Quinoa lovers!

Real simple, veggie broth instead of water and veggies. Load it up!

Oh boy, I have SOOOO many recipes for this! I LOVE QUINOA!!!! I will make Taboulli (not sure if that is spelled right!) with it , I do half cracked wheat half quinoa. I also make Quinoa Cookies, YUM.

Turkey Quinoa Meatloaf

Ingredients

1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey (if you can get dark & white meat ground that is best!)
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Directions

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees F (175 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Nutritional Information

Amount Per Serving Calories: 259 | Total Fat: 11g | Cholesterol: 126mg

NOTES: If you find that you need it to be more binding add an extra egg. Do not cook in a loaf pan, free form it on a flat pan!

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

Garlic Quinoa with Parmesan Cheese

Ingredients:

1 tbsp butter
1 small yellow onion, diced small
3-4 cloves garlic, minced
2 cups vegetable broth
1 cup uncooked quinoa
1/4 tsp salt, or to taste
1/4 cup Parmesan cheese

Preparation:
In a medium sized pan, sautee the onion and garlic in butter or olive oil over medium-high heat for 3-5 minutes, until onions are just soft. Reduce heat to medium low.

Add the vegetable broth and quinoa. Cover, and allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes.

Remove from heat, and gently mix quinoa to distribute any excess moisture. Season with salt to taste, and top with Parmesan cheese, or, for a vegan version, mix in nutritional yeast instead of the cheese.

Makes 3 servings of vegetarian quinoa.


Nutritional information, per serving:
Calories: 318,
Total Fat: 10.6g,
Saturated Fat: 4.5g,
Cholesterol: 18mg,
Total Carbohydrates: 40.5g,
Dietary Fiber: 4.4g,
Protein: 14.9g
Vitamin A 3%, Vitamin C 4%, Calcium 14%, Iron 17%

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.

Mediterranean Grain Salad

2/3 cups Quinoa
Salt (to taste)
1 cup grape tomatoes (halved)
½ cup fresh parsley or basil (chopped)
½ small white onion
2 tbsp balsamic vinegar
4 teaspoons olive oil
2 oz fresh feta cheese (crumbled)


Instructions
In saucepan, boil 2 cups boiling water and salt. Add quinoa. Reduce heat and let simmer for about 15 minutes (until transleucent).
Drain and press to remove liquid, and then return grain to pot. Add tomatoes, parsley, onion, vinegar, and oil. Season with salt and toss. Top with cheese.


To me it taste like I'm eating bruschetta!!! And it's super filling!

sounds delish!!

These look awesome! Thanks for sharing!