Quinoa favs?

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  • Cindylulu34
    Cindylulu34 Posts: 15 Member
    I love quinoa! My kids even love it! Our favorite way to prepare and eat it is...
    Roast some fresh asparagus and onion with a drizzle of salt, pepper, and evoo in the oven until it's the way you like it. While veggies are roasting, cook the quinoa. When the quinoa is finished cooking, stir in some low-fat greek yogurt (your choice how much, it just needs to be creamy). Also squeeze some lemon juice into the creamy quinoa, add some fresh or dried thyme and salt and pepper. Adjust the seasonings to your taste. Spread some of the quinoa mixture onto a big tortilla (we use Ezekiel sprouted tortillas). Place 3 asparagus on the quinoa and some onions on top, roll up, and eat. It's really fantastic!!!

    Our favorite quinoa is Earthly Delights Organic Quinoa from Costco.
    Enjoy!
  • bossmodehan
    bossmodehan Posts: 210 Member
    These are all amazing! Just happened to have bought my first ever bag of quinoa today!
  • mb1883
    mb1883 Posts: 37
    I mix quinoa with lemon juice and lemon zest and chick peas. I like to serve it cold.
  • MrsCon40
    MrsCon40 Posts: 2,351 Member
    Prepare it with plain water and keep it in the fridge. It is DELICIOUS reheated with unsweetened almond milk, banana slices, a sprinkle of coconut and a bit of sweetener (I use agave).

    It's a super easy super complex-carb/protein hot breakfast!
  • mnkarp
    mnkarp Posts: 38 Member
    Re: sushi - there is a great vegan cookbook by Tal Ronnen that has a quinoa sushi roll. Also a more composed dish with quinoa layered with roasted sweet potatoes, avocado and a tomatillo vinaigrette.

    I usually chop up all different veggies, toss with cooked quinoa, and make a simple vinaigrette for it. Lovely, refreshing dish.
  • UpToAnyCool
    UpToAnyCool Posts: 1,673
    This is one of my favorite make-ahead salad for summer!
    From Martha Rose Shulman of the NYTimes: Quinoa, Corn and Edamame salad. It also has radish, celery, red pepper - as well as some lime juice and serrano chile, cilantro for kick and feta for extra protein and saltiness.

    http://www.nytimes.com/2010/07/14/health/nutrition/14recipehealth.html
    - - - - - -
    QUINOA CORN AND EDAMAME SALAD - Martha Rose Shulman
    Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.

    For the salad:

    1 cup quinoa, cooked
    2 ears sweet corn
    1 small red onion, finely diced
    1 red bell pepper, cut in small dice
    1/2 cup thinly sliced celery, from the tender inner stalks
    4 or 5 radishes, sliced
    1/2 cup fresh or thawed frozen edamame
    2 ounces feta, cut in small dice (about 1/2 cup, optional)
    1 jalapeño or serrano chile, minced
    1/2 cup chopped cilantro

    For the dressing:

    2 tablespoons fresh lime juice
    1 garlic clove (more to taste), finely minced or pureed
    1/4 cup extra virgin olive oil
    Salt to taste

    1. Cut the corn kernels away from the cobs. Discard the cobs (or use for stock), and place the kernels in a steamer above 1 inch of boiling water. Cover and steam for four minutes. Remove from the heat, rinse with cold water and drain.
    2. Soak the onion in cold water to cover for five minutes. Drain, rinse and drain on paper towels.
    3. Combine all the salad ingredients in a large bowl. Whisk together the dressing ingredients and toss with the salad. Serve.
    Yield: Serves four to six.

    Advance preparation: The quinoa freezes well and the assembled salad will keep for a day in the refrigerator.

    Nutritional information per serving (four servings): 359 calories; 18 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 43 grams carbohydrates; 6 grams dietary fiber; 25 milligrams sodium (does not include salt added during cooking); 10 grams protein

    Nutritional information per serving (six servings): 239 calories; 12 grams fat; 2 grams saturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 4 grams dietary fiber; 17 milligrams sodium (does not include salt added during cooking); 7 grams protein
  • kdp552
    kdp552 Posts: 10 Member
    Bump
    Some really great ideas above! I just cooked some quinoa and stuffed it in a whole chicken and put it in the oven to bake. I hope it is as good as it smells. I added a little garlic and chopped portobello mushrooms before I stuffed it in the chicken.
  • Tammysueless
    Tammysueless Posts: 166
    like mexican rice...with mexicorn and black beans
    http://allrecipes.com//Recipe/quinoa-and-black-beans/Detail.aspx

    delish!
    oooo maybe add a can of Rotel for a kick. YUMMY!!
  • snowbunnyak
    snowbunnyak Posts: 24
    bump
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