How do You Cook Quinoa

Ingredients

• For the Salad: 1/2 cup raw red quinoa
• 1/2 cup raw buckwheat groats
• 3 cups vegetable broth (or 3 cups water and 1 vegetable bouillon cube)
• 2 cups curly parsley chopped finely
• 2 cups cooked chickpeas
• 3 tomatoes chopped
• 1 English cucumber chopped
• 2 red peppers chopped
• 6 green onion chopped
• 1/4 red onion chopped
• For the Avocado layer: 3 avocados
• 2 tbsp lemon juice
• Himalayan rock salt + pepper to taste
• For the Dressing: 2 cloves garlic minced
• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice
• 1 tbsp Dijon mustard
• 1/4 tsp Himalayan rock salt
• black pepper to taste

Instructions

Prepare the quinoa + buckwheat: place in a pot with 3 cups vegetable broth. Cover, bring to a boil, reduce heat, and let simmer for 25-30 minutes, until tender. Remove from heat and remove lid. Allow to cool.
Meanwhile, finely chop all the vegetables but avocado and place into a large bowl with chickpeas. Set aside.
Mash avocado in a small bowl with 2 tbsp of lemon juice. Set aside.
In a small bowl, combine all dressing ingredients and stir until combined.
Once cooled, add quinoa and buckwheat to vegetable bowl. Pour on the dressing and stir well.
To make verrines: layer a bowl or parfait cup with avocado + salad until desired serving is made.

Find more great recipes at http://www.healthfulpursuit.com

• Serves: 1
• Prep Time: 5 min
• Total Time: 20 min

Ingredients

• 1/4 cup water
• 1/4 cup skim milk
• 1 tablespoon quinoa
• 1/2 small banana sliced
• 1 1/2 tablespoons rolled oats
• 1 tablespoon oat bran
• 1 pinch salt
• 1 pinch ground cinnamon
• 1 tablespoon chopped walnuts
• 1 teaspoon brown sugar
• 1/4 teaspoon vanilla extract

Instructions

Stir the water, milk, and quinoa together in a saucepan; bring to a gentle boil. Reduce heat to low and simmer 5 minutes, or until the quinoa begins to soften. Stir in the banana, rolled oats, oat bran, salt, and cinnamon. Cook, stirring frequently over low heat for 2 to 5 minutes or until the mixture thickens. Remove from the heat and stir in the walnuts, brown sugar, and vanilla.

• Serves: 8
• Prep Time: 30 min
• Total Time: 1 hr 5 min

Ingredients

• 1 cup uncooked quinoa rinsed
• 2 cups water
• 1 pound extra lean ground beef
• 1 tablespoon olive oil
• 1 onion chopped
• 4 cloves garlic minced
• 1 jalapeno pepper seeded and minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans black beans rinsed and drained
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 zucchini chopped (optional)
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried parsley
• salt and ground black pepper to taste
• 1 cup frozen corn kernels thawed
• 1/4 cup chopped fresh cilantro

Instructions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.
2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.
3. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.
4. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

• Serves: 4
• Prep Time: 5 min
• Total Time: 35 min

Ingredients

• 1 1/2 cups water
• 3/4 cup quinoa
• 2 cups whole milk
• 2 ripe bananas
• 2 tablespoons white sugar
• salt to taste
• 1/2 tablespoon butter
• 1/2 teaspoon vanilla extract

Instructions

1. Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
2. Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
3. Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.

• Serves: 3
• Prep Time: 10
• Total Time: 40

Ingredients

• 1/4 cup quinoa
• 3 tablespoons olive oil
• 2 tablespoons raw sunflower seeds
• 2 cloves garlic
• minced
• 1/2 cup fresh spinach leaves
• 2 teaspoons lemon juice
• 1/3 cup grated goat gouda cheese

Instructions

Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside.
Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.

• Serves: 8
• Prep Time: 20 min
• Total Time: 1 hour

Ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked quinoa
• 1 medium onion
• finely chopped
• 3 cloves garlic
• minced
• 1 small green bell pepper
• chopped
• 1 (8 ounce) can tomato sauce
• 2 1/2 cups water
• 1 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin

Instructions

Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.
Optionally you can serve it stuffed inside fresh green peppers. (see picture for Quinoa stuffed peppers)

• Serves: 6
• Total Time: 10 min

Ingredients

• 2 cups quinoa (cooked
• at room temperature or cold)
• 1 mango diced
• 1 cup cilantro chopped (a handful size)
• 1 (15 ounce) can black beans
• 1 red bell pepper chopped
• 6 green onions thinly sliced
• 4 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon fresh lime juice

Instructions

In a small bowl, combine vinegar, oil and lime juice. Combine everything else in a big bowl. Drizzle liquid mixture over the salad, and toss until well combined. Chill for about an hour.

Information (per serving) Calories 240,Total Fat 8 grams, Saturated fat 1 gram, Cholesterol 0 milligrams, Sodium 10 milligrams, Total carbohydrates 34 grams, Fiber 7 grams, Sugars 9 grams, Protein 7 grams

Find more quinoa recipes at http://www.food.com

• Serves: 6
• Prep Time: 10 min
• Total Time: 25 min

Ingredients

• 1 cup Apple Juice 100%
• 1 cup water
• 1 cup ivory quinoa rinsed
• 3/4 teaspoon ground cinnamon
• 2 medium red or green apples diced
• 1 cup sliced celery
• 1/2 cup dried cherries or cranberries
• 2 tablespoons chopped fresh mint (optional)
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 lemon washed and cut in half

Instructions

Place Juicy Juice, water, quinoa and cinnamon in medium saucepan; bring to a boil. Reduce heat to low; cover. Cook for 15 to 20 minutes or until liquid is absorbed. Cool slightly; transfer to large serving bowl and cover. Refrigerate for 1 hour.
Add apples, celery, cherries, mint, oil, salt and pepper to quinoa. Squeeze lemon juice over salad; toss to coat.

Find more quinoa recipes at http://www.meals.com

Ingredients

• 4.5 oz dark chocolate
• 70 % cocoa
• 7 Tbsp butter unsalted
• 1/2 cup blond cane sugar
• 3 Tbsp amaranth flour (1 oz)
• 3 Tbsp quinoa flour (1 oz)
• 1 tsp pure vanilla extract
• 1/3 cup pecans
• chopped coarsely (1 oz)
• 3 eggs
• Pinch of salt

Instructions

Preheat your oven at 350 F. Butter a 2 x 7 3/4 "rectangular mold and line it with parchment paper. Melt the chocolate with the butter in a double-boiler (or a bowl placed on top of a pot full of simmering water). Separate the egg yolks from the whites. Beat the yolks with the sugar and vanilla until light and white in color. Add the chocolate preparation and mix until well incorporated. Add the nuts and the flours, and mix well until smooth in texture. Add a pinch of salt to the whites and beat them until light and firm. Fold in the previous preparation, making sure that it stays light. Pour the batter in the mold and cook for 45 min or so. Check if the cake is cooked by inserting the blade of a knife. It should come out almost dry, but not totally (the cake is moist). Remove the cake and let cool slightly before unmolding. Let cool on a rack.