Healthy Quinoa Recipes

Ingredients
1 cup quinoa, rinsed well
1/4 cup pine nuts
2 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1/3 cup chopped fresh parsley
1/4 cup raisins
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Directions


Place the quinoa in a saucepan and cook over medium heat until toasted, about 2 minutes. Add 1 3/4 cups water (or use low-sodium chicken broth) and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes. Remove from the heat and let sit, covered, about 2 minutes.

Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring, until golden, about 3 minutes; transfer to a plate. Add the olive oil and garlic to the skillet and cook over medium heat, stirring, until golden, about 2 minutes. Transfer the garlic to the plate, reserving the oil.

Fluff the quinoa with a fork. Add the pine nuts, garlic, reserved oil, parsley, raisins and lemon juice. Season with salt and pepper and toss.

Per serving (3/4 cup): Calories 300; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 5 mg; Carbohydrate 37 g; Fiber 4 g; Protein 8 g

Here are a few I have kept from another thread on this topic:

http://www.thecurvycarrot.com/2012/01/24/cheese-and-vegetable-quinoa-bites/

http://taste-for-adventure.tablespoon.com/2012/10/16/cheesy-quinoa-jalapeno-bites/

http://damndelicious.tumblr.com/post/33882952382/quinoa-veggie-fried-rice-and-a-giveaway-giveaway

http://noshingwiththenolands.com/roasted-sweet-potato-and-quinoa-soup/

http://wholesome-cook.com/2012/11/22/quinoa-sushi-rolls-plus-5-other-cool-quinoa-recipes/

http://www.reclaimingprovincial.com/2012/07/31/cheesy-quinoa-with-roasted-broccoli/

http://yummysupper.blogspot.com/2012/09/quinoa-kale-patties.html

http://www.wholeliving.com/142634/healthy-quinoa-main-course-recipes/@center/144884/healthy-dinners?xsc

http://www.soveryblessed.com/2012/01/cheesy-quinoa-bites.html

http://www.cookingchanneltv.com/recipes/bobby-deen/butternut-squash-with-quinoa-spinach-and-walnuts.html



and this: (i used alot less dressing than the recipe called for and used one cup quinoa not two)

1 butternut squash, peeled, seeded, and chopped into 1/2-inch cubes
Olive oil
Salt and freshly ground black pepper, for seasoning squash
2 cups quinoa
4 cups water
Pinch of salt
1 cup dried cranberries
1 cup pepitas
For the Citrus Honey Dressing:
Juice of 3 large oranges
Zest of 1 large orange
1/4 cup olive oil
1 tablespoon honey
Salt and freshly ground black pepper, to taste

Directions:

1. Preheat the oven to 400 degrees F. Place butternut squash on a large baking sheet. Drizzle with olive oil. Toss until squash is well coated. Season with salt and pepper. Roast the squash for 30 minutes, turning once, until tender.
2. While the butternut squash is roasting, cook the quinoa. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 20 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
3. In a large bowl, combine quinoa, butternut squash, dried cranberries, and pepitas. In a small bowl, whisk together the orange juice, zest, olive oil, and honey. Season with salt and pepper, to taste. Drizzle over quinoa salad. Toss until ingredients are well dressed. Season with salt and pepper, to taste.
Note-you can use agave instead of the honey to make a vegan salad.

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Tabulah made with quinoa- delicous :-p