Quinoa Recipes

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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.

Subbbeeddd. I quinoa.

Fun fact: its a seed, not a grain.
It's also a full 7g amino acid profile but has poor bioavailability due to the carbohydrate casing we have difficulty breaking down so you dont get all of it. Soaking in water overnight can help fix this (doing it right now).

Quinoa Salad

½ cup quinoa, cooked and then cooled
½ cup shredded fresh spinach
1/3 cup diced red onion
1/3 cup finely diced green onion
½ cup diced fresh tomato
1 to 2 TBS lime juice
1 TBS olive oil
1 tsp salt
1 – 2 avocados, diced
Feta cheese, crumbled, amount to taste

Combine all ingredients

Optional: add olives and/or artichoke hearts

A wonderful light salad. I used appricots instead of avocado once and it was excellent. Good recipe to play with a bit, add what you like for flavor.

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Add some crumbled feta (they make ff kind), some chopped black olives and some spinach. TO DIE FOR! The feta and olives will definitely camouflage what you are tasting that you aren't used to. It's kind of an "earthy" flavor that may take a few times to grow used to.

I made a recipe tonight.
I boiled quinoa with some diced garlic and chili paste.
Then I took pita bread (cut in half) and stuffed it with a layer of refried beans, quinoa and spinach.. Toasted it in the oven and it was delicious!! =] GOOD LUCK. It looks like there are many people here that have great ideas/recipes!