Quinoa? What is your favorite recipe

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I make this really yummy curried quinoa salad!

Recipe (makes one serving):

1/4 cup quinoa, uncooked
1/2 cup water
1/2 tsp cumin
1/2 tsp madras curry powder
1/2 tsp lemon juice
1 TBSP chopped walnuts
1 TBSP raisins
1/2 orange, diced
1/2 apple, diced
1/4 cup chopped strawberries
Mixed greens

Put quinoa and water in a pot and bring to a boil. Add in cumin, curry powder and lemon juice. Cover and reduce heat to low for 5 minutes. After 5 minutes, turn heat off and let sit for 15 minutes WITHOUT taking the lid off.
While the quinoa is cooking, cut up fruit and nuts.
Serve your salad on top of the mixed greens.
Lately I've been packing salads for lunch in a jar. Put your heaviest ingredients in the bottom (ie. nuts and raisins), then things like vegetables and fruit, then grain, and then lettuce on top. When you dump your salad onto a plate, it comes out perfectly

This is the best quinoa recipe I've come up with so far!

This is my absolute favorite. Even my 2 and 5 year old boys demolish it. I only use one T of oil and I double the lemon juice. I've been known to add extra veggies and top with feta too. I save myself some time by using my food processor to chop the parsley, since I'm already using it for the carrot shredding.

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I throw quinoa into chili or soup too.

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I made our favorite pasta dish with quinoa. Muy yummy! You can also make it with pasta. I use Tinkyata brown rice pasta and the boys gobble it up.
4T olive oil
1.5 cups chopped onion
2 garlic cloves. (I use more)
2 large red bell peppers seeded and chopped
1/4 cup almonds
2 tsp balsamic vinegar
Salt and pepper to taste
1 or 2 pinches cayenne (optional).
4 cups broccoli steamed to desired softness
1 cup quinoa uncooked. Or one pound penne pasta.
1/3 cup grated parmesan (use the real Italian parm regg. If you can.).
1/2 cup chopped fresh basil ( I use less)

Heat 2 T olive oil and saute onions and garlic then add peppers and saute until soft. Add cayenne.

In a food process chop the almonds very fine. Add the veggies, vinegar, 2T olive oil, salt, pepper, and half the cheese and puree.

Cook the one cup of quinoa in 2 cups or chicken broth as described on box. (Or cook pasta)

Mix quinoa with sauce, steamed broccoli, remainder of parmesan, and basil.

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Baked Grains Pilaf
1 Tbsp extra virgin olive oil, divided (I use less)
1 onion, peeled and finely chopped
1 small carrot, peeled and finely chopped
3 stalks celery, leaves included, finely chopped
½ cup bell pepper, finely chopped
½ cup corn kernels
¾ cup millet, rinsed well
¾ cup quinoa, rinsed well
3 cups low-sodium chicken or vegetable stock
1 tsp sea salt (I use less)
1) Preheat oven to 350°. Prepare casserole dish by coating lightly with olive oil
2) Place remaining olive oil in a medium skillet and heat gently. Add onion, carrot, celery, pepper, and corn. Cook until onion is soft and translucent. Remove from heat.
3) Place washed grains in prepared casserole dish. Add cooked vegetables and mix to combine. Add stock and salt. Cover casserole dish with a lid. Place in oven and bake for 30 minutes. Grains are cooked when all water has been absorbed. They will look slightly golden on the edges of the casserole dish.
4) Remove from heat and serve warm with any meal.

7 Servings / 1 cup per serving
Prep time: 20 minutes
Cook time: 40 minutes

Nutrition Value per Serving:
Calories: 205 / Calories from Fat: 42 / Protein: 8g / Carbs: 34g / Sodium: 278mg / Fiber: 4g / Sugar: 2g

you can use it in place of rice. quinoa is a perfect protein so you are getting that added benifit. its also lower on the glycemic index so it wont turn into sugar as much as rice. I cook it with chicken or veg stock to add flavor. if i have time i saute onion and garlic first then add the quinoa and stock. 1:2 ratio like rice. 1c quinoa:2c stock. I will also use it in medditerranean style dishes instead of cous cous. cook the way i mentioned before add reb bell peppers, tomatoes, cucumber, black olives and feta as well as cooked chicken or steak...delish! below is another recipe that is fool proof and easy. hope this helps!

Southwestern Chicken and Quinoa
Serves 4
3 skinless, boneless chicken breasts
1 can black beans, drained
1 cup frozen corn
1 pint fresh salsa
2 ½ cups chicken stock
1 cup dried quinoa
Avocado and cilantro to garnish
Squeeze of lime (optional)
In a slow cooker or in a medium sauce pan add chicken, beans, corn, salsa and ½ c stock. Cook on low for 2 hr up to all day. Remove chicken and shred. While shredding, bring temperature up to medium and simmer sauce. In the meantime cook one cup of quinoa in remaining 2 cups of chicken stock. Bring mixture to a boil, then reduce to a simmer, cover and cook for 15 minutes or until all liquid is absorbed. Add shredded chicken back to pot to heat through. In a bowl add 1/3 c quinoa, 1 1/3 c chicken mixture and top with ¼ diced avocado and 2 tbsp cilantro. Optional squeeze of lime.
*** This dish can be made quickly as well, or made ahead of time and portioned throughout the week. Quinoa is a sprouted grain high in protein and has 8 essential amino acids which make it a complete protein. You can find quinoa at Whole Foods or Trader Joe’s. ***

I like to make quinoa cakes with a fried egg on top...

For the cakes:

1 cup cooked quinoa
3 egg whites
1/4 c panko
2 oz shredded cheese
minced garlic
chopped green onion
salt and pepper to taste

Divide mixture into four patties and refrigerate until very cold

Fry in PAM spray very delicately until golden brown on either side.

Top each cake with a fried egg.

The cakes themselves I believe are around 160 cal each.

Sounds delicious! I'll have to try this. I have a box of Quinoa in my cabinet!

Thanks for all the ideas

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