Looking for Quinoa and Kasha recipes

[emilycat]

I'm a great fan of quinoa and kasha, but I have few recipes that call for them as main ingredients. Does anyone have any ideas?
Thanks!

[slknight]

I have 2 Quinoa recipes. The first one, "Quinoa Fiesta Salad," is adapted from the Bread and Circus Whole Food Bible and was distributed at a Williams-Sonoma where they were giving out samples. I am not normally an adventurous eater, and at the time had never even heard of quinoa, but I thought it was delicious. The second recipe is from the October 1999 Cooking Light. I haven't tried it.

Quinoa Fiesta Salad

1 cup water
1 cup quinoa
pinch of salt

Rinse quinoa several times in cold water. Bring water, quinoa and salt to boil in a 2- to 3-quart saucepan. Cover, reduce to a simmer and cook for about 20 minutes until all the water is absorbed. Let stand 5 minutes and fluff with a fork. Place in a large mixing bowl to cool.

1 red pepper, cored,seeded and cut into small dice
6 scallions, minced
1/2 cup cooked corn
1/4 cup cilantro, minced
1/2 cup pine nuts, toasted

Add to quinoa.

Dressing
1 clove garlic, minced
1/4 cup olive oil
1 tsp. ground cumin
2 tsp. honey
1 tbl. lemon juice
1-2 tbl. cranberry vinegar

In a small skillet, saute garlic in olive oil for 2 minutes. Add cumin and cook 1 minute longer. Add honey, stir to melt, remove from heat and allow to cool. Add lemon juice and vinegar. Mix well and pour over quinoa and vegetables. Mix gently but thoroughly. Serve at room temperature. Makes 4-6 side dish servings.

Qunioan Tabbouleh (CL October 1999)

1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh mint or parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tbl chopped green onions
1 tbl extra-virgin olive oil
2 tsp minced fresh onion
1/2 tsp salt
1/4 tsp freshly ground black pepper

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorved. Remove from heat; fluff with a fork. Stir in tomato and remainig ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature. Yield: 5 servings (serving size: 1 cup)

Cal: 182; FAT 4.8 g; PROTEIN 5g; CARB 31.6g; FIBER 5.3 g; CHOL 0 mg; IRON 3.5mg; SODIUM 259mg; CALC 31mg.

[Vanessa]

Quinoa. This chewy, nutty-tasting grain is packed with protein, lysine (an amino acid that helps tissues grow and repair themselves), and blood-building iron. In fact, quinoa is so rich in nutrients, food experts refer to it as the supergrain of the future.
Acorn Squash Stuffed with Quinoa and Fruit
This is a good main dish for Thanksgiving or other winter dinners. You may prepare the stuffing mixture ahead and fill the squash as directed just before the meal. For variety, you may bake the stuffing in a casserole as a side dish.
Makes: 8 servings
4 medium acorn squash
4 cups low-sodium vegetable stock
2 cups quinoa, rinsed and drained
2 tbsp margarine
2 cups chopped apples
1 cup chopped pears
1/2 cup chopped dried apricots
2 tbsp chopped walnuts
2 tbsp honey
1 tsp ground cinnamon
1/2 tsp ground mace
1/4 tsp ground allspice
1/4 tsp ground cardamom


1. Preheat the oven to 350°. Coat a large baking dish or roasting pan with no-stick spray.
2. Cut the squash in half lengthwise; scoop out and discard the seeds. Place the halves, cut side down, in the prepared dish. Bake for 30 minutes.
3. Meanwhile, in a 2-quart saucepan over medium-high heat, bring the stock to a boil. Add the quinoa; stir and reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the liquid has been absorbed. Remove from the heat and let stand for 5 minutes. Fluff with a fork.
4. In a large no-stick frying pan, melt the margarine. Add the apples, pears, apricots and walnuts; cook, stirring frequently, for 5 minutes. Stir in the honey, cinnamon, mace, allspice and cardamom; cook for 2 minutes.
5. Transfer to a large bowl. Add the quinoa and mix well.
6. Turn the squash cut side up. Divide the quinoa mixture among them. (If there is any extra filling, place it in a small casserole dish.) Bake for 15 minutes, or until the squash are tender.

[emilycat]

Wow, guys, thanks so much for these recipes!
slknight, I'm so excited to have a new salad I can take to work...Vanessa, that squash looks amazing...I can't wait to try it.

Em