Does anyone have any recipes for quinoa? Sweet and savory ones that you have made yourself, please. Thanks!?

Answer 1

I like to make it according to package directions but add a boullion cube, and serve under juicy baked chicken pieces.

I've also mixed it with fresh sauteed spinach, OR steamed broccoli and garlic, OR canned artichoke hearts, and dressed with lemon juice and olive oil.

Brown some broken up whole-wheat spaghetti and then add the desired amount of water & quinoa & boullion, and add fresh basil, thyme, and/or rosemary, for a lovely pilaf.

Make to package directions, then add 1 can rinsed black beans, salsa, and cheese, for a chilled mexican salad.

Bascially anything you do with rice, you can do with quinoa.

Answer 2

Tell me if you are doing the Blood Type plan!

Quinoa Pilaf Recipe
2 Tbsp. olive oil
1 medium onion, chopped finely
3 cloves garlic, minced
1 cup finely-diced carrots
1 medium red pepper, chopped
2 cups quinoa, rinsed thoroughly through a fine sieve
4 cups vegetable broth
1 cup frozen peas, thawed
kosher salt or Maldon sea salt and pepper to taste
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft, 3 minutes. Add garlic, carrots and red pepper, cooking until soft, about 5 minutes. Add quinoa and broth. Bring to a boil over high heat, then reduce heat to medium-low. Simmer, covered, 20 minutes or until water is absorbed. Stir in frozen peas and salt and pepper.

Serves 6.

Savory Quinoa Cheese Cookies
6 Tbsp. butter
2Tbsp. Neufchatel cheese (or low fat cream cheese)
1-1/2 cups cheddar cheese
1 cup all-purpose flour
1/2 cup quinoa flakes
1 tsp. baking powder
1/2 tsp. sea salt (such as Maldon)
Using an electric mixer, cream butter, Neufchatel cheese and cheddar cheese together. Sift together remaining ingredients. Add to butter-cheese mixture, beating with an electric mixer until a soft dough forms. If dough is too crumbly, add water, 1 tsp. at a time, until dough comes together.

Turn dough out onto a clean surface and form into a log shape. Wrap in plastic wrap. Freeze 15-20 minutes.

Preheat oven to 375 degrees. Unwrap the dough. Slice into 1/2-inch thick rounds. Place on ungreased cookie sheets. Bake 10-12 minutes, until cookies are lightly browned on the bottom. Cool completely on a cooling rack.

Makes approximately 30 cookies.

Quinoa Pudding
1 can light coconut milk
1/2 cup maple syrup
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tsp vanilla extract
1/2 cup raisins
2 cups cooked quinoa
1/4 cup light silken tofu
1 cup skim milk (or soy milk)
Heat first seven ingredients in a large saucepan over medium-low heat. Stir in cooked quinoa. Combine tofu and milk in a blender or food processor until smooth. Stir into quinoa pudding. Continue cooking over medium-low heat until mixture thickens and becomes the consistency of rice pudding. Serve warm.

Serves 8
Quinoa Salad Recipe
1 cup water
1 cup apple juice
1/2 tsp. cinnamon
1 cup quinoa, well rinsed and drained
2 large red apples, diced
1 cup chopped celery
1/2 cup dried cranberries (such as Craisins)
1/2 cup chopped walnuts
1 cup non-fat vanilla yogurt
Place water, apple juice, cinnamon and rinsed quinoa in a saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, approximately 15 minutes. Cool, transfer quinoa to a large mixing bowl and refrigerate, covered, at least 1 hour.

Add apples, celery, dried cranberries and walnuts to quinoa. Mix well. Fold in yogurt. Serve immediately.

Serves 8.

Quinoa with Butternut Squash Gratin
1 20 oz. package peeled and diced butternut squash or a 1-1/2 lb. butternut squash peeled and diced
1 cup organic quinoa
2 cups water
1 tsp. salt
2 Tbsp. olive oil, divided
4 cloves garlic, minced
2 Tbsp. shallots
1/2 cup egg substitute, such as Egg Beaters
1 cup shredded Gruyere cheese
1 slice Italian bread
salt and pepper to taste
Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above.

Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.

Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

Meanwhile, heat 1 Tbsp. olive oil over medium heat in a small frying pan. Add shallots and cook 3 minutes. Add garlic and cook a minute or two longer, being careful not to let garlic burn. Pour over quinoa and squash mixture, mixing thoroughly. Add egg substitute, 3/4 cup of the cheese, and salt and pepper to taste.

Transfer to prepared baking or gratin dish. Pulse bread in a food processor or blender a few times until fine bread crumbs are formed. Sprinkle remaining cheese and bread crumbs over gratin. Drizzle remaining 1 Tbsp. of olive oil on top and bake for 35-45 minutes or until top is golden brown.

Serves 8.