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*~ Quinoa ~*

Posted by on Mar. 19, 2011 at 8:39 PM
  • 5 Replies

 How To Cook Quinoa, Easy Quinoa Recipes

Basic Quinoa

Quinoa: Tasty, versatile, has complete protein, full of vitamins & minerals!

Cooking Quinoa: Quinoa is simple to cook, very much like rice. This easy quinoa recipe gives you basic cooked quinoa - similar in texture and appearance to couscous, but more substantial and nutritious.


What To Do With Cooked Quinoa: Use this basic quinoa recipe as a starting point, and substitute quinoa forcouscous or rice in almost any meal.  

What to Eat With Quinoa: Quinoa is delicious served with veggies, bean dishes, tofu, or sauces.

Quinoa Nutrition: With the most complete proteins of any grain, and a great source of vitamins and minerals - iron, magnesium, Vit E, potassium, amino acids, and fiber - quinoa is an ideal food for vegetarian or vegan diets - or any kind of diet!

This basic quinoa recipe makes 4 - 6 servings. You'll need a 2 quart pot with a tight fitting lid, and a fine mesh strainer. Double the recipe if you want to have leftover quinoa for another meal or two.

Cooking Tip: To Soak or Not to Soak - it usually works well either way. Most quinoa that you buy in stores has been pre-rinsed and dried, but I'm a bit anal, so I soak it just in case, to loosen up any residue of saponin, or dust or chaff that remains. 5 minutes is generally enough. But skip this step if you like.

Nutrition Info: 1 cup cooked quinoa has 155 calories, 30 g carbohydrate, 3 g fat, 3 g dietary fiber and 5.5 g protein


Basic Quinoa Recipe - Ingredients:

  • 1 cup quinoa
  • 1 1/2 cups cold water
  • Optional: 1/2 tsp salt

Quinoa Cooking Directions:

  1. Optional: Soak the quinoa for 5 min in the cooking pot. Soaking helps quinoa to cook evenly, and loosens up any residue of saponin (usually removed in processing), which can give a bitter taste
  2. If you don't have time for a longer soaking, use hot water and soak for five minutes
  3. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water, using a fine mesh strainer at the last
  4. Drain quinoa well in the strainer, transfer to the cooking pot, add 1 1/2 cups water & 1/2 tsp salt if desired
  5. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer
  6. Cook for 15 minutes
  7. Remove quinoa from heat and allow to sit five minutes with the lid on
  8. Fluff quinoa gently with a fork and serve.



by on Mar. 19, 2011 at 8:39 PM
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dntbgmeb4cofe
by on Mar. 19, 2011 at 8:43 PM

Simple Delicious Quinoa Salad Recipe

Quinoa Salad

Easy, gluten free, quinoa summer salad recipe

This simple quinoa salad recipe is one of our easiest main dish salads - and a perfect summer salad recipe.

This easy healthy quinoa recipe is a delicious way to get enough protein in your vegetarian or vegan diet.

Quinoa is also gluten free, and scores far higher nutritionally than wheat in just about everything except complex carbohydrates. Unlike wheat or rice, quinoa is a good source of lysine.

Cooking Tips: Cook the quinoa ahead, keep in the fridge, and you can make this easy quinoa salad recipe in about 20 minutes. Walnuts go well with quinoa, but toasted sunflower seeds or pumpkin seeds are also good. If you'd rather use beans, try our tasty quinoa black bean salad

Nutrition Info for 1 serving - 228 g:411 calories, 37 g carbohydrate, 26 g fat, 317 mg sodium, 7g dietary fiber, 12 g protein. Estimated glycemic load: 18 This food is very low in Cholesterol. It is also a good source of Vitamin C, and a very good source of Vitamin A, Vitamin K and Manganese.

4 Main Dish Servings Quinoa Salad: Serve with a green power salad for a quick summer meal

Quinoa Salad Ingredients:

  • 1 cup quinoa
  • 1 1/2 cups cold water
  • 1/4 tsp salt
  • 1 cup snow peas, shell peas, celery, or green beans
  • 1 - 2 small carrots, peeled and sliced thin
  • 1/2 green or red pepper, sliced thin
  • 1 medium ripe tomato
  • 1 medium cucumber, peeled and diced
  • 1/4 cup chopped fresh parsley, cilantro, or basil
  • 1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
  • Options: Chopped scallions, dried unsweetened cranberries, raisins or apricots, Greek olives, minced jalapeno pepper, fresh mint

Dressing:

  • 2 Tbsp freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • Fresh ground pepper
  • Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger

Quinoa Salad Directions

  1. The quinoa can be made ahead of time and refrigerated if you like
  2. Soak the quinoa 15 minutes in cold water
  3. Rinse thoroughly, pour off most of the water and drain through a large fine mesh strainer
  4. Place in 2 qt pot with the water, salt and oil
  5. Bring to a full boil
  6. Cover the pot, let boil another minute, turn the heat down to very low, and cook for 15 minutes
  7. Remove from heat and allow to sit five minutes with lid on
  8. Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools the quinoa quickly
  9. Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
  10. Chop the tomatoes, herb and cucumber
  11. Blend dressing ingredients with a whisk or shake in a jar
  12. Gently combine veggies, walnuts, quinoa and dressing in a large bowl
  13. Cover and chill

Helpful Quinoa Hints:

  • Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
  • A tight fitting lid is essential for even quinoa cooking
  • Quinoa is coated with saponin, which will give it a bitter taste unless you rinse it a couple of times. Those tiny flaky bits in the rinse water are the saponin
  • Because of its high protein content, quinoa is a satisfying meal with a few nuts and veggies added.
dntbgmeb4cofe
by on Mar. 19, 2011 at 8:46 PM

Quinoa Black Bean Salad Recipe

Quinoa Black Bean Salad

Vegan Quinoa Black Bean Salad with a Mexican Flavor

This delicious vegan black bean salad is one of our favorite quinoa recipes, with the classic mexican flavor combo of black beans, lime, cilantro and jalapeno.

Quinoa black bean salad is a great complete protein meal in a bowl. It goes well with tortilla chips & fresh salsa, or guacamole

Cooking Tips: If you're cooking beans, make extra to freeze or refrigerate for the next black bean salad recipe, maybe quinoa corn black bean salad, or plain old black bean salad.

Cook double the quinoa and use it the next day to make quinoa burgers, or enjoy breakfast quinoa.

Quinoa is a complete protein, gluten free, loaded with vitamins and minerals, with a nutty flavor and texture similar to rice. Use as a rice substitute in popular recipes like spanish quinoa

Nutrition Info for 1 serving 177 g: 295 calories, 36 g carbohydrate, 13 g fat, 546 mg sodium, 9 g dietary fiber, 10 g protein. Estimated glycemic load: 16 This food is very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin K, Folate and Manganese, and a very good source of Vitamin C.

6 Servings: Quinoa black bean salad keeps well in the fridge, and is an excellent take along meal. Serve warm or chilled.

Ingredients:
  • 1 cup quinoa
  • 1 1/2 cups cold water
  • 2 cups cooked black beans. If using canned beans, drain and rinse well
  • 1/2 cup chopped celery
  • Optional: 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
  • Optional: 1 cup chopped fresh yellow or green beans
  • 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
  • 2 garlic cloves, minced, OR 1 tsp garlic powder
  • 1 red pepper, sliced thin
  • 1 green pepper, sliced thin
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2 Tbsp chopped fresh cilantro or basil
  • 1/4 cup chopped scallions
  • Optional: 1 large ripe tomato
  • Optional: 1/2 cup sliced olives
  • Dressing:
  • 2 Tbsp freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1 tsp salt
  • Fresh ground pepper
  • Pinch cayenne or chili powder

Directions

  1. The quinoa can be made ahead of time and refrigerated
  2. Soak the quinoa 10 - 15 minutes in cold water
  3. Rinse well in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
  4. Place in a 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
  5. Bring to a full boil, cover tightly, turn down to low, and cook for 15 minutes
  6. Remove from heat and allow to sit 5 minutes covered
  7. Fluff quinoa gently with a fork and set aside to cool
  8. Sauté jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
  9. Add the green and red peppers and sauté briefly
  10. Add the cumin and coriander, cook and stir 5 minutes
  11. Blend dressing ingredients with a whisk or shake in a jar
  12. Gently combine sautéed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
  13. Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill
dntbgmeb4cofe
by on Mar. 19, 2011 at 8:49 PM

Quinoa Recipe: Vegan Mango Quinoa Salad

Mango Quinoa Salad

Quick, Easy Salad Anticipates Summer, Takes Our Minds Off January!

No matter the time of year, Mango Quinoa Saladis a great light main dish recipe, because quinoa is such a nourishing food, and mangos are ambrosia.

When we tested Nicki's quinoa salad recipe, mangos were out of season, so we used dried mango and soaked it overnight. This worked very well! Maybe even better than ripe mangos.

We made one other change to the recipe - deleting the ghee - making this a vegan quinoa recipe.

4 side or 2 main servings, 30 minutes prep time


Salad Ingredients:
  • 1 cup quinoa
  • 2 cups cold water
  • 1/4 tsp salt
  • 1 ripe mango, peeled and chopped
  • OR: 1/2 cup dried mango slices, soaked overnight, then cut in 1/2 inch dice
  • 1/4 cup blanched slivered or sliced almonds
  • 2 Tbsp roasted pumpkin seeds
  • 1 medium cucumber, peeled and diced

Dressing Ingredients:

  • 2 Tbsp olive oil
  • 1/4 tsp turmeric
  • Juice of 1 lime
  • 2 Tbsp chopped fresh cilantro
  • Salt and freshly ground black pepper

Directions

  1. Wash quinoa and boil in water for 10 minutes
  2. Cover and let quinoa sit until it absorbs all the water
  3. Fluff quinoa with a fork and let it cool to room temperature
  4. Peel the mango and cut into cubes
  5. Peel and slice the cucumber thinly
  6. Add cucumber to mango along with the almonds and pumpkin seeds
  7. Heat 1 tsp oil in a small pan and fry with turmeric for 30 seconds, then let it cool
  8. Add the lime juice
  9. Mix in olive oil, cilantro, salt and pepper with a whisk or a fork
  10. Add the cooled quinoa to the mango mixture, pour the dressing over the salad, and toss
  11. Serve immediately, or cover and chill.
Kimberly954
by Kim on Mar. 19, 2011 at 8:57 PM

never had it before.

rocamom
by Amy on May. 12, 2011 at 1:13 PM

Found this recipe on allrecipes.com...  It looks YUMMY!

Quinoa with Chickpeas and Tomatoes
 
recipe image
Rated: rating
Submitted By: sarahhouston
Photo By: applepumpkinorange
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!"
Ingredients:
1 cup quinoa
1/8 teaspoon salt
1 3/4 cups water
1 cup canned garbanzo beans
(chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
1/2 teaspoon ground cumin
1 pinch salt and pepper to taste
1/2 teaspoon chopped fresh parsley
Directions:
1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
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