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Please share your favourite quinoa recipes!!
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Bumping for all the great quinoa ideas!!0
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maybe i'll have to try quinoa! thx0
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So glad you posted this :-) everything looks delicious! Thanks for the great ideas! :happy:0
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I can't wait to try many of these recipes! I've just made a pilaf with quinoa, so looking forward to some variety.0
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Skinny Orange Chicken with Asparagus & Quinoa
http://www.littlekitchenbigbites.com/2013/02/12
made this last night. 3 cups is a lot though. i made 2 1/2 cups and had a lot left over to use for other dishes. you may want to adjust per how many people
around 484 calories per serving with the ingredients i had on hand (no green onion, fresh garlic, & sesame seeds)0 -
Not a recipe as such but tried quinoa for the first time yesterday.
I made it for breakfast as a kind of porridge replacement, added some sweetener, dried cranberries, pumpkin seeds, sunflower seeds, flax seeds, cinnamon and blueberries...gorgeous.
Trying black beans and corn with quinoa tomorrow.0 -
Quinoa stuffing -- it is fabulous!
You can adapt it to any recipe and it is sooooo delicious as a side, especially in the fall and over the holidays. All you do is make quinoa (I like to make a big batch of different colors--red, yellow, the darker brown kind) and make SURE to do it with chicken stock (I like low sodium Swanson broth). Then saute your carrots, onions, and cucumber and add to the quinoa with sage and whatever other seasons you like in your regular stuffing. Some people like to add dried cranberries or the like. It is still a little high in calories because quinoa packs such a punch, but it has all the extra good stuff that white bread does not, and not nearly the same carbs/sugar.
I never make a small batch because the leftovers are so amazing!0 -
Bump0
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I love my Tabbouleh (or Tabouli), especially during the summer months.
2 Cups cooked and cooled quinoa
1-2 Cup chopped parsley (I love parsley)
1/2 Cup chopped scallions or green onions
2 Tbsp. chopped fresh mint (or 1 tsp. dried)
2 diced tomatoes
1/2 cucumber, diced small
1/2 Cup fresh lemon juice
1/4 Cup extra virgin olive oil
1/4 tsp. salt
1/8 tsp. white or black pepper
Immediately add the olive oil to the parsley after it is chopped to preserve the vitamins.
Toss everything together in one big bowl or container. Chill for 1 hour or more to allow flavors to blend.0
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