Quinoa....please help!

Cook it in broth and add it to pine nut hummus.

I use it as a meat substitute for tacos. >.> I mix it with brown rice.

Feta & Oregano Quinoa Salad :drinker:

By Katzen on June 16, 2012
Photo

Photo by Katzen
0 Reviews

timer
Prep Time: 20 mins
Total Time: 30 mins
Serves: 4-6, Yield: 8.0 cups

About This Recipe

"I came across this recipe in a book called Quinoa 365: The Everyday Superfood, and it was a hit at a family BBQ, using the original cheese; Bocconcini. Bummed out that I didn't take the leftovers home for lunches, I made it again, this time using Herb & Garlic crumbled feta that I had in the fridge - holy bananas, feta took this salad to rock star status! I have two parrots, Merlin and Arwen (featured in some of my pics), and I had to put out two treat dishes for them, as neither would let the other near it! Try it with any good, tasty, cheese, and you'll love it - and if you don't do cheese, marinated tofu would be stellar as well. Use your imagination! One thing I can say is that when I made the salad with Bocconcini, maybe it was because I didn't marinate it, I served it immediately, but somehow, that very mild cheese just didn't do the dish justice. I sure hope you enjoy this as much as we did!"
Ingredients

Quinoa
3/4 cup quinoa ( white, red, black, or a combination)
1 1/2 cups water
Dressing
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard or 1 tablespoon coarse grain mustard
2 tablespoons fresh oregano, finely chopped or 2 teaspoons dried oregano

Page 2 of 3Feta & Oregano Quinoa Salad (cont.)
Ingredients

1 teaspoon fresh garlic, minced
salt, to taste
pepper, freshly ground, to taste
Salad
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1/2 cup red onions, diced
1/2 cup baby green peas, frozen
1 cup red bell peppers, diced
1 cup yellow bell peppers, diced
1 cup feta cheese, Herb & Garlic, crumbled or 1 cup bocconcini, Pearl or 1 cup bocconcini, Mini, halved

Directions

Rinse and strain the quinoa to remove the bitter coating. Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse. Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer, and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to cool.
Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix. Add the quinoa, and mix until evenly combined.
Serve immediately or refrigerate for up to 3 days.

Page 3 of 3Feta & Oregano Quinoa Salad (cont.)
Nutrition Facts

Serving Size: 1 (242 g)

Servings Per Recipe: 4

Amount Per Serving
% Daily Value
Calories 337.6

Calories from Fat 154
45%

Amount Per Serving
% Daily Value
Total Fat 17.2g
26%
Saturated Fat 6.8g
34%
Cholesterol 33.3mg
11%
Sugars 8.5 g
Sodium 476.0mg
19%
Total Carbohydrate 33.9g
11%
Dietary Fiber 5.3g
21%
Sugars 8.5 g
34%
Protein 12.4g
24%

I don’t know the recipe, but an upscale restaurant chain here in the Houston area called America’s serves quinoa with their swordfish dish. The waiter said it had cream cheese, cheese, and some other ingredients. It was delicious compared to when I tried to cook it plain, but I have yet to experiment to try to reproduce it. If anyone else has a recipe similar to this, message me please! (Since we can’t subscribe to threads for responses here)

When I googled quinoa recipes, I found several. Some of the ones listed above I will be trying as well.

bump

I like it as a breakfast or almost like a dessert. Cook it, add cinnamon and just a little brown sugar or maple syrup. The little hint of sweet satisfies me instead of having something richer.

This has quinoa, cheese, and cream cheese, and its really tasty:

http://www.letsdishrecipes.com/2011/03/creamy-quinoa-primavera.html#.UG4r5JG9KSM


CREAMY QUINOA PRIMAVERA

Filed under Vegetarian, Vegetables & Side Dishes
Ingredients
1 1/2 cups uncooked quinoa
3 cups chicken or vegetable broth
4 ounces cream cheese
1 tablespoon chopped fresh basil or 1 teaspoon dried
1 tablespoon butter
2 cloves garlic, finely chopped
5 cups thinly sliced or bite sized pieces assorted uncooked vegetables
3 tablespoons grated Romano or Parmesan cheese

Directions
Rinse quinoa thoroughly; drain. Bring quinoa and broth to boil in a 2-quart saucepan; reduce heat. Cover and simmer 20-25 minutes or until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over medium-high heat. Cook garlic in butter for about one minute, stirring frequently, until golden. Stir in vegetables. Cook about 3-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir cream cheese and basil into cooked quinoa. Toss vegetables with quinoa mixture and sprinkle with cheese.

**you could do some tweaking to make this healthier too.

Any quinoa flour recipes?

Check out cookingquinoa.net