Quinoa lovers!

stephfranke

Thanks for all the awesome recipes... I will save for later!

BrendaHyde

Thanks for sharing.

jerber160

SO YOU CAN USE IT LIKE RICE AND COOK IT 2 PARTS WATER TO ONE PART QUINOA?????

casherrill76

Bump

jms3533

bump for these great quinoa recipes! Thanks everyone!

DMZH78

Spanish Style Quinoa

Ingredients

2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 1/2 cups water
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Directions

Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

Nutritional Information

Amount Per Serving Calories: 126 | Total Fat: 4.9g | Cholesterol: 0mg

Made this last night, cut out the pepper and used only 2 c of water. Also added a can of rinsed and drained pink beans. Wow, it was so good and even my Hubby was raving about it and he's not a fan of quinoa OR cumin!! Thanks for sharing the recipe!

No problem!!! I normally leave out the pepper too :-) Sometimes I don't add the tomato paste either! And I go a little more heavy on the cumin (love that spice!). Glad you liked it!!!

jnr2012

bump

khanriot

Frozen package from Trader Joe's...delicious and ready to eat

Squidgeypaws007

Bumping this to get the yummy recipes!

KarenAnnne

Just bought my first box yesterday. BTW, Walmart wanted $10.48 so I passed it up. Couldn't bring myself to buy it. Yesterday I was at Trader Joes and I bought the box for less than four bucks.

ladyfingers73

Spanish Style Quinoa

Ingredients

2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 1/2 cups water
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Directions

Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

Nutritional Information

Amount Per Serving Calories: 126 | Total Fat: 4.9g | Cholesterol: 0mg

I'm going to make this right now!! sounds amazing!

pinballwizzo

I like to use it instead of rice. I cook it in water and add some salsa, chili powder, and a tiny bit of peanut butter.

ShannanRocks

Thank you for all the GREAT recipes! Now mine wont be sooo boring!

dklibert

Thank you! This recipe is very good.

Quinoa Salad

2 cups cooked quinoa
1 can drained black beans
1 chopped red onion
1 chopped green pepper (I used an orange pepper)
1 chopped red pepper
1/2 chopped jalapeno
1 cup frozen corn
1/2 bunch chopped cilantro
Juice of 2 limes
2 Tbsp olive oil
1 Tbsp garlic powder
2 tsp sea salt
2 tsp chili powder

Mix your ingredients, mix up the dressing and dress the salad, chill for at least 5 hours, better if longer

Makes about 8 – 1 cup servings

Pea4jjab

Bump!

smhammons

bump

Maridelsol82

Bump Yum!

Femtec74

bump

xtanyx

bump!

drzawada

Bump for later

Rachelle27

This is my new favorite! Even converted some quinoa haters with this recipe!

Quinoa Pilaf
Recipe courtesy Giada De Laurentiis

.Prep Time:15 minInactive Prep Time:10 minCook Time:30 minLevel:
EasyServes:
4 servings.Ingredients
3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

Directions
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

jamesgaskill

When I don't have a lot of time, I add a Ramen Noodle spice packet (throw away those nasty noodles), and it is good to go!

katejkelley

Quinoa Oatmeal Cookies

Ingredients:

1 cup butter
1 1/4 cups brown sugar
2 eggs
2 teaspoons vanilla
2 tablespoons honey
1 cup all purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (optional)
1 cup quinoa flour/flakes
2 cups regular (not quick-cooking) oatmeal
1/2 cup toasted pecans or walnuts (optional)


Preparation:

Preheat the oven to 350 degrees.

Cream the butter with the sugar.

Add the eggs, vanilla, and honey and mix until incorporated.

In a separate bowl, mix the whole wheat flour, flour, salt, baking soda, and cinnamon together.

Stir dry ingredients into wet ingredients.

Fold the oatmeal, quinoa flour, nuts, and raisins into the batter.

Drop by rounded tablespoons onto cookie sheet lined with parchment paper.

Bake for 15 to 20 minutes, until the edges are slightly brown.

Let cook for 5 minutes on baking sheet, then transfer to a rack to cool.


Note: If you can't find quinoa flour, substitute 1 cup cooked quinoa, and add an extra 1/4 cup all purpose flour.

Thank you for posting all these great recipes! I love quinoa and am always looking for new ways to fix it.

KrazyAsianNic

i eat i on the side of my meat and veggies with my meals. I cook it plan, half water and half broth.

HodderAL

Bump for later! I recently found a store that carries quinoa flour, quinoa AND puffed quinoa. I wanted to buy some, but I had no idea what to do with it lol.

iamgaga

This is my new favorite! Even converted some quinoa haters with this recipe!

Quinoa Pilaf
Recipe courtesy Giada De Laurentiis

.Prep Time:15 minInactive Prep Time:10 minCook Time:30 minLevel:
EasyServes:
4 servings.Ingredients
3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

Directions
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

Sounds like a great recipe. One question though. Since I'm not experienced with quinoa, is the 1 1/2 cups of quinoa cooked? I'm guessing it is, but I thought I'd ask.

4myhealth77

bump for later

iamgaga

Thank you for all these wonderful quinoa recipes. My daughter recently introduced me to this grain. I've only tried it once in my veggie omelet. Not sure I really liked it or not, lol. So, I'll be giving it another try.

sitasays

Bump for later

Esmerelda13

Bump