HOT BREAKFAST CEREAL
Bring 2 cups water to a boil, add 1 cup quinoa, reduce heat, simmer 5 minutes. Add 1/2 cup thinly sliced apples, 1/3 cup raisins, 1/2 tsp cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.
| QUINOA PILAF 1/2 cup carrot, diced 1/2 cup green onion, diced 1/4 cup celery, diced 1/4 cup green pepper, diced 1/4 cup sweet red pepper, diced salt to taste |
6 cups quinoa, cooked (basic recipe) 1/4 cup olive oil 2 cloves garlic, crushed 1 cup almonds, sliced 1/4 tsp oregano |
Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
TABOULI
Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.
| 2 cups quinoa, cooked 1 cup chopped parsley 1/2 cup chopped scallions 2 TBL fresh mint or 1 TBL dried mint 1 garlic clove, pressed 1/4 cup olives, sliced |
1/2 tsp basil 1/2 cup lemon juice 1/4 cup olive oil salt and pepper to taste lettuce leaves, whole |
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives. Serves 4
QUINOA STIR FRY (for hungry family of 4)
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
| LASAGNE QUINOA 1 can peeled tomatoes or 4 roma tomatoes, chopped 1 lb hamburger or veggie burger 2-8 oz cans tomato sauce 3 cups quinoa, cooked 1/4 lb mozzarella cheese, crumbled 1/4 lb parmesan cheese, grated |
1/4 cup olive oil 1 tsp salt 2 tsp oregano 1 cup onion, minced 1/2 lb ricotta cheese 2 cloves garlic, minced |
Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2″ baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.
| KIM’S QUINOA SUPER SALAD 5 cups quinoa, cooked (basic recipe) 1-cup carrots, chopped ¾ cup parsley, minced 1-cup sunflower seeds 4 cloves garlic, minced |
¼ cup olive oil ¼ cup soy sauce ½ cup lemon juice tomatoes black olives |
Cook quinoa, let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Serves 6-8.
| CHICK QUINOA SALAD 2 cups cooked chicken, cubed 1-cup quinoa, cooked (basic recipe) 1-cup celery, diced walnuts, chopped |
1-cup mayonnaise salt (to taste) paprika ¼ cup |
Chill all ingredients and combine. Sprinkle paprika on top for color. Serves 4-6 All sorts of variations are possible with this basic recipe. Try bean sprouts and water chestnuts, or grapes and pineapple. Quinoa will enhance many other salad recipes. Try quinoa in fruit salad or tuna salad.