Easy Quinoa Recipes?

bump and does Sam's Club carry it? We don't have Costco nearby.

Yummy recipes! Thanks for sharing! Gonna try it for breakfast in the am, and keeping the other recipes for later on!

A great healthy Quinoa salad recipe i just recently had for the first time and thought was absolutely delicious had:

1 cup quinoa

1 cup dried cranberries

1 cup persian cucumbers

1/4 cup walnuts, chopped

1/4 cup green onions, sliced

1/4 cup balsamic vinegar

1 1/2 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

You can substitute green beans, broccoli, peas or any green vegetable for the cucumbers.

Combine quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to a simmer, cover, and continue cooking until all water is absorbed.

In a medium bowl, combine cooked quinoa, dried cranberries, green beans, walnuts, and green onions until well mixed. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. Season with salt and pepper, to taste. Chill in the refrigerator for at least 30 minutes before serving

Calories 158
Fat 5 g
Saturated Fat 0
Carbohydrates 24 g
Fiber 6 g

I've made Quinoa 2 different ways:

Mexican cold salad: quinoa, red bell peppers, green bell peppers, avocado, cilantro, freshly chopped jalapeno, and lime juice
Mexican "rice": quinoa, tomato sauce, onion, some water, chicken stock, and boil like it arroz

The first one is similar to the recipe I posted earlier in the thread!

Love you both because I have to try that one!

I've only ever had it as a side...made plain with a little butter and salt.

I love all these ideas. Thank you!

bump

Bump :happy:

I found this really cool recipie for quinoa pancakes! I modified it a little to make it healthier and it was great. Gives the pancakes a reallly puffy texture.
http://ducksoven.blogspot.com/2012/04/quinoa-pancakes-with-strawberries-and.html?m=1

bumping also.

my favorite thing about quinoa (besides all the protein and stuff) is saying it....

keen-WA

keen-WA

a fun word.

If you're on facebook, "like" QUINOA CORPORATION.

I love quinoa! I add all sorts of different seasonings. I just made some and put roasted sweet potatoes(or buttnernut squash), black beans, tomatoes, cilantro, and lime juice. Super good. Or I use it as a sort of breakfast "oatmeal" with a sprinkle of brown sugar, cinnamon, and unsweetened almond milk. Or put in some fruit and agave nectar.

Bump

My favorite quinoa recipe its great to make up a batch and have in the fridge for those times your looking for a quick add to meals..... I do the recipe as a guideline for 6 cups is an insane amount. Usually do 1-2 cups quinoa and then add more of the veggies so that its veggie packed.
QUINOA PILAF
1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)
1/2 cup green onion, diced 1/4 cup olive oil
1/4 cup celery, diced 2 cloves garlic, crushed
1/4 cup green pepper, diced 1 cup almonds, sliced
1/4 cup sweet red pepper, diced 1/4 tsp oregano
salt to taste

Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.

The Basic Quinoa Recipe

This light and wholesome grain may be prepared quickly and easily with this basic method. 2 cups water 1 cup quinoa
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).

You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.

To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover (unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan) and when the cooker shuts off, the quinoa is done.

http://www.quinoa.net/181.html where the recipes are from

I have cooked quinoa with chicken and beef broth depending on what I am serving it with. Also tried adding a dash of teriyaki to the cooking water. Favs are the chicken and teriyaki. The beef was alright hubby liked it but he is a steak man through and through.

Also have used quinoa in a stuffed pepper in place of the rice. Pretty much my rule of thumb is if you have a recipe where they use rice try with quinoa chances are it will be a great change.

If you can find it I use Ancient Harvest Quinoa Flakes and add it to some steel cut Oats (I use McCann's). I find this makes for a great texture and the flavor is very good. I like Quinoa okay by itself okay but I'm not crazy about it. I've experimented with various combinations and usually about 2/3 oats to 1/3 Quinoa flakes makes a good hot cereal with extra protein. The quinoa cooks faster so add it after the oats have cooked a little or if you want to make it easier just make them both separately according to the package directions and mix them.

I've also used it in whole wheat banana nut muffins. I don't have the recipe written down anywhere, it is my own invention though inspired from several others I've seen. I'll try to recall it from memory but I can't promise I'll get it correct. Use the "muffin method" as you would for any muffin or quickbread recipe.


4 ounces whole wheat flour
2 ounces bread flour (extra gluten to make up for whole wheat four)
2 ounces quinoa flakes (Ancient Harvest)
4 ounces sweetener ( if you use sugar use 4 oz., honey is a little more, stevia is about the same, up to you)
1 teaspoon salt
2 teaspoons baking powder
6 ounces milk
1 cup mashed bananas
1/2 cup walnuts (pieces)
4 ounces egg beaters (egg substitute)
4 ounces unsweetened applesauce. I use a raw organic applesauce that has nothing in it but apples.

I sometimes add nutmeg and cinnamon but I don't know how much. Use your best judgement (be careful with the nutmeg, it is easy to over do it).

Don't be afraid to play with this recipe. I think it would come out great as is but I'm always trying variations. I hear there is something from Bob's Red Mill that you can add to increase the gluten (I can't remember what it is called). That should make the bread flour unnecessary altogether. Though I haven't tried it yet. If you use honey to sweeten, I'd suggest a really good quality wildflower honey like Bee Natural Honey - Nature's Finest Wildflower Unfiltered Uncooked Honey.