Any good quinoa recipes?

2

Replies

  • unsound
    unsound Posts: 31 Member
    You probably realized this already, but you can substitute it for brown rice pretty much anywhere you'd use rice -- soups, salads, casseroles, vegetable dishes, etc. You can even cook it in a rice cooker, no problem. I eat it constantly.
  • gehlerc
    gehlerc Posts: 651 Member
    bump

    Glad the original poster started this topic. I've had some quinoa sitting on my shelf for quite awhile because I just hadn't put in the effort to find some good ways to use it.

    Thanks for all the great recipes and ideas, everyone!
  • ❤lindsay❤dawn❤
    ❤lindsay❤dawn❤ Posts: 443
    BUMP
  • Casey45
    Casey45 Posts: 160 Member
    Gotta bump these to print later at home....especially the quinoa stuffed acorn squash. Thanks for all these.
  • LishaCole
    LishaCole Posts: 245
    Oh and also, it is delicious as a substitute for crackers or bread crumbs in any sort of meatloaf, or meatball.

    I have converted many haters with meatloaf made with ground turkey, quinoa and a bit of spinach, haha.
  • MarieAnneN
    MarieAnneN Posts: 205
    go and search on eatingwell.com
    They have many great ideas and recipes!
  • shar0006
    shar0006 Posts: 19 Member
    Have you tried making stir fry with quinoa? We just do veggies, some boiled egg, low sodium soy sauce in wok, cook our quinoa in a pot normally (could add some garlic powder) and then mix it in with the veggies just before they are cooked. Very satisfying and meets any chinese food cravings. ;)
  • mskatec22
    mskatec22 Posts: 138 Member
    http://www.food.com/recipe/healthy-quinoa-and-ground-turkey-stuffed-peppers-449167

    ^^Yes! This one^^ Yum!
  • ChickaDee2012
    ChickaDee2012 Posts: 49 Member
    Oh now you're talking! Yummmm risotto!
  • ChickaDee2012
    ChickaDee2012 Posts: 49 Member
    I meant to include this quote in my post!
    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!
  • ChickaDee2012
    ChickaDee2012 Posts: 49 Member
    You probably realized this already, but you can substitute it for brown rice pretty much anywhere you'd use rice -- soups, salads, casseroles, vegetable dishes, etc. You can even cook it in a rice cooker, no problem. I eat it constantly.

    Great info! Rice used to be my staple....but I will try the rice cooker! And I'll try quinoa....never have had it before.
  • jelicaa
    jelicaa Posts: 83 Member
    Found this recipe online and tried it last weekend...D E L I C I O U S!!!

    Salmon Quinoa Salad


    Ingredients:

    ■1/2 can canned salmon, bones removed
    ■2 tbsp fat-free mayonnaise
    ■1 tbsp Italian salad dressing
    ■1/2 cup cooked quinoa
    ■1/4 cup chopped celery
    ■1/4 cup chopped onion
    ■1/4 cup chopped red pepper

    Directions:
    In a small bowl combine the chopped vegetables, mayo, and salad dressing. Next add in the quinoa and salmon until well blended. Serve chilled.
  • DrivenDiva
    DrivenDiva Posts: 233 Member
    Quinoa recipe I recently tried that was in Fitness Magazine and it was delicious!!! (it's part of their "cook once, eat twice" article):

    Cranberry-Pecan Quinoa Pilaf
    Makes: 4 servings
    Prep time: 15 minutes
    Cook time: 20 minutes

    1c quinoa
    2 c water
    1 tbsp olive oil
    1/2 cup thinly sliced scallions (green & white parts)
    1/2 cup dried cranberries
    1 tbsp dried flat leaf parsley
    1 tsp lemon zest, juice of 1 lemon
    2 tsp honey
    fresh ground pepper
    1/2 c pecans halves toasted

    1. In a medium saucepan, bring the quinoa and water to a boil over medium-high heat. Lower heat and simmer, covered, until liquid is absorbed and quinoa is tender, 15 to 20 minutes. Fluff quinoa with a fork and let cool slightly.

    2. Meanwhile, in a large mixing bowl, combine the oil, scallions, cranberries, parsley, lemon zest, lemon juice, and honey. Stir in quinoa, reserving 1/2 cup for the "oatmeal" recipe on the next slide. Season with salt and black pepper to taste. Top with the toasted pecans.

    *********************
    2nd recipe:

    Quinoa "Oatmeal"
    Heat 1/2 cup 1% milk in a small saucepan over medium-high heat just until milk starts to steam. Remove from heat and stir in cooked quinoa to warm through. Add 2 tablespoons raisins and 1 chopped apple; stir to combine. Top with a dollop of nonfat Greek yogurt, drizzle with maple syrup or honey, and sprinkle with cinnamon. Serves 1.
  • bethvandenberg
    bethvandenberg Posts: 1,496 Member
    bump
  • BECav0602
    BECav0602 Posts: 200 Member
    I made this last night and it was delicious! http://www.kalynskitchen.com/2011/03/recipe-for-better-than-moms-chicken.html

    Made some adjustments. Left out the curry (I don't like it), used less mayo than was called, used chobani non fat greek yogurt in place of sour cream and used 2% cheddar cheese because it is what I had. only about 300 calories a serving!

    Exact Ingredients and Calorie Info

    Roland - White Quinoa, 1/2 cup dryEat Smart - Broccoli Florets, 255 g (3oz)
    Perdue Fit & Easy - Boneless Skinless Chicken Breasts, 12 oz (112 g)
    Duke's - Mayo - Light, 4 Tbsp
    Private Selection - Mustard - Dijon With Horseradish, 1 tsp
    Kroger - Shredded 2% Milk Sharp Cheddar Cheese, 1/2 cup
    Chobani Greek Yogurt - 0% Plain Non-Fat 32 oz, 4 oz (225g)
    Total: 1245 80 42 13 1393 28

    Per Serving: 311 calories 20g carbs 11g fat 3g of sugar 348mg sodium 7g of fiber
  • TSulprizio
    TSulprizio Posts: 14
    Mexican Quinoa salad
    one of my favs!

    http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-black-bean-salad.php

    You can always add or subtract what you like/don't like :)
  • 81Kyra
    81Kyra Posts: 115
    This is a recipe I came up with trying to think of ways to eat it was good! a lil spicy if you don't like spice use a can of just diced tomatoes instead.
    I sauteed an onion and a zucchini add salt, pepper, garlic to taste
    then added about 2 c. cooked quinoa
    a whole can of petite diced tomatoes with green chillies
    and already cooked shrimp til heated through.
  • Debbe2
    Debbe2 Posts: 2,071 Member
    Thanks, saving thread
  • ysamatar
    ysamatar Posts: 484 Member
    Bump! Love quinoa
  • monainmn
    monainmn Posts: 70 Member
    Great post, eating gluten free and always looking for new ideas, Thanx!
  • nutandbutter
    nutandbutter Posts: 447
    i found an awesome one at allrecipes.com...it is called quinoa and black beans..enjoy!

    That's my favorite too! Here's the link.

    http://allrecipes.com/recipe/quinoa-and-black-beans/
  • clh126
    clh126 Posts: 115 Member
    i found an awesome one at allrecipes.com...it is called quinoa and black beans..enjoy!


    I came in this thread just to post that recipe! I've made it for parties and it's always gone by the end of the night. Very versatile too. I usually use whatever veg I have on hand, for instance I might substitute peppers or tomatoes for the corn and it's still great. Make sure you use the cilantro though because it's key...unless you're one of those people who have that genetic mutation that makes it taste like soap:( And only use 1 can of black beans instead of two or it's way too beany

    http://allrecipes.com/recipe/quinoa-and-black-beans/

    1 teaspoon vegetable oil
    1 onion, chopped
    3 cloves garlic, peeled and chopped
    3/4 cup uncooked quinoa
    1 1/2 cups vegetable broth
    1 teaspoon ground cumin
    1/4 teaspoon cayenne pepper
    salt and pepper to taste
    1 cup frozen corn kernels
    2 (15 ounce) cans black beans, rinsed and drained
    1/2 cup chopped fresh cilantro
    Directions

    Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
    Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
    Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
  • KaciWood19
    KaciWood19 Posts: 396 Member
    bump!!
  • Goose28in
    Goose28in Posts: 87 Member
    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 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

    I am trying this recipe this weekend, hopefully.
  • wannalosew82
    wannalosew82 Posts: 108 Member
    http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html

    My family loves this recipe. I have made this a few times and is just superb.
  • Veganbambina
    Veganbambina Posts: 108 Member
    I Loooooove this recipe. Gotta like Indian cooking though, its a little spicy. Enjoy.
    http://allrecipes.com/recipe/spiced-quinoa/detail.aspx
  • nakmom
    nakmom Posts: 6 Member
    Southwest Quinoa Casserole

    1 (14 ounce) can Rotel Tomatoes
    1 (15 ounce) can whole black beans , drained
    1 cup frozen corn
    1/2 cup vegetable broth
    3/4 cup quinoa
    1 clove garlic, minced
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 cup grated cheddar cheese

    Preheat oven to 400.

    Combine all ingredients except cheese in a 2 quart casserole.

    Cover with foil and bake for 30 minutes.

    Remove and stir.

    Bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.

    Cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).

    Serve with your favorite toppings (avacado, cilantro, fat free greek yogurt, etc). Can also be served as a filling for tortillas.
  • rzzumba
    rzzumba Posts: 2
    Try olive oil, feta, grape tomatoes, garlic, chopped basil, lemon juice, and salt and pepper. Mix all up. Its delicous. Oh and diced red onion and diced cucumbers. Greek style quinoa.
  • jaxCarrie
    jaxCarrie Posts: 214 Member
    bump.
  • BeepRocks
    BeepRocks Posts: 15
    My recipes.com have a lot.....and I like that they have ratings and tips from other peopel that have tried them.
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