Quinoa

I tossed quinoa & gave chai seeds away. But that's just me. Google for recipes using them. My DD uses quinoa half & half in rice casseroles. That is about all I know about quinoa.

I like mine cooked in chicken broth with some granulated onion and garlic thrown in for taste. I like it that way all by itself, usually as a side dish. I use "Better than Bullion" to make my broth because it doesn't have as much sodium as traditional bullion. I have also used canned Swanson brand broth in the past. You can mix it half and half with rice, or use it instead of rice, in any recipe. The cooking time is similar.

sheermomentum wrote: »

I like to make tabouli, substituting quinoa for the couscous.

This. And basically any dish that calls for rice--e.g., asian stir fry dishes. I also mix it with oatmeal for breakfast

I really don't like that pudding texture that seems to be all the rage at the moment with chai seeds. I love to just drink mine in water or toss them over a salad.

As for my quinoa I tend to cook it in miso soup and add vegetables. Probably not the best way but it works for me and tastes nice. I can never seem to cook my quinoa so that its dry. So figured soup it!

chia...i put that in smoothies, oatmeal, yogurt w/granola.

Don't forget to rinse the quinoa before you make it. I like adding cooked quinoa to pancakes at a ratio of 1:1 with the flour.

Quinoa: My favourite is to cook it with broth instead of water, and then stir in chopped feta and green onions.

Chia Seeds: I use them in recipes for overnight oats. I just posted a recipe for Chai Latte Overnight Oats, if you're interested!

I soak chia seeds overnight in a little bit of almond milk and use that for my daughter's smoothies in the morning. Just add frozen fruit and whatever else to it.
I also use chia seeds to thicken gravy instead of flour or cornstarch.

I buy a big bag when they are on sale and pour them straight in the bin.

Quinoa is great for a grain salad over greens. I often cut up some red onions, feta, sunflower seeds, and throw in whatever else is around - avocado, olives, roasted red peppers, etc. Great with a bit of Greek dressing served over spinach. Extras protein (salmon is chicken) optional but not necessary - will definitely hold you over!

I use two recipes from the same site--one for quinoa egg muffins and one for quinoa chipotle meatballs. So good!!

cjingles wrote: »

I use two recipes from the same site--one for quinoa egg muffins and one for quinoa chipotle meatballs. So good!!

I love those "meat"balls and sometimes freeze them in portions for quick lunches.

I made a quinoa paella a few weeks ago that was fantastic!

1.00 oz., Roasted Red Pepper
3.00 piece, Tomatoes, sun-dried, packed in oil, drained
1.00 large, Onions, raw
1.00 container (1 4/5 cups ea.), Fire Roasted Diced Tomatoes (Corrected)
0.50 cup chopped, Peppers - Orange - Raw
1.00 tablespoon, Oil - Olive
16.00 oz, Shrimp
1.00 link, Chorizo Sausage Link
3.00 tsp, Chicken Base
1.50 cup uncooked, Quinoa (Dry)

brown chorizo (out of the casing) in a pan with the onions and peppers, add roasted red peppers, sun dried tomatoes, garlic, paprika. Add in the canned tomatoes, quinoa and broth, keep stirring and cooking almost like you would a risotto - adding more broth as needed, once the quinoa is pretty much done add the shrimp and cook until done. I have a paella seasoning mix that I got in spain that I put in this with the paprika, I think it's mostly paprika, smoked paprika and turmeric, this method would be good with other flavors/spices as well. I've also added some boneless skinless chicken thighs to it (that were already cooked) to up the protein a bit. My husband ate this and even went back for seconds - and he generally refuses to even try anything I make with quinoa!

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 314
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 117 mg 39 %
Sodium 1028 mg 43 %
Potassium 188 mg 5 %
Total Carbohydrate 39 g 13 %
Dietary Fiber 5 g 19 %
Sugars 3 g
Protein 20 g 40 %
Vitamin A 14 %
Vitamin C 107 %
Calcium 8 %
Iron 15 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

I make quinoa salad about every 10 days with whatever is in the fridge. It is good for lunch/dinner. My husband likes it, as it makes a change from sandwiches in his lunch bag. This week's was cooked in veggie broth, I added shredded carrot, fresh green peas, chopped green onion, chopped red and orange peppers, chick peas, raisins and vinegrette made from olive oil, red wine vinegar, garlic, salt and pepper. The last one had carmelized red onion, cooked peppers and tomatoes, broccoli and curry spices. I agree you have to rinse it really well. My husband and I both love it (well he doesn't actually get a vote lol), unfortunately the kids won't touch it!