HOME > Chowhound > Home Cooking >

Your quinoa recipes

rouxmaker Mar 5, 2008 12:05 PM

I've just discovered quinoa and boiled some in chicken broth as a side dish. We loved it and want to try it different ways. Do you have any recipes you can share?

  1. Click to Upload a photo (10 MB limit)
  1. The Dairy Queen RE: rouxmaker Mar 5, 2008 12:11 PM

    I love this one: Smokey Chipotle Chicken and Quinoa Hotdish. St. Paul had a "hotdish" recipe contest for this year's winter carnival and this one won. I've posted a modication of it (to make it fit weight watchers core plan) in this thread--but, you can easily unmodify it. http://www.chowhound.com/topics/47339... We usually make a double recipe and it vanishes very quickly in our house--we fight over the leftovers.

    It's a little time consuming because you have to bake the chicken first, but it's worth it. You could also buy a whole roasted chicken from the supermarket if you were in a hurry. We usually roast a chicken one day and make the hotdish the next.


    2 Replies
    1. re: The Dairy Queen
      egbluesuede RE: The Dairy Queen Mar 5, 2008 09:31 PM

      yum! Do you ever toast your quinoa before using?

      1. re: egbluesuede
        The Dairy Queen RE: egbluesuede Mar 6, 2008 02:06 AM

        Not in this dish, no. It's already takes pretty dang long to prepare this dish and the quinoa that sits on the top of the casserole gets kinda toasty anyway.


    2. celeste RE: rouxmaker Mar 5, 2008 01:43 PM

      I like cooking it in water, draining, and then tossing with a vinaigrette... One nice recipe is to toss with a vinaigrette made with olive oil, lemon or lime juice, cumin and a dash of soy sauce - goes really great as a side with grilled meat and vegies.

      1. s
        seconds RE: rouxmaker Mar 5, 2008 01:53 PM

        This is one of my favorites:

        Quinoa and Black Bean Salad

        I have made it for potlucks and have gotten rave reviews. Good for both lunch and dinner.

        1. h
          harryharry RE: rouxmaker Mar 5, 2008 01:57 PM

          Try a quinoa "tabouli" - dressing with lemon, olive oil, s&p, little honey, lots of chopped parsely, chopped cucumber, tomato and maybe a little red onion.

          3 Replies
          1. re: harryharry
            itryalot RE: harryharry Mar 15, 2008 02:50 PM

            harryharry - Does traditional tabouleh also have honey?

            1. re: itryalot
              alkapal RE: itryalot Mar 17, 2008 04:26 PM

              no honey in trad. tabbouleh.

              1. re: itryalot
                harryharry RE: itryalot Mar 18, 2008 04:57 PM

                Probably not, but I like the flavor - I'm very partial to sweet with my sour

            2. nofunlatte RE: rouxmaker Mar 5, 2008 02:44 PM

              I love quinoa! Here's a favorite recipe of mine:


              1 Tbs canola oil
              1 med onion, chopped
              8-10 mushrooms, sliced
              1 lg bell pepper, diced
              1 jalapeno pepper, minced
              1 sm zucchini, diced
              2 cloves garlic, minced
              3 cups water
              1-1/2 cups quinoa
              2 cups peeled and diced sweet potato
              1 cup chopped kale
              2 Tbs minced fresh parsley
              ½ tsp salt
              ½ tsp pepper

              Preheat oven to 400 deg. In saucepan, heat oil over medium heat. Add onions and mushrooms, peppers, zucchini, and garlic. Saute about 5-7 minutes. Stir in remaining ingredients and bring to boil.

              Transfer mixture to 9- by 13-inch pan and cover. Bake until liquid is absorbed, about 35-40 minutes. Remove from oven and fluff with fork. Let stand 5 minutes before serving. Serves 6-8.

              Edit: Do rinse the quinoa before using it to get rid of any soapiness.

              1. dani_k RE: rouxmaker Mar 5, 2008 02:46 PM

                i think the first time i had quinoa a friend had taken some leftover plain quinoa and whisked into her eggs and made a sort of scramble with cheese, chard, turkey, garlic, and some other ingredients i don't remember. i had never thought to add a grain in when scrambling eggs and it was wonderful!

                7 Replies
                1. re: dani_k
                  MB fka MB RE: dani_k Mar 5, 2008 04:56 PM

                  try adding some whole wheat couscous the next time you make a frittata - it's a nice addition

                  1. re: MB fka MB
                    dani_k RE: MB fka MB Mar 5, 2008 05:05 PM

                    good idea. i've also made a rice frittata before. i need to find whole wheat couscous, actually, for something else. need to remember to check the health food store.

                    1. re: dani_k
                      MB fka MB RE: dani_k Mar 6, 2008 05:06 PM

                      trader joe's carries whole wheat couscous, middle eastern markets sometimes, too.

                      edit: I know there is a "frittata" that obviously goes by another name that has leftover spaghetti in it.

                      1. re: MB fka MB
                        dani_k RE: MB fka MB Mar 10, 2008 05:55 PM

                        thanks. no trader joe's anywhere near me, however. will keep my eyes open, though.

                        1. re: MB fka MB
                          Panini Guy RE: MB fka MB Mar 18, 2008 06:52 PM

                          MB - that would still be a frittata, which historically, uses leftover pasta as a binder/finder (among other things that may or may not be leftover)

                          1. re: Panini Guy
                            alkapal RE: Panini Guy Mar 19, 2008 02:10 AM

                            panini guy, i want to be precise -- so pardon me if this sounds brusque, because that is not my intent. a frittata is an egg omelet, and the egg is the binder. leftover pasta may or may not be added. i thought the dish with the pasta is primarily pasta with a wee bit of egg to hold it together -- and i thought that dish had a special, unique name. anyone?

                            1. re: alkapal
                              Panini Guy RE: alkapal Mar 19, 2008 06:23 AM

                              No offense with "brusque", but I really do think the precise term you're looking for is "pasta frittata" or more accurately "frittate con pasta". If you find another term, I'd love to know what it is too, but this is the only term familiar to me.

                              As to tradition and history, the dish is more common in poorer, Southern regions of Italy where it was an invention of necessity - not unlike an Italian chilaquiles (still IMO the best breakfast creationon Earth). Based on the limited avaiable history of the dish I've been of the opinion that it was a separate development from the omelette and historically has used leftovers including pasta (and community ovens), but again, that's just my interpretation on assumptions from reading a little bit.

                              Now, back to quinoa... (ideally cold, with some chopped up dried tomatoes, scallion, sea salt and fruity olive oil - a lovely, simple side salad).

                  2. gansu girl RE: rouxmaker Mar 5, 2008 03:42 PM

                    I use quinoa all the time, but this is our favorite quinoa recipe - I have made it for crowds too and everyone loves it. Rinse the quinoa prior to using, though . . . . it's sweet and spicy and nutty. Just delicious.

                    Quinoa Salad with Toasted Pistachios and Dried Pineapple from Cooking Light


                    1. m
                      MiloGoestotheCIA RE: rouxmaker Mar 5, 2008 04:15 PM

                      I love to make quinoa cakes as a quick and healthy dinner. Get some good quality oil packed tuna and maybe a little green onion. Mix with one egg, s & p, some curry powder or cumin, and cooked quinoa (leftover is the best). Then saute until crispy.

                      I love them becasue you can really flavor them however you want.

                      1. r
                        reannd RE: rouxmaker Mar 6, 2008 04:06 AM

                        I just had it for breakfast yesterday @ work. Boiled it in the microwave (I know it sounds gross, but it works) at a ratio of 2:1 (water to quinoa) for ~5min. I added too much water, but that's how I like my oatmeal, too. Halfway through I added craisins, maple syrup @ the end. To be honest, I also added some pumpkin I'd frozen from the fall so it was extra creamy, but I think applesauce or even without would have been great. I knew it was done because the rings kinda popped. Nice breakfast!

                        1. l
                          lmoy RE: rouxmaker Mar 6, 2008 06:13 AM

                          Quinoa and black beans, in the style of rice and beans! Cooked in stock with garlic and onions, black beans, cumin, cayenne, s&p, corn, and fresh cilantro!

                          1. Sophia. RE: rouxmaker Mar 6, 2008 08:47 AM

                            quinoa mixed with pesto! I've served/eaten it cold or at room temperature and it's always nice, especially topped with more parmesan. you could make a really nice salad by mixing in sun-dried tomatoes, roasted red peppers, that sort of thing.

                            2 Replies
                            1. re: Sophia.
                              chef chicklet RE: Sophia. Mar 7, 2008 04:30 PM

                              I have recently some also, can't wait to try it. Would I be wrong to think you can treat it like orzo? Does it absorb flavor? If I were to use it as a base for a stacked salad with lettuces and herbs, would I need to flavor it first do you think?

                              I saw a picture, so not my idea but it sure looked wonderful.

                              1. re: chef chicklet
                                Sophia. RE: chef chicklet Mar 11, 2008 07:54 AM

                                I would say yes, season first...I tend to treat it like couscous so I like it to have at least salt/pepper before using it.

                            2. s
                              sake RE: rouxmaker Mar 6, 2008 10:12 AM

                              How do I "prepare quinoa according to package" when there is no package?! I bought quinoa form the bulk aisle at whole foods, and it's been sitting in my pantry. What's the basic preparation?

                              2 Replies
                              1. re: sake
                                The Dairy Queen RE: sake Mar 6, 2008 11:58 AM

                                Sorry about that. Here ya go: http://www.cooksrecipes.com/sidedish/...


                                1. re: sake
                                  lgss RE: sake Mar 8, 2008 02:05 PM

                                  Quinoa is quick and easy to prepare in a pressure cooker. Just one minute at high pressure and natural pressure release. 1 c quinoa to 2 1/4 c (filtered) water in a pressure cooker. I think it takes about 15 min in a regular pan. We often add some Vogue Veggie Base (available at WFM). We also make quinoa flour with our Vita-Mix (or for a small amt in a coffee grinder which has never been used for coffee) as needed and use it in various baked goods (I'm gluten-free) WFM also carries quinoa flakes which are rolled quinoa (similar in appearance to rolled oats). This site might prove helpful... http://www.quinoa.net/

                                2. p
                                  porceluna RE: rouxmaker Mar 6, 2008 10:24 AM

                                  One of my favorite healthy meals is a Jan 2004 Shape recipe for Olive-Crusted Chicken with Quinoa-Veggie Pilaf. Serves 4.

                                  Food-processor until smooth: 1/2 cup pitted kalamata olives, 1/4 cup pimento-stuffed green olives, 1 tbsp capers, 1 clove chopped garlic. Coat the tops of 4 4-oz boneless, skinless chicken breast halves with the olive mixtures, and place on a sprayed baking sheet. Bake for 25 minutes at 400 degrees. (I've found that I need to pound the breasts pretty thin to cook this quickly)

                                  Meanwhile: Rinse and drain 1 cup uncooked quinoa; combine with 2 cups water, and bring to boil. Reduce heat, cover, and simmer 10 minutes. Stir in 2 peeled/diced carrots, 1/2 cup thawed frozen green peas, 1/3 minced red onion, 2 tbsp chopped fresh basil, 1 1/2 tbsp red-wine vinegar, 2 tsp olive oil, and salt/pepper to taste.

                                  I often just add the veggies on top of the quinoa towards the ends of the cooking time, let them steam a bit, and mix right in the pot.

                                  1 chx breast & 2/3 cup pilaf: 402 cal, 12 g fat, 5 g fiber.

                                  1. Adrienne RE: rouxmaker Mar 6, 2008 05:17 PM

                                    I highly recommend checking out this thread for more quinoa ideas:


                                    1. g
                                      gudpal RE: rouxmaker Mar 7, 2008 04:15 PM

                                      Here's my favorite, very easy, extremely forgiving quinoa dish.

                                      Turn on the oven to 400 degrees. In an 8x8 pyrex dish, put in 1/2 cup to 1 cup quinoa then add double that amount of low-sodium chicken broth. Place 3 large or 4 smaller chicken thighs on top, skin side up and sprinkle them with salt and pepper. Also a little smoked paprika, if you like. Top all with one thinly sliced chorizo sausage, one thinly sliced lemon, and a handful of oil-cured olives or chopped olive pieces. Bake for one hour. All of these ingredients, quantities and details can be flexed this way and that; it's all good. Enjoy.

                                      1. erica RE: rouxmaker Mar 8, 2008 12:56 PM

                                        This is an excellent recipe from the NY Times; I hope you can see it:


                                        1. egbluesuede RE: rouxmaker Mar 13, 2008 10:13 PM

                                          Another way I served Quinoa this week was to first toast the quinoa in a dry pan for a couple of minutes until it really starts to smell wonderful and brown a little. Then I toss it into my rice cooker and cook just as I would rice. While that is working, cut 2-3 slices of bacon into a rough dice, and sweat down an entire tough diced white onion. Bacon and onion into a skillet with olive oil, S+P, and two cans of drained black beans. Add a bay leaf and about a half cup of chicken stock. simmer the whole thing for 20 minutes while your quinoa is cooking and combine them all when done. It's supposed to be a side dish, but it makes a lot for my wife and I, so I eat the leftovers as a meal by itself and couldn't be happier.

                                          2 Replies
                                          1. re: egbluesuede
                                            nofunlatte RE: egbluesuede Mar 14, 2008 07:33 AM

                                            I've never toasted quinoa, only rinsed it well. Do you rinse it first and then toast it? Does it take a long time to dry out? I'm curious, because I'd like to try toasting it, but frankly, when I eat quinoa, one of the attractions (besides the taste) is the fact that it's quick to cook.

                                            1. re: nofunlatte
                                              egbluesuede RE: nofunlatte Mar 21, 2008 02:45 PM

                                              From what I've read previously, you may want to wash it if you are buying it bulk. The boxed kind I get at the local store doesn't seem to need any washing. I pour it right into a dry skillet and toast it quickly for only 5 minutes and it really punches up the flavor. Makes the whole house smell awesome. Perhaps if you need to rinse the type you are buying, you could rinse it when you brought it home from the store and let it dry before putting it away? Don't take that as advice, but maybe a suggestion?

                                          2. karmalaw RE: rouxmaker Mar 14, 2008 12:35 AM

                                            I use Quinoa instead of rice in Stuffed peppers. I also make Quinoa in my Zojirushi.. I add chopped bell pepper, red onion, and carrot to the quinoa as it's cooking.

                                            Try the red quinoa -- much nuttier!

                                            Oh -- make sure to wash and rinse the quinoa very well -- and soak it a bit before cooking.

                                            1. b
                                              Bride of the Juggler RE: rouxmaker Mar 14, 2008 08:17 AM

                                              My favorite is the quinoa pudding from Epicurious. Like rice pudding, but super high in protein. Thank you.

                                              2 Replies
                                              1. re: Bride of the Juggler
                                                The Dairy Queen RE: Bride of the Juggler Mar 14, 2008 08:51 AM

                                                Hey, that recipe looks neat! I was looking to do a rice pudding cake of some sort, but I like the idea of quinoa pudding even better. Does this turn out pretty cake-like (could it be frosted?) or is it more pudding like?


                                                1. re: The Dairy Queen
                                                  Bride of the Juggler RE: The Dairy Queen Mar 17, 2008 10:58 AM

                                                  It's pudding-like, but very solid. Like, you can cut a square and sit it on a plate. Thank you.

                                              2. l
                                                luchini RE: rouxmaker Mar 16, 2008 11:16 AM

                                                What dried herbs compliment quinoa?

                                                1. a
                                                  aelph RE: rouxmaker Mar 16, 2008 11:19 AM

                                                  David Lynch offers a great quinoa recipe in the dvd extras of his Inland Empire film.

                                                  1. d
                                                    dubedo RE: rouxmaker Mar 16, 2008 05:43 PM

                                                    There is a recipe on FoodTv.com for Cranberry Walnut Quinoa salad that lends itself well to improvisation. It's basically quinoa with balsamic vinaigrette. I add dried cranberries, chopped pecans, edamame (even more protein!), and some tofu or shredded chicken. A great healthy brown-bag lunch.

                                                    1. e
                                                      Ellen RE: rouxmaker Mar 17, 2008 05:44 PM

                                                      It's not so much a recipe as an approach. I've used it in place of cous cous when I want to cut down on starch and carbs like in a Moroccan tagine. But even a basic beef or chicken stew would be good served over quinoa rather than noodles or rice.

                                                      1 Reply
                                                      1. re: Ellen
                                                        Vetter RE: Ellen Mar 18, 2008 05:44 PM

                                                        Cold, as the base or gently tossed with a salad: sugar snap peas, napa cabbage, red bell pepper, cilantro, thai basil; then dressed with a soy/ginger/garlic/fish sauce dressing.

                                                        Make a honey and lime juice dressing and toss it with cold quinoa and really wonderful chunks of honeydew.

                                                      2. j
                                                        jenniesue RE: rouxmaker Mar 19, 2008 11:27 AM

                                                        This is quick and comes together from pantry staples.
                                                        Quinoa with corn and scallions (roughly from vegetarian cooking for everyone)
                                                        Saute the white part of 1 or 2 scallions of green onions. Cook one cup of quinoa with 2 cups of veg. broth or reconstituted bullion. Just before it is done stir in a couple cups of frozen corn and top with chopped greens from the onions and crumbles feta or cheddar.
                                                        Lately I've been grating a couple carrots into the pot while it's cooking. Yummy and gets some extra veggies into it.

                                                        1. egbluesuede RE: rouxmaker Apr 23, 2008 04:41 PM

                                                          Here's another one I just tried tonight from Whole Foods online recipes. I thought it was pretty good, but would make for lunch next time.

                                                          Quinoa Salad with Chicken, Grapes and Almonds

                                                          Low-Sodium, Dairy-Free, Gluten-Free

                                                          Quinoa's slightly nutty flavor is a marvelous complement to the classic combination of chicken, grapes and almonds. A simple white wine vinaigrette combines with rotisserie chicken (or leftover grilled or poached chicken) in this delightfully simple recipe. Add the almonds to the salad just before serving to keep them crisp and firm.
                                                          Serves 4–6

                                                          * 1 1/3 cups quinoa
                                                          * salt to taste
                                                          * 1/2 cup sliced almonds
                                                          * 2 tablespoons white wine vinegar
                                                          * Pepper to taste
                                                          * 2 tablespoons olive oil
                                                          * 2 cups cooked chicken, shredded
                                                          * 1 1/2 cups green grapes, quartered

                                                          Rinse quinoa under cold running water and drain. Bring 2 cups water to a boil. Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer for 15 to 20 minutes, until quinoa is tender and all the liquid is absorbed. Uncover and let cool.

                                                          Toast the almonds in a dry skillet over low heat for 3–5 minutes, until lightly browned and fragrant.

                                                          For the vinaigrette, whisk vinegar and salt and pepper to taste in a large bowl. Slowly add the oil, whisking well. Add the quinoa and toss with two forks to combine. Add chicken and grapes. Toss well, taste and adjust seasoning, adding more vinegar if desired. Add toasted almonds just before serving and garnish with whole grapes if desired. Serve at room temperature.

                                                          Show Hidden Posts