Quinoa suggestion?

Epicurean Exploits - Food and Recipes
1

Does anyone have any tried and true recipes or add ins to use with Quinoa?

Thanks in advance!
V

2

Love this one…

Quinoa Salad
Ingredients
1 cup “regular” quinoa
2 cups vegetable or chicken broth
1 small onion, coarsely chopped
2 cucumbers, peeled and chopped
2 yellow/summer squash chopped
1 red bell pepper chopped
3-4 scallions chopped
1/4 cup cilantro destemmed and chopped
1/2 cup rice wine vinegar
1/4 cup olive oil
White pepper
Kosher salt
Preparation

Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa and coarsely chopped onion to a saucepan of boiling broth cover reduce heat and cook approximately 20-30 minutes.
OR - the easy way is to put in rice cooker and follow directions provided by the rice cooker for rice, 2 parts liquid to 1 part dry. What I like to do for extra flavor is add the chopped onion with the quinoa and broth in the rice cooker. After quinoa has cooled to room temperature add remaining vegetables and herbs and gently mix together. Sprinkle kosher salt and white pepper to taste. I would suggest about 1-2 tablespoons salt and enough pepper until the top of the quinoa is dusty looking. Whisk rice wine vinegar and olive oil together and drizzle over quinoa mixing until it glistens.

3

Hey Veronica,

The salad suggestion is a good one. I make a simpler one with tomatoes, grilled zucchini, grilled corn, basil, feta cheese red wine vinegar, ev-olive oil, salt and pepper.

Mostly, I just eat quinoa as a side. Typically, a 1/2 cup of quinoa boiled in an even 1 cup combo of water and chicken stock makes enough for two people.

Bring the liquid to a boil, pour in the quinoa, cover and reduce to a simmer for 12 minutes. Then, take the pot of the heat, fluff the quinoa and cover again. After 5 minutes, add salt, pepper (or any other seasoning), olive oil and vinegar to taste and serve.

As already mentioned, you usually have to rinse the grains before cooking them, but I buy a certain brand that has already been rinsed and is ready to cook; buy it at Whole Foods.

4

Timely post…I just picked up a big ass bag of quinoa at Costco this past weekend on a lark. Thanks for the early suggestions…keep them coming.

5

I really like quinoa…but I’ve never cooked it…great stuff.

6

Pretty much what the others have said. Just remember to wash it before cooking and the 1/2 cup quinoa to 1 cup liquid ratio and you’re set. Add whatever you like and serve either hot or cold, though I tend to serve mine hot as a side. Oh, and do use chicken stock instead of water for better flavor.

Cheers,

Brad

7

Found this on epicurious. We made it several times this summer. Great with grilled fish.

Quinoa with Grilled Zucchini, Garbanzo Beans, and Cumin Bon Appétit | August 2008

by Jean Thiel Kelley and Martin Kelley



1 15-ounce can garbanzo beans (chickpeas), drained
3 tablespoons fresh lemon juice
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, peeled
2 teaspoons cumin seeds
1 teaspoon turmeric, divided
1 teaspoon smoked paprika,* divided
2 cups water
1 cup quinoa (about 6 ounces),** rinsed well, drained
1 teaspoon coarse kosher salt
1 1/2 pounds medium zucchini (about 5), trimmed, quartered lengthwise
1 1/2 teaspoons ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley


Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, 1/2 teaspoon turmeric, and 1/2 teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

*Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

**A grain with a flavor and texture similar to couscous; available at natural foods stores.

Per serving: 219 calories, 11g fat (1g saturated), 0mg cholesterol, 260mg sodium, 27g carbohydrates, 5g fiber, 6g protein
Nutritional analysis provided by Nutrition Data
See Nutrition Data’s complete analysis of this recipe ›


http://www.epicurious.com/recipes/food/views/Quinoa-with-Grilled-Zucchini-Garbanzo-Beans-and-Cumin-242997" onclick="window.open(this.href);return false;

8

Go on a grassroots vacation to Ecuador, that solved my Quinoa issue once and for all. Otherwise as a side, salad, soup and whatever you can imagine…

9

This is a pretty good one. Very hearty, so maybe a little more appropriate for colder weather. I of course, substitute veggie broth for the chicken broth:

Quinoa with Mushrooms and Spinach

  • 1 tablespoon olive oil
  • 1/2 onion, chopped fine
  • 1 teaspoon minced garlic
  • 1 cup quinoa
  • 1/2 cup white wine
  • 1 3/4 cups chicken broth
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon chopped fresh thyme
  • 1 tablespoon olive oil
  • 1 (8 ounce) package sliced mushrooms
  • 4 teaspoons balsamic vinegar
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 1 teaspoon chopped fresh thyme
  • salt and pepper to taste
  • 1 (10 ounce) bag washed spinach leaves
  • 1/4 cup crumbled goat cheese

DIRECTIONS

  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
  2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
  3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme. Reduce heat to medium-low, cover, and simmer until the mushrooms soften, about 5 minutes.
  4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and stir in spinach leaves, which will wilt. Transfer to a serving dish and sprinkle with crumbled goat cheese.
10

Is it just me, or do all recipes with quinoa have 100 or more ingredients?

11

Nope, some people just make it like rice…
FWIW, it soaks up beef jus pretty well
Not as well as mash potatoes but…

12

Mel…this is a great idea for Poppy…she would truly enjoy it.

13

[rofl.gif]

14

Like I’ve always said…

All tofu needs is a good meat sauce…

15

Gotta hide the quinoa behind something… I guess that’s also why people in the US always feel like they have to season their beef…

16

Wow, always? Just like French women always neglect to shave their armpits?

17

Thanks for your suggestions!! grouphug

The first time I made Quinoa, it was exactly by the package directions and made it with water. These suggestions sound tons better! Will try them out. Thank you again!!

18

If you want easy, try mixing quinoa with tahini- incredible, and a complete protein. We used to do this and then mix it with a green salad- awesome, and couldn’t be better for you.

19

This recipe from the NY Times is great and we have made it several times. Vegetarian friends like it as the main dish. It’s similar to the quinoa/mushroom recipe already posted here but different enough to be worth posting. The gruyere cheese hits a wonderful note with the quinoa and spinach BTW. And note that the recipe implies cooking the quinoa with a 1:3 ratio of Q:H2O, which works – as does the 1:2 ratio also mentioned here.

BAKED QUINOA WITH SPINACH AND CHEESE

(a casserole)

1 6-ounce bag baby spinach

2 tablespoons extra virgin olive oil

1 medium onion, chopped

2 plump garlic cloves, minced

4 cups cooked quinoa, (1 cup uncooked)

2 large eggs

3 ounces Gruyère cheese, grated (3/4 cup)

1 1/2 teaspoons chopped fresh sage

1 ounce Parmesan, grated (1/4 cup)

  1. Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.

  2. Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.

  3. Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.

  4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Yield: Serves 4 to 6

Advance preparation: The cooked quinoa will keep for 3 or 4 days in the refrigerator. The recipe can be made through Step 3 several hours or even a day ahead. The gratin can be assembled several hours ahead.