Quinoa recipes

[CindyFitbit]

Hey everybody! I'm always trying to eat better and I have heard a lot about the great benefits of consuming quinoa.

I have never eat it but I heard that it is similar to rice, I would like to try some recipes, please share with me your delicious ideas! 

[kayriah]

SERVES 4 

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 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.

*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.

[CindyFitbit]

Many thanks @kayriah, will try this for sure! I love the fact that quinoa is very versatile and can be used in recipes with different flavors. I definitely love desserts and this is one will not be the exception!

[DigitalHI]

This is one of my favorites: 

http://www.kalynskitchen.com/2012/04/recipe-for-southwestern-quinoa-salad.html

Southwestern Quinoa Salad with Black Beans, Red Bell Pepper, and Cilantro
(Makes 4-6 servings; recipe adapted from Santa Fe Quinoa Salad at Food and Wine.)

Salad Ingredients: 
3/4 cup quinoa (rinsed if needed, check the package)
1 1/2 cup water
1/2 tsp. salt
1 red bell pepper, chopped into small dice 
1 can black beans, rinsed and drained
1/2 cup thinly sliced green onion
1/2 cup chopped fresh cilantro

Dressing Ingredients:
2 T fresh-squeezed lime juice
1 tsp. Spike Seasoning (optional but highly recommended)
1 tsp. ground cumin
1/2 tsp. ground Ancho chile pepper (or use regular chile powder if you don't have Ancho)
fresh ground black pepper to taste
1/4 cup extra-virgin olive oil

Instructions:

Check the quinoa package to see if it needs to be rinsed (it often does) and rinse in a fine-mesh strainer if needed.  Combine quinoa, water, and salt and bring to a boil, then reduce heat and simmer covered for 15 minutes, or until all the water is absorbed.  Fluff quinoa with a fork and let it cool while you prep other ingredients.

Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears.  Let beans drain until they are quite dry (or pat dry with paper towels if you want to speed it up.) 

Cut out the stem and remove seeds from the red bell pepper and cut into very small dice (about the size of the black beans.)  Slice the green onions into thin slices and wash, dry, and chop the cilantro.

When the quinoa is fairly cool, combine quinoa, black beans, diced red bell pepper, and sliced green onion in a bowl.  Add enough dressing to moisten all the ingredients.  (You probably won't need all the dressing, but save the extra to stir into any leftover salad that's been in the fridge.)  Gently stir in the chopped cilantro and serve.

This keeps very well in the fridge for several days.  The salad absorbs the dressing when it's refrigerated, so it's best with a little more dressing stirred in when you're eating the leftover salad.

[GrandmaBubba]

@CindyFitbit  I had never eaten Quinoa until a couple of years ago at a friends house and I love it.  There really is no limit to what you can do.  I have a food blog with recipies for people on a limited food budget, or anyone that wants to save a few pennies here and there and the recipe below is one that I've made often.  

I will confess, since getting my FitBit a few weeks ago I'm suprised at how much sodium I was taking in daily, and I've started to modify the recipes on my blog to reduce the sodium and basically make them healthier without increasing the cost too much, but it's a process and I haven't updated this one yet.  Of course you can make changes yourself, like using Low Sodium Chicken Broth instead of bullion cubes, using something like Mrs Dash instead of salt, use fresh onion instead of dehydrated etc.  And of course you can buy plain Quinoa instead of the flavored boxed type (again, I was going to the most affordable/quick/easy options). 

I hope this gives you some ideas!

When making this recipe, I used chicken broth made with bullion cubes and a box of Roasted Garlic & Olive Oil flavored Quinoa that I happened to have in the pantry. (Feel free to use plain Quinoa if you prefer and season it yourself, this will change the overall cost of the meal as written however).  

I served this with a couple of slices of Toasted Italian Garlic Herb bread brushed lightly with Olive Oil.  Garnished the soup with chives and a drizzle of Olive Oil.... then ate WAAAAY too much!!

CREAM QUINOA MUSHROOM SOUP

(EASY)

PREP TIME: 5 min

COOK TIME:   15 min     

START TO FINISH:   20 min

SERVINGS: 4

TOTAL COST: $6.65       

COST PER SERVING: $1.66

NOTE:  2 C Cooked Plain Quinoa - $1.92  - Reduces cost of recipe by $0.56

3 C  Pre-made Chicken Stock - $1.50 - Increases cost of recipe by $1.38

iNGREDIENTS:

2 T Unsalted Butter - $0.25

2 T Dehydrated Minced Onion - $0.10 

8 oz Mushrooms, wiped clean and finely chopped - $3.28

1 box Easy Quinoa - Roasted Garlic & Olive Oil Flavor - $2.48 

3 C Chicken Broth - $0.12 (3 bullion cubes & 3 C water) 

1/2 C Evaporated Low Fat Milk - $0.32

Salt & Fresh Ground (or Restaurant Grade) Black Pepper (to taste) - $0.10

Directions:

Put about 1/2 C hot tap water in a small dish and add the dehydrated onion.

Bring 3 C water to a boil, add 3 chicken bullion cubes, continue to boil 5 minutes, reduce heat to simmer.  In a separate boiler, cook Quinoa according to package directions.  Once the Quinoa is cooking, melt the butter in a medium saucepan. When the foam subsides, drain the water from the rehydrated onions and add to the pan.  Cook until tender.

Add the mushrooms to the pan with onion, cover and cook for 5 minutes or until tender, stirring occasionally. (If the mushrooms begin to stick to the bottom of the pan, then add a little of the broth.)

Add the Quinoa, Mushrooms and Evaporated milk to the broth.  Season to taste with salt and pepper.  Stir, and bring the liquid back to a simmer for 10 minutes. 

Garnish with chopped chives and a drizzle of Olive Oil if desired.

Serving Suggestions:  Serve with two slices of Garlic Herb Italian bread, brushed lightly with olive oil.  (add $0.22 per serving) 

**Made this again tonight, but didn't have any fresh mushrooms.  So made the broth with a small bundle of FRESH green onions this time and used Black Bean Quinoa.  Just as good!!