Quinoa Recipes

I made the herb quinoa last night. Holy cow, it was waaaay too lemony. I'm going to leave out the lemon zest next time. Other than that, it tasted great with the chicken I made. The whole meal I ate was under 200 calories so I'm pretty excited about that.

Oh wow, sure glad you liked it(besides the lemony part)!

Bump

One of my favorite make ahead dishes. I never measure the veggies so...use what you like.

Cook Quinoa in Chicken or Veggie Stock - I alternate depending on how I'm feeling.
Carmelize sweet onions, garlic and red peppers in a little bit of real butter and a pinch of salt
Add mushrooms, chopped zukes/squash, shredded carrots, chopped celery,etc (whatever veggies you like)
Cook veggies until they are done to your preferred consistency and then mix with the quinoa.
Voila! Easy and very tasty.

For protein I will add some chopped grilled chicken or have it on the side. I also sometimes add black beans.

First this:

Quinoa Tabouli

Tabouli, a mid-eastern salad normally made with bulgur wheat, makes light, refreshing, warm weather fare. Try it with quinoa for a delightful new taste.

1 cup quinoa (if not pre-washed, you must wash it)
1 cup parsley, chopped
1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup olives, sliced
lettuce leaves, whole

Simmer quinoa in an equal volume of water for 12-15 minutes. Allow to cool.

Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.

Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.

Serves 4.

I'm going to add some diced tomatoes and cucumber to this and have it for work lunches with some chicken. Can't wait! Thanks.

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Thanks for the recipes, everyone.

Anyone have any to share?

I've only tried quinoa by itself. Look what I'm missing!

bumpin' gonna try the morning quinoa with brown sugar and butter before going for my afternoon swim Thanks!

Farmer's Market Skillet

1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
1 small zucchini, quartered and sliced (or half a large one)
2 ears sweet corn, kernels cut off the cob (about 1 1/2 cups)
2 green onions
salt & pepper
1 vine-ripened tomato, chopped
1/2 cup feta
2 Tablespoons chopped basil

For the Honey Lemon Vinaigrette:
1 Tablespoon lemon zest
2 Tablespoons lemon juice
1 1/2 Tablespoons honey
1 garlic clove, microplaned or finely minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

Some great ideas in this thread. I also use a rice cooker to cook my quinoa and I also like to have it for breakfast with some yogurt and ground flaxseed.