We bought some Quinoa,what should we do with it?

I cook it in beef broth according to package the sauté in some artichoke hearts and sundried tomatoes with cayenne pepper. It is amazing!

Quinoa w/Black Beans and Corn

1 Tbsp olive oil + 2 Tbsp
3 green onions, chopped
3 cloves garlic, minced
1 cup quinoa
2 cups vegetable broth or water
1 12-oz. can vegetarian black beans, drained
1 cup corn kernels
2 tbsp chopped fresh cilantro
2 Tbsp. fresh lime juice
1/2 tsp cayenne pepper or chili powder (optional)
sea salt or kosher salt and a bit of fresh cracked black pepper, to taste
Preparation:

In a large skillet, sautee the garlic in one tablespoon of olive oil for 2-3 minutes, then add the chopped green onions and heat for just another minute or two. Add quinoa and vegetable broth or water. Cover, bring to a boil, then reduce heat to a simmer. Allow to cook for 20-25 minutes, until quinoa is cooked and can be fluffed with a fork. Add corn kernels, black beans and chili powder or cayenne pepper (to taste) just a minutes or two before quinoa is done cooking to heat through.
Remove the quinoa from heat and stir in the lime juice, two tablespoons of olive oil and season with sea salt or kosher salt and a bit of black pepper, combining well.

Add in fresh chopped cilantro just before serving.

Makes four servings. This is also a high-protein and gluten-free vegetarian recipe if your spices are gluten-free.

Vegan Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)

Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.

I've only had it once and didn't like it - but I didn't really know how to cook it.

Some info and recipes here: http://vegetarian.about.com/od/glossary/g/whatisquinoa.htm

http://www.bbcgoodfood.com/search/recipes?query=quinoa

And is it more tasty if you toast it first?

Quinoa is a perfect side dish if you are looking for something light or in place of salad. Just cook according to the directions. Once cool add cucumbers, grape tomatoes, feta, a lil cilantro; olive oil, apple cider vinegar, and a bit of salt.

You could grit your driveway with it come winter?


But seriously, I have made my peace with Quinoa now (I also use Quinoa flour in baking as a gluten free substitute).

In the meantime this is my favourite Quinoa recipe, we have it quite often in our house, it's vegan and yummy!!

Vegan Quinoa & Sweet Potato Chili

Serves about 4-6 people depending on appetite

one can black beans, rinsed and drained
one little tin of tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano (mexican if you can get it)
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
200g dry quinoa
salt and pepper to taste
chopped avocado, coriander for garnish (optional)

Heat the oil in a large heavy pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped coriander.

I make it in my rice cooker (1 cup quinoa/2 cups water) with half a veggie boullion cube (or use any broth). Comes out great. Then fluff with a fork and season - try salt, pepper, garlic powder and red wine vinegar (or your favorite vinegar). Can also add a touch of nice olive oil if you want. You can eat it plain like that, I add it to salads, but I usually mix in veggies. Roasted veggies and goat cheese is my favorite combo- or make a mediterranean salad with feta, cucumbers, tomatoes, and olives! Or make a southwest quinoa with black beans, corn, cilantro, and maybe avocado on top. Quinoa is the most versatile food ever- I cook a big batch every sunday, vary the mix in's each week and bring it for lunch daily! It's soo satisfying. I almost never make rice- just quinoa!

Enjoyed reading this thread. Guess what we're having for dinner?

I sometimes use it for brekkies. Cook with almond or rice milk, add cinnamon, serve over mixed berries with a few pecan or hazel nuts and a small drizzle of maple syrup or honey .

I usually cook it according to package directions (one note: I usually use about 25% more liquid than it calls for), then add things to it. One of my favorites is quinoa + lemon juice and parsley. Another good one is quinoa cooked in stock, then mixed with chunks of grilled chicken and a little pesto. Sometimes I toss (cold, cooked) quinoa with summer veggies like tomatoes, cucumbers, sweet peppers, and onion, then drizzle balsamic vinegar over the whole thing. I like it thrown into soups that would ordinarily have rice or small noodles, too. Hot quinoa, diced roasted or pickled beets, lemon oil (lemon juice whisked with a bit of olive oil), butternut squash cubes, and a sprinkle of nutmeg is also really good. You can also use it as a bed for chicken or tuna salads, mushroom or other chunky gravies, or thick stews.

I line my strainer with a coffee filter for rinsing the quinoa. Soak the quinoa in a bowl of water for a minute, then dump it into the filter/strainer. Tada! Rinsed quinoa.

Quinoa is a staple in my family. I've made everything from Mac and cheese to enchelada casserole. I use it a lot as a rice substitute. My favorite is to make some salmon in the oven and while it's cooking make the quinoa. When the quinoa is done I stir in a little bit of pesto, flake the salmon, and have a nommy meal that fills me up! Or I make the quinoa TE day before and refrigerate it. The next day ill add diced tomatoes sweet onions and avacados and make a good light salad for lunch. Or you could just add salsa black beans and corn and put it in as a taco filling.... There's so much to use it for