Hi! After deciding to cut back on my pasta intake I have been experimenting with different grains and really enjoy quinoa. I find it to be more filling than pasta and enjoy the nutty aspect. I need some help with easy new recipes. So far I have using it as a side dish just cooked in stock or in a tabouleh. I would love some new ways to use this besides just a side dish. Thanks!
Great! Thanks. I did do a board search but the first 2 pages of results just mentioned the word quinoa somewhere in a post so I gave up. I have not tried the red but I will have to. I have been only been using the Bob's Red Mill Organic brand. When I first bought a bag I was living in upstate NY it was $2 at Big Lot's type of store. Now it costs $8+ a bag here in MN. Are there other brands that are better or should be tried?
Good as pilaf with bell peppers, carrots, peas, onion, garlic, pine nuts, etc. Good mixed with black beans, tomatoes, and guacamole. There's a recipe in one of our cookbooks (Lorna Sass, I think) for quinoa with green beans and basil. Good in soup. Good with Sunshine burgers. Also a breakfast option with dried fruit and/or nuts, and cinnamon. One minute at high pressure in a pressure cooker makes it convenient. It's also got a low glycemic index and relatively high protein. Whole Foods Market carries it in bulk but the price has gone up here (MA) recently, too. TJ's carries it boxed.
I'm gluten-free so we make quinoa flour to use in muffins, bread, etc.
I recently made a great quinoa "salad" with quinoa (cooked in water spiked with veggie stock), red onion, red pepper, yellow pepper,corn, jalapeno and fresh cilantro. For a dressing, I just mixed lemon and lime juice with cumin.
You might also want to try toasting your quinoa before you rinse it- if you dry toast it in a frying pan until it's golden brown it gets a much nuttier flavour.
I love quinoa, however I find it quite plain. My favorite recipes for it usually involve doucing it with flavor....here are a couple of my favorites:
sautee diced onions until translucent, add cooked quinoa into skillet, add a jar of pesto (the amount depends on how much quinoa you have). toss to coat & warm. add a few cloves minced garlic, top with parm. This dish is delicious served on top of grilled halved marinated beefsteak tomatoes
the following is a link to a sauce that tastes amazing on quinoa. Asian Cilantro Sauce
PS. I cook my quinoa in the rice cooker, and have stopped rinsing like I used to. The ratio for water is the same as rice.
The other day I made quinoa with some green vegetables and threw in a bunch of pomegranate seeds on a whim. That was a fun way to add sweetness with that nice burst. I didn't cook the seeds, just tossed them in when the quinoa was done cooking.
I used to think quinoa was really hard to make but it isn't!
I usually buy red quinoa from the bulk section. It's a lot cheaper that way, but it's not rinsed. Sometimes Whole Foods has it on sale- 3 boxes for $5. You can basically put anything on it- quinoa absorbs flavor and tastes awesome cold the next day. I love it with lime juice, chili powder, and black beans. Sometimes I add pesto and kalamata olives or chopped tomatoes, basil, and olive oil. My husband likes it with teriyaki sauce, roasted garlic, and cranberries. If you're not sure what you want to add to it, cook up a big batch and separate it into small bowls. In each bowl try out a different type of recipe. That way, you'll see what you like and what you don't without wasting a whole batch of expensive quinoa.
try searching under allrecipes.com....there are lots of recipes for adding it in soups and stuffing various things. There is a recipe in the Veganomicon for quinoa pineapple stir-fry. It has cashews and some other stuff. Pretty tasty but a little acidic for my heartburn-prone self :)
1 cup quinoa
1 cup pineapple juice
1 cup cold water
1/4 teaspoon soy sauce
4 ounces raw unsalted cashews
3 tablespoons peanut oil
2 scallions, sliced thinly
2 garlic cloves, minced
1 hot red chili pepper, sliced into very thin rounds
1/2 inch piece gingerroot, peeled and minced
1 red bell pepper, diced
1 cup edamame, cooked
1/2 cup fresh basil, sliced into thin shreds
2 tablespoons fresh mint, finely chopped
2 cups fresh pineapple, cut into bite-size chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin
lime wedge (to garnish)
PREPARE THE QUINOA FIRST: Combine the quinoa, juice, water, and soy sauce in a medium-sized pot. Cover, place over high heat,and bring to a boil. Stir a few times, lower the heat to medium-low, cover, and cook for 12 to 14 minutes, until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff, and let cool. For best results,place the quinoa in an airtight container and refrigerate overnight. (I didnt do this so it was kinda sticky)
If you're in a hurry, chill the covered quinoa for at least an hour. When ready to use, break up any chunks of the cold quinoa with a fork.
PREPARE THE STIR-FRY; Use the largest nonstick skillet you have (at least 11 inches in diameter) or a wok. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted, about 4 minutes. Remove the cashews from the pan, raise the heat to medium, and add the peanut oil, scallions, and garlic. When the garlic starts to sizzle, add the sliced chile pepper and ginger. Stir-fry for about 2 minutes, then add the red bell pepper and edamame. Stir-fry for about 3 minutes, until the bell pepper is softened and edamame is bright green.
Add the basil and mint, and stir for another minute before adding the pineapple and quinoa. In a measuring cup, combine the soy sauce, vegetable stock, and mirin. Pour over the quinoa mixture.
Stir to incorporate completely and coat the quinoa. Continue to stir-fry for 10 to 14 minutes, until the quinoa is very hot (it helps to use two spoons/ spatulas to scoop the quinoa around). Serve with lime wedges and additional soy sauce, to season individual servings to taste.