Quinoa recipes? (300 cal or under??)

•Combine cooked chilled quinoa with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad.
•Add nuts and fruits to cooked quinoa and serve as breakfast porridge.
•For a twist on your favorite pasta recipe, use noodles made from quinoa.
•Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.
•Add quinoa to your favorite vegetable soups.
•Ground quinoa flour can be added to cookie or muffin recipes.
•Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the bulgar wheat with which this Middle Eastern dish is usually made.

I've never heard of this before so I looked this up! How are you preparing this?

Give me till Tuesday & I'll have the best recipe you will have every tasted. I can't get to work till Monday.

taboulleh is awesome but watch the olive oil as that can spike calories quick.

one of my staples is quinoa+ground turkey+salsa+torn baby spinach ... this makes an easy and hearty dish.

quinoa+brown rice half and half is a nice flavor/texture combination (fluffiness and grassiness(?) of quinoa + density and nuttiness of brown rice)

http://www.onegreenplanet.org/vegan-food/recipe-sweet-potato-and-quinoa-chili/

Sweet Potato & Quinoa Chili

Ingredients (serves 6):

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) fire roasted diced tomatoes or 1 1/2 cup diced fresh tomatoes
1 can (6 oz) tomato paste
1 large sweet potato, diced (with or without the skins…I leave mine on)
1 cup dry quinoa
1 onion, diced
5 – 6 garlic cloves, minced
1 tablespoon olive oil
1 1/2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
a few dashes of garlic powder
a few dashes of onion powder
Himalayan salt to taste
4 cups (32 oz) water or vegetable broth, + more as needed
avocado, cilantro and/or diced onion, for garnish
Preparation:

In large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown (about 7 – 10 minutes). Add garlic, cook for another minute or so. Add the remaining ingredients, bring to a boil, cover slightly ajar, reduce heat and cook for 30 – 40 minutes, stirring occasionally. Chili is ready when sweet potatoes are tender. Add additional water if chili is too thick for your liking. Serve with optional garnishes. You may also like to top it with this easy Cilantro Lime Cashew ‘Sour Cream’.

I love quinoa and recently discovered black quinoa which, apparently, is more healthful than the 'royal' white quinoa.
I mainly use it as a side-dish in place of rice or pasta.
There are three great recipes in Yotam Ottolenghi's "Plenty" where quinoa is used in salads, inc:-
- quinoa, broadbean and avocado salad,
- quinoa and grilled sourdough salad, and
- quinoa salad with dried Iranian lime.

There's also a couple of recipes in Madhur Jaffrey's "World Vegetarian Cooking", inc:
- quinoa with tomato and thyme, and
- quinoa with sweetcorn and potatoes.

If I get time tomorrow I'll transcribe one or two of them.
kind regards,

Ben

Oh, and to make it even easier, I cook my Quinoa in the rice cooker

Bacon Quinoa with Almonds and Herbs

1/3 C slivered almonds
1 tsp vegetable oil
2 thick slices of applewood-smoked bacon, cut into 1/4 inch dice
1 small shallot, minced
1 cup quinoa, rinsed
2 cups chicken stock
1 sage sprig
1 T minced chives
1 T chopped parsley
salt and freshly ground white pepper

In a small skillet or 350° oven, toast the almonds until golden brown, ~4 minutes. Let cool.

In a medium saucepan, heat the oil. Add the bacon and cook over moderately high heat until the fat has rendered, about 2 minutes. Add the shallot and cook, stirring a few times, until softened but not browned, about 1 minute. Add the quinoa, stock and sage and bring to a boil. Cover and cook over low heat until the stock has been absorbed, about 17 minutes. Remove the quinoa from the heat and let stand, covered, for 5 minutes. Discard the sage and fluff the quinoa with a fork. Stir in the chives, parsley and toasted almonds. Season the quinoa with salt and pepper and serve.

Servings: 4 Calories: 265 Carbs: 31 Fat: 12 Protein: 12 Sodium: 335 (most of which is from the chicken stock...you can cut this down by using low-sodium or homemade stock)

This makes a great lunch topped with a poached egg.

Healthy nibbles: Quinoa pizza bites

Yields about 12 bites

Ingredients:
•2 cups cooked quinoa
•1 cup shredded mozzarella
•2 tablespoons shredded Parmesan
•1/2 cup chopped pepperoni
•2 eggs
•1 medium onion, chopped
•2 tablespoons Italian seasoning
•1 tablespoon crushed red pepper
•Dash of salt and pepper
Directions:
1.Preheat oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray and set aside.
2.In a mixing bowl, mix the quinoa, cheeses, pepperoni, eggs, onion, Italian seasoning, crushed red pepper and salt and pepper. Mix to combine.
3.Scoop a large spoonful of quinoa mixture into the greased muffin cavities, filling all the way to the top. Smoosh the mixture down slightly with the back of the spoon. Top each bite with a few more sprinkles of mozzarella cheese and oregano.
4.Bake for about 15 minutes, or until golden brown and cheese is melted. Serve warm with marinara dipping sauce.

Another idea is to add it to homemade soup.
I made a roasted tomato and garlic soup the other day, and added some cooked quinoa (50g dry) to it near the end. I blended the soup after I added the quinoa, and it gave it lovely body, and added much-needed protein.

Thanks for these wonderful ideas! I've been trying to decide what to do with my quinoa. :happy: