I get a giant bag from Costco. We love it.

It tastes so much better now that I've started rinsing it before cooking.

I usually saute or roast some zucchini, toss it with olive oil, and add some Parm Reg. It's also good with walnuts, dried cranberries, and a bit of raspberry vinagrette.

Any way you would prepare rice is good for quinoa, in terms of added ingredients. Roasted asparagus, sauteed onions, sauteed mushrooms, blanched broccoli, prosciutto, etc.

Sue

I am just finishing up this Salad from my Weight Watchers flyer last week.
Pretty good. I am not a huge fan of fruit with savory stuff, so probably not a recipe I'll make often, but that's just me! The salad itself is pretty good. I thought it was a little bit bland, but couldn't decide if I wanted to add salt or sugar (cukes or strawberries).
I did not serve it with the arugula either, maybe it would have added the missing "something".
LOL
I just left it alone.
Best eaten fresh as the strawberries tend to turn it an unappetizing pink/gray after sitting in the fridge!

Deanna

Well, in keeping w/the other thread, maybe I'll try making a quinoa risotto . . . probably take 10 minutes

An oft-made favorite...

BREAKFAST QUINOA

(Source: The Splendid Grain - by Rebecca Wood)

Makes 3-3/4 cups

2 cups fresh orange juice
1 t. ghee (I use coconut oil or butter.)
1 t. honey
1/8 t. sea salt
1 cup imported quinoa or 1-1/3 cups domestic quinoa, well washed
2 T. pecans, roasted and chopped very fine (I use lots more.)

Combine the orange juice, ghee, honey, and salt in a medium saucepan over high heat and bring to a boil. Watch closely to keep the orange juice from boiling over. Add the quinoa, cover, lower the heat, and simmer for 12-15 minutes, or until all of the juice has been absorbed. Remove from the heat and let rest for 5 minutes. Add the pecans and fluff with a fork.

Grainlady notes:
I normally only make 1/2 the recipe and add pecans when serving it, otherwise the pecans turn to "rubber" in the leftovers when served the next day. I also like to add some chopped orange or mandarin oranges; make it with apricot juice and add dried apricot bits, pineapple juice and add pineapple tidbits. It's one of those recipes that you will find easy to adapt to other fruit juices and fruits. Toss in some dried or fresh blueberries, etc...
---------------------------------------------------------

QUINOA AND MANGO SALAD

(Source: Favorite Brand Name - Best-Loved Whole Grain Recipes)

2 c. water
1 c. uncooked quinoa
2 c. cubed peeled mangoes (about 2 large mangoes)
1/2 c. sliced green onions (I also use fresh chives)
1/2 c. dried cranberries (I also use dried cherries or blueberries)
2 T. chopped parsley
1/4 c. olive oil
1 T. plus 1-1/2 t. white wine vinegar
1 t. Dijon mustard
1/2 t. salt
1/8 t. black pepper

1. Combine water and quinoa in medium saucepan. Bring to a boil. reduce heat; simmer, covered, 10-12 minutes until all water is absorbed. Stir; let stand, covered, 15 minutes. Transfer to large bowl; cover and refrigerate at least 1 hour.

2. Add mango, green onions, cranberries and parsley to quinoa; mix well.

3. Combine oil, vinegar, mustard, salt and pepper in small bowl; whisk until blended. Pour over quinoa mixture; mix until well blended..
Makes 8 (2/3-cup) servings.

Tip: This salad can be made several hours ahead and refrigerated. Allow it to stand at room temperature at least 30-minutes before serving.

Here are some I have used:

QUINOA, BEAN & VEGETABLE CHILI

Serves 8

3/4 cup + 1 TBSP (160 grams) quinoa, rinsed and drained
2 cups (500 ml) water
1/4 teasp seasalt
2 TBSP olive oil
1 leek, white & light green parts only, chopped
3 cloves garlic, crushed
3 sticks celery, chopped
1 each red and green pepper, cored and chopped
1 large carrot, chopped
1 large fresh red chili, seeded and finely chopped
1 teasp chili powder or to taste
2 teasp dried oregano
1 teasp cocoa powder
1 teasp ground cumin
1 teasp paprika
1/2 teasp ground cinnamon
1/2 teasp each sea salt and ground black pepper
1 - 400 gram (or 1 lb) tin red kidney beans, rinsed and drained
1 - 400 gram (or 1 lb) tin pinto or borlotti beans, rinsed and drained
4 - 400 gram ( or 3 1/2 lbs total) tinned chopped tomatoes
4 spring onions, chopped
2/3 cup light soured cream or cre fraîche (4 1/2 fl oz)

1. Roast the quinoa in a nonstick frying pan over a medium heat for 5 minutes or until fragrant and beginning to pop.
In a small saucepan, bring the water to the boil. Add the salt and roasted quinoa, then cover and simmer over a medium heat
for 15 - 20 minutes or until the water has been absorbed. Remove from the heat and stir. Cover and set aside.

2. Meanwhile, heat the oil in a large saucepan over a medium heat.Cook the leeks and garlic for 5 minutes, or until softened.
Stir in the celery, red and green peppers,carrot, fresh chili, chili powder, oregano, cocoa, cumin, paprika, cinnamon and seasoning.
Cook for 10 minutes, stirring often.

3. Stir in the beans and tomatoes, simmer, stirring occasionally for 20 minutes or until the vegetables are soft. Stir in the
quinoa and spring onion and cook for 2 minutes or until heated through. Garnish each serving with a dollop of sour cream.

***************************************************************************

CURRIED QUINOA SALAD

Serves 6

3/4 cup + 1 TBSP (160 grams) quinoa, rinsed and drained
1/2 cup (100 ml) olive oil
1 large shallot or medium onion, chopped
1 teasp mild or medium curry powder
2 TBSP lemon juice
1 teasp Dijon mustard
1/2 teasp sea salt
1/4 teasp freshly ground black pepper
1 small carrot, finely chopped
1/2 a red pepper, finely chopped
1/4 cup (1 3/4 oz or 50 grams) dried apricots, chopped
1/4 cup (1 3/4 oz or 50 grams) unsalted cashews, toasted & chopped
2 TBSP chopped spring onion
1 TBSP chopped fresh parsley

1. Over a medium heat, and using a deep-sided frying pan, roast the quinoa for 5 minutes or until fragrant and
beginning to pop. Put 2 cups (500 ml) of water and a pinch of salt into a small saucepan and bring it to the boil.
Add the roasted quinoa; cover and simmer over a medium heat for 15 - 20 minutes or until the water has been absorbed.
Scrape the quinoa into a large bowl and let it cool.

2. Meanwhile, heat 1 TBSP oil in a nonstick frying pan over medium-high heat; cook the shallot for 3 minutes or until
softened. Stir in the curry powder and cook, stirring, for another 2 minutes. Remove from the heat and set aside.

3. In a small bowl, whisk together the remaining olive oil, lemon juice, mustard, salt and pepper and pour it over the quinoa.
Add the carrot, red pepper, apricots, cashews, spring onion and parsley and gently incorporate with a fork.

Storage: This can be covered and chilled for up to 3 days.

***************************************************************************************

TURKEY - QUINOA LOAF

Serves 6

1/2 cup (85 grams) quinoa, rinsed and drained
9 oz minced turkey (250 grams)
1 apple, peeled and grated
1 onion, finely chopped
3 spring onions, chopped
1 clove garlic, finely chopped
2 TBSP finely chopped fresh sage
1 teasp Worcestershire sauce
1 teasp sea salt
1/2 teasp freshly ground black pepper
1/4 teasp ground allspice
1/4 teasp ground cloves

1. In a frying pan over a medium heat, toast the quinoa for 5 minutes or until fragrant and beginning to pop,
In a small saucepan, bring 1 cup of water (250ml) with a pinch of salt to the boil. Add the toasted quinoa, then cover and simmer
over a medium heat for 15 - 20 minutes or until the water has been absorbed. Set aside.

2. Preheat the oven to 350F (177C). In a large bowl, mix together the turkey, apple, onion, spring onion, garlic, sage,
Worcestershire sauce, seasoning and spices. Add the quinoa and mix in thoroughly.

3. Pack the mixture into a nonstick 2 lb (1 kg) loaf tin. Bake for 1 hour or until a meat thermometer registers 158F (70C)
when inserted in the centre of the meatloaf. Serve with Cranberry & Orange Sauce (see below).

Muffin Loaf Option: Place the mixture into 12 deep bun tins or muffin cups and bake for about 30 minutes or until a meat thermometer
registers 158F (70C) when inserted in the centre of the muffin

*******************************************************************************

CRANBERRY & ORANGE SAUCE

1 2/3 cup (9 oz or 250 grams) fresh or frozen cranberries
1/3 cup (2 oz or 50 grams) dried cranberries
3 TBSP sugar or sugar substitute
4 TBSP fresh orange juice
2 TBSP Grand Marnier or any orange-flavoured liqueur (optional)
1 TBSP frozen orange juice concentrate
1 TBSP grated orange zest
1/2 teasp cinnamon

1. In a saucepan, combine the cranberries, dried cranberries, sugar, orange juice, Grand Marnier, orange juice concentrate,
orange zest and cinnamon. Bring to the boil. Reduce the heat to a simmer and cook, stirring occasionally for
10 minutes or until the cranberries burst and the sauce is thickened.

Makes about 10 oz (300 grams).

************************************************************************************

Source: All recipes from Rick Gallop's GI Diet Cookbook

SharonCb

I picked up a box of Red Quinoa from Trader Joes a few weeks back..they had it as a sample..and made it up..and mixed in their Corn and Pepper Salsa (no tomatoes)...It was so good...

Just haven't made it myself yet..

We've been making quinoa risotto. I don't have a real recipe....I make it just like I make my arborio risotto, using white wine and vegie broth (the paste type) for the liquid, and a bit of cream added with the Parmesan. Yum....

Basically, quinoa can be substituted for just about any rice or other grain recipe, adjusting for cooking times as it cooks fairly quickly.

It is a terrific grain for vegetarians or semi-vegetarians because it is high in protein.

I like it particularly because of it's light texture. Also, it is a great grain for soups because it retains it's structural integrity better than most, not turning into smush while soaking up all the broth.

However, it is well to keep in mind that because of this very quality, it does not soak up sauces as readily or as copiously as other grains, and adjust recipes accordingly.

I have not run across Red Quinoa...I wonder in what way it differs from the quiona I buy? Is it a variant or perhaps simply unhulled?

Here is a link that might be useful: Quinoa Wiki

Add me to the list of people who like quinoa. I tend to serve it as a side dish, just simmered in my homecanned chicken broth, with some salt and pepper, sometimes some herbs from the herb garden.

I did like this recipe with the dried fruit, though, from eatbetteramerica.com:

Quinoa with Apricots and Pecans

3 tablespoons chopped pecans
2/3 cup quinoa
2/3 cup orange juice
2/3 cup water
1/3 cup chopped dried apricots
1/4 cup golden raisins
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
1 teaspoon olive oil
1/2 teaspoon salt

1. In small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
2. Place quinoa in a fine-mesh strainer; rinse under cold running water 2 minutes. In medium saucepan, stir together quinoa, orange juice and water. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes or until liquid is absorbed. Transfer the quinoa to a large bowl. Add apricots, raisins, green onions, cilantro and toasted pecans. Stir in lemon juice, oil and salt.

Annie

"Well, in keeping w/the other thread, maybe I'll try making a quinoa risotto . . . probably take 10 minutes"

John, I seriously doubt that risotto can be made from quinoa. Maybe it can but I would not bet on it.

You seem to be missing the point of risotto. It requires a special rice, arborio or valencia, cooked in a special way. Unlike most rice, and other grains, a fluffy outcome is not the goal. Just the opposite. The idea is to encourage starch to come off the grains and form a sauce. The other sauce ingredients, oil and water, are there and combine with the starch to form a sauce along the lines of a bechamel, The important part of the method is to continually add hot liquid from a pot simmering alongside in order to maintain a mixture of medium thickness. At the end, adjust the consistency by cooking down or adding liquid to get the desired creaminess.

Forgive me if I'm being preachy or telling you something you already know. Just trying to be helpful.

Jim

No matter what I have added or not we love it.

Deanna, you are not alone in not liking fruit with savory stuff - I am the same way, except that I hate it instead merely disliking it. I love fruit, but I don't want any of it near any meat or fish dishes, and I don't want raisins in rice, although I like them in oatmeal.

I've only had quinoa cereal, but now I'm inspired to cook with it. I'll keep it savory - no fruit or sweet ingredients. It sounds like it might be a good grain to substitute for barley in mushroom soup. Since Katie makes risotto with it, I would keep that option open.

Lars

katie,

I overlooked your post on making risotto with quinoa, otherwise I would not be betting against it. :-)

I'm with Lars, on keeping fruit separate from savory stuff except at breakfast. I don't want fruit or any sweets prior to the dessert course.

Jim

Sorry I love a pork roast stuffed with onions and apples, seasoned with sage, I love cranberries with turkey and somewhere I have a recipe for a beef stew with prunes, green olives whole mushrooms and a lovely winey brown gravy.
And I like golden raisins in a pilaf and Major Grey's chutney served with a curry dish. I have a recipe for another beef stew with caramelized onions, dried cherries and lots of red wine...beyond delicious!
One of my favorites is salmon with an orange ginger sauce....but I was once served salmon with blueberry sauce....that was a bit much!!
Linda c

I see what you mean, Linda. I too like to use fruit as an ingredient in some savory dishes. Pork is a good example. Apples or prunes and some sweet spices are good with pork, IMO. I just don't care for a fruit salad served with the meal.

Jim

You had me at She Who Must Be Obeyed.

One thing I forgot to mention is that sometimes I toast my quinoa before cooking it. It lends a nice "nutty" flavor to the finished dish. Sometimes I toast the entire amount, sometimes just a portion.

Simply heat the quinoa in a heavy pan (I prefer my cast iron skillets for this) over a med-high heat, constantly stirring or agitating the pan until a nice, toasty aroma rises and the grain darkens a bit. You must pay attention, because it can go from nicely toasted to burnt VERY quickly. I have taken it from the stove when it was just right and had it singing before I could get it out of the pan. I would suggest practicing with a tablespoon or so a couple of times to get a handle on the timing so you don't end up wasting a whole cup or more when it surprises you how quickly it can burn.

I do this with couscous as well.

Er....."singeing," not "singing." Lol!

I buy organic quinoa and use it only in making energy bars and in Frittata. Hubby and little man won't eat quinoa any other ways. I like quinoa regardless how it's prepared. Just some salt/pepper and butter will do. Yummy!

I guess it should be called quinoa "risotto"....it really does need that bit of cream to make it risotto-ish.

Rachelellen, next time I'm going to try toasting it dry, then adding it to the sauteed onion/shallot instead of cooking them together.

We always had applesauce with pork when I was a kid, and it's still a habit (now it's usually caramelized onions and apples sauteed in a little butter and balsamic vinegar). DH thinks fruit with meat is sick and wrong, but he likes Country Captain (with raisins), and last night he managed to snarf rockfish with grilled pineapple salsa.

"I have taken it from the stove when it was just right and had it singing before I could get it out of the pan."

You have to listen carefully to hear those tiny voices.

Jim

I guess saying I dislike fruit with savory is not exactly accurate. It may be more what I am used to eating. I do like some combinations.
Don't like pork with onions and apples, but do eat applesauce on the side.
I like the broccoli, raisin, onion, bacon salad.
I wouldn't like salmon with blueberry sauce.
Not crazy about mango salsa, or peach.
Love sweet and sour pork with pineapple, pepper, onions, carrots.

Mmmmmm....can't explain.

Deanna