Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 18, 2006 01:46 AM


I've been trying to come up with some inventive ways to make a meal around quinoa... basic salads, turkey chili, etc. Does anyone have a good recipe they could share?

  1. Click to Upload a photo (10 MB limit)
  1. Vegetarian Times magazine had a nice salad recipe in their July/August issue - I recommend cutting it in half, as it made a ton! (Unless you need a lot or plan on eating this salad every day for the next week.)

    Spinach-Quinoa Salad with Cherries and Almonds
    1/4 c Sliced Almonds
    1 1/2 c quinoa (rinsed and drained)
    2 c spinach leaves
    2 c fresh cherries (pitted and halved) or 1 c dried cherries (chopped)
    1 cucumber (peeled, seeded and cut into 1/3 in dice)
    1 15 oz can chickpeas (rinsed and drained)
    1 small red onion (finely chopped)
    1/4 c plain low-fat yogurt
    3 T olive oil
    2 T fresh lime juice
    2 garlic cloves (minced)

    1. Preheat oven to 350. Toast almonds for 7-10 minutes.
    2. Boil 3 c of salted water over Med. heat. Stir in quinoa. Reduce heat to med. low and simmer for 15 min. or until all liquid has been absorbed
    3. Remove from heat and cool, covered, in pot.
    4. Lay 5-6 spinach leaves on top of one another. Roll and slice into slivers. Repeat with all spinach.
    5. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl.
    6. Whisk together yogurt, olive oil, lemon juice and garlic into small bowl. Pour over salad and toss to coat. Season with salt and pepper. Chill for 30 min.

    (Vegetarian Times, July/August 2006, p. 75)

    1 Reply
    1. re: cord

      Sounds great... can't wait for the spinach ban to be over!

    2. I've been doing anything with it that I would do with rice, and more.

      The other day I had left over quinoa and roasted chicken, and I stir-fried some veggies, threw in the chicken and quinoa, and a bit of oyster sauce and rooster sauce, and had a very delicious "stir-fried rice" but with quinoa. I've made salads, side dishes with onions and mushrooms,etc.

      Perhaps our current favorite is what I am calling "spring roll salad" in which I use quinoa as the base, and then add (what I might put in spring rolls) faux crab, scallions or red onion, red pepper, cucumber (or jicama, okay, I know it's not traditional) and then dress it with lime juice, (olive) oil, ginger, garlic, fish sauce, a pinch of sugar, rooster sauce. Throw chopped peanuts and cilantro on top. Incredibly delicious. (If you are in a part of the country where you get seafood at a reasonable price, you might use real crab.) A fast nutritious and delicious weeknight meal.

      1. I know you're after meat recipes however, I love oatmeal for breakfast and often add quinoa to the oats when cooking...

        Remember how versatile this grain can be. :)KQ

        1 Reply
        1. re: Kitchen Queen

          There is a line of quinoa instant breakfasts out there:

        2. I adapted this recipe slightly from a friend's version which is similar but uses feta and peppers instead of Goat cheese and tomatoes... whether or not you want to bother stuffing this filling into a veggie, I highly recommend this combination, I couldn't stop eating it right out of the pan when I was supposed to be stuffing tomatoes for company :)

          Plum Tomatoes Stuffed with Quinoa, Corn & Goat Cheese

          2 c water, plus 2 T, divided
          1⁄2 t kosher salt, plus a pinch, divided
          1 c quinoa, rinsed well
          3 T extra-virgin olive oil, divided
          1 bunch scallions, including 2 inches of the greens, thinly sliced
          2 jalapenos, finely diced, seeded if desired
          1 clove garlic, finely chopped
          1 t ground cumin
          2 cups fresh corn kernels (from about 3 ears) or frozen, thawed
          8 oz spinach leaves
          1⁄2 c chopped fresh cilantro
          8 oz goat cheese
          Freshly ground pepper to taste
          1⁄2 c white wine
          25 plum tomatoes

          Bring 2 cups water to a boil in med saucepan. Stir in 1⁄2 t salt & quinoa. Reduce to a simmer, cover and cook until the grains are tender & reveal their spiraled germ, about 15 min.

          Preheat oven to 400

          Heat 1 T oil in a wide skillet over med heat. Add scallions & jalapenos; cook, stirring, until softened, about 2 min. Add garlic, cumin, corn, spinach & 2 T water & cook, stirring occasionally, until the spinach is wilted, about 1 minute. Add wine and cook for 2 more minutes. Transfer the vegetables to a large bowl. Add the quinoa, cilantro, & goat cheese. Combine with a spatula.

          Halve tomatoes, scoop out insides. Scoop in quinoa mix. Place in a baking dish, drizzle with s&p & evoo, sprinkle with cilantro and broil for 15 minutes. Serve warm. Yum.

          1. I love quinoa - it's the only grain D really likes.

            My favorites include:
            Curried Mango Quinoa Salad - ripped from Epicurious
            Cucumber Lime Quinoa Salad - of my own devices
            Stuffed tomatoes or peppers with quinoa