Quinoa Recipes

Bump. With a promise to post a recipe for Mexican Quinoa very soon.

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Here are a couple:

With this one, I'd also recommend the addition of some frozen corn (heat it up first before mixing it in at the end) and I increased the lime juice and decreased the olive oil:

Black Bean and Tomato Quinoa

2 teaspoons grated lime zest
2 tablespoons fresh lime juice (most reviews said to increase this)
3 tablespoons olive oil
1 teaspoon sugar
1 cup quinoa
1 can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, oil, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa in a medium pot of boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve in same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if the lid doesn't fit tightly) and steam over medium heat until tender, fluffy and dry, about 10 minutes. Remove pot from heat and remove lid. Let stand, still covered with towel, 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

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This one was so good! Though I'd go lighter on the parsley, that was a bit overwhelming.

Quinoa with Dried Cherries and Pistachios
(yield: 8 3/4 cup servings)

* 1 3/4 cups uncooked quinoa
* 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
* 3 tablespoons finely chopped shallots
* 2 cups water
* 1/3 cup dry white wine $
* 1/2 teaspoon salt
* 3 tablespoons fresh lemon juice $
* 1/4 teaspoon freshly ground pepper
* 1/2 cup dried sweet cherries, chopped
* 1/2 cup dry-roasted pistachios, chopped
* 1/4 cup chopped fresh mint
* 1/4 cup chopped fresh parsley


1. 1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
2. 2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

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.

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Thanks everyone! Bump for later...

These all sound delicious!

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i drizzle 2 tbsp of smoky bbq saauce over mine-thats all and i love it so damn much i could eat it every day:)

This sounds great!