Quinoa - Recipes You will love!
Quintessential Quinoa Recipes
Dubbed as "quintessential", a "Super Food," and "Power Food," quinoa is a seed that health-savvy people love. If quinoa is not yet one of your staples, these yummy tried-and-true recipes will change that.
The following recipes will excite the palate and, at the same time, provide important nutritional benefits for your whole family.
Why Quinoa Recipes?
For the health conscious.
Once considered an alternative crop or a niche food, quinoa is now becoming increasingly common in North America. Interest in the superior nutritional properties of quinoa has encouraged cooks at all skill levels to create unique dishes to please themselves and their families and intrigue dinner party guests. Nutritious quinoa has sparked the interest of the health-conscious, those seeking weight loss and those on high-protein-diets.
Golden hash browns are sure to be a hit at breakfast. These golden hash browns are enhanced with nutritious quinoa. Serve them with ketchup, topped with salsa, sour cream or melted cheddar cheese.
- 2/3 cup (160 mL) water
- 1/3 cup (80 mL) quinoa
- 1 1/2 cups (375 mL) peeled and grated raw potato
- 1 large egg
- 1 tsp (5 mL) salt
- 1 Tbsp (15 mL) butter
- Bring the water and quinoa to a boil in a medium saucepan. Cover and reduce to a simmer for 10 minutes. Turn the heat off and leave on the burner, covered, for another 6 minutes. Fluff with a fork and allow the quinoa to cool.
- Mix the cooked quinoa with the potato, egg and salt.
- Preheat a large nonstick skillet over medium heat and melt 1 tsp (5 ml) of the butter. Working in batches, use a 1/3 cup (80 ml) measure to scoop the potato mixture into the hot skillet. Use a spatula to flatten the mixture to 1/2 inch (1 cm) thickness. Cook the patties for 5 minutes on each side, until golden brown. Cook the remaining mixture, adding 1 tsp (5ml) of butter to the pan prior to each batch. Garnish as desired and serve immediately.
Best Quinoa Cookbook - Quinoa 365
I have advertised this cookbook in my other Quinoa lenses and it is the one I use now all the time. This book truly offers something for everyone, including babies, vegetarians and people living gluten-free.
In "Quinoa 365," sisters Patricia Green and Carolyn Hemming show you how to use this miraculous super food in all your favorite dishes.
Chocolate Quinoa Crepes with Bananas - Serve for Breakfast or Brunch
A decadent morning dish full of nutrition. Topped with bananas (and a bit of chocolate sauce if you want to indulge), these light chocolate crepes are not as sinful as they appear.
- 1/3 cup (80ml) quinoa flour
- 2 Tbsp (30ml) unsweetened cocoa powder
- 1 Tbsp (15ml) white sugar
- Pinch salt
- 2 egg whites
- 1/3 cup (80ml) 1% or 2% milk
- 1/4 cup (60ml) water
- 2/3 cup (160ml) plain yogurt
- 2 Tbsp (30ml) pure vanilla extract
- 4 bananas (sliced)
- Chocolate sauce (optional)
- Combine the quinoa flour, cocoa, white sugar and salt in a medium bowl, mixing well. Whisk in the egg whites, mixing gently. Slowly add the milk and water, blending until smooth.
- Lightly grease or spray a small frying pan with cooking oil and place over medium heat. When the pan is hot, pour about 2 Tbsp (30 ml) of the crepe batter into the pan, spreading evenly to coat. Fry until the edges begin to turn golden brown and flip, cooking about 30 seconds per side. Set aside on a plate. Repeat until all the crepes are done (you will have about 8 crepes).
- In a separate bowl, combine the yogurt, brown sugar and vanilla to make the filling. Spread about 3 Tbsp (45 ml) of the filling onto each crepe. Add some sliced bananas. Wrap the crepe gently by folding in each side. Garnish the top of each crepe with additional sliced bananas and drizzle with chocolate sauce (if using). Serve immediately.
Mango Chicken Quinoa - Everyday Entrees
The addition of sweet, tart mangoes make this dish exotic.
- 2 cups (500 ml) chicken or vegetable stock
- 1 cup (250 ml) quinoa
- 1 Tbsp (15 ml) olive oil
- 4 boneless (skinless) chicken breasts (diced)
- 1 1/4 cups (310 ml) diced zucchini
- 1 cup (250 ml) diced red bell pepper (about 1 pepper)
- 1 Tbsp (30 ml) orange juice
- 1 ripe mango (diced)
- 2 Tbsp (30 ml) chopped fresh cilantro
- 1 cup (250 ml) shredded aged cheddar cheese
- 1/2 cup (125 ml) light sour cream
- Bring the stock and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
- Heat the oil in a large saucepan over medium-high heat. Add the diced chicken and cook for 5 minutes, stirring the chicken to lightly brown on all sides. Add the zucchini and red pepper and continue to cook for another 10 minutes, until the vegetables are tender and the chicken is thoroughly cooked. Add the orange juice and stir to coat all the ingredients. Continue cooking until the mixture is warm throughout. Fold in the mango and cilantro and allow to heat slightly.
- To serve, place a layer of quinoa on individual serving plates and top with the mango chicken mixture. Garnish with the cheddar cheese and a dollop of sour cream. Serve immediately.
The Perfect Baked Potato (with Quinoa) - Everyday Entree
Long consigned to side-dish status, the baked potato now has a chance to be the main attraction. Broccoli, bacon, red quinoa and aged cheddar cheese take a simple potato to a new level. Leave out the bacon to make a vegetarian or gluten-free version.
- 4 medium baking potatoes
- 1 tsp (5 ml) extra virgin olive oil
- 6 Tbsp (90 ml) water
- 3 Tbsp (45 ml) red quinoa
- 1 cup (250 ml) milk
- 1/4 cup (60 ml) butter (melted)
- Salt to taste
- 2 1/2 cups (625 ml) broccoli florets (stemed for 8 min. and finely chopped)
- 1 1/2 cups (375 ml) shredded aged cheddar cheese
- 3/4 cup (185 ml) chopped cooked bacon (optional)
- Preheat the oven to 400F Degrees (200 C). Wash and dry the potatoes, and then lightly brush them with olive oil. Bake on the center oven rack for 50 to 60 minutes, until they are soft.
- While the potatoes bake, bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner 6 minutes. Fluff with a fork and set aside.
- Heat the milk on the stove or in the microwave until hot. Remove the potatoes from the oven and make a lengthwise opening on each one. Use an oven mitt to hold the potato firmly, and gently scoop out the potato flesh. Mash the potato. Add the hot milk, butter and salt and blend until smooth and free of lumps. Stir in the broccoli, 1 cup (250 ml) of the cheddar cheese, the quinoa and the bacon (if using).
- Gently scoop the potato mixture back into the potato skins. Top the stuffed potatoes with the remaining 1/2 cup (125 ml) cheddar cheese and the green onion. Return to the oven and bake for an additional 8 to 10 minutes, until the potato is warm and the cheese is bubbly. Serve with sour cream (if using).
Amazing Health Benefits of Quinoa - By Nutritionalist - Karen Roth NS, NC
Please Note: I was going to put a nutritional chart here but this nutritionalist says it all.
10 Quinoa Recipes - How to cook and use in recipes.
Recipes demonstrated here are:
1. How to cook Quinoa
2. Quinoa Vegetable Soup (pressure cooker style)
3. Quinoa Chicken Primavera (A great recipe!)
4. Healthy Quinoa Salad Recipe (with chicken and fruit)
5. Quinoa Pulao Recipe
6. Quinoa Tacos
7. Turkey Burger (with guacamole)
8. Coconut Quinoa Curry (super fast - recipe at the end)
9. Fried Quinoa cakes (with bacon, eggs and mushrooms)
10. Patak's Curried Quinoa with Coconut and Tomatoes
Banana Quinoa Muffins - Everyday Treats
Store-bought muffins can contain excessive amounts of fat. These muffins are easy to make, super-healthy and truly enjoyable to eat.
Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts.
- 1 1/2 cups (375 ml) all-purpose flour
- 2 Tbsp (39 ml) light agave syrup
- 1 tsp (5 ml) baking powder
- 1 egg
- 4 Tbsp (60 ml) olive oil
- 3/4 (185 ml) cup milk
- 1/2 (125 ml) cup quinoa (uncooked)
- 1 cup (250 ml) water
- 2 medium bananas (mashed)
- Preheat oven to 350 F (180 C).
- Line a 12 cupcake pan with cupcake papers.
- Combine flour and baking powder in a large bowl.
- Beat egg, agave, and oil and water together in a small bowl. Add mashed bananas. Add the egg mixture, milk and quinoa to the flour and mix with a spatula until combined. (Do not beat.)
- Portion into cupcake molds and bake for 20 minutes. Let cool in pan before removing from mold.
Quinoa Chocolate Chunk Shortbread - Everyday treat or gift
This shortbread has the nutritious advantage of guinoa but still has that melt-in-your-mouth goodness. These cookies look great decorated.
Note: These cookies do not ship well when they have been cooked. The recipient will receive them resembling a pile of crumbs. (Believe me .. it happened to me!)
An easy method for shipping the cookies is to form the dough into a log, chill it in the refrigerator and wrap it in wax paper, then a tube that is used for shipping pictures. They can be cooked by the recipient.
- 1 cup (250 ml) all-purpose flour
- 3/4 cup (185 ml) quinoa flour
- 1 cup (250 ml) butter
- 1 cup (250 ml) superfine sugar (for white sugar)
- 1/4 cup (60 ml) chocolate chunks or chocolate chips
- Preheat the oven to 500 F (260 C).
- Sift the flours together and evenly spread the mixture onto a large baking sheet. Place on the top oven rack for 4 to 5 minutes, until the flour has a lightly toasted appearance. Remove the pan from the oven gently stir the flour and toast for another 4 to 5 minutes.
- Remove from the oven and let cool for 1 to 2 minutes. Sift the flour into a large bowl. Reduce the oven temperature to 350 F (180 C).
- Cream the butter and sugar in a separate bowl. Slowly add the flour, mixing well. Chill the dough in the refrigerator for at least 20 minutes.
- Roll the dough into 2-inch (5 cm) balls and place them at least 2 inches (5 cm) apart on a large baking sheet.
- Gently press a small chocolate chunk (or several chocolate chips) into the middle of each cookie.
- Place on the center rack of the oven and bake for 18 to 20 minutes.
- Remove from the oven and cool on the baking sheet for 10 to 15 minutes. Store the cookies in a sealed container in the refrigerator for up to 2 weeks.
Many other ways to use quinoa in recipes. - One of the world's healthiest foods.
Photo courtesy of Will Borden - Fine Art America.com
Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes.
Cold salads consisting of quinoa seeds and/or leaves and chopped vegetables or cooked beans make a quick, easy, and nutritious dish.
Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers.
Love the Crunch?
* * Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches. To sprout the seeds, soak about 1/3 cup seeds in a jar for 2 to 4 hours, then drain and rinse the seeds twice a day for 2 to 4 days. When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green color.
The shorter the sprouts , the longer they last in the refrigerator. Be sure to use longer sprouts quickly, preferably within 24 hours.
Another fascinating way of using quinoa is to "pop" the seeds in a dry skillet and eat them as a dry cereal.
Due to the relatively high oil and fat content of quinoa, the grains and flour should be stored in glass jars in the refrigerator. Use the grains within a year and flour within 3 months.
Amazon has it.
Quinoa is high in iron, has a distinctive flavor and a fluffy texture. It is considered a complete vegetarian protein on par with dairy. Quinoa makes a tasty choice for casseroles, pilafs and even salads when cooked.
Separated from whole grain with pure water.
Natural protein portion of grain.
Made and manufactured according to USDA Certified Organic standards.
Love 'em or leave 'em. Please leave a comment and if you have a favorite recipe you would like me to include or find, please let me know. I will do my best to facilitate your wish.