Quinoa Recipes

Make sure you rinse it in a strainer for about a minute before you cook it. There's a residue on the outside that can give it a weird flavor if not rinsed off - that could be it. I also cook it in broth rather than water to give it more flavor.

I use the white quinoa...I don't really like the red stuff. I also usually cook it in chicken broth or water with spices in it.

Last night I made spanish quinoa with chili powder, cumin & ro-tel tomatoes in the water. I then added carmelized onions, peppers, and garlic along with frozen corn when it was finished. Yum!

You can pretty much make it taste anyway you would like. Season/cook it like you would rice.

I make these a lot. Ive tailored the recipe to my taste - I add the dipping sauce to the recipe before cooking.

http://www.soveryblessed.com/2012/02/quinoa-pizza-bites.html

You know, I have been cooking with Quinoa for about two months now and the experience gets better and better. It should not be nutty. IT is supposed to be boiled like rice until it is soft. But just the other day, I was in ShopRite and found Quinoa in a box with different flavors, They had oil and garlic, mushroom and peppers and also mixed vegetables. You simply add it to about 1 cup of water and let it cook until soft.

MY biggest mistake once was that I thought if I coated something with it and put it in the oven that it would cook and when I took it out, it was still as hard as a rock and I realized that I couldn't cook it no other way but to boil it.

Hope that helped.

I make risotto out of mine - it is so good.

Ingredients:
1/2 tbsp butter or oil
5-7 Cremini mushrooms, chopped
1/2 Vidalia onion, minced
1/2 shallot, minced
3 cups vegetable broth
1.5 cup quinoa, rinsed
2 tbsp fresh chopped parsley
1/4 cup grated Parmesan cheese, more for the top
Drizzle of black Truffle oil (optional)
Instructions:
1. Turn your heat to medium and melt the butter until the foaming subsides then add the mushrooms and cook for about 2 minutes. Add the onions and shallots. In the meantime, while the mushrooms are cooking, I’m going to work on cutting up the parsley.
2. When the mushrooms start to brown its then time to add the quinoa and vegetable broth. Bring it to a boil then turn to medium-low and cover. After the quinoa absorbs all the broth, add the parsley and Parmesan cheese. Stir it well. Serve immediately and top with Parmesan cheese and a drizzle of Black Truffle Oil.

I also sometimes cook it with a little white wine, gives it a nice flavor

This sounds awesome, I love risotto but I haven't wanted to do it with normal arborio rice, definitely will give this a try.

oops, still getting the hang of this- both the shrimp and the risotto sound incredible!

quinoa, diced tomato black olives, diced cucumber, red onion, feta and lemon juice and olive oil

Sounds delicious!! I haven't figured Quinoa out either.

I did made crock pot stuffed bell peppers with mine. Subbed it for the rice. It was really good, just bland. Should have seasoned it a little better.

bump

Quinoa pudding

like a rice pudding but healthier

I used a can coconut milk and extra cows milk cinnamon a bit of agave nectar and added raisins near the end. satified my sweet tooth and my conscious. enjoy

bump!

I just made Turkey and Quinoa Stuffed Peppers in the crockpot two nights ago. So easy and they came out awesome. Best part, you don't have to brown the ground turkey. Just mix everything, stuff the peppers, put it in the crockpot and you're good to go.

Yields: 6 servings | Serving size: 1 stuffed pepper | Calories: 294 | Previous Points: 6 | Points Plus: 7 | Total Fat: 10 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 90 mg | Sodium: 145 mg | Carbohydrates: 19 g | Dietary fiber: 3 g | Sugars: 2 g | Protein: 26 g

Ingredients

1 sweet onion, diced
2 cloves garlic, minced
1/4 cup fresh flat leaf parsley, chopped
1 teaspoon dried oregano
1 cup dry quinoa, rinsed (white or red will work...white was used in this recipe)
1/4 cup whole wheat bread crumbs (whole wheat panko was used in this recipe...Gluten free panko works as well)
1/2 teaspoon black pepper
Kosher or sea salt to taste
1/2 cup freshly grated parmesan cheese
1 egg
2 tablespoons tomato paste
1 pound lean ground turkey (used in this recipes was 93% lean with a mixture of white and dark meat...all breast can be used)
6 bell peppers, slice away tops, scoop out seeds and membrane (we used 2 yellow, 2 red, 1 orange and 1 green...use your favorite colors)
1 (24 ounce) marinara sauce, no sugar added (used in this recipe, 'Lucini Rustic Tomato Basil Sauce')
1/2 cup water

Directions

Combine in a large mixing bowl the first nine ingredients. Add 1/3 cup of parmesan, egg, tomato paste and ground turkey, mix well. Using the turkey mixture, evenly stuff the peppers and place side by side in 4-6 quart slow cooker. Pour marinara over peppers, add water to the marinara jar, swirl around and pour around the peppers. Cover and cook on low 6 hours.

Carefully remove peppers from slow cooker, place on plates and sprinkle with remaining parmesan.

Quinoa pudding

like a rice pudding but healthier

I used a can coconut milk and extra cows milk cinnamon a bit of agave nectar and added raisins near the end. satified my sweet tooth and my conscious. enjoy

sounds good
bumping for more ideas

This is my favorite quinoa recipe.....

http://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/

I usually use white quinoa, the red stuff is always really expensive where I shop.

Thanks for sharing the recipe; it sounds & looks amazing! I'm making it as soon as I can!

This recipe is light and refreshing and delicious!

Refreshing Quinoa Salad
Ingredients
• 1 cup pearl quinoa
• 1 1/2 cups water
• 1/4 teaspoon salt
• 1 medium hot house cucumber, diced small
• 8 ounces small cherry tomatoes, cut into 4
• 1/4 medium red onion, diced small
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 large lime, juiced
• 1 tablespoon kosher salt
• 1/4 teaspoon smoked paprika
• 1/4 cup cilantro, chopped
Preparation
Soak the quinoa 20 minutes in cold water. Rinse thoroughly two times, pour off the water and drain through a large fine mesh strainer. Place in pot with the water and salt. Cover the pot, bring to a full boil, turn the heat to low, and cook for 15 minutes. Remove from heat and set aside to cool.
In a medium bowl, combine cucumber, tomatoes, onion, red wine vinegar, olive oil, lime juice and salt. Add quinoa, paprika and cilantro and fold over to combine.