Quinoa???

I just like using it as a side like you would rice. It has enough of its own flavor to not need any additions.

for breakfast, I really like a bowl of warm quinoa with a handful of almonds and a drizzle of honey. Like oatmeal, but even better!

Also, check out: http://www.yogajournal.com/search?q=quinoa there's a bunch of tasty sounding recipes listed there, and I've never disliked any recipe I've gotten from yoga journal!

Mmmmm....I LOVE QUINOA! My favorite is to mix in frozen/thawed edamame (soy beans) and toss with a little soy sauce. It's delicious! Also, when I make mine, I add about a teaspoon to a tablespoon of coconut oil. It gives it a really nice texture and a little coconutty flavor. Doesn't add that many calories per serving and I think it's worth it. Also, I use a programmable rice cooker (about $40 at Target) where I can set it all up in the morning, set the timer, and it will be ready when I get home. You can even toss the edamame in while cooking (or nuts, fruit, veggies, etc.).

I like to make mine with chicken, beef or vegetable broth in place of the water. Or if I want it as a main dish these are two of my faves:

Quinoa with Chickpeas
8 servings

Ingredients
2 cups quinoa
4 cups vegetable stock
2 tablespoons olive oil
1 cup canned chick-peas
1/4 cup fresh parsley, roughly chopped

Directions
1. Cook quinoa according to package directions using vegetable stock in place of water and adding olive oil.
2. Once cooked, fluff with fork and toss with chickpeas and parsley.
3. Season with salt and pepper to taste.

Nutritional Information
Calories – 225
Cholesterol – 0 mg
Sodium – 99 mg
Carbs – 36.2 g
Fiber – 3.9 g
Protein – 7.1 g

Quinoa and Black Beans
10 servings

Ingredients
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
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. 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,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Nutritional Information
Calories – 152
Cholesterol – 0 mg
Sodium – 513 mg
Carbs – 27.6 g
Fiber – 7.7 g
Protein – 7.7 g

I like to make mine with chicken, beef or vegetable broth in place of the water. Or if I want it as a main dish these are two of my faves:

Quinoa with Chickpeas
8 servings

Ingredients
2 cups quinoa
4 cups vegetable stock
2 tablespoons olive oil
1 cup canned chick-peas
1/4 cup fresh parsley, roughly chopped

Directions
1. Cook quinoa according to package directions using vegetable stock in place of water and adding olive oil.
2. Once cooked, fluff with fork and toss with chickpeas and parsley.
3. Season with salt and pepper to taste.

Nutritional Information
Calories – 225
Cholesterol – 0 mg
Sodium – 99 mg
Carbs – 36.2 g
Fiber – 3.9 g
Protein – 7.1 g

Quinoa and Black Beans
10 servings

Ingredients
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
1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. 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,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Nutritional Information
Calories – 152
Cholesterol – 0 mg
Sodium – 513 mg
Carbs – 27.6 g
Fiber – 7.7 g
Protein – 7.7 g

bump! Love quinoa

I tried to like quinoa, but I cant choke it down- it SMELLS bad! I tried cooking it every way possible, but the best was when I cooked it in low sodium fat free chicken broth.

Tastes amazing in soups (in place of noodles or rice)

Quinoa and veggies used to stuff winter squash .... yum. I like to season it with savory spices like cumin, chili powder, and a little garlic.

I just had a great Quinoa salad the other day. It was red quinoa with diced red pepper, green onion, corn kernals, fresh squeezed lime, and fresh cilantro with a bit of olive oil on a bed of baby spinach yummy

Hey Sara, here’s a Quinoa Salad recipe that I found on our SaladCenter website. Let me know what you think

Quinoa Salad

Prep Time: 5 min * Total Time: 1 hr * Makes: 8 servings, 3/4 cup each

1 cup quinoa, uncooked
1 can (14.5 oz.) chicken broth
1 can (11 oz.) corn, drained
1 can (15 oz.) black beans, rinsed, drained
5 green onions, sliced
6 slices OSCAR MAYER Baked Cooked Ham, finely chopped
1/2 cup KRAFT Zesty Italian Dressing
1 red pepper, chopped

BRING quinoa and broth to boil in medium saucepan; cover. Simmer on low 15 min. or until broth is absorbed. Cool.

MIX quinoa with remaining ingredients just before serving.

Here's the link to the recipe and Nutritional values:
http://www.kraftfoods.com/kf/recipes/quinoa-salad-113644.aspx

Got this recipe from the Shape website. I made it last night and it was AWESOME!


Greek Style Quinoa
Ingredients
1 cup quinoa
2 cups water
3 tbsp. olive oil
¾ cup fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced or pressed in a garlic press
¼ cup kalamata olives
1 bunch scallions, chopped
1 pint grape tomatoes, halved
7 ounces sheep's milk feta cheese, cubed
¼ cup diced red onion
Salt and pepper to taste
Directions

Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent.
Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill. Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano, and garlic. Toss with quinoa.
Add olives, scallions, grape tomatoes, feta cheese, and red onion; gently mix ingredients. Season with salt and pepper and serve.
Tip
Feta cheese may be too salty for some. To lower the sodium count, soak it in water overnight.