quinoa recipes?

Question

I have some interesting red quinoa, and I want to make something interesting. I am thinking about tabbouleh? Any other ideas? I cannot have anything with wheat, soy, or egg or tomato ingredients

Answer 1

How about a delicious pudding?

INGREDIENTS
1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract
DIRECTIONS
Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.


Perfect for dessert or a breakfast treat. Enjoy your quinoa!

Answer 2

How do you make a tabbouleh without tomato? Do you just leave it out, or do you sub something? Anyway...

And I know the Croquettes have an egg added, but if you have a way to get around that, the recipe is to die for.


Red Quinoa Curry:
1 cup dry red quinoa
1 cup orange juice
1 cup water
1 large cube vegetable bullion
1/2 of a large white onion, chopped
1/8 cup raisins, packed
1/2 cup frozen peas
1/4 teaspoon sea salt
1 to 2 tablespoons curry powder (your favorite brand will do)

Directions:

Rinse quinoa in a strainer to get the bitter outside off.

Throw all of the ingredients into a pot, bring to rolling boil, then reduce heat to medium-low and simmer for about 20 minutes or so until you can see the white rings on the outside of the quinoa. It took a little longer than 20 minutes on my stove.
Serves: 4

Quinoa and Potato Croquettes:
1 (10-ounce) baking potato
2 cups water
1 cup uncooked quinoa, rinsed
1/2 teaspoon salt
4 teaspoons vegetable oil, divided
1/2 cup thinly sliced green onions
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
1/2 cup 1% low-fat cottage cheese, drained
3 tablespoons grated extra-sharp cheddar cheese
1 large egg, lightly beaten
1 cup panko (Japanese breadcrumbs)

Pierce potato with a fork; place on paper towels in microwave oven. Microwave at high 5 minutes or until fork pierces potato easily, turning potato after 3 minutes. Wrap in a towel; let stand 5 minutes. Peel and mash potato.

Bring 2 cups water to a boil in a saucepan; add quinoa and salt. Cook 15 minutes; drain.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onions, cilantro, and jalapeño; sauté 1 minute. Add cumin, oregano, black pepper, and garlic; sauté 1 minute. Combine potato, quinoa, onion mixture, cottage cheese, and cheddar cheese in a bowl, stirring well. Let stand 5 minutes; stir in egg.

Shape potato mixture into 10 patties. Carefully dredge each patty in panko. Place on a baking sheet. Cover and chill 10 minutes.

Heat 1 1/2 teaspoons oil in skillet over medium heat. Add 5 patties to pan; cook 2 minutes on each side or until golden brown. Keep warm. Repeat procedure with remaining oil and patties.