Any good quinoa recipes?

http://www.cookingquinoa.net/quinoa-recipes

http://www.cookingquinoa.net/

I loooove this one:
Quinoa-Stuffed Acorn Squash:
• 1 acorn squash
• 1 T butter
• 1 C quinoa
• 2 C chicken/veggie stock or broth (reduced sodium)
• 1 T extra virgin olive oil
• 1 small yellow onion, chopped finely
• 4 garlic cloves, minced
• 2 habanero peppers, chopped finely (remove seeds for less heat)
• 1/2 C mushrooms, chopped
• 2 C spinach, uncooked
• 1/2 feta, crumbled
• 1 T parsley, chopped
• 1 T fresh lemon juice
(Pre-heat oven to 375 degrees)

Sprinkle with a little bit of salt and pepper and put 1/2 T butter in each squash half.
Place on a baking tray and roast at 375 degrees for about 45 minutes. Make sure squash is tender to the fork upon removal (otherwise, stick it back in the oven for a few more minutes).
In the meantime, start cooking your quinoa, according to directions. You can use water, but I find chicken stock/broth to be a bit more flavorful. I generally try to get low-sodium, so I can control levels of salt. And, of course, use vegetable broth if you want to keep this dish vegetarian-friendly.
While the quinoa is cooking and the squash is roasting, pour your extra virgin olive oil into a skillet over medium heat. Sauté mushrooms, onion, garlic, and habaneros until they’re slightly browned, about 7-10 minutes.
Season with salt and pepper to taste and squeeze lemon juice over.
Now, turn heat to low and add the cooked quinoa to the veggie mixture. Throw in 2 cups of spinach and stir to combine and wilt spinach a bit.
Add in feta cheese and parsley here, as well. Save a little of each for topping, if you want.
Spoon quinoa mixture into acorn squash halves and top with a little extra feta. And parsley too, if you desire.

try this: http://www.myfitnesspal.com/topics/show/493997-cinnamon-quinoa-bake

Yes what i do is i boil it in water just atouch of salt then i cute up in small cubes zucchini,carrots,onion, broccoli (any vegetable that u have available) I put them in raw after the quinoa is cooked and add lemon juice and zest and the a touch of olive oil ..lots of pepper and its ready to eat ..you can always add fresh herbs like parsley and coriander. makes for deliciousness!!!!

Bump, love quinoa but struggle to get good recipes. thanks

My favorite way to eat quinoa - admittedly it's a salad, but it's a little different. The relative amounts are arbitrary - you can adjust the proportions and it will still be yummy. Inspired by a wheatberry salad that's sometimes available at Whole Foods.

1/4 cu (dry) red quinoa - cooked (I like to use when still a little warm)
diced apple (I prefer Macs, but any will do)
1/8-1/4 cu. dried cranberries
2 chopped scallions
1/4 cu. chopped pecans
low-fat balsamic vinaigrette or other dressing of your choice
mixed baby lettuce

Toss the first 5 ingedients well, add dressing, and then pile onto a bed of lettuce. Be careful not to add too much dressing - the quinoa soaks it up fast so it doesn't look like there's much on there. The balsamic has a strong enough flavor that you don't need too much, and sometimes I add a splash of pear vinegar to make the dressing go a little farther without more oil.

i found an awesome one at allrecipes.com...it is called quinoa and black beans..enjoy!

someone else kindly shared this one and i love it. great as a snack or for dinner or lunch.

Makes 6 decent sized fritters

Quinoa - Cooked, 1 cup cooked (185g)
White - Flour, 40 g
Feta, 30 grams
Spinach - Frozen, chopped or leaf, cooked, boiled, drained, without salt, 60 g
Onions - Raw, 50 g
Generic - Egg Raw - Large, 2 large
Oil - Olive, 1 tablespoon
Chopped parsley (about half a cup)
Salt and pepper to taste

Beat the eggs lightly, then mix all the ingredients together in a bowl. Make into fritters and fry in a non-stick pan with a bit of olive oil. I baked mine in the oven to finish them off for a while, too. Super yum with some stir fried veges - would be good with a salad or something, too!

And only 126 cals per fritter (they're reasonably large, too!)

My favourite is quinoa mushroom 'risotto'- I use a little too much water to make it a risotto like texture then add mushrooms, garlic, herbs, cream cheese et voila!!

you could make any risotto version you want- blue cheese/ butternut & sage/ smoked fish/ pea & mint/ smoked salmon & dill/ chicken & bacon.

I've also used it to make paella- with lots of herbs, fish stock and fish & chorizo.

Or, quite simply just stir through some pesto- NOM!

cookingquinoa.net

If you're looking for something a bit more on the sweet side, MAKE THESE! http://www.cookingquinoa.net/quinoa-cake-doughnuts

I gotta try this stuff!

Spinach, Quinoa and Cherry Salad from Vegetarian Times

http://www.vegetariantimes.com/recipes/9903

wow so many tasty sounding recipes - can't wait to try them!

(I too have just been boiling it in lightly salted water and serving in place of rice or tossing about 1/2 cup into my salads.)

bump... i bought a bunch from costco and dont really know what to do with it.

Quinoa is soo good.

Recently I have been on a "southwest quinoa salad" kick. Black beans, corn, peppers, onions, cilantro, lime juice and hot sauce.