Quinoa recipes

Oooh, one of our favourites is to make a pilaff - saute some onion or shallots in a sauce pan, add a few chopped mushrooms. Add in the quinoa (a handful per person) and let it coat in the onions. Add liquid - about twice as much by volume as the quinoa. Stock if you like, water will do. Simmer for about 15 mins until the grains "pop".

This is lovely to make a lot of, as it freezes and reheats beautifully.

I make the quinoa according to the package directions but instead of using water, I use low-sodium chicken broth. I then toast 2 tbsp of pine nuts and plump 1/4 cup of golden raisins in some hot water. Once the quinoa is ready, I add the pine nuts and the raisins and chop up some fresh parsley and mix it together. It's pretty easy and tastes good.

That pilaf sounds good. I had someone give me two boxes of quinoa because they didn't like it and I had no idea what to do with it.

This is great! I have a bunch of quinoa in my pantry and needed some ideas for it!

This is great! I have a bunch of quinoa in my pantry and needed some ideas for it!

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I bought Quinoa but never knew what is was before I have read about it online and now I have it in my kitchen not knowing what to cook, because the recipes I found online were nothing for me, but the pilaf sounds delicious since I am a vegetarian

Mix Quinoa with rice! Chilli flakes and some lemon or lime juice and its yummy!

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You can make a pilaf or if you cook it with a bit more stock and stir it frequently, it goes creamy like a risotto which tastes richer. I like to soak dried mushrooms and use the broth and dried mushrooms and mushroom liquid to get a really mushroomy taste. It can also be used as a base for a cold salad or can be jazzed up by adding chopped fresh herbs right at the end.

This salad is awesome. Very tasty and loaded with protein and fiber. This recipe is adapted slightly from the post on www.ohsheglows.com, which is a nice food blog. Here is a link to the original if you are interested:

http://ohsheglows.com/2011/01/21/red-quinoa-and-black-bean-vegetable-salad/

Red Quinoa and Black Bean Veggie Salad with avacado

Salad:
1 cup uncooked red quinoa
1 (15 oz) can black beans, drained and rinsed
1 red bell pepper, chopped
1/4 cup fresh cilantro, finely chopped
1 small red onion, chopped
1 small avocado, chopped into 1 inch pieces

Dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes) (I used Nellie & Joe's brand Key Lime Juice)
1/2 tsp kosher salt, or to taste
1/2 tsp freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste


Directions:
1. Cook 1 cup red quinoa according to package directions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.

Yields: Six - 1 cup servings

Salad nutrition (per serving):
233 calories
5 g fat
0 g saturated fat
8 g protien
9 g fiber
38 g carbs
3 g sugar

Dressing nutrition (per 1 tablespoon)
49 calories
5 g fat
1 g saturated fat
0 g protien
0 g fiber
0 g carbs
0 g sugar

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I like to make carmalized onions, cook the quina according to package directions using low sodium chicken broth and add some dried, diced apricots to the mix. The onions and apricots add a sweetness and it's almost like a dessert!