Tuesday, January 10, 2017

Quinoa, a Collection of Recipes

I'll be adding more Quinoa to my diet this year.

It's considered to be a Superfood. It speeds up energy levels with iron and magnesium.
It keeps you feeling full with fiber. It's a healthy whole grain.
It can be eaten for breakfast, lunch or dinner.

Quinoa Tabbouleh Salad

Crumbled Feta Cheese for Garnish.

In a Serving Bowl:

3 C Cooked and Cooled Quinoa.
1 1/2 C Fresh Chopped Parsley
1 C Fresh Chopped Mint
1/4 C Fresh Chopped Chives
2 C Cherry Tomatoes, cut into quarters.
Stir and mix well.


1 TBS Fresh Lemon Juice
2 TBS Lemon Zest
1 C Fresh Chopped Parsley
1 C Fresh Chopped Mint
1/4 C Fresh Chopped Chives
2 TBS Olive Oil
Salt and Pepper to taste.
Mix well.
Pour over the Quinoa Mix.

Sprinkle evenly with Feta Cheese.

Peace in the Kitchen!

Quinoa and Spring Mix Salad

This is one of my favorite salads. Most of the Restaurants I eat at are offering so many more Vegetarian options. My two new favorites are Zoës Kitchen and Mod Market. The menus are incredibly vegetarian friendly and.....healthy!

Quinoa and Spring Mix Salad:

4 C Spring Mix Greens
4 C Cooked Quinoa
1 C Fresh Blueberries
1/2 C Chopped Pecans
1 Avocado, diced
1/3 C Crumbled Feta Cheese

1/4 C Mayonnaise (Low-fat is OK, if you think it will make you feel like it's healthier)
My personal choice of dressing is always Olive Oil and Apple Cider Vinegar.
1 TBS Plain Yogurt
2 TBS Granulated Sugar
4 tsp Whole Milk
1 1/2 tsp Apple Cider Vinegar
1 1/2 tsp Poppy Seeds

Whisk all ingredients for the dressing in a jar and refrigerate 1 hour.

Toss all Salad ingredients in a Serving Bowl.
Toss the Dressing into the Salad just prior to serving.

Peace in the Kitchen!

Tex - Mex Red Organic Quinoa served as a Side Dish or Main Dish Salad.

Here's a really nice Side Dish or Main Dish Salad.
If served as a salad, I would add slices of Avocado and a dollop of Sour Cream. You can also add Dried Cranberries, Fresh Blueberries and Chopped Pecans.

Tex - Mex Quinoa

1 TBS Olive Oil
2 Cloves of Garlic, minced
1 1/4 C Vegetarian Chicken Broth
1 C Organic Red Quinoa, uncooked and rinsed
1 (14.5oz.) can of Ro-Tel Tomatoes
1 (15.5oz.) can of Black Beans, drained and rinsed
1 1/2 C Corn
1/2 tsp Cumin
1 tsp Adobo Seasoning
1/4 C Chopped Fresh Cilantro

Shredded Queso Quesadilla

In a large saucepan on medium high:
Oil, until hot

Adobo Seasoning
Reduce to simmer and cook for 25 minutes, stirring occasionally.

Fold in Cilantro just before serving.
Garnish individual servings with Shredded Cheese.

Peace in the Kitchen!

Minestrone Soup with Quinoa and Kale

"In celebration of this time of harvest, when fresh local vegetables are available almost everywhere, go explore the farmer's markets, stop at farm stands, or just grab your favorite fresh veggies wherever you can, and make a minestrone. Express yourself!"

I recently posted a bean soup recipe that I created that's very similar to this. I like this one with the addition of Quinoa and Kale.
This adapted recipe comes from Food Matters. 
When it asks to dice vegetables, use a medium rough dice.

2 TBS olive oil
1 sweet onion, diced
2 celery stalks, diced
3 carrots, diced
2 C fresh zucchini, diced
2 C green beans cut into 1" pieces
1 green bell pepper, diced
1 red pepper
1 - 28oz. can of crushed tomatoes with the juice
4 C water
1 15oz. can cannellini beans with juice
1 15oz. can chick peas or garbanzo beans with juice
1 C quinoa
2 C chopped kale, stems removed
1 tsp salt (to taste)
1 tsp black pepper (to taste)
1/8 tsp red pepper flakes

In a large stock pot:
heat the pot, add oil and heat
Saute for 5 minutes

red pepper flakes
Cook 1 minute

green beans
salt and pepper
Cook for 3 minutes

Bring to a boil
Lower heat and simmer 2 minutes

Cover and cook for 15 minutes

Remove cover and Add:
cannellini beans
Return to boil & cook 5 minutes

Peace in the Kitchen!

Quinoa Burger:
They can also be served as a Wrap with Large Romaine Lettuce Leaves. See NOTE below.

7 tsp Canola Oil, divided.
3/4 C Finely Diced Onion
1/2 C Finely Diced Carrot
3 Cloves of Garlic, minced.
3/4 C Water
/3 C Uncooked Quinoa.
1/2 C Bread Crumbs
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 C Canned, rinsed and drained Chick Peas.
1 Egg
2 TBS Tabasco Sauce

Whole Wheat Hamburger Buns
Romaine Lettuce Leaves
Thick Slices of Tomato

In a Saucepan on Medium High Heat:
2 tsp Oil, until Hot.
Cook 3 minutes, stirring well.

Bring to a Boil.
Cover it and Reduce Heat to Medium.
Simmer 15 minutes, until liquid is absorbed.

Transfer to a bowl.
Set aside to cool.

In a Food Processor:
Bread Crumbs
Salt and Pepper
Chick Peas
Pulse just until mixture is blended.
Transfer to a Bowl.
Shape Mixture into 4 Patties.

In a Skillet on Medium High Heat
3  TBS Oil, until Hot.
Cook Patties 3 minutes on each side, until Golden Brown.

In a Small Bowl:
Remaining Oil
Mix well.

Serve each Burger on a Bun with Lettuce Tomato and Tabasco Mixture.

If served as a Wrap:
Break up the Burger.
Top with Diced Tomato and Tabasco Mixture.
Wrap it in Large Romaine Lettuce Leaves.

Peace in the Kitchen!

Quinoa Salad

1/2 C Water
1/4 C Quinoa, rinsed and drained.
2 TBS Pine Nuts
2 TBS Fresh Chopped Cilantro
1 TBS Lime Juice
2 tsp Sliced Green Olives

In a Saucepan on Medium High Heat:
Bring to Boil.

Cover and cook 10 minutes.
Transfer to a serving bowl.

In a Skillet on Medium High Heat:
Pine Nuts
Heat until Golden Brown.

Add to the Quinoa Bowl:
Pine Nuts
Lime Juice
Mix well before serving.

Peace in the Kitchen!

This filling can also be used in Acorn Squash. In this recipe the Squash is Microwaved but it can also be baked. The recipe includes both versions.

Vegetarian Mushroom and Quinoa Stuffed Butternut Squash.

Here's what you'll need if baking:
Preheat the oven to 350 degrees.
Sheet Pan lined with Parchment Paper.

A microwave Oven and a microwave safe baking dish.
Plastic Wrap

1 - 2 Pound Butternut Squash, cut lengthwise and remove seeds. (or 2 Acorn Squashes prepped the same way)
1 C Hot Water (for the microwave version)
5 tsp Vegetable Oil
12 ounces of sliced Shitake Mushrooms
2 tsp Fresh grated Ginger
4 Cloves of Garlic, minced.
Salt and Pepper to taste.
6 oz. Fresh Baby Spinach Leaves
3 TBS Butter, cut into small pieces.
1/2 C Quinoa
1/4 C Bread Crumbs

Microwave version:
Place Squash, cut side down in the baking dish.
Cover with Plastic Wrap.
Microwave on High for 15 minutes, until tender. Set aside.

Prepare the Filling.

In a Skillet on Medium High Heat:
Until Hot.
Stir and sauté about 5 minutes.

Salt and Pepper to taste.
Cook just until Spinach wilts.

Scoop out the Squash and add it to the Skillet. Keep the Squash Halves to fill.
Stir well.
Cook about 2 minutes.

Spoon evenly into the Squash Halves.

Wipe the Skillet clean.

Butter until melted.
Bread Crumbs
Stir and sauté about 2 minutes.

Transfer Squash to serving Plates.
Top each with the Quinoa and serve Hot.

Baked Squash Version:

Cut Squash in Half and Place cut side up on a Sheet Pan lined with Parchment Paper.
Brush each with some Vegetable Oil.
Sprinkle with Salt and Pepper to taste.
Bake for 40 minutes.

Prepare filling as directed above.

Remove Squash when Baked and fill with the Quinoa mixture.
Return to the oven and continue to bake for 10 minutes.
Serve immediately.

Peace in the Kitchen!

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