My Favorite Quinoa Recipes

  It suddenly seems like everyone is discovering quinoa. Not that I'm that far ahead of the crowd, I just started using it in the last few years. Here is what I know about quinoa (pronounced keen-wah); it's a dense, earthy grain and, for those of you interested in nutrition, it has all of the nine essential amino acids. I have found a few recipes that my whole family enjoys, not a small feat with a teenager, and I thought I would share them here for those of you still trying to maneuver around the quinoa world.

Spicy Quinoa and Black Bean Salad (Great as a side dish or a main meal, best served cold)

1 1/2 cups quinoa


1 1/2 cups canned black beans, rinsed and drained


1 1/2 Tbsp. red wine vinegar


1 1/2 cups cooked corn (fresh, canned or frozen)


1 red bell pepper, seeded and chopped


4 scallions, chopped


1 tsp. garlic, minced fine


1/4 tsp. cayenne pepper


1/4 cup fresh coriander leaves, chopped fine


1/3 cup fresh lime juice


1/2 tsp. salt


1 1/4 tsp. ground cumin


1/3 cup olive oil


Directions

Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa in a pot with 2 1/4 cups water. Bring to a boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Add beans, corn, bell pepper, scallions, garlic, cayenne and coriander to the quinoa. Toss well.

In a small bowl whisk together lime juice, salt, cumin and add oil in a stream while whisking. Drizzle over salad and toss well with salt and pepper. Salad may be made a day ahead and refrigerated, covered. Bring to room temperature before serving.

International Quinoa Salad (This is by request for Beth ;D)

Quinoa: 1 1/2 cups quinoa, rinsed very well
2 1/4 cups water


Vegetables:1 large cucumber, peeled, seeded, and diced,
2 medium tomatoes (diced), 1 can of corn,
1 jalapeño pepper, seeded and diced,1 can chickpeas (drained),1/2 cup scallions, thinly sliced,
2/3 cup parsley(minced),1 ripe avocado, peeled, pitted, and diced.

Dressing:1/4 cup freshly squeezed lime juice (NOT lemon)
3 TBL chicken or vegetable broth,
1/2 tsp salt, or to taste (optional),
1/8 tsp ground pepper, 2 cloves garlic, pressed or minced,
1/4 – 1/2 teaspoon chipotle chili pepper

Directions

Follow the quinoa cooking instructions. Fluff the quinoa and allow it to cool. Combine all of the vegetables (except the avocado) in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with the avocado and serve.

Incan Quinoa (from Eat and Run by Scott Jurek)-think dressed up porridge

1 cup quinoa, 2 cups water, 1 cup almond milk or your favorite, 1 ripe pear (diced) or banana,1/4 cup dried coconut flakes, 3 Tbl Flora Oil 3-6-9 Blend, 1/2 tsp sea salt, 1/2 tsp vanilla,1 1/2 tsp cinnamon. 

Add the quinoa to the water. Bring to a boil, reduce the heat to low, then simmer for 15 minutes, until the water is absorbed. Place the quinoa and the remaining ingredients in a blender and mix until smooth, about 1-2 minutes. Garnish with walnuts,chia seeds, or raisins.

Place in fridge over night and serve cold or warm in microwave.