creative quinoa recipes?

It makes a killer couscous. Simply make a couscous dressing and sub.

How about freezing in ziplock lunch bags? Then you can bring it out later. If you eat nothing but quinoa for two weeks you might end up hating it.

This is one of my all time favorite plant based recipes. My wife and I worked hard in 2017 to be more plant-based and I do the cooking. She is a typical "meat and potatoes" girl that likes her starch, meat and vegetable for dinner so I knew transitioning to more plant based eating was going to be tough.

This recipe she and I both absolutely loved.

https://www.ambitiouskitchen.com/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/

I replace the Vinegar with Rice Vinegar and I add just a bit of fish sauce and lots more lime juice, but it's amazing. I mean, really good.

This is another staple at our house now. I add walnuts to it and buy the beets at Costco (they have this one brand that is pickled that is amazing). So simple but really great.

https://www.allrecipes.com/recipe/220467/quinoa-beet-and-arugula-salad/

Quinoa makes a great greek salad: olives, grape tomatoes, spinach, red onions, some feta if you eat cheese and have the calories available and a lemon garlic vinaigrette.

this recipe is fantastic! you don't need to add the paste before cooking. https://www.allrecipes.com/recipe/213211/turkey-and-quinoa-meatloaf/
I made this and I recommended it to one of my GI doctors I work with and he loved it too!

jennyma143 wrote: »

this recipe is fantastic! you don't need to add the paste before cooking. https://www.allrecipes.com/recipe/213211/turkey-and-quinoa-meatloaf/
I made this and I recommended it to one of my GI doctors I work with and he loved it too!

That looks really good. We don't do much meat any more, but I do add quinoa to plant-based stuffed pepper recipe I do where I make the "meat" out of toasted walnuts, tomato paste and dates that I chop in a food processor. Add in corn and quinoa to parboiled peppers and top it with a homemade tomato soup and cashew sour cream to finish it. A bit complicated for this thread but the quinoa does add a nice "meatiness" to things like you mentioned.

Its a great salad addition or general side dish. Here is my favorite creative recipe.
https://minimalistbaker.com/spanish-quinoa-stuffed-peppers/

AngryViking1970 wrote: »

Make this. Trust.

http://makingthymeforhealth.com/spinach-artichoke-quinoa-casserole/

Just printed! That is going in the menu box.

ClaudiaDawn2 wrote: »

MikePfirrman wrote: »

This is one of my all time favorite plant based recipes. My wife and I worked hard in 2017 to be more plant-based and I do the cooking. She is a typical "meat and potatoes" girl that likes her starch, meat and vegetable for dinner so I knew transitioning to more plant based eating was going to be tough.

This recipe she and I both absolutely loved.

https://www.ambitiouskitchen.com/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/

I replace the Vinegar with Rice Vinegar and I add just a bit of fish sauce and lots more lime juice, but it's amazing. I mean, really good.

Mike,

That looks really good. A couple of questions though ... how many servings does this recipe make? Enough for 2 for two meals, etc? I know the recipe says "6 servings with each serving being 1/6th of the recipe" but that doesn't really tell me how much. And does it freeze well?

It makes a lot. I would say more like 6 large servings. I haven't tried to freeze to know, but I would say, for us at least, we like to hold off on putting the dressing on all of it because it seems to taste better freshly tossed with the dressing. Something about the quinoa getting a bit soggy the next day. I don't mind it but my wife doesn't like it leftover as well. I would say if you're going to try to freeze, let's say half, just don't put the dressing over that half. Not sure how long the dressing would keep though. Personally, I've never frozen quinoa but others on here have said they have with good success.

MikePfirrman wrote: »

ClaudiaDawn2 wrote: »

MikePfirrman wrote: »

This is one of my all time favorite plant based recipes. My wife and I worked hard in 2017 to be more plant-based and I do the cooking. She is a typical "meat and potatoes" girl that likes her starch, meat and vegetable for dinner so I knew transitioning to more plant based eating was going to be tough.

This recipe she and I both absolutely loved.

https://www.ambitiouskitchen.com/crunchy-cashew-thai-quinoa-salad-with-ginger-peanut-dressing/

I replace the Vinegar with Rice Vinegar and I add just a bit of fish sauce and lots more lime juice, but it's amazing. I mean, really good.

Mike,

That looks really good. A couple of questions though ... how many servings does this recipe make? Enough for 2 for two meals, etc? I know the recipe says "6 servings with each serving being 1/6th of the recipe" but that doesn't really tell me how much. And does it freeze well?

It makes a lot. I would say more like 6 large servings. I haven't tried to freeze to know, but I would say, for us at least, we like to hold off on putting the dressing on all of it because it seems to taste better freshly tossed with the dressing. Something about the quinoa getting a bit soggy the next day. I don't mind it but my wife doesn't like it leftover as well. I would say if you're going to try to freeze, let's say half, just don't put the dressing over that half. Not sure how long the dressing would keep though. Personally, I've never frozen quinoa but others on here have said they have with good success.

Good to know. Thanks.

I made a modified version of these Black Bean Quinoa Tacos this week with some leftover quinoa I had. Instead of the broth and spices listed, I used a packet of pre-made taco sauce, which worked well. Instead of making tacos, I ate the filling from a bowl with greek yogurt and avocado slices--very satisfying!

This is like eating dessert for dinner:

Pear-Quinoa Salad

Cook 20 m

Ready In 40 m

Recipe By: EatingWell Test Kitchen

“Quinoa is a quick-cooking whole grain with a slightly nutty flavor—a perfect partner for pears and walnuts in this fresh-tasting salad recipe. The flavor is best when the salad is at room temperature or cold. Refrigerate the salad for at least 15 minutes before serving.”

Ingredients
• 1 14-ounce can reduced-sodium chicken broth or vegetable broth
• 1 cup quinoa (see Tips), rinsed if necessary
• 2 tablespoons walnut oil or canola oil
• 1 tablespoon fruity vinegar, such as pear, raspberry or pomegranate
• ¼ cup snipped fresh chives
• ¼ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 2 ripe but firm pears, diced
• ½ cup coarsely chopped walnuts or pecans, toasted (see Tips)


Directions
1 Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a
2 simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
3 Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
4 Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.
Tips: Although quinoa—a grain that was a staple in the ancient Incas' diet—was once only available in natural-foods stores, it's now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Most quinoa is sold already rinsed. Check the label to see if you need to rinse before using.
To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.