicken broth or stock
1/2 cup quinoa - rinsed
2 cups chicken - cooked and diced
1/4 cup parsley - chopped fine
1/2 teaspoon garlic powder
1/2 teaspoon fresh black pepper
1/2 teaspoon salt

Directions

In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.
Add ½ cup chopped carrots, ½ cup chopped celery, and ½ cup chopped onions or scallions to the heated oil and sauté for about 5 minutes or until the vegetables just start to brown.
Stir in 2 cups of water and 3 cups of chicken stock or broth and bring to a boil.
Stir in ½ cup of rinsed quinoa, 2 cups of cooked and diced chicken, ¼ cup finely chopped parsley, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt.
Cover the pan, reduce the heat to low, and cook for 20 minutes.

Prep Time - 10 minutes
Cook Time - 20 minutes
Total Time - 30 minutes

stone12

Wow, thanks everyone! They all sound great and I'm definitely looking into that cookbook!