Quinoa Recipes

I use white quinoa as well. I don't mind the taste at all. I just put mixed veggies with it and a bit of feta cheese crumbles. Yum!

I attempted to make quinoa the other night and I found the 'nuttiness' a litt le too much for my taste. Should it be that nutty? This might be a silly question but does anyone have a quinoa recipe that 'masks' it's flavour?

I find you have to really rinse Quinoa before you cook it.You also have to cook it until you see the little tails.

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Forks Over KNives recipe book has alot of good quinoa recipes. I am trying one tonight that is Quinoa rissotto,

I found this recipe on MFP - I haven't made it yet, but it sounds good. I like quinoa in salads too. Some great recipes / ideas in this thread :-)


MAIN VEGETARIAN – Quinoa & Spinach Fritters

Quinoa - Cooked, 1 cup cooked (185g)
White - Flour, 40 g
Feta, 30 grams
Spinach - Frozen, chopped or leaf, cooked, boiled, drained, without salt, 60 g
Onions - Raw, 50 g
Generic - Egg Raw - Large, 2 large
Oil - Olive, 1 tablespoon
Chopped parsley (about half a cup)
Salt and pepper to taste

Beat the eggs lightly, then mix all the ingredients together in a bowl. Make into fritters and fry in a non-stick pan with a bit of olive oil. I baked mine in the oven to finish them off for a while, too. Super yum with some stir fried veges - would be good with a salad or something, too!
And only 126 cals per fritter (they're reasonably large, too!)

This recipe from Eating Well is delicious. I've made it several times. The only modifications I've made are to omit the raisins (I don't tend to love them in savory dishes) and to double the amount of squash on top.

Vegetarian Quinoa & Squash Casserole
From EatingWell: September/October 2012
An aromatic mixture of garlic, paprika, cumin, coriander, allspice and cayenne flavors this vegetarian quinoa and squash casserole recipe. Frozen squash is a super-easy topping.

6 servings, about 1 2/3 cups each
Active Time: 30 minutes
Total Time: 1 hour 20 minutes

Ingredients
• 3 tablespoons extra-virgin olive oil, divided
• 1 large onion, diced
• 1 tablespoon minced garlic
• 1 tablespoon paprika
• 2 1/2 teaspoons ground cumin, divided
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon ground allspice
• 2 15-ounce cans chickpeas, rinsed
• 1 28-ounce can diced tomatoes
• 2 cups frozen chopped spinach
• 1 cup quinoa or whole-wheat couscous
• 1/2 cup golden raisins
• 1 cup water
• 1/2 teaspoon salt, divided
• 2 10- to 12-ounce boxes frozen pureed squash, thawed
• 1/3 cup finely chopped fresh cilantro

Preparation
1. Preheat oven to 450°F.
2. Heat 2 tablespoons oil in a large ovenproof skillet over medium heat. Add onion and cook, stirring occasionally, until tender and browned, 9 to 11 minutes. Add garlic, paprika, 2 teaspoons cumin, coriander, cayenne and allspice and cook for 30 seconds. Stir in chickpeas, tomatoes, spinach, quinoa (or couscous), raisins, water and 1/4 teaspoon salt. Cook, stirring, for 5 minutes. Remove from heat.
3. If thawed squash is watery, place in a fine-mesh sieve and gently press to extract excess liquid. Transfer to a medium bowl and stir in the remaining 1 tablespoon oil, 1/2 teaspoon cumin and 1/4 teaspoon salt. Spread the squash evenly over the chickpea mixture.
4. Cover the pan and bake until steaming hot, about 45 minutes for quinoa (15 minutes for couscous). Let cool for 5 minutes. Serve sprinkled with cilantro.

Tips & Notes
• Make Ahead Tip: Prepare through Step 2, transfer to a 3-quart baking dish; top with squash mixture (Step 3), cover and refrigerate for up to 2 days. Let stand at room temperature while oven preheats. Bake, covered, until bubbling at the edges and heated through, about 45 minutes.

Nutrition
Per serving: 438 calories; 11 g fat ( 1 g sat , 6 g mono ); 0 mg cholesterol; 76 g carbohydrates; 0 g added sugars; 15 g protein; 14 g fiber; 741 mg sodium; 1088 mg potassium.

Nutrition Bonus: Vitamin A (204% daily value), Folate (57% dv), Magnesium & Vitamin C (40% dv), Iron (39% dv)

I cook it on the stove with water and no seasonings, but in a separate pan, I sautee onions garlic, cut up carrots, diced green pepper, a handful of precooked crumbled bacon, Mrs. Dash salt free seasoning, usually original and garlic/onion together, until all is tender, then wilt some chopped up fresh kale on top of that. when the kale is tender, I combine the quinoa, with a sprinkle of parmesan cheese and make it a pilaf type dish. It's a GREAT side to chicken, pork or on it's own as leftovers the next day.

You could also add sweet seasonings and have it for breakfast instead of oatmeal.

It's SO versatile! I love the stuff.

I make steel cut oats & quinoa in my rice cooker. Here's the recipe.

1 1/2 measures of steel cut oats
1/2 measure of quinoa
2 1/2 measures of water

Put in rice cooker and turn on. I put in plastic container and store. We just scoop out what we want in
the morning, warm in microwave for one minute. Add whatever you want. We add blueberries,
slivered almonds, sunflower seeds, coconut sugar and milk.

The measure if the scoop that the rice cooker comes with. I have a small one so have to be careful it
doesn't overflow if I use too much water. The measure is a little smaller than 1/2 cup.