Only downside was there weren't any leftover to bring home!
Fitness Minutes: (6,189)
5/25/12 1:09 P
Easiest recipe that I make - chill for best taste.
Quinoa Salad (Rice Salad from "Simply Heavenly)
2 cups cooked quinoa (original recipe calls for white rice) 1 tsp sea salt 1 1/4 tsp olive oil 1 1/2 TB lemon juice 1/4 cup chopped fresh parsley (I use dried instead or a combination - to taste) 1/3 cup chopped onion 1 cup chopped tomato 1 cup total of one or more of a number of vegetables - I've done the entire cup - Cucumbers (I've also used peppers & cucumbers) "Greens" of any type, chopped (I omit these)
Combine everything. If it is too dry, add more lemon and oil. Let stand for flavors to meld. Tastes best when chilled in fridge.
I like to make a cold salad something like tabbouleh, but with quinoa instead of the bulgar wheat. So basically cold cooked quinoa, olive oil, lots of fresh lemon juice, minced garlic, chopped flat leaf parsley (lots of it), and other veggies that you have laying around, such as celery, red onion or bell peppers. You can also add things like kidney beans or black beans, olives, crubled feta cheese, chile flakes, or marinated artichoke hearts. I'm making myself hungry writing this!
I had quinoa prepared like risotto in a restaurant. I have made it at home and just tossed it in oil and vinegar or butter and a little salt. Personally, I think the flavor reminds me of black eyed peas and I am not fond of those. I don't taste "nuttiness" I taste a kind of earthy dirt thing. I guess I don't have the gene that works with those two foods.
Fitness Minutes: (12,426)
509 5/16/12 2:24 A
Here's a black bean and quinoa salad http://recipes.sparkpeople.com/recipe-de tail.asp?recipe=1953964
This one is from Hungry Girl. It's quinoa stuffed peppers. You don't have to put the stuffing in peppers, it's so good on its own. http://www.hungry-girl.com/weighin/show/ 2115
Thanks for the ideas and the book. I tried the dough using quinoa from the Spark People book.
Fitness Minutes: (10,958)
5/1/12 6:26 A
Just tried using quinoa as a sub in butter chicken, all but two people in my family liked it, but everyone ate it. But looking forward to trying 'fried rice". A friend made some wonderfully mildly flavoured quinoa by subbing the water with stock and adding shallots/spring onion. It was delightful. We also have quinoa porridge in winter sometimes with coconut cream and canned fruit (or preserved) or frozen berries.
My favorite is a cold quinoa salad. I add dried cranberries, slivered almonds, onions (green onions if you have them, or red if you like the taste), and parsley to cooked, slightly cooled quinoa. Then make a little lemony vinaigrette dressing- some olive oil, some fresh lemon juice, some wine vinegar and pour it over the salad. Refrigerate for a few hours (or overnight). I love taking it to work with some chicken, or with a sandwich, but since you probably won't be doing that, try eating it with some pita chips and hummus as a light lunch. I've never had tofu, but if you eat it, I'm sure it'd be easy to incorporate right into the salad, like I do feta occasionally. Hope you like it!
4/18/12 8:02 P
I saute onions in olive oil add chicken broth an quinoa. I use the tri-colored kind. Super!
I had mentioned a book that I was trying to get... just did from Amazon - Quinoa 365 by Patricia Green and Carolyn Hemming. It looks fabulous with recipes ranging from breakfast to desserts and even has baby foods! It tells how to sprout quinoa to use the sprouts in salads and sandwiches... and using it in smoothies. It looks like this is a great addition for anyone who wants to use quinoa to enhance their protein!
Fitness Minutes: (0)
3/23/12 8:55 P
yummm..I will have to try that.
3/23/12 2:22 P
One of my favorite ways to serve quinoa is to roast vegetables( I use squash, zucchini, asparagus, red onion, and mushrooms) with garlic and a little olive oil until crisp tender. While they are cooking, cook the quinoa. You may use stock of your choice, but I prefer water with a little sea salt. When the veggies are done, add everything together in a saute pan and get piping hot. Good with fresh garden tomato wedges roasted in also. Season to taste with salt and fresh ground black pepper.
Edited by: BEMOORE68 at: 3/23/2012 (14:23)
Fitness Minutes: (0)
3/23/12 11:24 A
A millet casserole is great and the mango is a wonderful accompany. Quinoa cookies are a nice treat but addicting. Depending on what kinds of substitutions you want to make depends on the cost.
I do have a sweet potato to share if you would like the only things baked is the sweet potatoes and could be substituted as a whole meal, is perfect for spring and summer salad. When farmers market comes to town get some golden beets and puree them store in freezer--use as a sugar substitute in cakes (also have a great beet cake to share) bananas, raw honey, raw agave, stevia, applesauce, dates are also great substitutes. For dairy there is oat, almond, coconut and even hemp milk...energize egg substitute for baking that way if you have eggs those can be saved.
Pudding can be used and made by equal amounts of bananas to avocados add a Tbls of raw honey/agave and some carob (chocolate substitute) or cocoa and blend it up.
Chi seed can be used as a geletin binder/egg substitute. Ground up raw black eyed peas makes great flour for pizza crust.
Lean proteins include chicken and turkey baked or grilled without the skin, beef with the fat trimmed off and fish. Beans and nuts are also good choices of plant-based proteins. Quinoa and kasha which are extremely high in protein. Low-fat dairy products are also excellent sources of protein. Try reduced-fat yogurts, such as Fage 0% plain yogurt, cottage cheese and milk. Eggs are the richest source of complete proteins. Beans are the best source of proteins for the vegetarians. ½ cup of beans consists of proteins equivalent to that of 3 ounces of broiled steak. Seafood is one of the best protein sources. Nuts such as cashews, almonds, lima beans, lentils, red kidney beans and tofu are rich in proteins.
Thanks for the recipes. My husband was just to see his ND and she suggested he completely go off wheat because of a wheat sensitivity (affects his breathing) and do quinoa, millet, and buckwheat. I have been looking into this for both of us. I want to clean up our act of eating almost anything, to eating better for both of us. We were using spelt and it was good for him, but she changed his diet due to more problems. It is just the two of us, so I cook the same for both of us. I just wish the alternatives were not so pricey.
there is also a cookbook out there called something like 365 quinoa recipes... I had tried ordering it froma book club but they screwed my whole order up so I can't say how good it is but I do know that Amazon has it... I am sure there are some really great recipes in it... as soon as I find the name of it again I will be getting it!
Fitness Minutes: (0)
3/1/12 10:20 A
I've cooked red quinoa with onion soup mix and used as a side dish. Very good - even the 4 yr old grandson had three helpings. I've also added it to eggs and in with coleslaw which made it really pretty. Add white quinoa as a thickener and use instead of rice for a broccoli-cheese casserole.
if you eat cheese, there is a really good recipe in sparkrecipes for a quinoa, feta and spinach dish that I really enjoy as well. I think that was the first one I had ever made with quinoa for a dinner I was having and it, again, was really popular.
2/23/12 7:17 P
I am a vegetarian and am having difficulty keeping my protein up without going over my caloric goals. I know quinoa is loaded with protein. I love it, but want to try out some new recipes. Any ideas?
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