QUINOA WITH CASHEWS

~ The Complete Idiot's Guide to Dairy-Free Eating, written by Scott H. Sicherer and Liz Scott

1 c. quinoa
2 T. olive oil
1 celery stalk, finely chopped
1/2 red bell pepper, finely chopped
salt and pepper, to taste
1/2 c. raw cashews
1 bay leaf
1/2 t. coriander
1/2 t. cumin
1/2 t. ginger
1/4 t. turmeric
1 3/4 c. water
2 T. finely chopped parsley leaves

Soak quinoa in cold water for five minutes. Rinse and set aside to drain.

In a medium saucepan, heat olive oil over medium heat. Add celery, bell pepper, salt, and pepper, and cook for five minutes, stirring occasionally, until vegetables have softened.

Stir in cashews, bay leaf, coriander, cumin, ginger, and turmeric, then cook another two minutes.

Add quinoa and cook, stirring frequently, for two minutes until dry. Add water and bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until water is absorbed and grains are tender.

Remove from heat, add parsley, and fluff with a fork before serving.

Makes about 3 1/2 cups.

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SPANISH QUINOA

~ Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, written by Sarah Matheny 

1 c. quinoa
1/4 c. onion, chopped
2 c. vegetable broth
1/2 c. tomato sauce
2 t. chili powder
salt & pepper, to taste

Heat large saucepan over medium heat. Add quinoa and toast until grains are slightly golden brown, about 4-5 minutes.

Add onion, broth, tomato sauce, and chili powder. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes.

Remove from heat, fluff with fork, and season with salt and pepper before serving.

Makes about 3 1/2 cups.

** This post contains affiliate links and we're grateful when people use them. ** 

CUMIN LIME BLACK BEAN QUINOA SALAD

 ~ Oh She Glows

SALAD
1 c. uncooked quinoa (or 3 c. cooked)
1 1/2 c. water or vegetable broth
14 oz. can black beans, drained and rinsed (or 1 1/2 c. cooked)
1 1/2 c. cilantro, chopped
3 medium carrots, julienned or 1 large sweet potato, roasted and chopped
4 green onions, sliced
salt and pepper, to taste
Optional garnishes - tahini lemon dressing, sliced avocado, pita slices, crackers

DRESSING
5-6 T. lime juice, to taste
1 /4 c. olive oil
2 garlic cloves, minced
2 t. cumin
2 t. pure maple syrup, or to taste
3/4 t. fine grain sea salt, or to taste

Put uncooked quinoa and water or broth in pot. Bring to a boil, then cover and reduce heat to medium-low. Simmer about 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let steam with lid on for five minutes. Fluff with fork and cool in fridge for at least 15 minutes.

In a large bowl, toss quinoa, black beans, cilantro, carrots or sweet potato, and green onions. Whisk dressing ingredients together in small bowl, then toss with salad. Season with salt and pepper to taste. Add optional garnishes, if desired.

Makes about six cups.

Notes: Despite making it as directed for the picture, we use crockpot beans from the freezer instead of canned beans, grated carrots instead of julienned, avocado dressing instead of avocados, and the tahini lemon dressing linked in the ingredient list. Although it's tasty as is, sometimes we eat it on a bed of spinach or lettuce.

QUINOA FIESTA ENCHILADA BAKE

~ skinnytaste

1 1/4 c. quinoa, rinsed and drained
2 c. chicken or vegetable broth, divided
1/2 t. olive oil
1 clove garlic, crushed
8 oz. tomato sauce
1 1/2 t. cumin
1 T. chipotle in adobo sauce
salt and pepper, to taste
4 oz. can diced green chiles
3/4 c. canned black beans, drained & rinsed
3/4 c. fresh or frozen corn, thawed if frozen
1/4 c. and 2 T. chopped fresh cilantro, divided
1 1/2 c. shredded Mexican cheese blend, divided
1 medium Haas avocado, diced
2 T. chopped green onion

Preheat the oven to 400 degrees and lightly spray a 9x12-inch dish with cooking spray.

In a medium saucepan, cook the quinoa with 1 3/4 cups broth according to package directions. Fluff with a fork and set aside when done cooking.

Meanwhile, in a small saucepan, heat the oil over medium low heat. Add the garlic and saute 1-2 minutes or until golden. Add remaining 1/4 cup broth, tomato sauce, cumin, chipotle, salt, and pepper. If it's too thick, then add a couple tablespoons of water to thin it out. Bring to a boil and simmer enchilada sauce 3-4 minutes.

In a large mixing bowl, combine the cooked quinoa, chiles, black beans, corn, and 1/4 cup cilantro. Stir in 1/2 cup of cheese and mix well. Spread mixture in baking dish, then top with enchilada sauce and remaining cup of cheese. Cover with foil and bake 20-25 minutes, until heated through and cheese is melted. Top with avocado, green onions, and remaining two tablespoons of cilantro before serving.

Makes six servings.

Notes: I don't know if the pan size was a typo or not, but I use a 9x13-inch pan. As always, I use crockpot beans instead of canned ones. If you want to simplify this recipe, then you could use about one cup of store-bought enchilada sauce and call it good.

QUINOA, KALE, CRANBERRY, WALNUT, AND BUTTERNUT SQUASH SALAD

~ The Costco Connection - January 2016

SALAD
1 1/2 c. quinoa
1/2 t. kosher salt
3 c. water
2 T. olive oil
1 red onion, diced
2 garlic cloves, minced
1 1/2 c. butternut squash, peeled and cut into 1/2-in. dice
kosher salt and pepper to taste
1 1/2 c. kale, ribs removed and cut into 1/2-in. ribbons
1/2 c. dried cranberries
1/2 c. chopped walnuts

DRESSING
1 garlic clove, minced
1 T. balsamic vinegar
1 t. Dijon
1 t. raspberry jam
1/4 c. olive oil
kosher salt and pepper to taste

In a large saucepan, bring quinoa, 1/2 teaspoon salt, and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes.  Remove from heat, fluff with fork, and place in large serving bowl to cool for 20 minutes.

While the quinoa is cooking, heat the olive oil in a large skillet. Add onion and cook until it's translucent. Stir in the garlic and squash. Cover and cook over medium-low for 10 minutes or until squash is tender when pierced with the tip of a knife. Season with salt and pepper, then let cool to room temperature.

To prepare dressing, whisk garlic, vinegar, mustard, and jam in a small bowl. In a slow and steady stream, add olive oil while whisking continuously. Season with salt and pepper to taste.

Gently mix quinoa, cooked vegetables, kale, cranberries, walnuts, and dressing together. Serve at room temperature or chilled.

Makes about 8 cups.

Notes: The only thing I do differently than directed is to mix all the dressing ingredients together at once in a lidded mason jar or my Pampered Chef Measure, Mix & Pour.

PUMPKIN QUINOA BOWL

~ Frugal Living NW

3 c. cooked quinoa
1 c. milk (unsweetened if using a non-dairy milk)
1/2 c. pumpkin puree
1/4 c. maple syrup
cinnamon or pumpkin pie spice, to taste
Optional toppings: milk, whipped cream, sliced bananas, nuts, cinnamon

Mix quinoa, milk, pumpkin, syrup, and seasonings in saucepan or microwave-safe dish. Heat on stove or in microwave until warmed through. Stir, then add desired toppings before serving.

Makes approximately four cups.

Notes: This is a nice breakfast in the fall.

KALE & BROCCOLI QUINOA

~ Carla's Confections

1 c. quinoa
2 c. water
1/4 c. olive oil
1 c. chopped onion
4 cloves garlic, chopped
2/3 c. chicken or vegetable broth
2 heads broccoli, cut into florets
2 bunches of kale, leaves removed from stems and torn in to bite-sized pieces
salt and pepper, to taste
parmesan cheese, to taste
lemon juice, to taste

Combine quinoa and water in a medium pan and bring to a boil.  Reduce heat and cover, simmering 15 minutes or until tender and all the water has been absorbed.

In large skillet, heat olive oil over medium high heat.  Add onions and cook until translucent, then add the garlic, stirring for about one minute. Add broth, broccoli, and kale.  Reduce heat and cover.  Cook for 5-10 minutes, stirring occasionally, until the broccoli is tender and the kale has wilted.

Combine quinoa and veggies.  Garnish with salt, pepper, parmesan, and lemon juice before serving or let each person garnish their own.

Makes four servings.

Notes: I've made this with both raw and roasted broccoli. If I use roasted, then I cut back on the oil in this recipe and just mix the broccoli in when I combine the quinoa and kale.

GARLIC QUINOA WITH PARMESAN

~ About.com

2 T. butter
1 large yellow onion, diced
6-8 cloves garlic, minced
4 c. vegetable broth
2 c. quinoa
1/2 t. salt, or to taste
1/2 c. parmesan

Saute the onion and garlic in butter over medium-high heat for 3-5 minutes, or until onions are soft. 

Add the vegetable broth and quinoa. Cover and reduce heat to medium-low; allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes.

Remove from heat, and stir to distribute any excess moisture. Season with salt to taste, and top with parmesan cheese. 

ZUCCHINI RIBBON, QUINOA, & PESTO SALAD

~ Naturally Ella 

1 large zucchini

1/2 c. cooked quinoa

2 c. packed basil leaves

2 cloves garlic

1/4 c. pine nuts

1/3 c. parmesan 

2 T. olive oil

2 T. lemon juice

Use a vegetable peeler to peel zucchini into ribbons. Combine zucchini and quinoa in a serving bowl. Lightly toast pine nuts in a dry skillet, then set aside to cool.  

Pulse garlic in food processor. Add basil, pine nuts, parmesan, olive oil, and lemon juice. Pulse until well combined; if necessary, add more olive oil or lemon juice to reach desired consistency. Mix pesto with zucchini and quinoa.   

Notes: You could use store-bought pesto in a pinch, but I like being able to leave this pesto at a chunkier consistency for this dish. For a vegetarian meal, it's good served with roasted mushrooms with garlic, thyme, and balsamic vinegar.

THAI QUINOA SALAD WITH GINGER PEANUT DRESSING

~ Ambitious Kitchen

SALAD

3/4 c. uncooked quinoa

1 1/2 c. water

1-2 c. shredded red cabbage

1 red bell pepper, chopped

1/2 red onion, chopped

1 c. shredded carrots

1/2 c. cilantro

1 c. edamame or chickpeas (optional)

1/4 c. sliced green onions

1/2 c. cashew halves or peanuts

lime wedges

DRESSING

1/4 c. all natural peanut butter

1 T. honey

2 t. freshly grated ginger

3 T. soy sauce

1 T. red wine vinegar

1 t. sesame oil

1 t. olive oil

In a medium-size saucepan, combine quinoa and water, then bring to a boil. Reduce the heat and cover, simmering until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer to a large bowl and stir. Let cool for ten minutes.

While the quinoa is cooling, make dressing. Heat peanut butter and honey on stove top or in microwave until smooth and easy to stir. Remove from heat, if on stove, and add ginger, soy sauce, vinegar, sesame oil, and olive oil. Stir until mixture is smooth and creamy. 

If you'd like the quinoa to absorb more of the dressing, mix together now.  If you'd prefer to let people dress their own portions, then set the dressing aside.

Add cabbage, pepper, onion, carrots, cilantro, and edamame or chickpeas to quinoa and stir until well blended. Garnish with green onions and cashews, serve with lime wedges.  

Makes about eight cups if you use two cups of cabbage.

Notes: I mix all the ingredients together at the same time instead of saving some as garnish, include chickpeas that we previously cooked and froze, and use bottled lime juice instead of lime wedges. I think this salad is great as is, but I also love it served on a bed of spinach. You may want to cut back on the red onion, as many people find half an onion to be too much. We only use 1/4 of an onion.

QUINOA BROCCOLI SOUP

~ Bethany Weathersby

chicken broth
roasted broccoli
cooked quinoa
sesame oil

Place broth and broccoli in saucepan, then puree with an immersion blender. Add cooked quinoa and a splash of sesame oil. Alternatively, you can have a chunkier soup by chopping the broccoli and adding all ingredients to the pot at the same time.

Cook over medium heat, stirring occasionally, until heated through.

Notes: This recipe came about from having a bunch of homemade broth, leftover quinoa & roasted broccoli, and a love of sesame oil. It tasted good enough that now we make the quinoa and broccoli on purpose just so we can have the soup again. Quantities are flexible, so use as much of each ingredient as you have handy or think tastes good. If you want to kick it up a notch, add a little spice (red pepper flakes, Creole seasoning, hot sauce, etc.) and/or sprinkle toasted sesame seeds over your serving.

QUINOA PATTIES

~ Frugal Living NW

2 1/2 c. cooked quinoa at room temperature
4 eggs, beaten
1/2 t. salt
1/3 c. finely chopped chives or green onions
1/3 c. finely chopped yellow or white onion
1/3 c. parmesan, goat, or feta cheese
2-3 cloves of garlic, finely chopped
1 c. bread crumbs
1 T. olive oil, for cooking

Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs and let the mixture sit for 5 minutes.

Meanwhile, heat the olive oil in a large skillet over medium-low heat. Use a measuring cup to scoop out 1/4 cup of the quinoa mixture at at time and form into a 1-inch thick patties. If it's sticking to your hands, then get your hands wet before forming the patties.

Place patties in hot skillet. Cover and cook for 4-6 minutes until the bottom is golden brown; flip and repeat until the other side is also golden brown and the quinoa patty is firm. Serve hot or cold with your choice of toppings, if any.

Makes about 14 patties.

Notes: We make these on a non-stick griddle, have never covered them with a lid, and skip the olive oil. We've tried both parmesan and feta and the feta knocks the socks off the parmesan version. You can use quick oats in place of bread crumbs, but they won't hold together quite as well. I like them plain, but some of the toppings we've enjoyed are soy sauce, tomatoes, and avocados. 

BROCCOLI & CHEDDAR QUICHE WITH A BROWN RICE CRUST

~ Closet Cooking

CRUST
2 c. cooked brown rice
1/4 c. cheddar cheese, grated
1 egg

FILLING
4 eggs
1 c. milk
2 c. broccoli, cut into bite sized pieces and blanched
1 c. sharp cheddar cheese, grated
4 green onions, sliced
1 pinch nutmeg (optional)
salt and pepper to taste

Preheat oven to 450 degrees. Mix the crust ingredients in a bowl. Press the mixture into a pie plate, about 1/4 inch thick. Bake until the edges and bottom just start turning golden brown, about 5-7 minutes.

Adjust oven temperature to 375 degrees. Mix the four remaining eggs, milk, broccoli, cheese, and green onions in a bowl. Season with nutmeg, if desired, salt, and pepper. Pour egg mixture into the pie crust. Bake until golden brown and set in the center, about 30-35 minutes.

Notes: This takes 45-50 minutes for the center to set each time I make it, whether as directed or doubled in a 9x13 pan. I like using cayenne in place of nutmeg, sometimes use pepperjack instead of cheddar, and prefer roasted broccoli over blanched. The crust doesn't really stay together when you serve it, so you may find it easier to just make an egg, broccoli, and cheddar scramble and a pot of rice.  

QUINOA & BLACK BEANS

~ allrecipes

1 t. vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 c. uncooked quinoa
1 1/2 c. vegetable broth
1 t. ground cumin
1/4 t. cayenne pepper
salt and pepper to taste
1 c. frozen corn kernels
2 15-oz. cans black beans, rinsed and drained
1/2 c. chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned. Mix quinoa into the saucepan and cover with vegetable 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 the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Notes: Really tasty! I skip the salt and pepper, but substitute four cups of crockpot beans for the canned ones, which adds extra flavor. We love to eat it with a dollop of avocado dressing.

Linked up at: Eat at Home Ingredient Spotlight - beans

QUINOA SALAD WITH APPLES & ALMONDS

~ Family Fun - May 2010

1 c. quinoa, rinsed
2 c. water
2 T. honey
1/4 c. lemon juice
1/2 t. coarse salt
3 T. olive oil
1 c. peeled, diced Granny Smith apple
1 c. finely chopped celery
1/3 c. golden raisins
1/3 c. finely chopped parsley
1/2 c. coarsely chopped almonds, toasted
coarse salt and pepper

In a medium-size saucepan, combine the quinoa and water, then bring them to a boil. Reduce the heat and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes. Transfer the quinoa to a large bowl, stir, and let it cool completely.

In a small bowl, whisk together the honey, lemon juice, and salt. Gradually whisk in the oil until blended.

Add the apple, celery, raisins, parsley, and almonds to the quinoa and toss the ingredients well. Add the dressing and toss once more to coat the salad. Season it with salt and pepper to taste. Serve at room temperature.

Notes: We don't peel the apples and use regular raisins or dried cranberries instead of golden raisins. 

RICE, KALE, & EGGS

~ Growing in Grace/Sonlight Forums

eggs
rice
kale, any big center ribs removed
sesame oil
Braggs liquid aminos or soy sauce


Put rice in the rice cooker or start it on the stove.

Chop up kale. Heat up a skillet, pour in small amount of sesame oil. Toss in kale and splash with Braggs; stir until tender.

In a separate pan, heat sesame oil. Scramble eggs in bowl, then pour into hot skillet and stir until cooked thoroughly.

Serve rice, kale, & eggs.

Notes: Quantities are dependent on how many people you're feeding, so do what works for you. I serve all three items mixed together, so after I've cooked the kale, I put some in each person's bowl, then use the same pan to heat the eggs. As the eggs and rice finish cooking, I add some to each bowl. Or, depending on my mood and the way the day is going, I just dump it all in one big serving bowl, mix it up, then let everyone dish their own.  I've also made it with quinoa in place of rice and think it's really good with toasted sesame seeds sprinkled on top.  

Linked up at: Eat at Home Ingredient Spotlight - soy sauce

TUNA COUSCOUS SALAD

~ Betty Crocker Bravo Pasta #79

1 c. uncooked couscous
1/4 c. sliced green onions
2 6 1/8 oz. cans solid white tuna in water, drained
1 9 oz. package frozen cut green beans, thawed and drained
1 8 oz. can sliced water chestnuts, drained
1/2 c. mayonnaise
1/2 c. plain yogurt
2 T. chopped fresh basil or 2 t. dried basil
2 T. cider vinegar
1/4 t. salt
3 c. bite sized greens
1 large tomato, cut into 12 wedges

Cook couscous as directed on package. Mix couscous, onions, tuna, beans, and water chestnuts in medium bowl. Mix mayonnaise, yogurt, basil, vinegar and salt; stir into couscous mixture. Cover and refrigerate about 3 hours or until chilled. Serve on greens and garnish with tomatoes.

Notes: Sometimes I serve this a little differently. First, I dice my water chestnuts and use fresh, cooked green beans. Then I leave out the lettuce and tomato and serve it as a sandwich filling in pita bread. I've also made it with quinoa instead of couscous and with cashew cream instead of yogurt. It’s good no matter how you serve it, as directed or changed up.

BLACK BEAN & COUSCOUS SALAD

~ allrecipes

1 c. uncooked couscous
1 1/4 c. chicken broth
3 T. olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 c. chopped fresh cilantro
1 c. frozen corn kernels, thawed
2 15-oz. cans black beans, drained
salt and pepper to taste

Bring chicken broth to a boil in a 2-quart or larger saucepan and stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once, or refrigerate until ready to serve.

Makes about nine cups.

Notes: I use crockpot beans that I've previously cooked and frozen, sometimes use water in place of broth, and throw in some extra cilantro, lime and cumin. I've made it with quinoa in place of the couscous, which I actually like better. It's also good with a dollop of avocado dressing on it. 

Linked up at: Eat at Home Ingredient Spotlight - beans

Photo notes: The salad pictured used yellow bell peppers instead of red because we already had some on hand. Not as colorful, but just as tasty.