Quinoa Recipes

Ingredients:
2 ¾ cups low-sodium chicken stock
¼ cup lemon juice

1 ½ cups quinoa

2 teaspoon lemon zest

1 tablespoon thyme leaves, chopped

¾ cup basil leaves, chopped

¼ cup parsley leaves, chopped

¼ lemon juice

Salt and pepper for taste

 

Take a microwave bowl and add the quinoa and chicken stock in it. Cook on high speed for about 5 minutes till the quinoa is cooked. Take a small bowl, combine olive oil, parsley, thyme, basil, lemon juice, and lemon zest. Whisk it properly and add salt and pepper according to your taste. Once the quinoa is cooked, drain it and take it out in a serving bowl. Pour the dressing on it and mix all the ingredients to evenly coat the quinoa. Season with salt and pepper if you wish to. Taste it and serve!

 

Warm and Nutty Cinnamon Quinoa 

1 cup organic 1% low fat milk

1 cup water

1 cup organic quinoa, (hs note: rinse quinoa)

2 cups fresh blackberries, organic preferred

1/2 teaspoon ground cinnamon

4/3 cup chopped pecans, toasted*

4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Quinoa-Edamame Salad

Ingredients:

 

1 cup quinoa

2 cups vegetable broth

2 cups shelled edamame

Zest and juice of 1 lemon

1 tablespoons walnut oil

2 teaspoons dried tarragon

1/2 teaspoon salt

1/2 cup drained and sliced roasted red peppers

1/4 cup chopped walnuts

 

Directions

 

1. Toast quinoa in a dry, hot skillet, stirring constantly, until it starts popping (3 minutes or so). Rinse thoroughly, and drain.
2. In a separate pot, bring broth to a boil. Once boiling, add the toasted quinoa. When it returns to boil, cover, reduce heat to low, and cook for 7 or 8 minutes.
3. At this point, add edamame over the quinoa, without stirring it. Cover and continue to cook until the edamame is tender and cooked through, about 7 to 8 minutes longer. Check the quinoa, and if done (it should be), turn off the heat and drain any remaining liquid, if there’s any lift.
4. Combine the lemon zest, lemon juice, terragon, and salt, once whisked, add to the quinoa mixture and toss well. Add the peppers, toss once again. Top with walnuts and serve.

Makes 4 servings.

 

Black Bean-and-Quinoa Salad 

Ingredients

12 ounces dried black beans, picked over and rinsed 

Salt 

1 cup quinoa, rinsed 

3 tablespoons sherry vinegar 

1 tablespoon soy sauce 

1 tablespoon fresh lime juice 

1 chipotle in adobo, minced 

1/4 cup plus 2 tablespoons extra-virgin olive oil 

6 scallions, white and light green parts only, thinly sliced 

1 small red onion, finely diced 

1 yellow bell pepper, finely diced 

1/4 cup chopped cilantro 

1. In a large saucepan, cover the beans with cold water and bring to a boil. Cover and let stand off the heat for 1 hour. 

2. Drain the beans. Return them to the pot and cover with 3 inches of water. Bring to a boil and simmer over low heat until tender, about 1 hour and 30 minutes; season generously with salt during the last 10 minutes. Drain and let cool. 

3. Meanwhile, in a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt and bring to a boil. Cover the saucepan and simmer the quinoa over low heat until the water has been absorbed, about 15 minutes. Spread the quinoa on a plate and let cool. 

4. In a large bowl, whisk the vinegar, soy sauce, lime juice and chipotle. Add the olive oil in a thin stream, whisking until blended. Add the black beans, quinoa, scallions, red onion, yellow pepper and cilantro. Season with salt, toss to combine and serve. 

Make Ahead The black bean–and–quinoa salad can be refrigerated overnight. 

Black Quinoa Corn Muffins

From http://mynewroots.blogspot.ca/2011/03/black-quinoa-corn-muffins.html

Ingredients:

 1 cup organic corn meal

 ¼ cup organic corn flour

 1 cup cooked black quinoa (any colour will work)

 1 Tbsp. baking powder

 1/2 tsp. baking soda

 3/4 tsp. sea salt

 1 cup almond milk (or any milk)

 3 Tbsp. chia seeds + 9 Tbsp. water

 1/4 up high oleic sunflower oil (or oil of your choice)

1 Tbsp. honey

1/2 cup cilantro leaves, chopped 

1 chili, minced or ½ tsp. ground chipotle (optional)

 

Directions:

Preheat oven to 400F (200C). Put 8 muffin liners in a cupcake pan. 

1. Mix chia seeds and water in a small bowl and set aside. 

2. In a large bowl, sift dry ingredients together. Add the cooked quinoa.

3. Check the chia gel to make sure it is thick a gloppy (it should take 15 minutes or so to obtain the right consistency). In a separate bowl, whisk wet ingredients together, including the chia gel. 

4. Add the wet to the dry and combine in as few strokes as possible. Fold in the cilantro and minced chili. 

5. Spoon batter in to muffins cups and bake until the edges are golden brown and they pass the toothpick test (approx. 25 minutes).