Use just 8 ounces (1 cup) (225 g) of quinoa (is gluten-free) for each of these dishes. The ancient grains are rich in protein, dietary fiber, and vitamin B. The plant originated around Lake Titicaca 5000 years ago.
harvesting quinoa
Use organic ingredients if possible. Use cooked quinoa.
harvesting quinoa
Cooking directions on the package is too long. Better to...
1. Use 2 parts liquid to 1 part quinoa.
2. Use either water or broth.
3. Once it comes to a boil, add the quinoa, stir once.
4. Reduce the heat to very low, cover, and simmer for 8 minutes.
5. Use a spoonful and check to see if the little coils on the surface of the grains are beginning to uncoil.
6. If they are staring to release but the centers of the grains still look raw, the quinoa is ready.
6. If not, cook only 1-2 more minutes.
7. Remove from the heat, drain in a strainer, rinse with little cold water.
8. Then drain completely.
Use organic ingredients if possible. Use cooked quinoa.
I. Crunchy Salad Topper
1. Toss the quinoa with 2 tsp (10 ml) olive oil.
2. Spread on a rimmed baking sheet.
3. Place in an oven and golden brown, 5-7 minutes.
3. Place in an oven and golden brown, 5-7 minutes.
II. Tomato-Basil Bean Salad
1. Mix the quinoa, rinse white beans, chopped red onions, sun-dried tomatoes in olive oil.
2. Chop basil in a bowl.
3. Add extra oil and some red-wine vinegar.
III. Zucchini Fritters
cooked quinoa
2 cups (260 g) grated zucchini
handful of chopped parsley
1/2 cup (65 g) grated Parmesan cheese or a hard, dairy-free cheese
1/3 cup (45 g) seasoned (gluten-free) breadcrumbs
2 large eggs
1. Combine the ingredients.
2. Shape into patties.
3. Pan-fry in oil for 3-4 minutes each side.
IV. Lentil Tabbouleh
1. Toss together quinoa, cooked lentils.
2. Add chopped cucumber, tomato, green onion and parsley.
3. Toss with fish lemon juice and olive oil.
V. Meatless Taco Filling
15-ounce (425 g) can black beans, rinsed
3/4 cup (180 ml) water
taco seasoning to taste
scallions
1. Combine the quinoa and beans in a skillet.
2. Stir in the water.
3. Add the seasoning.
4. Simmer until heated through.
5. Top with sliced scallions.
VI. Mediterranean Stuffed Mushrooms
Preheat the oven to 425F (220C)
1. Mix the quinoa with chopped spinach, roasted red peppers, olives, and crumbled (diary-free) feta cheese.
2. Toss with olive oil and balsamic vinegar.
3. Stuff into portobello mushrooms, gills removed.
4. Bake for 15-20 minutes.
Try our other quinoa recipes.
Try our other quinoa recipes.
-modified "Eating Well"
