Quinoa Help
- Thread starter SuzMax
- Start date
You can basically substitute it for rice. Just be sure to really rinse it throughly before cooking it. I like to cook it and then mix it with vegetables,cilantro and various spices. I prefer it to rice actually. It is lighter and more nutritious. You can buy it in bulk at the health food store or buy a package that comes with instructions and suggestions the first time you make it.
cats_meow_0911
Cathlete
I also frequently use it as a higher-protein substitute for rice. I love quinoa! It is as easy to make as rice (actually takes less time than brown rice). Also, buy the "pre-washed" kind so you don't have to rinse it first.
I'll post a few recipes.
I'll post a few recipes.
Last edited:
cats_meow_0911
Cathlete
Lemon-Scented QUinoa Salad
Lemon-scented Quinoa Salad Recipe
1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can garbanzo beans, or dried equivalent
1/2 cup cilantro, chopped
1/2 red onion, chopped
Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.
Serves 4.
Lemon-scented Quinoa Salad Recipe
1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can garbanzo beans, or dried equivalent
1/2 cup cilantro, chopped
1/2 red onion, chopped
Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt
Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.
Serves 4.
cats_meow_0911
Cathlete
Quinoa, Broccoli and Cheese Casserole
Quinoa, Broccoli and Cheese Casserole
The Vegetarian 5 Ingredient Cookbook
Nava Atlas
1 1/2 cups quinoa, rinsed
2 TBLS light olive oil
1 large onion, chopped
2 medium broccoli crowns, cut into bite-size pieces
1 cup grated sharp cheddar cheese or cheddar-style soy cheese
Salt & freshly grated pepper to taste
Preheat oven to 375 degrees.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and saute until golden. Add the broccoli and about 1/4 cup water. Cover and steam until the broccoli is just a little more done than a tender-crisp, 5-7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture and half the cheese. Season with salt and pepper and stir well. Transfer the mixture to a lightly oiled, shallow 2-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, 20-25 minutes. Let the casserole stand for 5 minutes and serve.
Published N/I: 284 cals, 13g fat, 12g protein, 30g carb, 20 mg cholesterol.
Quinoa, Broccoli and Cheese Casserole
The Vegetarian 5 Ingredient Cookbook
Nava Atlas
1 1/2 cups quinoa, rinsed
2 TBLS light olive oil
1 large onion, chopped
2 medium broccoli crowns, cut into bite-size pieces
1 cup grated sharp cheddar cheese or cheddar-style soy cheese
Salt & freshly grated pepper to taste
Preheat oven to 375 degrees.
Bring 3 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover and simmer gently until the water is absorbed, about 15 minutes.
Meanwhile, heat the oil in a large skillet. Add the onion and saute until golden. Add the broccoli and about 1/4 cup water. Cover and steam until the broccoli is just a little more done than a tender-crisp, 5-7 minutes.
In a mixing bowl, combine the cooked quinoa with the broccoli mixture and half the cheese. Season with salt and pepper and stir well. Transfer the mixture to a lightly oiled, shallow 2-quart casserole. Sprinkle evenly with the remaining cheese. Bake until the top is golden and crisp, 20-25 minutes. Let the casserole stand for 5 minutes and serve.
Published N/I: 284 cals, 13g fat, 12g protein, 30g carb, 20 mg cholesterol.
cats_meow_0911
Cathlete
Quinoa Salad with Black Beans and Sweet Potatoes
Quinoa Salad with Black Beans and Sweet Potatoes
from Women's Health
Servings:8
INGREDIENTS:
1 cup and quinoa
2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 scallions, chopped
1/2 teaspoon dried red chili flakes
2 cups water
1 teaspoon salt
1-1/2 cups canned black beans, rinsed
2 limes, juiced
1/4 cup chopped fresh cilantro
DIRECTIONS:
Place quinoa in a small-mesh sieve and rinse thoroughly. Heat oil over medium-high heat in a medium skillet with a tight-fitting lid. Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes.
Add quinoa; toast for 2 minutes. Add water and salt. Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes (I had to cook mine for about 20 min).
Stir in black beans and lime juice. Serve warm or chilled, sprinkled with cilantro.
Quinoa Salad with Black Beans and Sweet Potatoes
from Women's Health
Servings:8
INGREDIENTS:
1 cup and quinoa
2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 scallions, chopped
1/2 teaspoon dried red chili flakes
2 cups water
1 teaspoon salt
1-1/2 cups canned black beans, rinsed
2 limes, juiced
1/4 cup chopped fresh cilantro
DIRECTIONS:
Place quinoa in a small-mesh sieve and rinse thoroughly. Heat oil over medium-high heat in a medium skillet with a tight-fitting lid. Add sweet potato, scallion, and chile and saute until fragrant, about 2 minutes.
Add quinoa; toast for 2 minutes. Add water and salt. Bring to a boil, reduce heat to medium low, and cover. Simmer until quinoa and sweet potato are tender, about 10 to 12 minutes (I had to cook mine for about 20 min).
Stir in black beans and lime juice. Serve warm or chilled, sprinkled with cilantro.
cats_meow_0911
Cathlete
Black Bean and Quinoa Chili
Black Bean and Quinoa Chili
2 T olive oil
1 large onion or 1.5 cups diced
5 cloves garlic, or 1.5 T minced
1 t cumin seeds (ground is OK)
1 t coriander
2 T chili powder
1/4 t oregano or marjoram
2 Serrano chilies, seeded if less spice is desired, chopped
1 small green pepper or 3/4 c chopped
1 small red pepper or 3/4 c chopped
pinch salt/pepper
3 c black beans (28 oz can or 1 c dried. but if they're dried they
need to be cooked first)
4 c vegetable stock or water
2 bouillon cubes if not using stock
1/2 c quinoa, rinsed
15 oz can corn or 1.5 c frozen corn
14 oz can diced tomatoes, or better yet, Rotel
more stock/water if necessary
Juice of 1 large lime
2 c cilantro, chopped
salt/pepper to taste
Method:
In a heavy bottomed soup pot over medium heat, place the first 11
ingredients in the pan and sauté for at least 10 minutes. Add the
beans and stock and quinoa and bring to a boil. Cover, turn heat down
to a simmer and cook for 20 minutes, then add the corn and tomatoes.
You may need to add more water to reach your desired thickness. I like
a super chunky stew. Turn heat to low and cover for 20 more minutes.
Stir in the lime juice and cilantro and season with salt/pepper to
taste.
This is delicious topped vegan sour cream mixed with roasted garlic,
lime juice and paprika, and some chopped avocado.
Black Bean and Quinoa Chili
2 T olive oil
1 large onion or 1.5 cups diced
5 cloves garlic, or 1.5 T minced
1 t cumin seeds (ground is OK)
1 t coriander
2 T chili powder
1/4 t oregano or marjoram
2 Serrano chilies, seeded if less spice is desired, chopped
1 small green pepper or 3/4 c chopped
1 small red pepper or 3/4 c chopped
pinch salt/pepper
3 c black beans (28 oz can or 1 c dried. but if they're dried they
need to be cooked first)
4 c vegetable stock or water
2 bouillon cubes if not using stock
1/2 c quinoa, rinsed
15 oz can corn or 1.5 c frozen corn
14 oz can diced tomatoes, or better yet, Rotel
more stock/water if necessary
Juice of 1 large lime
2 c cilantro, chopped
salt/pepper to taste
Method:
In a heavy bottomed soup pot over medium heat, place the first 11
ingredients in the pan and sauté for at least 10 minutes. Add the
beans and stock and quinoa and bring to a boil. Cover, turn heat down
to a simmer and cook for 20 minutes, then add the corn and tomatoes.
You may need to add more water to reach your desired thickness. I like
a super chunky stew. Turn heat to low and cover for 20 more minutes.
Stir in the lime juice and cilantro and season with salt/pepper to
taste.
This is delicious topped vegan sour cream mixed with roasted garlic,
lime juice and paprika, and some chopped avocado.
cats_meow_0911
Cathlete
Quinoa and Black Beans
Quinoa and Black Beans
This is one of my very favorite recipes. It is so yummy topped with some chopped avocado!
1 tsp. canola oil
1 onion chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups veg broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 cans (15 oz.) black beans, rinsed and drained
1/2 cup fresh chopped cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until slightly browned.
Rinse quinoa with cold water (Use a Fine Sieve). Mix quinoa into the saucepan and cover with broth.
Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil.
Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into saucepan, and continue to simmer about 5 minutes until heated through.
Mix in the black beans and cilantro.
Quinoa and Black Beans
This is one of my very favorite recipes. It is so yummy topped with some chopped avocado!
1 tsp. canola oil
1 onion chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups veg broth
1 tsp. ground cumin
1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 cans (15 oz.) black beans, rinsed and drained
1/2 cup fresh chopped cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until slightly browned.
Rinse quinoa with cold water (Use a Fine Sieve). Mix quinoa into the saucepan and cover with broth.
Season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil.
Cover, reduce heat, and simmer 20 minutes.
Stir frozen corn into saucepan, and continue to simmer about 5 minutes until heated through.
Mix in the black beans and cilantro.
cats_meow_0911
Cathlete
Hmmm, perhaps as payback for the recipes, can I have your sUpEr RiPpEd biceps??? 
workout4life
Cathlete
Erin,
I was looking for Quinoa recipes. I just cooked some the other day and I had to google how long to cook it. It didn't have any info. on how to cook it on the package. Anyway, I really liked it, the family liked it too. I used it just like rice.
Thanks
I was looking for Quinoa recipes. I just cooked some the other day and I had to google how long to cook it. It didn't have any info. on how to cook it on the package. Anyway, I really liked it, the family liked it too. I used it just like rice.
Thanks
Stephanie0523
Cathlete
I like it. I cook it in chicken broth, which gives it a lot more flavor. I usually bake a piece of Tilapia to go with it. Yum! I also like whole-wheat cous cous as a rice alternative.
SirenSongWoman
Cathlete
I was wondering the same thing because I've just been putting it with meat and taking it to work. I like it fine (better actually) than most rice or couscous but, like everything else, If I don't come up with better ways to fix my food I'm going to be bored to tears. Obviously, I REALLY appreciate the recipes.
kathryn
Cathlete
Quinoa is also good in pilafs, mixed with lots of steamed chopped veggies.
Pilaf salad is also good: with chopped raw veggies (carrots, red pepper, onion) and small veggies (peas: 'thaw' frozen peas by running under hot water, and they are 'cooked' enough for this), an oil/vinegar dressing (or try sesame oil and mirin--a japanese cooking sake, and add toasted or raw sesame seeds and chopped nori).
Pick up a box of "Ancient Harvest" quinoa, and you'll get a free recipe book in it.
I also found this site by searching "quinoa recipes": http://www.quinoa-recipes.com/
Pilaf salad is also good: with chopped raw veggies (carrots, red pepper, onion) and small veggies (peas: 'thaw' frozen peas by running under hot water, and they are 'cooked' enough for this), an oil/vinegar dressing (or try sesame oil and mirin--a japanese cooking sake, and add toasted or raw sesame seeds and chopped nori).
Pick up a box of "Ancient Harvest" quinoa, and you'll get a free recipe book in it.
I also found this site by searching "quinoa recipes": http://www.quinoa-recipes.com/
NRG Woman
Cathlete
Rinsing Quinoa
I have one major question about cooking with quinoa. I tried to make something with quinoa a couple of months ago and it was a disaster. I had measured out how much I needed before I rinsed it. My to my unhappy surprise the sieves that I have have holes bigger than the quinoa so when I tried to rinse it the quinoa went through the grate. After managing to strain the stuff and get it all over me and the kitchen I went to remeasure it to find out how much I had lost and it had already absorbed a lot of water and puffed up so I had no idea. Which leads to my question, do you measure the quinoa before you rinse it?
Thanks for the help.
Shayne
I have one major question about cooking with quinoa. I tried to make something with quinoa a couple of months ago and it was a disaster. I had measured out how much I needed before I rinsed it. My to my unhappy surprise the sieves that I have have holes bigger than the quinoa so when I tried to rinse it the quinoa went through the grate. After managing to strain the stuff and get it all over me and the kitchen I went to remeasure it to find out how much I had lost and it had already absorbed a lot of water and puffed up so I had no idea. Which leads to my question, do you measure the quinoa before you rinse it?
Thanks for the help.
Shayne
