Quinoa Recipes

I cook mine at 2 parts water, one part quinoa. I bring water to a boil and then add quinoa, cover and simmer for about 30 minutes. And I use it like I would rice, as well as cold added to my salads and put it in home made soups. It's got a pretty mild flavor really, so you can "dress it up" like you want. Great plant based source of protein!

Ooops! I forgot to mention- be sure to RINSE it well first before cooking!

It can also be eaten like oatmeal if you wanted to add cinnamon, brown sugar, etc.

1/2 cup quinoa
1 cup water
Kosher salt
1 carrot, finely diced

Rinse quinoa under cold water. In a small saucepan, bring water and 1/4 tsp. salt to a boil. Add quinoa and carrots and bring to a boil, then reduce heat and simmer, covered, for 20 minutes. Let quinoa rest, covered, for 10 minutes, then fluff with a fork.

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Hi

I eat Tesco Whole foods quinoa.

I cook mine for around 12 minutes beacuase i like it to be a sort of rice/cous cous replacement. Bring some water to the boil then pour over the quinoa so that it's all covered. Cook on high and keep adding water until the nuclei come free from the seed. In the meantime I add two tble spoons of marg,a splash of worcester sauce, mustard and pepper ,all should all be absorbed. Then ready to eat! I usually have this with salad and a Quorn burger, Delicious but I'm guessing a few people will be saying "uuurrrgggg"!!!
It's amazing stuff because it doesn't bloat or cause wind (!!) like cous cous, and is really high in protein. I usually have 100g instead of the 50g serving size but to be fair that's pretty much the main part of my dish, YUMMY but how expensive???!!

I like to make salads for lunch with quinoa. One of my favorites is a roasted veggies quinoa: roast veggies in oven and add to quinoa. It can be any vegetables you like roasted: peppers, mushrooms, eggplants, zucchinis, onions, etc. It is particularely good with roasted root vegetables such as sweet potatoes, beets, carrots and parsnips. You can warm it up to make it a hot meal or just take it out 1/2 hour before eating so it's not cold. Adding bocconcinis or other bites of cheese is good with that recipe. My second favorite is a mexican salad: add corn, black beans, green peppers, tomatoes and green onions to quinoa and add a dressing made with olive oil, lime juice and hot sauce. Again, taking out the salad 1/2 hour before eating makes it tastier.

I use it inplace of rice in almost any recipe. My favorite is stuffed bell peppers (stuffed with ground turkey, 1/4 cup Quinoa uncooked, and a half medium onion diced fine). Add a can of tomato soup as broth and bake covered for 45 minutes @375. Each pepper is about 275 calories and very filling. Good luck!

I substituted it for rice in my stuffed pepper recipe too and it was awesome! Did not miss the rice at all and it was SO much more filling!

Peruvian Quinoa Stew (Double Batch)

My wife and I like this so much, I doubled the recipe and we get 3 night's worth of meals.
We also add a chopped cooked skinless, boneless chicken breast to each portion.

Ingredients:

1 cup quinoa, (bring to boil in 2 cups water, cook covered on low for 25 min then let sit until needed in last step)
___
4 cups onions, sweet, chopped
8 garlic cloves, minced or pressed
2 tbsp vegetable oil
___
4 celery stalks, chopped
4 carrot, cut on the diagonal into ¼-inch thick slices
___
4 peppers, bell, cut into 1-inch pieces
2 cups zucchini , cubed
4 cups tomatoes, fresh chopped (or canned if you like tons of salt)
2 cups water or vegetable stock
___
4 TBSP cumin , ground
2 TBSP oregano, dried
2 TBSP chili powder (can double this?)
2 TBSP coriander, ground (can double this?)
2 pinch cayenne pepper (or more to taste - very hot)

--Salt to taste--

Chopped fresh cilantro (optional)
Grated Cheddar (OR) Monterey Jack cheese (optional)

Instructions:
1. place: Onions
Garlic
Vegetable oil
in covered soup pot, and saute on med/hi heat for ~ 7 minutes

2. Add: celery
carrots
to the soup pot and cook an additional 7 minutes on MED heat, stirring often (you can keep the lid on for this)

3. Add: bell pepper
zucchini
tomatoes
water/veg stock to soup pot. (I just use water - 0 sodium that way)
Stir in: cumin,
chili powder,
coriander,
cayenne and
oregano
to soup pot. Simmer covered on MED for 30 to 45 minutes until vegetables are tender. Keep an eye on it more near the end so it doesn't stick or burn. Maybe trun the heat down a bit. Can let sit for 15 more minutes with burner off and with lid on - it will still cook a bit.

4. Stir in cooked quinoa and salt to taste. I use about 1/2 TSP for the whole batch

5. Top with grated cheese (and optionally chopped cilantro) - We skip these
6. Serve immediately.

Per serving (just the stew, chicken is extra): Calories 316, Carbs 54, Fat 9, Protein 12, Chol 0, Sodium 128

I got this recipe from Allrecipes. I stuffed it into peppers. One pepper was super filling. I stuffed 6 peppers. The nutritional information is for 8 servings.

Spanish Style Quinoa

Ingredients
2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 1/2 cups water
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Directions
1.Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

Nutritional Information
Servings Per Recipe: 8

Amount Per Serving

Calories: 126

Total Fat: 4.9g
Cholesterol: 0mg
Sodium: 154mg
Total Carbs: 17.5g
Dietary Fiber: 2.4g
Protein: 3.7g

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