quinoa, HALP!

I make a vegetarian Quinoa dish with caramelized onions, halved cherry tomatoes, fresh basil, salt & pepper, and a little tofu or feta cheese. It's delicious!

Sorry, I don't have the nutritional info for these!

Quinoa Goat Cheese Risotto

1 ½ cup quinoa
1 T olive oil
1 T Butter
1 onion, finely chopped
4 cloves garlic
1/8 tsp cayenne pepper
3 cups broth (chicken or vegetable)
½ cup white wine
1 lb spinach
4 oz goat cheese
Parmesan, parsley and lemon zest for garnish
Directions
1. Rinse quinoa in a fine metal sieve until your water turns clear.
2. Spray a skillet with cooking spray. Sauté spinach until tender. Set aside.
3. Heat butter and olive oil over medium heat. Add onion and sauté until tender. Add garlic and cook for one minute.
4. Add quinoa, wine and cayenne pepper. Cook until the wine is almost evaporated, stirring frequently.
5. Add enough broth to cover quinoa. Simmer uncovered over medium low heat. Add broth as the liquid absorbs and stir frequently. Cooking quinoa will take about 15 minutes
6. Stir in spinach in last two minutes of cooking.
7. Remove from heat and add salt, pepper and 3 ounces of the goat cheese. Stir.
8. Crumble remaining goat cheese, parsley, lemon zest and parmesan over the quinoa.

Vegan Quinoa Veggie Burger

Ingredients:
• 1 1/2 cups cooked quinoa
• 1/2 cup hummus OR 1/2 cup mashed cooked chickpeas + 2 Tbsp water
• 1 Tbsp tomato paste
• 2 Tbsp ground flaxseed meal or egg replacer
• 1 Tbsp soy sauce OR Bragg's Liquid Aminos
• 1 tsp dried basil leaf
• 1/2 tsp dried thyme leaf
• 1/2 tsp gr cumin seed
• 1 tsp gr coriander seed
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 4 Tbsp potato starch OR wheat flour
• Salt & pepper to taste
Directions:
1. Heat a non-stick frying pan on med. low
2. Dry roast the cumin, coriander, paprika and garlic powder, stirring, 5 min.
3. Blend all ingredients in a bowl or food processor
4. If you have time, chill the mixture for an hour or so before forming into patties, for a firmer patty.
5. Divide burger mix into 8 equal portions and form into 3 inch patties
6. Fry in a little oil on medium heat, 5 - 10 minutes each side, until browned and firm
7. To freeze uncooked, place the patties between sheets of wax paper on a baking sheet and freeze. Store in a freezer bag or plastic container and cook as needed (thaw in fridge or microwave)

This isn't for dinner but it makes for a great quinoa dessert or breakfast...

http://www.eat-yourself-skinny.com/2012/09/apple-cinnamon-quinoa-cereal.html

I love quinoa!

Veggie broth, a spoonful of salsa, grilled chicken!

bump!
bought my first package of quinoa yesterday, planning on making it with dinner tonight!

I am obsessed with this recipe:
http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx?prop24=etaf
!!!
It's sooo good and refreshing but filling at the same time. Great for summer! But you really need the cumin and fresh cilantro to get the full effect.

Edit to add: it's also vegan, if you're into that sort of thing

I made this last night for a potluck and those that liked curry loved it.

Spiced Quinoa

Makes 2 cups

1 tablespoon olive oil

1 small onion, chopped

1 clove garlic, minced

3/4 cup quinoa

1 1/2 teaspoons curry powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1 1/2 cups chicken stock

1 (14 ounce) can garbanzo beans, drained and rinsed

1/2 cup toasted pine nuts

1/2 cup raisins, soaked in hot water and drained (optional)

Directions

Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.

Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.

One of my fav's:

Quinoa Veggie “Fried Rice”:

Yields 4-6 servings

INGREDIENTS:

2 tablespoons olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
2 green onions, sliced
Sriracha, for serving
DIRECTIONS:

Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha, if desired.

It's yummy & filling!

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