hit me with your best quinoa recipe

1.5 C. cooked quinoa
1 big head of fresh broccoli - chopped and steamed
1 can chickpeas - drained and rinsed
4 oz. feta cheese crumbles
2 T. olive oil
2 tsp. dijon mustard
2 T. lemon juice
1 tsp. tarragon
2 cloves garlic - pressed or chopped tiny

Mix together and refrigerate overnight. Serve cold. Tasty.

1.5 C. cooked quinoa
1 big head of fresh broccoli - chopped and steamed
1 can chickpeas - drained and rinsed
4 oz. feta cheese crumbles
2 T. olive oil
2 tsp. dijon mustard
2 T. lemon juice
1 tsp. tarragon
2 cloves garlic - pressed or chopped tiny

Mix together and refrigerate overnight. Serve cold. Tasty.

Yummy!!

I'm looking for new ideas for quinoa
Thanks!

I like making the quinoa as you normally would but instead of water or broth use vanilla almond milk. Once it is done add cinnamon, chopped medjool dates, and sliced almonds to your liking. For every half cup of cooked quinoa plus the added ingredients, add vanilla pudding (sugar-free or whatever you wish) to the mix. I do not have an exact calorie count but a half cup is less than 200 calories.

BUMP BC THEY ALL SOUND SO TASTY!

I recently made salmon en papillote with quinoa in culinary school. The way we made the quinoa was like how we make rice pilaf:
1/2 C quinoa
1 C water
1 shallot, minced
1 sprig thyme
1 bay leaf
Salt to taste
Oil as needed

1) In a hot pan, add oil and shallots. Sweat the shallots and add salt as needed.
2) Then "toast" the quinoa. This means to let the quinoa burst a little bit like popcorn.
3) Then add your water, thyme, and bay leaf.
4) Bring to a simmer, then cover and cook on low heat for about 15 minutes. If you have too much water, just make sure to keep fluffing the quinoa every once in a while.

This really goes great with the salmon underneath. To make the salmon, all you need is fresh dill, lemon, a salmon fillet, and butter.

1) Cut a piece of parchment paper like you would cut a heart, except with a less drastic dip. You just wanted the paper to be rounded to make a dumpling.
2) Place quinoa in the middle of the paper, laying the seasoned salmon on top.
3) Spritz lemon juice and sprinkle freshly minced dill on top. Make sure to butter all sides of the parchment paper to prevent browning. Top the salmon with a small dab of butter also if you wish.
4) Fold the parchment paper over to cover the salmon and quinoa mound, and fold the edges like you would a dumpling to allow a small air pocket to form.
5) Place package on a baking sheet on top of the stove over medium heat until the package starts to swell up with air. Then place in the oven at 400 for about 5 minutes or until you like your salmon done.

Enjoy!

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bump thanks everyone!

An interesting salad:
I cook a serving of quinoa, let it cool, then put it on top of a bed of spinach. Add half an avocado, half of a grapefruit, 1 oz of honey goat cheese (YUM!!), and a little simple dressing of olive oil mixed with honey. I'm not sure how to add more protein in this... I've considered adding garbanzo beans but that just doesn't seem quite right. Perhaps some extra firm cooked tofu?

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http://www.cookingquinoa.net/veggie-burger-recipe
that site is awesome BTW

BUMP!!! Thanks

My favorite Quinoa salad: quinoa, kale, red pepper, tomato, feta, avocado, fresh lemon juice, lots of fresh garlic, flax oil, olive oil.
All chopped, tossed and chilled.......so yummy.

bump =]

www.melskitchencafe.com/2010/07/black-bean-and-sweet-corn-quinoa-salad.html


1 Tbs olive oil
1 medium onion, chopped
2 gloves garlic, minced,
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp fresh ground pepper
1 cup frozen sweet corn
2 (15 oz) cans black beans, drained and rinsed
1/2 cup cilantro, chopped

In medium pot, heat oil over medium heat. Add onions and saute for 4-5 minutes, stirring often. Add garlic and stir for a minute. Add in the quinoa and broth. Stir in cumin, cayenne, salt and pepper. Bring to a boil, Cover, reduce heat and simmer for 20 minutes or until all the liquid is absorbed.
Stir in frozen corn and black beans. Cover and let pot sit off heat until beans and corn are heated through. Stir in cilantro. Serve warm or chilled. It's delicious both ways.

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