Hot Breakfast Cereal Bring 2 cups water to a boil, add 1 cup quinoa, reduce heat, simmer 5 minutes. Add 1/2 cup thinly sliced apples, 1/3 cup raisins, 1/2 tsp cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.
QUINOA PILAF1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)
1/2 cup green onion, diced 1/4 cup olive oil
1/4 cup celery, diced 2 cloves garlic, crushed
1/4 cup green pepper, diced 1 cup almonds, sliced
1/4 cup sweet red pepper, diced 1/4 tsp oregano
salt to taste
Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
TABOULITabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.
2 cups quinoa, cooked 1/2 tsp basil
1 cup chopped parsley 1/2 cup lemon juice
1/2 cup chopped scallions 1/4 cup olive oil
2 TBL fresh mint or 1 TBL dried mint salt and pepper to taste
1 garlic clove, pressed lettuce leaves, whole
1/4 cup olives, sliced
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives. Serves 4
Quinoa Stir Fry (for hungry family of 4)
Created by: Pam Ruggles
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
| LASAGNEQUINOA | |
1 can peeled tomatoes or
4 roma tomatoes, chopped
1 lb hamburger or veggie burger
2-8 oz cans tomato sauce
3 cups quinoa, cooked
1/4 lb mozzarella cheese, crumbled
1/4 lb parmesan cheese, grated | 1/4 cup olive oil
1 tsp salt
2 tsp oregano
1 cup onion, minced
1/2 lb ricotta cheese
2 cloves garlic, minced |
Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2" baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.
5 cups quinoa, cooked (basic recipe) ¼ cup olive oil
1-cup carrots, chopped ¼ cup soy sauce
¾ cup parsley, minced ½ cup lemon juice
1-cup sunflower seeds tomatoes
4 cloves garlic, minced black olives
Cook quinoa, let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Serves 6-8.
2 cups cooked chicken, cubed 1-cup mayonnaise
1-cup quinoa, cooked (basic recipe) salt (to taste)
1-cup celery, diced paprika ¼ cup
walnuts, chopped
Chill all ingredients and combine. Sprinkle paprika on top for color. Serves 4-6 All sorts of variations are possible with this basic recipe. Try bean sprouts and water chestnuts, or grapes and pineapple. Quinoa will enhance many other salad recipes. Try quinoa in fruit salad or tuna salad.
2 cups quinoa, cooked (basic recipe) ½ cups raisins
3 cups milk ½ cup shredded coconut
1/3-cup honey or ½ cup brown sugar 1 tsp vanilla
½ cup almonds or walnuts, ground 3 eggs, beaten
½ tsp cinnamon 1/8 tsp salt
½ tsp lemon or orange rind, grated 1 Tbs butter 1 tsp lemon juice
Combine all ingredients. Pour into greased baking dish or greased individual custard cups. Bake in 350-degree oven until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Serves 4-6.
This recipe was borrowed from an old favorite that originally called for rice. Quinoa substitutes nicely to almost any recipe designed for rice.
2 cups potatoes (mashed with skins on) ¼ cup parsley, chopped
2 cups quinoa, cooked (basic recipe) ½ tsp salt
2 eggs, beaten ½ tsp cumin
½ cup onion, chopped ½ tsp oregano
Combine all ingredients. Mix well and form into 1” balls. Deep fry balls until golden brown.
2 cups quinoa, cooked (basic recipe ¼ cup onion, chopped
1 cup raw shrimp, chopped 1 tsp salt
2 eggs beaten 1 ½ tsp ground ginger
Combine ingredients.
Mix well and form into 1” balls. Deep fry balls until golden brown.
Dipping sauce: ½ cup tamari (soy sauce) ¾ cup water
2 Tbs rice vinegar or cider vinegar
¼ lb butter (softened) ¼ tsp black pepper
2 large eggs ½ tsp basil
1 cup grated sharp cheddar cheese 1 ¾ cups milk
1 cup quinoa meal, or flour 1-cup corn meal
¼ tsp salt 2 tsp baking powder
Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa grain in a blender, or use quinoa flour. Blend milk, eggs and butter. Mix dry ingredients together and add to liquid. Fold in grated cheese. Bake in greased muffin tin until golden (10-15 minutes). Makes 24 puffs.
These cheese puffs are a perfect combination with soups and salads or as a hot appetizer.
1 cup quinoa meal, or flour 2 cups corn meal
1 tsp salt ½ tsp baking soda
1 ½ tsp baking powder 1 Tbs honey or brown sugar
1 large egg, beaten 3 Tbs melted butter or bacon fat
2-½ cups buttermilk
Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa in a blender, or use quinoa flour. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9”x9” pan or greased muffin tin until golden (about 25 minutes). Serve hot, with lots of butter.
For a spicier variation add a 4-oz can of chopped green chilies or jalapeno-and-tomato relish.
4 cups water 2 cloves garlic, chopped
¼ cup quinoa 1 Tbs safflower oil
½ cup carrots, diced ½ cup tomatoes, chopped
¼ cup celery, diced ½ cup cabbage, chopped
2 Tbs onions, chopped 1 tsp salt
¼ cup green pepper, diced parsley, chopped
Sauté quinoa, carrots, celery, onions, green pepper and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20 to 30 minutes or until tender. Season to taste and garnish with parsley. Serves 4-6. This is a very basic recipe for quinoa vegetable soup. For variations try adding some of your other favorite vegetables, chopped and sautéed. Quinoa can be a welcome addition to just about any type of soup.
2 cups water 2 cups milk
¼ cup quinoa 1 tsp salt
½ cup potato, cubed dash black pepper
2 Tbs carrot, diced ¼ cup parsley, chopped
¼ cup onion, chopped butter
1 ½ cups corn (fresh, frozen or canned)
Simmer quinoa, potato, carrot and onion until tender (about 15 minutes). Add corn. Bring back to boil and simmer another 5 minutes. Add milk. Bring just to a boil. Season to taste. Garnish with parsley and dab of butter. Serves 4-6.
(from the back of the Traditional Box)
(4 Servings)
1 cup Traditional Quinoa
2 cups Water
4 large or 6 medium Green Peppers
1 medium Onion, diced
1/2 lb. fresh Mushrooms, sliced
2 Tbsp. Butter
1 - 28 oz can Tomatoes, coarsely diced (reserve juice)
2 Garlic cloves, crushed
1 - 12 oz jar Mexican Salsa
2 Tbs. Dry Sherry
10 oz Mozzarella Cheese, shredded
Pre-heat oven to 325° F. Cook traditional quinoa following basic directions (add 1 cup quinoa to 1 1/2 cups boiling water, return to a boil, then lower heat to a simmer and cook until water is absorbed, about 15 minutes). Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers.
Sprinkle shredded mozzarella over peppers and bake in 325° F. oven for 30-35 minutes.
(4 servings) This recipe is on the back of our Inca Red Box
1 cup Red Quinoa 1/4 cup Marsala Wine
2 cups Water 2 Tbsp. Tamari
Pinch Sea Salt 1/2 lb. Crimini Mushroom Caps, minced
2 Tbsp. Olive Oil 1/2 tsp. Whole Fennel Seed, crushed
2 Shallots, minced 1/4 cup fresh Cilantro or Basil for garnish
1 tsp. dried Basil 4 roasted Tomatoes
Cook red quinoa in 2 cups Water for about 15 minutes until water is absorbed. Warm a heavy bottomed skillet. Add olive oil and minced shallots together, in that order. Cook slowly until shallots are clear, soft, and beginning to brown. Add mushrooms, toss well, and then spread out over the pan stirring occasionally always returning them to cover the metal surface of the pan. Cook until mushrooms are deep brown. Add cooked quinoa, mix well. When grain is thoroughly heated and may be sticking slightly to the pan, add Marsala, stir, add tamari, stir. Cover for a few minutes. Toss a generous amount of minced fresh herbs into the grain. Then use to fill roasted tomatoes.
(Roasting a tomato: Use a small sharp knife to cut into the center and scoop out some of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of sea salt. Bake at 450° F. until the skin is slightly soft.)
This sensory casserole is sure to please. The leek provides nice color contrast, but may be substituted with onion and parsley for a similar effect.
1 1/2 cup tofu dash pepper
2 teaspoons sesame oil oil
1 garlic, pressed 1 cup bread crumbs
1 leek, chopped 1 cup milk (dairy or soy)
2 cups cooked quinoa 1/2 cup cheese, grated
1 tsp salt, or 2 tsp tamari
Preheat oven to 350*. Working with 1/2 cup tofu at a time squeeze out water using both hands. Set aside. Heat a large skillet or wok and add oil. Add garlic and then leek and saute until lightly browned. Add quinoa, then tofu, and saute each for 2 minutes. Season with salt (or tamari) and pepper.
Oil casserole. Add 1/2 cup bread crumbs and rotate casserole until the bread crumbs evenly coat the casserole. Gently add the quinoa mixture. Press a well in the center of the quinoa and pour in milk. Cover with remaining bread crumbs and cheese. Cover and bake for 20 minutes. Remove cover and continue to bake until cheese is nicely browned. Serves 5
Huminta is a popular Latin American dish that is made of either corn or quinoa. Light and sensory, but very satisfying, it is similar to a souffle in texture or to a green corn tamale. Traditionally it is wrapped inside corn leaves and steamed. This baked variation is sure to please.
4 cups cooked quinoa 3 drops anise extract or 1/2 tsp powder
1 cup tofu (squeeze out excess water) 1/2 tsp sea salt
1 cup cooked winter squash(carrots o yams) 1 tsp unrefined vegetable oil
1/4 cup tahini 1/2 cup bread crumbs
Run the quinoa, tofu and squash through a find food mill. Lightly blend in tahini, anise and salt.
Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. Serve hot in cold weather or room temperature in hot weather. Any leftovers may be sliced and pan fried. Serves 4
