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Aug 20, 2007 02:01 PM

Quinoa ideas?

I picked up a box of quinoa at TJ's & I'm thinking of making some for dinner tonight. I was figuring I could saute up some veg & mix together w/ some boiled quinoa. Not very original, I know. Anyone got any ideas on something a little more daring?

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  1. We tried this one 2 weeks ago...Quinoa with Black Beans and Tomato from Epicirious...very good!

    3 Replies
    1. re: Val

      Oooh, I just tried that same recipe two weeks ago. And I made another big batch last week for my lunches! It's a wonderful recipe. The extra steaming that the recipe calls for seems superfluous at first, but it yields such fluffy quinoa! It's a great recipe - definitely give it a try!

      1. re: Val

        I made a version of this recipe, for my very health-conscious sister for the Fourth of July. No oil or butter. We added some mango and peach and corn (grilled would be good) to the scallions, cilantro, grape toms, black beans, lime juice and zest (lots of that). Cooking the quinoa in broth greatly improves the flavor, and it tasted fantastic. This is a great dish to bring to a potluck, popping with color and unusual flavors.

        1. re: foxy fairy

          That recipe was my first time trying quinoa--we really loved it. The only thing is that you really do need a fine mesh strainer for it...I tried using my colander thinking that the quinoa would swell up upon cooking and it hardly does at all, it remains pretty small.

      2. Made a cold salad with the really baby bocconcini, rugula, grape tomatoes, basil and EVOO. Also with a variety of beans, celery, red onions and a red wine vinaigrette.

        1. We made a corn and scallion quinoa salad a few weeks ago (I think it was from Veg Cooking for Everyone but am not sure). It was tasty with some grape tomatoes as a lunch salad. For dinner, we used it to stuff poblanos and serve with a spicy tomato sauce.

          1. This is a favorite in our house - Quinoa Salad w/Toasted Pistachios and Dried Pineapple from Cooking Light:


            Crunchy, spicy, chewy - if you make it w/red quinoa it is particularly attractive, too.


            2 Replies
            1. re: gansu girl

              General quinoa tips: use broth (Im veg, so I use vegetable broth) and it will be much moister than if you were to just use water. Its delicious anyway :)

              1. re: mipiace

                Unless the kind you bought is pre-rinsed (like I usually get) you may want to rinse in water first to get rid of a bitter taste. I also toast mine on a dry skillet for 5 minutes to bring out the flavor of the quino.

            2. Here's something a little different...the ingredient list is long but the result is delicious. The same stuffing is good in bell peppers, but that requires a little more work cleaning the peppers etc.

              Plum Tomatoes Stuffed with Quinoa, Corn & Goat Cheese
              (Adapted from my friend Caryn’s Mom’s friend Grete’s recipe).

              2 c water, plus 2 T, divided
              ½ 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
              ½ c chopped fresh cilantro
              8 oz goat cheese
              Freshly ground pepper to taste
              ½ c white wine
              25 plum tomatoes

              Bring 2 cups water to a boil in med saucepan. Stir in ½ 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.

              3 Replies
              1. re: Adrienne

                Hi.. I made this last night and it was awesome. Excluded the jalapeno pepper since I was feeding it to my toddlers but I can see why you'd typically want to include it. Just the stuffing without the tomatoes was great (which was how I gave it to my toddlers) but I might try stuffing cherry tomatoes for them. This is DEFINITELY a keeper - thank you so much for sharing.

                1. re: burbankfoodie

                  Yay! Thanks for letting me know, glad you enjoyed!

                2. re: Adrienne

                  I stuffed zucchini with quinoa along a similar tack and I was also quite pleased...I've been trying to use quinoa as a substitute for rice or couscous and with the zucchini it was actually even better than either of those. I used roasted green chiles, corn, and tomatoes in the stuffing, and then sprinkled tortillas on the top.