Quinoa....any good recipes?

[mtemm]

I bought my first box of quinoa this past week and am now looking for some good recipes! simple or not, would love to hear how you all prepare it.

 

[kirbydog48]

Just don't pronounce it"qwin-o-ah" LOL!!

I usually cook it like rice (wash well first) in some chicken broth according to package directions. You can separately saute some scallions, celery and carrots, peppers in a little olive oil and mix it in after the quinoa is done cooking. Salt and pepper, any fresh herbs you like (parsley and chives are good). It's very versatile, very high in protein.

 

[FireDancer]

My quinoa recipes are pretty simple for the most part. I like to make Red quinoa and add diced tomatoes and basil. It tastes like a slightly nutty pasta. It will work with regular quinoa too.

For the most part I add a variety vegetables to my quinoa and, on occasion, spices. Some of my preferred veggies are cucumbers (meat only, no seeds), bell peppers, tomatoes, fennel, or any vegetable you like. The only thing I haven't added were root vegetables because I usually add raw instead of cooked vegetables and I don't really eat raw root vegetables.

If you like Mediterranean flavors cinnamon is really good (along with some pine nuts).

If you have any rice or couscous recipes you can just substitute the quinoa for them and use the rest of the recipe. I plan on making a quinoa dish to use as a stuffing for grape seeds but I haven't yet.

 

[disneyfam]

These are absolutely delicious. Quinoa Stuffed Red Peppers

 

[NeverlandClub23]

These are absolutely delicious. Quinoa Stuffed Red Peppers

That looks delicious! I bought a HUGE box of Quinoa a few months ago and made one recipe with it. I absolutely hated it (and I generally like everything!) but have been thinking maybe I need to give it another shot in a different recipe. I can't even remember what the original recipe was but I think it was just SO much stuff that there were way too many flavors going on.

 

[Golf4food]

We also use quinoa as a substitute for rice and beans in Mexican dishes - in a burrito, for example. Good stuff. Much healthier than most other options out there and very versatile.

 

[FireDancer]

If you would like to add a little depth of flavor use stock (chicken, vegetable, or beef) instead of water.

 

[DVC~OKW~96]

Be absolutely certain you wash quinoa well, before cooking with it.

I put it in a large basin of water and lift it from the basin and rub it between my hands. I change the water and keep doing this until the water is clear.

 

[MosMom]

It is yummy as a hot breakfast cereal too.

 

[NotUrsula]

I'd like to like the stuff, I really would, but I find that it just sits on my stomach like lead. I've tried the washing, cooking with broth, all that stuff. It was OK going down, but after I ate it I felt sick -- anyone have any idea why this could be?

DH ended up making the rest of what we bought as hot breakfast cereal, cooked then heated back up. He said it made him feel kind of ill, too, but his reaction was not as strong as mine, and he did like that it stuck with him all day and he didn't feel hungry.

 

[Aristomommy]

If I cook it for a quick side dish, I just cook it in chicken or veggie broth. I also have made a good summer salad by letting it cool off and adding tomatoes, cucumbers, chick peas, onion and feta cheese along with lime juice, olive oil and spices. I could eat the entire thing!!

 

[WL Fan]

The whole foods website has a yummy recipe with brussel sprouts and mushrooms. It was my first attempt at cooking it and I thought it was really good.

 

[Nancyg56]

I add it to soup instead of pasta and will use it in place of rice with chili. If I have some made I use it in meatloaf or stuffed peppers.

 

[PattnFmly]

Is it similar to a rice, like you can just cook it and eat it plain with, like butter or something? DH doesn't do vegetables. Any vegetables. Everything I make I have to make separate unless he will not be home for dinner. Limits my cooking. But I do try to make healthier stuff for the kids and I.....

 

[mtemm]

thanks all! I think I'm going to try it fairly plain the first time, just some chicken broth. thinking the kids might have a better chance trying it that way, then I can get more creative. I love all of these ideas. fingers crossed its a hit! and very good to know about washing it first!

 

[SetzKitten]

I cook it as directed on the package, then make a separate pan of onions, garlic, zucchini, yellow squash, diced tomatoes, thyme, oregano, parsley. Mix it together and add some soy protein beefless beef tips (Gardein is my favorite). It is so filling, low calorie and delicious.

 

[bicker]

Makes 8
1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (1/2 cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (11/2 cups)
11/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Directions
1. Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.


Per each:
Calories·279
Protein·14g
Total fat·10g
Saturated fat·3g
Carbs·36g
Cholesterol·15mg
Sodium·518mg
Fiber·10g
Sugars·9g