The Perfect Bowl of Quinoa

                                          

Quinoa can be used for sweet or savory dishes.  It is packed full of 8 different amino acids (proteins).  You can buy quino in a variety of colors.  I will often keep a pot of quinoa in the fridge so it is available whenever I need it.  You can add it to salads, soups or as a side dish for meals or just a quick snack.  Add any sauce or seasonings you would like.  You can cook it in the mornings with vanilla, a splash of milk (any kind), cinnamon and raisins just like a bowl of oatmeal.  I will eat it with a diced up boiled egg mixed in and fresh mozzarella crumbled over the top.  Check out my site for a variety of quinoa recipes. (To the right on the side bar there is a label for "quinoa".) The possibilities are endless.  Maybe you have already discovered the joy of quinoa!

Complements:  Feeding the Whole Family

1 cup quinoa
1/2 tsp. sea salt
1 3/4 cups water

Rinse quinoa with water and drain.  (The surface of quinoa has a chemical called, saponin.  This is a natural coating.  It can have a bitter, soapy taste.)  Place rinsed quinoa, salt, and water in a 2 quart pot.  Bring to a boil, reduce heat to low, cover, and let simmer 15 to 20 minutes (usually closer to 15 minutes).  Don't stir the grain while it is cooking.  Test for doneness by tilting the pan to one side, making sure all of the water has been absorbed.  I usually remove it from the heat, crack the lid and let it sit another 5 minutes.  Fluff with a fork before serving.  Enjoy!

Loaded Quinoa Veggie Burgers

                                        

I think I could eat these every day!  You can make these up ahead of time and store the uncooked mixture in your refrigerator (for up to a week).  Then they are available to fry up whenever you need a meal or a snack.  You can eat them however you please, but I like them just like they are.

Adapted from :  Whole Living
I like to double the recipe

1/2 cup uncooked quinoa
1 carrot, shredded
4 scallions, sliced
2 cloves of garlic, minced
15 ounces can organic black beans, drained and rinsed
1/4 cup dried breadcrumbs (I think you could substitute corn flour for the bread crumbs)
1 large egg, lightly beaten
1-2 teaspoons ground cumin
3/4 teaspoon sea salt
1/2 teaspoon pepper
safflower oil for frying (1-2 tablespoons)

In a small pot, bring 3/4 cup water to a boil.  Add quinoa, cover and reduce heat to low.  Cook until liquid is absorbed, 12-14 minutes.  In a food processor, pulse quinoa, carrots, scallions, garlic, beans, breadcrumbs, egg, cumin, salt and pepper; pulse until combined but still slightly chunky.  Form the mixture into four even thin patties.  In a large nonstick skillet, heat the oil over medium-high heat; cook burgers until browned, about 5-6 minutes on each side.  Enjoy!

Quinoa Bites

These are fabulous!!  You can store the mixture in your refriderator and make them when you need a snack, breakfast, lunch or dinner.  They can be served anytime.  

I have found a lot of variations for this recipe.  You can add chopped chicken and bbq sauce.  You can add crumbed tofu or any chopped vegetables you have on hand.  Be creative and add all the extra flavor you would like.

2 cups cooked quinoa

2 large organic eggs

1 cup shredded carrot

2 stalks green onion, diced

2 cloves garlic, minced (optional)

1/2 cup grated parmesan cheese (or any cheese you are use too (non-dairy is ok)

2 tablespoons flour (any flour)

1/2 teaspoon salt

1/4 teaspoon pepper

(again you can add any other chopped or shredded vegetables, chopped chicken, crumbled tofu or a couple tablespoons of your favorite sauce)

Bring 2 cups of water to a boil.  Add 1 cup of quinoa.  Turn to low and cover.  Cook quinoa for 15 minutes (or until all the water is absorbed).  Preheat oven to 350 degrees.  Mix together cooled quinoa, carrot, eggs, green onion, garlic, cheese, flour, salt and pepper.  Distribute mixture into a greased mini muffin tin, filling each cup to the top (2 tablespoons each).  Bake for 15-18 minutes.  You can dip these in ketchup or bbq sauce or eat plan.  Enjoy!

Southwest Chicken Mango Quinoa Salad

 

 
 1 1/2 cups quinoa, rinsed and drained if necessary
3 cups organic chicken broth
2 organic chicken breasts, cut into bit size pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup red onion, diced
1/2 red pepper, diced
1 jalapeno pepper, finely diced (I used a 1/2 of a pepper and it was plenty spicy)
1 teaspoon chili powder (I used just 1/2 teaspoon and it was plenty)
2 tablespoons lime juice
1 mango, diced
1/2 cup cilantro, chopped

In a medium size sauce pan, bring the chicken broth to a boil.  Add the quinoa and stir.  Turn the heat down to low and place the lid on the pot.  Cook for 15-20 minutes, or until all of the liquid is absorbed.  In a large skillet or frying pan over medium-high heat, saute your chicken in the olive oil until nearly done.  Season with salt and pepper.  Turn the heat down to medium and add the red onion, red pepper and jalapeno pepper.  Saute, stirring frequently, until onion is translucent, about 5 minutes.  Add the chili powder and stir.  Place the cooked quinoa in large bowl.  add the chicken/onion mixture, lime juice, mango and cilantro and stir until mixed.  Serve immediately, or allow to cool and refrigerate until ready to serve.  Enjoy!

Spinach and Quinoa Salad with Avocado and Grapefruit

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  I actually do not like the grapefruit on this salad. I included it because the dressing is very good. I do highly recommend spinach, quinoa, avocado and walnuts together! An incredible combination of taste and nutrients. (You can eat the grapefruit on the side!) If you cook up a batch of quinoa and keep in a sealed container in the fridge it is always available to mix into a salad. To the quinoa you can add spinach, walnuts, avocados and any other vegetable and mix it with your favorite dressing. The dressing below is a good one. You can eat this for lunch or a snack more then once throughout the week! Just keep all ingredients separate until you are ready to toss together. This recipe makes one salad.
  
  Ingredients:
  organic baby spinach (about 4 ounces, but I just toss in a few handfuls)
  1 organic ruby red grapefruit, peeled and fruit separated, reserving 3 slices
  1/2 organic haas avocado, diced
  1/2 cup cooked quinoa (cook up 1/3 cup dry quinoa and you'll make 1 cup of cooked quinoa, you'll have enough to save for a second salad :))
  1/4 cup chopped walnuts
  For the Citrus Vinaigrette:
  3/4 tablespoon olive oil
  3/4 tablespoon balsamic vinegar
  1 tablespoon chopped shallot
  salt and pepper to taste
  grapefruit juice from 3 reserved slices of grapefruit (if not using grapefruit you can use 3/4 tablespoon lemon juice instead)
  
  Directions:
  
  Rinse quinoa well under cold water. Place 1/3 cup dry qunioa into 1 cup of water. Bring to a boil. Turn down heat to simmer. Simmer 20 minutes. Lay out on a plate to cool. Peel the skin and white membrane off the grapefruit and separate the pieces. Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside. Cut the remaining grapefruit into small pieces for the salad. In a medium bowl whisk the olive oil, grapefruit juice (from 3 slices of grapefruit), vinegar, chopped shallots, salt and pepper. In a large bowl toss spinach, quinoa, avocado, grapefruit and vinaigrette. Enjoy!

Toasted Quinoa with Raisins and Slivered Almonds

This is quickly becoming one of my favorite quinoa salads. It is wonderful served warm as a savory side dish. You can also store it in the refrigerator and it will last for a few lunches! (It is best slightly warmed)

Complements: The Vegan Table

2 cups quinoa
2 tablespoons water, for sauteing
2 shallots, minced (I used 1/4 of a red onion)
1 tablespoon minced fresh ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon cayenne
4 cups vegetable stock
1/2 teaspoon sea salt
freshly ground pepper, to taste
1/3 cup raisins (a must, the sweetness really adds to the salad)
1/2 cup toasted slivered almonds (this gives it crunch and a more complete protein meal)

Rinse quinoa in a small-size strainer to remove the bitter coating called saponin (the plant's natural defense that keeps birds from eating it). Heat a large-size skillet over medium heat. Add quinoa and stir constantly for 5 minutes, or until moisture evaporates and quinoa is fragrant and dry. Meanwhile, heat 2 tablespoons of water in a 3-quart saucepan over medium heat. Add shallots and ginger and cook, stirring constantly, until shallots are slightly softened, about 3 minutes. Add the toasted quinoa along with cardamom, coriander, cumin and cayenne. Stir to combine. Add stock and bring to a boil. Reduce heat to low, and season with salt and pepper to taste. Cover and cook until all water is absorbed, about 12-16 minutes. Remove from heat and stir in raisins and almonds. serve warm or at room temperature. It will keep for a few days in the fridge. Enjoy!

Quinoa whith Beans and Corn

Do you feel the urge to cook something different tonight! Throw some cheese on top too, if you would like. Makes a complete meal and beats any preboxed one dish meal (and just as cheap).

Complements: www.beingfrugalisfabulous.com

1 cup quinoa
1 tablespoon olive oil
1 small onion, chopped
4 cloves garlic, minced
2 cups organic chicken broth
1/2 tablespoon chili powder
1/2 tablespoon cumin
1/2 cup carrots, chopped
salt and pepper to taste
1 cup corn
2 cups kidney beans
1/2 cup chopped cilantro (optional)
shredded cheese

Saute the onion and garlic in the oil over medium heat. Once onion is starting to brown, add the quinoa, broth, chili powder, cumin, carrots, salt and pepper. Cover, reduce heat to low and simmer for 20 minutes. Add the corn and beans, cover and cook 5 more minutes more. Add the chopped cilantro and stir. Plate the quinoa and top with cheese. Enjoy!

Gluten Free Peanut Butter Cookies

This is a wonderful alternative to an unbleached white flour peanut butter cookie. It uses sorgum flour which you can find fairly inexpensive at any health food store (or Fred Meyer). Sorgum is a grass that is harvested similar to the way you would harvest wheat. I don't use it very often, but in a cookie like this it is an excellent alternative to wheat and our bodies will thank us for the change! This recipe does use white sugar and brown sugar so maybe I should put it under my "pure indulgence" section ;).

1/3 cup brown rice flour
1/3 cup sorghum flour
1/3 cup cornstarch
1 cup quinoa flakes (or rolled oatmeal, but quinoa flakes are a wonderful alternative and highly nutritious)
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons oil
6 tablespoons peanut butter
1/2 cup cane sugar
1/2 cup brown sugar
1/4 cup vanilla rice milk (sorgum flour tends to be dry so adding an extra liquid helps)
1 teaspoon vanilla

Place all dry ingredients in a bowl and set aside. In a mixer add oil, peanut butter, cane sugar, brown sugar, vanilla rice milk and vanilla. Blend well. Add dry ingredients and mix until blended. To make them a nice giant size (like the picture) scoop 1/3 cup of dough and roll into a ball. Then use a fork to flatten out. You can fit about 6 on a cookie sheet. Bake at 350 degrees for 15 minutes (or until brown on the tops). Enjoy!

Millet and Quinoa Breaded Chicken Strips

3 chicken breasts
1 clove garlic, minced
1 lemon, juiced (about 3 tablespoons)
1/4 cup millet
1/4 cup quinoa
1/2 teaspoon salt (optional)
2 tablespoons olive oil

Slice chicken breasts into small strips (1 inch by 2 inch). Mix minced garlic with lemon juice in a shallow dish. Add chicken and marinate 1 hour (or overnight is fine too). Place millet, quinoa and salt in grinder (coffee grinder or magic bullet work well). Blend until they resemble a course flour. Roll marinated chicken strips in the millet and quinoa mixture. In cast iron pan, heat olive oil on medium high heat for one minute. Add the breaded chicken and cook until golden on each side (about three minutes for each side). Enjoy!

Peanut-Butter Granola Balls

Complements of: marthastewart.com , A super, yummy healthy snack
1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons butter (or vegan margarine)
1 cup crisp rice cereal (you can find crisp brown rice cereal at a health food store)
1 cup rolled oats (or rolled quinoa for gluten-free)
1/4 cup dried fruit

In a saucepan over medium heat, heat honey, peanut butter and butter. Heat until smooth. Add the cereal, oats and dried fruit. Roll into tablespoon balls. Place in the refrigerator to set. It takes about 15 minutes. I like to store them in the freezer and eat them straight from the freezer. You could store in refrigerator too. Makes a great snack on a warm day (or a cool day :)). Enjoy!

Fiesta Quinoa Salad

Complements of: Hopkins Healthy Home Cooking
Salad:
1 cup quinoa, cooked and cooled
1/2 sweet red pepper, diced
1/2 cup sliced olives
3 tablespoons chopped fresh cilantro
1 cup finely chopped jicama
1/4 cup chopped red onion or 6 sliced green onions
2 cups kernel corn
2 cups fresh chopped tomatoes
1/2 cup diced cucumber

Dressing:
1/2 teaspoon cumin
juice of one lime (about 2 tablespoons)
2 tablespoons olive oil
salt to taste

Assemble ingredients in salad bowl. Mix dressing and toss into salad. Enjoy!

8 Grain Rolls

2 1/2 cups rolled grain (I use a combination of oat, spelt, rye, barley and quinoa)
2 tablespoons yeast
3 cups of water
1/4 cup molasses
2 tablespoons brown sugar
2 tablespoons butter, melted
5-6 cups of flour (I use a combination of whole spelt, whole wheat and unbleached white flour)
1 tablespoon salt

Pour 1 1/2 cup of boiling water over the rolled grains. Cover and let them sit 5 minutes. Take off cover, stir and let cool to room temperature or luke-warm. Put aside. In a mixing bowl add yeast, 1 1/2 cup of warm water, molasses, brown sugar and melted butter. Let sit a couple minutes. Add the rolled grain mixture, the 5-6 cups of flour and the salt. Knead with a mixer on low spead for 8 minutes or by hand for 12 minutes. Roll into balls and place into a pan or form into one or two loaves. Bake at 350 degrees for 20 - 25 minutes if cooking rolls or 25 - 30 minutes if making loaves. Enjoy!

Lemon and Garlic Quinoa Salad

Salad:
1 cup dry quinoa
8 cups water
1/2 cup chopped carrots, chopped
1/2 cup peas
1/2 cup chopped broccoli
1 cup garbanzo beans (optional)
1/4 cup sunflower seeds

Dressing:
2-3 cloves garlic, minced
1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 tablespoons tamari or soy sauce

Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in 3 quart pan and dry roast on low heat (about 5 minutes). Stir grains constantly until they begin to change color and give off a nutty aroma. (dry roasting is optional). Bring water to boil in a large pot. Add toasted quinoa to boiling water. Boil for 10 - 12 minutes. Remove from heat and drain quinoa. (I like to lay it out on a cookie sheet to dry for a few minutes, this tends to make the cooked grain less "mushy")

Prepare vegetables and dressing. Place cooked quinoa in a large bowl. Add vegetables and dressing. Mix thoroughly. Let the salad sit for a few hours in or over night in the refrigerator. Serve room temperature or chilled. Enjoy!

Granola II

If you like big chunks this granola is a great one.

2 cups extra thick rolled oats
1 cup rolled barley, spelt or quinoa
1/2 cup chopped nuts (I like chopping them extra fine were 1/2 turn into a flour consistancy)
1/2 cup shredded coconut (optional)
1/4 cup unbleached white flour
1/4 cup dried milk
2 tablespoons brown sugar
1/2 teaspoon cinnamon (optional)
1/4 cup + 2 tablespoons oil
1/2 cup honey
1/2 teaspoon salt
1/2 cup rasins

In a large bowl combine rolled grains, nuts, coconut, flour, cinnamon and salt. In a small saucepan warm the oil, honey and brown sugar until brown sugar is mostly dissolved (low heat about 3 minutes). Pour wet ingredients over the dry ingredients and blend well. Lay out on a cookie sheet with edges. Bake for 25 minutes @ 325 degrees stirring every 10 minutes. (Don't over cook) After 25 minutes remove from oven and add raisins (or any other dried fruit you like in your granola) and let sit. The granola will begin to harden after sitting. Make sure you stir after 5 minutes of sitting or it begins to stick to your pan (not fun). Enjoy!