Quinoa anyone?

I LOVE quinoa. sooo so much. much more than rice or any other grain really. I particularly like red quinoa, which is a little more textured than the regular kind. I usually just cook it and add fresh veggies and some kind of veggie (like beans or something) protein to it and eat it all together in a bowl. yummy.

well usually i like to add some kind of protein to it, like shrimp, and a light sauce, like some olive oil and lemon juice. depending on what kind of flavor i'm craving i'll add some hot or savory spices.

you can just use it in place for any rice dish really, so i searched for recipes for rice and just used quinoa. works well!

I prepare equal parts Quinoa, TVP and Long-Grain Brown Rice (each according to preparation instructions), then mix together in large bowl.

Add:
-pkg fried rice seasoning
-cilantro
-chopped green onions

Any veggies I may have lurking in the fridge.

I eat it like Fried rice, with a little soy sauce and chile paste. It's high in protein and fiber.

Has about 250 calories in 8 oz. 27 carbs. 9 grams fiber. 25 grams protein. And it quiets my hunger for rice.

I Love quinoa. I also eat meat and fish so quinoa is usually too many cals to have both. They say it has as much protein as mothers milk - so you can do in place of any other protein. Here is what I do to cook it and it is YUMMY!

Rinse in a fine sieve - thoroughly
One tblsp olive oil - heat on medium
Chopped shallots - saute until softened - sometimes I add a chopped garlic clove when shallots are soft
Add quinoa and toast a few minutes
Veggie or Chicken broth - according to amount of quinoa you use (package directions)
Lower heat to med low-low and cook for about 15-20 minutes until liquid absorbed
Add a handful of dried cranberries and toasted sliced almonds - fluff it all together
Salt and Pepper to taste
Enjoy

Quinoa with Toasted Almonds and Cranberries

1cup Quinoa
1/2 cup sliced blanched almonds
1 cube broth stock
1 and 1/2 cup boiling water
1/2tsp salt

1 stick cinnamon
1 bay leaf
1/2 dried cranberries

Directions:
Over medium heat, stir and toast the silvered almonds until golden.
Add Quinoa and toast a few more minutes until quinoa begins to darken.
Transfer the toasted quinoa and almonds to a 2quart saucepan and add the remaining ingredients.
Brings to boil, covered then reduce the heat to simmer for 20 mins.
Remove from the heat and allow to sit for 5 minutes.
Fluff gently with a fork and serve.

I'm sure someone will correct me if I'm wrong, but I use a 2:1 water to quinoa ratio, and prepare the same as rice. I actually use my rice-cooker.
I love quinoa, it's great when you're hungry and want 2,000 of something. (RIP Mitch)

cook it like rice, when the little white tails appear then it's done.

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I like it made with salt free chicken stock instead of water. I eat it as a side dish. It's also good with onion and diced tomatoes and seasonings of your choice. I love the nutty, crunchy texture.

Quite a few tasty ones on here: http://www.closetcooking.blogspot.com/

Just adjust to your preferences and nutritional interest. I usually omit most of the oil and sub in vegetables I prefer. Great ideas though There's a tasty Korean-inspired quinoa salad with kimchi. I've enjoyed that one before

Slivered almonds, quinoa, avocado, raisins, lemon juice

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allrecipes.com has a bunch of quinoa recipes.

This is one of my absolute favorites: http://allrecipes.com/Recipe/Quinoa-and-Black-Beans/Detail.aspx

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