hit me with your best quinoa recipe

LEMON-SCENTED QUINOA SALAD

1 cup quinoa
2 cups water
1/2 tsp fine grain sea salt
1 can garbanzo beans or dried equivalent
1/2 cup cilantro chopped
1/2 red onion chopped

Tahini Dressing:
1 garlic clove smashed & chopped
1/4 cup tahini
zest of 1 lemon
scant 1/4 cup fresh lemon juice
2 tbsp olive oil
2 tbsp hot water
scant 1/2 tsp fine grain sea salt

rinse the quinoa in a fine-meshed strainer. in a medium saucepan heat the quinoa & water until boiling. reduce heat & simmer until water is absorbed & quinoa fluffs up, about 15 minutes. quinoa is done when you see the curlique in each grain & its tender with a bit of pop to each bite. drain any extra water & set aside.

while the quinoa is cooking make the dressing. whisk together the garlic, tahini, lemon zest & juice, & olive oil. add the hot water to thin a bit & then the salt.

toss the cooked quinoa, beans, cilantro, red onions & half of the dressing. add more dressing if you like & season with more salt to taste. serve garnished with a bit of cilantro.

serves 4

QUINOA SALAD WITH APPLES & ALMONDS

1 cup quinoa rinsed
2 cups water
2 tbsp honey
1/4 cup lemon juice
1/2 tsp coarse salt
3 tbsp olive oil
1 cup peeled diced tart apples (like granny smith)
1 cup finely chopped celery
1/3 cup golden raisins
1/3 cup finely chopped parsley
1/2 cup coarsely chopped almonds toasted
course salt & pepper

in a medium saucepan combine quinoa & water. bring to boil. reduce heat to simmer, & cover, until water is absorbed. (about 15 minutes) transfer quinoa to a large bowl, stir & let cool completely.

in a small bowl, whisk together the honey, lemon juice, & salt. gradually whisk in the oil until blended.

add the apples, celery, raisins, parsley & almonds to the quinoa & toss the ingredients well. add the dressing & toss once more to coat the salad. season it with salt & pepper to taste. serve at room temp.

serves 6-8

CRANBERRY WALNUT QUINOA SALAD

1 CUP RAW QUINOA, RINSED WELL IN COLD WATER
1 CUP DRIED CRANBERRIES
1 CUP FROZEN GREEN BEANS, DEFROSTED
1/4 CUP WALNUTS CHOPPED
1/4 CUP GREEN ONIONS SLICED
1/4 CUP BALSAMIC VINEGAR
1 1/2 TBSP EXTRA VIGIN OLIVE OIL
4 CLOVES GARLIC MINCED
1/2 TSP SALT
1/4 TSP PEPPER

COMBINE QUINOA WITH 2 CUPS WATER IN A MEDIUM SAUCEPAN & BRING TO BOIL OVER HIGH HEAT.
REDUCE HEAT TO A SIMMER, COVER, & CONTINUE COOKING UNTIL ALL WATER IS ABSORBED.
IN A MEDIUM BOWL COMBINE COOKED QUINOA, DRIED CRANBERRIES, GREEN BEANS, WALNUTS & GREEN ONIONS UNTIL WELL MIXED.
IN A SMALL BOWL WHISK THE BALSAMIC VINEGAR, OLIVE OIL, & GARLIC UNTIL WELL BLENDED. POUR OVER THE QUINOA MIXTURE. TOSS UNTIL WELL BLENDED. SEASON WITH SALT & PEPPER TO TASTE.
CHILL IN THE REFRIGERATOR FOR AT LEAST 30 MINUTES BEFORE SERVING.

QUINOA MEXICAN SALAD

2 tbsp extra virgin olive oil
2 tbsp fresh squeezed lime jiuce
2 tbsp chopped fresh cilantro
1/2 Cup sliced scallions
1 1/2 cups corn
2 chopped tomatoes
1 (15 oz) can black beans, drained & rinsed
2 cups cooked quinoa (warm, cold or room temp)

add olive oil, lime juice & chopped cilantro to cooked quinoa.
then add sliced scallions, corn tomatoes & black beans.
if you like, top with salsa, shredded cheese or a few slices of avocado.


CHOCOLATE QUINOA PUDDING *(((MY FAVORITE)))

¼ cup dry quinoa rinsed (66g)
½ cup almond milk (4oz) or light chocolate soy milk will work too
1 tbsp unsweetened cocoa powder (6g)
1/2 tsp almond extract
1 tbsp clover honey (optional)
Whisk all ingredients in a small pot over medium heat and bring to a boil.

Lower to a simmer and cover. Cook for about 12 minutes until the quinoa absorbs most of the liquid. Serve!
Love it cold or warm!!

Per Serving: (with honey)
calories 275
sodium 77
sugar 20
protien 9
carbs 54
fat 6

quinoa pilaf with kale, carrots, celery, onions, garlic, peppers and bacon bits:




spray a pan with pam or evoo, saute the garlic, finely chopped onions, peppers, carrots and celery and bacon bits until onions are translucent. Add kale, chopped finely, and steam. Add some Mrs. Dash salt free seasoning, something savory like garlic and herb or original. Add a salt free bullion cube, or a little water or broth to help steam, add the cooked quinoa, sautee for a minute to incorporate all the flavors. YUMMO!

I also add a small pat of butter for a little more flavor, and also some sauteed or diced chicken., that is optional.

I LOVE this, and it's enough to last me several days as sides at lunch.

bump, I actually just tried this for the first time last night and have been looking for recipe ideas

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I love sauteeing some mushrooms, squash, garlic and capers in wine then throw them in to the prepared quinoa. SO AMAZING!

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Ooo, I second this. My nutritionist gave me an easy coconut quinoa recipe. Could not be easier:

Coconut quinoa
equal parts:
light coconut milk
water
quinoa

I just leave it in the fridge ... have it with toasted almonds for something sweet.
Will definitely try with almond milk!

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