These are some recipes that I have collected over the years. I don't know where I found them, but if they have already been posted, I'm sorry. I've tried some of them, but not all of them. Warm Quinoa, Spinach, and Shiitake Salad Serves 4 1/2 cup red-wine vinegar (or white-wine vinegar, Champaign vinegar, white balsamic vinegar your choice) 2/3 cup olive oil (extra virgin olive oil) Salt & Pepper to taste (Kosher or sea salt and freshly ground pepper, can use white pepper) 2 pounds fresh shiitake mushrooms, stems removed and caps halved (or your favorite mushroom) 1 1/2 cups quinoa (I would used the boxes kind and follow directions on box.) 1 pound baby spinach (or any greens that you like including young dandelions) 1 1/2 cups crumbled feta cheese, about 8 ounces (or any cheese that you like. I think that stilton cheese would be very good or blue cheese.) *Nuts (You choice, pinions, almonds, pecans, peanuts, etc. If you are using salted nuts, you might want to reduce the salt you put in.) *Hot sauce to taste Heat broiler; set rack 4" from heat. For dressing, in small bowl, whisk together vinegar, oil, 1 teaspoon salt and 1/2 teaspoon pepper. On a broiler pan toss mushrooms with half of the dressing reserving the rest. Broil, tossing occasionally until most of the liquid has evaporated and mushrooms are tender, 20 to 25 minutes. In a small saucepan combine the quinoa, 3 cups water and 1 1/2 teaspoons salt. Bring to boil, reduce to medium heat. Cover and simmer until liquid has been absorbed, 15 to 20 minutes. OR JUST FOLLOW THE DIRECTIONS ON THE PACKAGE OF QUINOA THAT YOU ARE USING. Place spinach in large bowl, add hot mushrooms, quinoa and reserved dressing, and nuts and hot sauce. Toss to combine, spinach will wilt. Top with crumbled cheese and serve immediately. *Optional TOASTED ALMOND AND QUINOA SALAD Serves 4 1 tablespoon lemon juice 1 tablespoon olive oil 2 tablespoons chopped fresh tarragon 1/4 cup chopped fresh parsley 2 oranges, peeled 1/4 cup toasted, slivered almonds 21/2 cups cooked quinoa, at room temperature Salt and pepper, to tast Whisk lemon juice, oil, tarragon and parsley in a large serving bowl. Section oranges and cut each section into thirds. Stir oranges into the bowl. Add remaining ingredients and mix well. Add salt and pepper to taste. Serve chilled or at room temperature. TOASTED ALMOND AND CITRUS QUINOA Serves 4 People who aren't crazy about the texture of whole grains may delight in quinoa. Its tiny round grains have a slight toothsomeness that my teenage daughter describes as "vegetable caviar." Quinoa has a bland but pleasant flavor that is enhanced by the addition of flavorful broth or other ingredients. One half-cup serving contains 3.5 g of fiber. 1 cup uncooked quinoa 1 1/2 cups cold, fresh water, broth, or stock 1/4 teaspoon salt (if unsalted broth is used) 2 tablespoons lemon juice 1 tablespoon cold-pressed olive oil 1/2 teaspoon organic lemon zest 1 teaspoon organic orange zest 3/4 cup parsley, chopped 3 chopped scallions, including green tops 1/4 cup toasted, slivered almonds with skin Rinse the quinoa in cold water until it is no longer sudsy. Drain well through a strainer. (Depending on whether you buy your quinoa packaged or in bulk, it may have been pre-rinsed, but it's best to rinse anyway, because unless the bitter saponin that coats the grain has been thoroughly removed, your recipe will be ruined.) In a 1-quart pan, bring the water to a boil. Stir in the quinoa and salt. Reduce the heat to low/medium; cover and cook for 15 minutes. Remove the lid and quickly boil off any remaining liquid. Scrape the grain into a serving dish. In a small bowl, whisk together the lemon juice, oil, and zests and stir in the remaining ingredients. Add the mixture to the cooled quinoa, stir, and serve chilled or at room temperature. QUINOA, GARLIC, AND RED PEPPERS Serves 6 Quinoa (pronounced "keen-wa") is an ancient protein-rich grain from the Andes. Try this recipe when you need to make a quick meal, or serve it as an accompaniment to any main dish. 11/2 cups water 2 tablespoons Marmite, Vegemite, or beef or vegetable bouillon 1 cup quinoa 1 tablespoon fresh or 1 teaspoon dried rosemary 3 cloves garlic Heat the water and the Marmite, Vegemite, or bouillon in a heavy pot. Meanwhile, put the quinoa into a fine strainer and rinse until the water is clear and free of suds. Puree the rosemary and garlic in a coffee grinder, or press the garlic and crush the rosemary. Add the quinoa, garlic, and rosemary to the bouillon and simmer for about 20 minutes or until the liquid has evaporated. Top with Garlic-Marinated Roasted Red Peppers (see recipe below). GARLIC-MARINATED ROASTED RED PEPPERS Create a colorful cuisine by garnishing a variety of foods with this treat, which is rich in antioxidants. It needs to marinate for at least two hours, so plan ahead. 1 sweet red bell pepper 1 clove garlic, pressed 1 tablespoon cold-pressed olive oil Put the red pepper directly on your gas or electric stove burner on high heat. Using tongs, turn the pepper as it chars. When most of the skin is black and blistered, place the pepper into a paper bag for 5 minutes to "sweat" the skin off. Scrape off what skin you can and wipe off the remainder. You won't be able to rid the pepper completely of its skin, so don't be tempted to rinse it. Cut the pepper open and drain any juice into a bowl. (The fresher the pepper, the more juice.) Remove the seeds and ribs. Cut the pepper into quarters, lengthwise. Stack the quarters and cut them into matchstick-sized pieces. Put the pepper, pressed garlic, and olive oil into the bowl with the pepper juice and marinate in the refrigerator for at least 2 hours (or up to several days), turning occasionally.

Here are some I typed out from my weight-loss eating plan of last year: The instructions on the bag say to add one part quinoa to two parts water. When water boils add seasalt, turn down heat and simmer for 20 minutes. Delicious mixed with vegetables or in a salad. 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 crème 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

My mother made acorn squash the entree by baking it cut side down in about a quarter inch of water for about 25-30 minutes, turning it over, and stuffing it with a favorite traditional bread stuffing. At this point, she baked it another 30 minutes or so. Before serving the squash she topped each half with 3 browned link sausages. It was such a delicious fall meal! I haven't made it in years but plan to do so again soon.

Cranberry Stuffed Squash from Allison at VegSource 2 med. acorn squashes 1 cup chopped pears 1/2 cup cranberries 3 Tbsp. orange juice concentrate 3 Tbsp. maple syrup 1 1/2 tsp. cinnamon 1/2 tsp. allspice Preheat oven to 400 degrees. Slice squash lenghtwise and place cut side up on foil-lined baking pan. In medium bowl, combine pears, cranberries, orange juice concentrate, maple syrup, cinnamon, and allspice. Spoon mixture into squash cavities. Brush cut edges with any remaining liquid. Bake 45 minutes, or until squash is tender. Serves 4 Nutritional Info per serving: 126 cal 3 g protein .5 g fat 7 g fiber From VegSource Interactive Newsletter