Quinoa recipes

I have fallen in love with Quinoa!!! I basically use it as a rice/ pasta substitute. Check out my blog, as I have quite a few quinoa recipes.

http://experimentinginthkitchen.blogspot.com/

Here are a couple of my favorites.

*Creamy Quinoa*
Ingredients:
1 cup quinoa
Generous pinch of fine sea salt
1 ½ cups water
1 cup fat-free evaporated milk
2 T. flaxseed meal
4 t. honey
1 t. vanilla extract 0r ½ t. almond extract
1 cup fat-free milk
8 t. chopped nuts/seeds (see options below)

Nut/Seed options: Spanish peanuts (good source of resveratrol), regular peanuts, walnuts, almonds, pecans, pistachios, cashews, sunflower seeds, pumpkin seeds

Directions:
1) In a medium saucepan, combine quinoa, salt, and water. Bring to a simmer, cover, and cook for 10 minutes (the quinoa should be tender, but it’s okay if it’s still a little wet)
2) Uncover, stir in the evaporated milk, flaxseed meal, and 2 t. of the honey. Return to a simmer and cook, stirring, until the milk is mostly absorbed and the cereal is a thickness you like, 4 to 6 minutes.
3) Remove from the heat and stir in the vanilla or almond extract. Top each serving with ¼ cup milk, ½ t. of honey, and the 2 t. chopped nuts/seeds.
**I prefer to drink the ¼ cup milk on the side. I also like to sprinkle a little cinnamon on top. Delicious!!!

Per ½ cup serving (makes 4 servings): 286 calories / 14g protein / 5.5g fat (0.5 saturated) / 4.5g fiber / 289mg calcium / 1mg vitamin C / 45g carbs / 154mg sodium

*Baked Grains Pilaf*
1 Tbsp extra virgin olive oil, divided
1 onion, peeled and finely chopped
1 small carrot, peeled and finely chopped
3 stalks celery, leaves included, finely chopped
½ cup bell pepper, finely chopped
½ cup corn kernels
¾ cup millet, rinsed well
¾ cup quinoa, rinsed well
3 cups low-sodium chicken or vegetable stock
1 tsp sea salt
1) Preheat oven to 350°. Prepare casserole dish by coating lightly with olive oil
2) Place remaining olive oil in a medium skillet and heat gently. Add onion, carrot, celery, pepper, and corn. Cook until onion is soft and translucent. Remove from heat.
3) Place washed grains in prepared casserole dish. Add cooked vegetables and mix to combine. Add stock and salt. Cover casserole dish with a lid. Place in oven and bake for 30 minutes. Grains are cooked when all water has been absorbed. They will look slightly golden on the edges of the casserole dish.
4) Remove from heat and serve warm with any meal.

7 Servings / 1 cup per serving (I usually have 1/2 a cup as a side)
Prep time: 20 minutes
Cook time: 40 minutes

Nutrition Value per Serving:
Calories: 205 / Calories from Fat: 42 / Protein: 8g / Carbs: 34g / Sodium: 278mg / Fiber: 4g / Sugar: 2g

I have a few favs:

quinoa + tomato + cucumber + feta (or yogurt is I wnat something ligther) + black pepper + coriander leafs

quinoa + green lentils + tomato + onion + salat

qunoa + shrimp veracruzana

I made this the other day, it was a variation on a mexican salad I make, but I realized I was out of black beans... I think the quinoa sub was healthier than the beans, though.

1 cup cooked quinoa
1.5 cups frozen corn, defrosted
1 jalapeno, chopped and seeded
approx. 1 - 1.5 cups of grape tomatoes halved or quartered
1 avocado
approx. 2 tbsp chopped cilantro
1/2 med. red onion diced
juice of 1/2 a fresh lime

Mix everything together in a bowl and enjoy as a side or main meal... I got about 3 very large servings out of this.

Quinoa is a great breakfast cereal. Just cook it as per the directions, and stir in some cinnamon and raisin, and your preferred sweetener. YUM!

bump

bump for later reading, Ive tried it a cpl times but cooking it is intimidating :S

This is an excellent site - all sorts of quinoa recipes: http://www.cookingquinoa.net/

I use it as a sub for bulghur wheat in tabouleh and have that in wholemeal pita pockets with salad and felafel. I use it as a sub for rice. Put in it soups and stews. Add it to homemade vegie patties. It's pretty versatile!!

bump... I have a great recipe here somewehre... gonna look for it...

well, here it is...

Boil the quinoa in water ( 2 cups of water for 1 cup of Q) for 12 minutes approximately. The Q should have absorbed all of the water. If not, dont't worry. the Q will continue to swell a little bit further.

cut a hanfull of cherry tomatoes in half
slice 2 spring onions
If you like, slice a handfull of black olives
from your garden, fresh basil leaves and chives, or parsley (whatever you like most). Cut them up.
a little hand of pistacio nuts
a little bit of garlic

add all of these ingredients with the quinoa, season with pepper and salt and ad one tablespoon of olive oil and one tbs of soy sauce.

bon appetit

Oh, this is also one of my favourites: quinoa mac & cheese :drinker: http://www.myfitnesspal.com/topics/show/494075-quinoa-mac-and-cheese?hl=quinoa

BUMP!

Quinoa is Goooooooooood!!!!!

This is very similar to a quinoa burger recipe I just tried!

2 cups cooked quinoa
3 eggs
3 tbsp Flour
1 carrot finely grated (or sub zucchini)
1 small onion finely diced
1 cup grated cheese
1/2 cup cottage cheese or sour cream (I didn't have any of either so I left it out...made no difference)
Seasonings...I used 1 tsp chili powder, dash of curry and a tsp of garlic salt...very versatile for any flavor you're looking for

Mix it all together (after letting quinoa cool a bit)..if it's too wet, add a little more flour. Use a 1/4 cup to drop into a hot oiled pan (i spritzed with olive oil between each batch) and flatten to about half an inch thickness. Fry until golden brown, then flip.

You can serve on a bun like a real burger, or a lettuce bed. I just ate mine on their own. Suggested toppings were mayo/ketchup (fry sauce), tatziki...could be anything depending on your flavorings.

When I made it I ended up with 11 patties at 120 calories each (not including the olive oil for frying). Super yummy!

Thanks for sharing

Healthy Slow Cooker Hungarian Goulash Recipe

Ingredients

2 pounds lean stew meat (beef or venison), cut into 1 inch cubes
1 onion, sliced
2 cloves garlic, minced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon coconut palm sugar
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons smoked paprika
1 teaspoon dry mustard
1 1/2 cups water
1 tablespoon corn or rice starch
2 cups cooked Quinoa

Directions

Place the meat in a 5 quart slow cooker and cover with the sliced onion.
Combine the garlic, ketchup, Worcestershire sauce, coconut palm sugar, salt, pepper, smoked paprika, and dry mustard. Stir in the water and mix well. Then pour mixture over the meat in the slow cooker.


Cover and cook on low for 6 to 8 hours. If mixture gets dry, add more water (1/2 cup at a time).
Just before serving, remove a couple of tablespoons of liquid from the slow cooker and put into a small bowl. Add corn or rice starch and stir until dissolved. Pour starch mixture into the slow cooker and stir until goulash thickens.
Spoon goulash over Quinoa and serve.

Prep Time: 15 - 20 Minutes
Cook Time: 6 - 8 Hours
Total Time: 6:15 - 8 Hours 20 Minutes

Servings: Serves 6

Calories: 412
Calories from Fat: 46
Total Fat: 5.1g
Saturated fat: 5g
Unsaturated fat: .1g
Sodium: 681mg
Total Carbohydrates: 46.7g
Sugar: 8.5g
Fiber: 4.5g
Protein: 41.7g

Do you have to rinse quinoa?
It seems everywhere I looked, you have to rinse it 3 times...
It seems very fiddly.

No clue why you'd need to rinse Quinoa 3 times unless it's your lucky number?

One rinse is plenty but rinse it well and drain it before cooking (unless the recipe calls for uncooked, but you'd still want to rinse it first!)

You have to rinse quinoa before you use it but once should suffice. The most important thing is to make sure it's good and dry before you cook it so it doesn't turn out mushy. Here are a few of my quinoa recipes:

http://tastefullyjulie.com/?s=quinoa

Bump. Obsessed with quinoa!