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Dec 13, 2007 04:24 AM


a friend has requested Quinoa for his party. I've never delt wiith this before or really even know where to get it. I'm looking for some classic recipes, or really good recipes for a group. I know it's south american.
Thanks for the tips!

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  1. We made this in healthy food prep class and it was very good. Richie

    Vegetable Quinoa Bake With Red Kuri Squash

    white wine or veggie stock or 2 tbl of olive oil (we used canola in class)
    1 medium onion, chopped
    8-10 mushrooms, sliced
    1 large bell pepper, diced
    1 jalapeno pepper, seeded and minced (optional)
    1 small zucchini, diced
    2 cloves garlic, minced (I used 3-4)
    3 cups water (or chicken stock)
    1 1/2 cups quinoa, rinsed well 2 cups peeled and diced butternut, or other winter squash
    1 cup chopped kale or escarole
    1 /2 tsp. salt
    1/2 tsp. pepper

    Preheat oven to 400 degrees. Sauté with wine, broth, or olive oil the onion, mushrooms, peppers, zucchini, and garlic for about 5 minutes. Stir in rest of ingredients and bring to a boil. Transfer mixture to a 9x13 casserole dish and cover. Bake until liquid is absorbed, about 35 to 40 minutes. Remove from oven and fluff with a fork. Let stand 5 minutes before serving.

    Makes 6-8 servings

    1 Reply
    1. re: javaandjazz

      I have a great recipe, with orange in it...very simple but taste is fantastic and great for a crowd. It is a very homey dish, I will dig it out a bit later this morning and get back to you. Just woke up.

    2. I like to eat quinoa mix with veggie & goat or feta cheese.
      chopped garlic, red onion, parsley, cucumber,tomatoes + small pieces of goat cheese or feta. pour over simple lemon vinaigrette.
      I also like to add lettuce (shredded or bite size )
      It's very much like couscous salad , but I feel quinoa is lighter .
      cook quinoa in chicken or vege stock. taste way better than just water.

      1. Trader Joe's sells boxes of Quinoa. I imagine it's available at Whole Foods as well. Make sure to follow the instructions about rinsing it well. Otherwise, it's very easy to use. I would recommend cooking it in broth or stock to add some extra flavor, like you would with rice.

        1. My bf taught me to toast it first, it is DELICIOUS this way. Just take 1 c, toast in a dry saute pan until fragrant, then trasfer to a saucepan a cook with 2 c liquid, cover after it comes up to a boil, then turn way down. He uses beef or chicken broth, and usually adds dried or fresh mushrooms, and shallots or scallions. You could make it vegan really easily too.
          It's one of my new favorite grains.

          6 Replies
          1. re: rabaja

            rabaja, do you rinse the quinoa before toasting?

            1. re: Gio

              We like quinoa/bean dip for parties....would that be beanoa? Cook according to package directions, and then mix equal amounts of refried beans with quinoa. Add your favorite salsa to make a good consistancy, and add a whole bunch of chopped cilantro. It's good warm or cold, with chips.

              I also like is as a salad, cooked quinoa, chopped dried cranberries (or any other dried fruit) chopped pistachios, lemon zest and a light olive oil dressing....very pretty, too!

              Good rule - - - ALWAYS rinse quinoa thoroughly. It can get a bitter taste if you don't.

              1. re: kmr

                Do you blend everything together in the blender for (fantastic name --) beanoa?? Or just stir together and leave chunky, right?

                I also like quinoa with black beans, avocado, mango, peach, lots of cilantro, cumin, red onion, scallion, and simple dressing of lime juice and olive oil. EASY, delicious. In this way it could be a great wrap/burrito filling, too!

                1. re: foxy fairy

                  Foxy Fairy - I just stir it together...and thanks for the burrito filling - I was trying to come up with a Mexican vegetarian dish other than beans for Christmas eve.

              2. re: Gio

                Nope, no rinsing. This is something I seriously questioned when first shown, but it has never been bitter, not once. Maybe the quinoa we get is already rinsed?-we do often get it in bulk.

                1. re: rabaja

                  Yeah, we do quinoa all the time and never rinse it. I've never noticed any bitterness whatsoever. I buy it from two sources: either from the bulk bins at WF, or boxed from TJs.

            2. I'd suggest getting a box like that sold at TJ, and making a few small batches for yourself, before trying something for the group. It cooks up like rice and other grains, though since it is smaller, it might remind you more of couscous - with a little 'ring' or 'worm' attached to each grain. :)

              It may be easiest to cook it plain, or with a broth, and add other items after. Any couscous based salad recipe should work.

              Quinoa has a bitter coating that needs to be rinsed off. However, much of the quinoa on the US market, especially that sold in packages, has already been rinsed (and dried). Check the instructions on the box. Quinoa sold in bulk may also be rinsed, but you should probably rinse just be on the safe side.


              6 Replies
              1. re: paulj

                Here is the recipe I promised. It really is excellent.

                Quick Qunoa Casserole

                2 cups quinoa
                2 tbsp. vegetable oil
                1 cup diced onion
                2 cloves garlic, minced
                2 cups diced butternut squash
                2 cups orange juice
                2 cups chicken stock
                1 tsp salt
                1/2 cup chopped fresh parsley

                Rinse and drain quinoa. In large skillet cook quinoa over medium high heat, stirring until moisture is goine, reduce heat to medium and continue to stir until lightly toasted. Place quinoa in 8 cup greased pyrex dish. In same skillet heat oil and saute onion and garlic until soft. Add squash and cook for a few more minutes. To pyrex dish add onion mixture, juice, stock and salt. Stir to combine, Cover and bake in 375 oven for approx. 30 minutes. Remove cover and continue to bake another 10 minutes or until liquid is absorbed and squash and grains are tender. Stir in parsley and fluff with fork.
                Serves 8

                This dish is sooo yummy and healthy and it goes with pretty much, chicken, pork, etc. Or even as a main course. Sometimes I make a batch and take it for lunches. The squash and o.j. give it a really nice flavour and balances the nuttiness of the quinoa.

                1. re: millygirl

                  this sounds really good and easy and I have a squash sitting on the counter that is screaming at me to use it! thanks

                  1. re: millygirl

                    So I just finished making this. I won't try it till tomorrow, since it's past midnight and I'm ready to go to bed, but looking forward to eating it for lunch.

                    I followed this recipe exactly (I think), and it took almost an hour to get the quinoa to be fluffy/tender. The squash is still a bit hard, but I finally turned the oven off, b/c I need to get to bed. I diced the squash into smallish pieces--like 3/4 of a centimeter. The only thing I did differently was to use a 3 qt baking dish, since I didn't have an 8 cup one. I think the next time I try this, maybe I'll try heating the OJ and broth first, and maybe that will speed the cooking process. I wonder what else I did wrong. Should I have maybe parboiled the squash?

                    1. re: anzu

                      Hmm, not sure why that would have happened but the baking dish shouldn't make a difference. Perhaps the squash wasn't diced small enough, or it should have been sauteed a little bit longer in the pan before going in to the oven? I dice mine fairly small, in to approx. 1/4 inch pieces which sounds about same as what you did. Don't parboil it, I think it would lose the texture, flavour and vitamins. Besides when you reheat it it should soften up. Let me know what you think Anzu. I hope that you like it.

                      1. re: millygirl

                        Thanks for this recipe! I had it for lunch and for dinner tonight (such is the deal for someone who lives alone and makes recipes that serve 4. :)). The orange flavor is just a bit too pronounced for me, but I like the combo of the squash and the sweet orange, as you said, plus the parsley to add a bit of fresh green-ness. Yum!

                        I think that the next time I make this, I will modify this as follows:
                        -Instead of using 2 c OJ, I'll maybe cut it to 1 cup, and supplement w/ orange zest.
                        -one end of the pyrex dish came out browner and more toasted than the rest, but the squash have a really nice caramelized flavor in that section, so I think maybe I'll roast some of the squash next time or keep it on the stove longer as you said.
                        -Toasted pine nuts. Actually, the dish is fine w/o them, but given that I don't eat meat, the pine nuts add a bit of fat and toasted nutty goodness. I do confess to adding toasted pine nuts to almost everything, though.
                        -when I cooked this, I added a cinnamon stick. That seemed to add a really nice flavor.

                        1. re: anzu

                          anzu...if it's too orange-y for you, try replacing some of the oj with cranberry or pomegranate juice...the flavors work so well with the pine nuts & cinnamon you added.