Bring on your best quinoa recipe!

[aggie94]

Ok, with some inspiration from our BB whole-grainers (Julie, Emily, et al), I've decided to branch out and try quinoa (especially now that I know how to pronounce it!).

I've done a preliminary search of the BB, but didn't see any recipes that sounded all that appetizing to me. I'm not much into salads, and I've got plenty of other food aversions that turned me off to some of the recipes that were already posted. So far, the only one that sounds at all appealing is the Speckled Quinoa and Orzo recipe that lindrusso posted (but all the tomatoes make me a little hesitant).

Any other winners out there??

[Jewel]

OK Aggie, I gotta get my contact lenses checked...my first look at your post read 'Bring on your best Iguana recipe!'

Kept thinking what do they FEED people in Oregon! :rolleyes:

[aggie94]

LOL, Jewel! I'm certainly not a vegetarian, but I will draw the line somewhere!

[emilycat]

Eva,

I love quinoa! (Did I really need to say that?)
Just to make sure, did you check the thread lindrusso provided on quinoa about a week ago? It has a lot of really great-sounding ones.

I'm afraid I'm not going to be of much help. I love this stuff so much; I don't do anything to it. Generally, I serve it alongside fish of some sort and veggies, and with all the flavors of those two dishes, leaving the quinoa naked is preferable to me. Other times, I use it simply as a substitute for rice, when I might be serving something else over it, like a curry dish or a stir-fry.
Sorry I don't have any other recipes to offer, but I can assure you that it's really not hard to fit into your diet; quinoa's so versatile that you can do almost anything with it that you might do with rice or pasta (assuming that you're as enamoured with it as I am ;) )

[aggie94]

Thanks, Em. I had checked out that thread, but I didn't actually go the foodtv website. Here's a couple that I found that look great (I think I'll try the risotto first):

MUSHROOM AND PEA QUINOA RISOTTO

Recipe courtesy of Gourmet Magazine

2 tablespoons olive oil
1 pound white mushrooms, or a combination of white mushrooms and Shiitake mushrooms, sliced
1 tablespoon minced garlic
1/4 cup chopped fresh Italian parsley leaves
Salt & freshly ground pepper, to taste

2 tablespoons olive oil
1 cup couscous
4 cups low-sodium chicken stock or vegetable stock,simmering and covered
1/2 teaspoon ground tumeric
1 cup quinoa (available at natural food stores or in the speciality food section in a supermarket)
1 cup finely chopped scallions
2 cups frozen petite peas
Fresh parsley leaves for garnish
Freshly grated Parmesan, to taste

In a large skillet heat the olive oil over moderately high heat until hot but not smoking and saute the mushrooms, stirring, until golden brown, about 2 to 3 minutes. Reduce heat to moderate and add garlic, stirring, until lightly browned. Stir in the parsley and season to taste with salt and pepper. Remove skillet from heat.

In a heavy saucepan heat 1 tablespoon olive oil over moderately high heat until hot but not smoking and saute the couscous, stirring to coat, about 1 minute. Stir in 1 cup simmering stock and tumeric. Bring to a boil, remove pan from heat and cover. Let stand for 5 minutes. Uncover and gently fluff the couscous with a fork. Cover and keep warm. In a large bowl combine quinoa with enough cold water to cover by several inches. Stir quinoa to rinse and drain in a fine sieve. Rinse quinoa again under running cold water and drain well.

In a large heavy pot heat 1 tablespoon olive oil over moderately high heat and saute scallions until wilted but not browned. Stir in the rinsed quinoa and cook, stirring, until hot about 1 to 2 minutes. Add 1 cup of simmering stock, stirring, until absorbed, about 5 minutes. Add another cup of simmering stock, stirring, until liquid is almost completely absorbed, about 10 minutes.

Add the mushrooms, couscous, remaining 1 cup of simmering stock, and peas and cook, stirring until almost all liquid is absorbed. Risotto should be moist and creamy, if it is too dry add boiling water in 1/4 cup increments until desired texture is achieved. Season with salt and pepper.

Serve immediately and garnish with parsley leaves and grated Parmesan.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25 minutes


STIR FRY OF QUINOA AND VEGETABLES

Recipe Courtesy of Michelle Urvater

1/4 cup olive oil
1 carrot, peeled and cut into 1/4inch dice
1/2 red, green and yellow bell pepper, cut into 1/4inch dice
1 stalk celery, cut into 1/4-inch dice
1 minced clove garlic
1 cup canned black beans, drained and rinsed
2 cups cooked quinoa
Salt and freshly ground black pepper
1/2 cup chopped roasted pecans
2 tablespoons minced fresh mint
Heat the olive oil in a large skillet. Add the carrot, bell peppers, and celery and saute for 5 minutes or until tender but still crisp. Stir in the garlic, black beans and quinoa and cook until for a few minutes or until heated up. Season to taste with salt and pepper. Remove skillet from the heat and stir in pecans and mint.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Easy


Keep 'em coming!

[sneezles]

Not sure what your food aversions are but I found some recipes for you:


* Exported from MasterCook *

Quinoa Chowder With Spinach, Feta Cheese, and Green Onions

Recipe By :Cooking Light Magazine. December 1999. Page: 148.
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeno pepper
1 garlic clove, minced
2 1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro

Directions.
The inspiration for this recipe comes from a soup in Felipe Rojas-Lombardi's book, The Art of South American Cooking.

1. Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.

2. Heat oil in pan over medium heat. Add jalapeno and garlic; cook 30 seconds. Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender. Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro. Yield: 8 servings (serving size: 1-1/4 cups).





- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 11 Calories; 1g Fat (91.6% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Sesame and Scallion Quinoa

Recipe By :Cook's Magazine May 1988
Serving Size : 12 Preparation Time :0:45
Categories : American Appetizer
Chinese Fall
Side Dish Spring
Winter

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups quinoa - about 1 pound
2 limes
1/2 cup light sesame oil -- cold pressed
2 tablespoons dark sesame oil
Salt
Fresh ground black pepper
3 tablespoons sesame seeds
1 cucumber
8 scallions
1/2 cup chopped fresh coriander leaves

PREPARATION: Put quinoa in a large, heavy saucepan with 6 cups of cold water. Cover and bring to a boil. Reduce heat to low and simmer until water is absorbed and quinoa is tender and slightly translucent, about 20 minutes; cool.

Meanwhile, squeeze 1/4 cup lime juice. Stir in sesame oils and season to taste with salt and pepper. Pour dressing over quinoa and stir well.

Recipe can be made to this point 1 day ahead, covered, and refrigerated.

Heat oven to 350°F. Spread sesame seeds in a single layer in a cake pan and toast in oven until browned, about 5 minutes. Cool.

Peel, seed, and finely chop the cucumber. Chop the scallions.

Recipe can be made to this point a few hours ahead.

SERVING: Bring quinoa mixture to room temperature, fluff it with a fork and stir in the cucumber, scallions, and coriander. Adjust seasonings with salt and pepper. Transfer quinoa to a serving dish and sprinkle with toasted sesame seeds.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 229 Calories; 14g Fat (54.0% calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat.

NOTES : Fluffy South American whole grain, tossed with Oriental seasonings.

If you have trouble finding quinoa, substitute bulgur, which has a similar texture and slightly nutty flavor.
Nutr. Assoc. : 4673 0 1356 1356 0 0 0 0 0 3354


* Exported from MasterCook *

Quinoa with Sesame and Asparagus

Recipe By :Trisha Benedict
Serving Size : 4 Preparation Time :0:30
Categories : American Main Course
Vegetable Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups quinoa
2 cups water
1 tablespoon canola oil
3 stalks green onions -- chopped
1 clove garlic -- minced or crushed
1 cup mushrooms -- sliced
1 tablespoon sesame oil
1 cup asparagus -- cut diagonally in 1"
pieces
1 medium red bell pepper -- cut in thin strips
1 tablespoon sesame seeds
2 teaspoons tamari soy sauce
1 teaspoon Spike -- or more to taste
3/4 cup grated cheddar cheese -- or to taste

Make sure all grains and veggies are prepared before beginning.

To cook quinoa: boil water, add quinoa and reduce to simmer for 5-10 minutes.

Heat canola oil in skillet and sauté onion and garlic until onion is translucent. Add mushrooms, cook 'till softened. Add sesame oil, asparagus, red peppers and sesame seeds. Cook briefly, taking care not to burn sesames. Add quinoa and tamari; toss until grains are coated. Sprinkle with Spike and toss again. Mix half of cheddar in and sprinkle remainder over tops of individual servings.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 503 Calories; 20g Fat (35.1% calories from fat); 19g Protein; 65g Carbohydrate; 7g Dietary Fiber; 22mg Cholesterol; 325mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 Vegetable; 3 1/2 Fat.

NOTES : Quick meal of quinoa and toasted sesame with sautéed vegetables, herb seasoning and cheddar.

This is a delicious, quick, healthy meal-in-one.

Quinoa is much more delicate than rice and cooks quickly.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

[aggie94]

Thanks, sneezles! All of those recipes look great.

[Shirley Panek]

Aggie94 -

Did you try the Wild Rice-and-Quinoa Garden Salad from May '01 (page 152)? I made it for our Supper Club and thought it was great! I loved the balsamic vinaigrette. I even used it on an asparagus/white bean salad that I just made from CL. (It was supposed to have lemon juice, but I wanted something a little more flavorful).

If you need the recipe, let me know.

Shirley

[aggie94]

I'm not much into salads, but I might go back and take another look at that recipe. I have the May issue - thanks!

[Jennett]

I really like this recipe from the 11/00 CL issue. (Though I usually skip the presentation part, and add the tomatoes into the bowl and serve it from one dish.)

2 c. water
1 1/2 c. uncooked quinoa, rinsed and drained
1/3 c. dried currants or raisins
1/4 c. diced dried apricots
1 ta. olive oil
2 te. fresh lemon juice
1/2 te. salt
1/4 te. freshly ground pepper
1/4 te. ground cumin
1/4 c. chopped fresh parsley
2 ta. finely chopped walnuts
2 ta. minced green onions
9 cherry tomatoes, halved

1. Bring water to a boil in a medium saucepan; add quinoa, currants, and apricots. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Fluff with fork.

2. Combine oil, lemon juice, salt, pepper, and cumin in a bowl, and stir well with whisk. Add parsley, walnuts, and onions; stir. Stir in quinoa mixture. Place 3 cherry tomato halves, cut sides down, in the bottom of 6 ramekins coated with cooking spray. Pack 1/2 c. quinoa mixture into each ramekin. Immediately invert ramekins onto individual plates.

Yield: 6 servings
Calories: 222 (26% from fat); Fat: 6.4 grams; Protein: 6.5 grams; Carb: 36.1 grams; Fiber: 5.7 grams; Chol: 0 mg; Iron: 4.6 mg; Sodium: 207 mg; Calc.: 59 mg.

[aggie94]

Thanks, Jennett. Unfortunately, the dried fruit is a big turn-off for me. Given the quantities, I don't suppose the dish would really be the same if I left them out?

[Jennett]

Oh, sorry about the dried fruit, and you're right, it does add to the dish's flavor. But I just realized for the first time, that I've basically unconsciously made this before without the fruit. I've used quinoa to make a warm tabbouleh, by adding lots of grape tomatoes, parley, green onions, and a lemon juice and olive oil dressing. Feta would probably be good too. A thought.

[Nirak]

Ok, I have to ask, what's quiona? I must admit this is the first ingredient that has really stumped me. I am so happy to be continually learning things in this community! Also, where would one find quiona and how is it typically prepared? From the recipes posted, I think I will like it if I have a little guidance...

[Grace]

Wow Jennett!! How did I miss that recipe?!! I LOVE dried fruit, and I am also, like Eva, looking for ways to learn to love quinoa! I will definitely try this one! Thanks for the great recommendation and for posting the recipe!

[lindrusso]

Here's a link with some explanations about quinoa. The most important thing I learned was how to pronounce it (KEEN-wah) - I wasn't even close!http://www.cookinglight.com/vbb/showthread.php?s=&threadid=12763&highlight=quinoa

[aggie94]

Originally posted by sneezles
Quinoa with Sesame and Asparagus

Recipe By :Trisha Benedict
Serving Size : 4 Preparation Time :0:30
Categories : American Main Course
Vegetable Vegetarian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups quinoa
2 cups water
1 tablespoon canola oil
3 stalks green onions -- chopped
1 clove garlic -- minced or crushed
1 cup mushrooms -- sliced
1 tablespoon sesame oil
1 cup asparagus -- cut diagonally in 1"
pieces
1 medium red bell pepper -- cut in thin strips
1 tablespoon sesame seeds
2 teaspoons tamari soy sauce
1 teaspoon Spike -- or more to taste
3/4 cup grated cheddar cheese -- or to taste



What is Spike??

[Terrytx]

Spike is a saltless seasoning. You should be able to find it somewhere around where Ms. Dash is. You could use some other seasoning salt type thing, i would think.

[aggie94]

Thanks, Terry!