Quinoa... omg!

alladream

Yeah, I use the organic kind alot, and just chuck it into whatever vegetarian stew I make each week, for the protein. I like it, and find it really helpful for protein and satisfaction.

nettasaura

Adore quinoa...and my kids scarf it up like it's candy. We like it hot as a side like rice.....made with homemade chicken stock....hubby and the boys top theirs with sour cream and hot sauce.

JAllen32

I have made it one time and it made a ton! My hubby was out of town and my daughter didn't like it, so I lived off of it all week. lol I ate it first with grilled chicken breast and veggies. Then I started mixing it with scrambled eggs to bulk up my breakfast burritos. It was yummy! I think I tossed it over salad once too. I need to make it again, I think I'll try the mac and chz idea! I've seen it around a lot.

Lentz16

Quinoa -cucumber/tomatoes/cilantro! that sounds good! i will make that for my guest tomorrow! we're having a bbq! yumm!

DonttrythatwithME

eaten hot or cold its great, if you add liquids to it while its hot to then put on your salad cold it really absorbed the flavour, try zesting a lemon or lime into it plus the juice of said lemon or lime really lifts the flavour

christyjoyjr

I use quinoa instead of bulgar when I make tabouli. Love it.

harley0269

Quinoa Risotto!

- 1/2 cup grated parm, aged gouda or sharp cheddar (i like lots of cheese)
- 2-3 TBSP of Neufchatel or Cream cheese
- about 1 tbsp Herbes de Provence or italian seasoning
- 1 clove of crushed/chopped garlic
- 2 cups cooked quinoa - cooked in broth (veggie or chicken, your preference)
- 1 tbsp olive oil or butter

Prepare the quinoa and set aside
In another pan, sautee the garlic in the olive oil/buttter until it is just barely golden. Don't cook too long or it will burn!! melt the neufchatel and throw in the herbs to melt with it. Melt the Parm/Gouda/cheddar a little at a time until incorporated and melted.
Mix into the warm, prepared quinoa until it is all incorporated.

Voila! Quick risotto-style quinoa, and not super horrible on the calories.

LEMON-SCENTED QUINOA SALAD

1 cup quinoa
2 cups water
1/2 tsp fine grain sea salt
1 can garbanzo beans or dried equivalent
1/2 cup cilantro chopped
1/2 red onion chopped

Tahini Dressing:
1 garlic clove smashed & chopped
1/4 cup tahini
zest of 1 lemon
scant 1/4 cup fresh lemon juice
2 tbsp olive oil
2 tbsp hot water
scant 1/2 tsp fine grain sea salt

rinse the quinoa in a fine-meshed strainer. in a medium saucepan heat the quinoa & water until boiling. reduce heat & simmer until water is absorbed & quinoa fluffs up, about 15 minutes. quinoa is done when you see the curlique in each grain & its tender with a bit of pop to each bite. drain any extra water & set aside.

while the quinoa is cooking make the dressing. whisk together the garlic, tahini, lemon zest & juice, & olive oil. add the hot water to thin a bit & then the salt.

toss the cooked quinoa, beans, cilantro, red onions & half of the dressing. add more dressing if you like & season with more salt to taste. serve garnished with a bit of cilantro.

serves 4
QUINOA SALAD WITH APPLES & ALMONDS

1 cup quinoa rinsed
2 cups water
2 tbsp honey
1/4 cup lemon juice
1/2 tsp coarse salt
3 tbsp olive oil
1 cup peeled diced tart apples (like granny smith)
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds toasted
course salt & pepper

in a medium saucepan combine quinoa & water. bring to boil. reduce heat to simmer, & cover, until water is absorbed. (about 15 minutes) transfer quinoa to a large bowl, stir & let cool completely.

in a small bowl, whisk together the honey, lemon juice, & salt. gradually whisk in the oil until blended.

add the apples, celery, raisins, parsley & almonds to the quinoa & toss the ingredients well. add the dressing & toss once more to coat the salad. season it with salt & pepper to taste. serve at room temp.

serves 6-8

CRANBERRY WALNUT QUINOA SALAD

1 CUP RAW QUINOA, RINSED WELL IN COLD WATER
1 CUP DRIED CRANBERRIES
1 CUP FROZEN GREEN BEANS, DEFROSTED
1/4 CUP WALNUTS CHOPPED
1/4 CUP GREEN ONIONS SLICED
1/4 CUP BALSAMIC VINEGAR
1 1/2 TBSP EXTRA VIGIN OLIVE OIL
4 CLOVES GARLIC MINCED
1/2 TSP SALT
1/4 TSP PEPPER

COMBINE QUINOA WITH 2 CUPS WATER IN A MEDIUM SAUCEPAN & BRING TO BOIL OVER HIGH HEAT.
REDUCE HEAT TO A SIMMER, COVER, & CONTINUE COOKING UNTIL ALL WATER IS ABSORBED.
IN A MEDIUM BOWL COMBINE COOKED QUINOA, DRIED CRANBERRIES, GREEN BEANS, WALNUTS & GREEN ONIONS UNTIL WELL MIXED.
IN A SMALL BOWL WHISK THE BALSAMIC VINEGAR, OLIVE OIL, & GARLIC UNTIL WELL BLENDED. POUR OVER THE QUINOA MIXTURE. TOSS UNTIL WELL BLENDED. SEASON WITH SALT & PEPPER TO TASTE.
CHILL IN THE REFRIGERATOR FOR AT LEAST 30 MINUTES BEFORE SERVING.

QUINOA MEXICAN SALAD

2 tbsp extra virgin olive oil
2 tbsp fresh squeezed lime jiuce
2 tbsp chopped fresh cilantro
1/2 Cup sliced scallions
1 1/2 cups corn
2 chopped tomatoes
1 (15 oz) can black beans, drained & rinsed
2 cups cooked quinoa (warm, cold or room temp)

add olive oil, lime juice & chopped cilantro to cooked quinoa.
then add sliced scallions, corn tomatoes & black beans.
if you like, top with salsa, shredded cheese or a few slices of avocado.

CHOCOLATE QUINOA PUDDING !!!!

¼ cup dry quinoa rinsed (66g)
½ cup almond milk (4oz) or light chocolate soy milk will work too
1 tbsp unsweetened cocoa powder (6g)
1/2 tsp almond extract
1 tbsp clover honey (optional)
Whisk all ingredients in a small pot over medium heat and bring to a boil.

Lower to a simmer and cover. Cook for about 12 minutes until the quinoa absorbs most of the liquid. Serve!
Love it cold or warm!!

Per Serving: (with honey)
calories 275
sodium 77
sugar 20
protien 9
carbs 54
fat 6

Pucker508

bump! yum!

mehaffeymk

This is the best quinoa recipe I've ever tried. I eat it sooo much.

http://www.livingwithout.com/recipes/quinoa_salad_fresh_herbs-2049-1.html?ET=livingwithout:e50427:106852a:&st=email

let me know if the link doesn't work for some reason~

MstngSammy

You can use it in place of rice. You can also season it like you would oats and eat it for breakfast!

I sometimes use.....1cup water....cinnamon...dash salt...bring to a boil...add 1/4 c quinoa and cook for about 5 min with lid....add 1/4 c old dash oats....add lid and turn off heat. Let sit till water is absorbed. Add a tsp of raw honey and a sprinkling of nuts. Yum!


If you have an Earth Fare or Trader Joe's it is a lot cheaper. Reg grocery stores are outrageous

TheFitFireman

I think I need to try me some quinoa, is it expensive?

lyttlewon

This with quinoa instead of farro http://www.skinnytaste.com/2012/05/farro-with-feta-cucumbers-and-sun-dried.html#more

MstngSammy

I think I need to try me some quinoa, is it expensive?

I don't know where you are but in N AL if you get it at Earth Fare its $4-6 a lb depending on witch kind you get. The grocery stores are $10 lb for the Bob's Red Mill.

Hearts_2015

hm, here for more ideas!

Thanks:bigsmile:

summaryzn

ID heard of it for years, but didnt know THIS was the spelling till probably last summer. It was most impressive bc of the high potein but 'carby' FEELING of it all... i make it like rice.. I add various things sometimes diced sturdy veggies like zucchini peppers, carrots. Ive even added cilantro and coconut milk.. YUMMO
!


read a quick recipe today that said quinoa, salt + salsa and BAM a meal.! plan to try it warm with milk (like oatmeal) and see how that goes. Need toget more protein in my diet STAT!

prov31jd

I love all these ideas! I've substituted it for rice or couscous in recipes.

Also, I grind quinoa to a fine consistency in my coffee grinder, and add it to my homemade bread recipe, to increase the nutritional content of the bread. I add about 1/2 cup per loaf of bread.

bcattoes

I heard of but been to afraid to try. What is the texture like? Is it like rice? I have been trying to open my mind to new things, so willing to give it a try.

The texture is silimar to rice, but also pretty different. The red quinoa has a nuttier and firmer texture than the white. The white is a little more "fluffy" than rice, especially if you are used to brown rice.

But I use it in recipes that call for rice, or with just a little seasoning as a side dish. If you are gluten intollerant the white quinoa makes a great gluten free substitute for bulgar wheat in tabouleh, or other recipes.

bcattoes

I think I need to try me some quinoa, is it expensive?

In my area it is quite a bit more expensive than rice. At least twice the price of organic brown rice.

Healthy_Melva

Bump for recipe ideas. Thanks guys.

krom862

Here are my favorite two, but I have tried it tons of ways....it is awesome!

http://www.ingredientsinc.net/2011/05/quinoa-with-lemon-and-fresh-herbs/

http://www.sweetannas.com/2011/12/chicken-broccoli-quinoa-casserole.html