Quinoa Recipes

Quinoa with Vegetables

1 cup uncooked quinoa
2 cups water
2 tsp. olive oil
1 cup chopped onion
1 cup chopped red and/or green bell pepper
1 large clove garlic, minced
1 package (10 oz.) frozen mixed vegetables*
1/4 tsp salt or to taste
1/8 tsp ground black pepper or to taste
1 tbsp. chopped cilantro

Rinse quinoa in a strainer under running water and drain. Place the quinoa and 2 cups water in a 2-quart sauce pan; bring to a boil. Reduce heat and simmer, stirring occasionally, until quinoa is translucent (about 10 minutes). Let stand 10 minutes. Drain, if necessary.

Meanwhile, heat oil over medium heat in a large skillet. Add onion and peppers and cook, stirring often, until tender-crisp (about 4 minutes). Add garlic and cook, stirring, for 30 seconds. Add mixed vegetables, salt and pepper; cook, stirring, until vegetables are tender-crisp, about 5 minutes. Add cilantro and cooked quinoa; heat through. Serves 6.

* Frozen mixed vegetables are a convenient, time-saving addition to this recipe. You can also substitute any combination of sauted vegetables.

Stuffed Bell Peppers

4 Large bell peppers
1 cup quinoa
1 cup buckwheat
5 cups vegetable broth
6-8 sundried romatomatoes
1 med. onion
3-4 Garlic Cloves
rosemary, basil, oregano to taste
1 cup tomato puree
1 egg white or egg substitute

Rinse quinoa well and set aside to drain. Chop onion, garlic, and sundried tomatoes and set aside. Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim the seed pod off the tops and save the tops.

Heat 2 cups of broth to a boil in a medium sized saucepan. Once broth has reached a boil add the quinoa and sundried tomatoes. Cover and bring flame down to simmer for 12 minutes.

Add 1 cup of buckwheat to 1 egg white (or egg substitute) and mix until well coated. Turn mixture into a dry frying pan and cook over medium heat for 2-3 minutes stirring well. After 2-3 minutes add a cup and a half of broth, onion, garlic and other spices (you might want to mix the spices into the tomato sauce - in the next step - instead). Cover and bring flame down to a simmer for 10-12 minutes, stirring occasionally.

Take quinoa from stove and drain, saving vegetable stock (you'll need it in a minute) Place Quinoa in a bowl and add the buckwheat once it has finished. Add 1 cup of tomato puree or your favorite tomato sauce and mix well. Once mixed, spoon liberally into bell peppers and put pepper tops back on.

Take left over broth and put into large pot with steamer tray. Add broth or water until water just touches bottom of steamer rack (actually 1/4 - 1/2 inch (0.5 - 3cm) is enough) and place peppers into pot. Secure lid and place on stove. Bring to a boil then let simmer for 20-30 minutes, until peppers are very soft. Serves 4.

Quinoa Casserole

1 cup quinoa
2 cups water
1 tbsp. oil
1 cup chopped celery
1 cup chopped onions
1 tsp. basil
1 pound tofu, mashed
1/4 cup white miso
1/4 cup tahini
3/4 cup sliced pitted black olives

Wash the quinoa and drain it through a wire strainer. Place it in a pan with the water. Cover and bring to a boil, reduce the heat and simmer for about 20 mins. or until the water is absorbed.

Meanwhile heat the oil in a skillet. Add the celery, onion and basil and saute until the vegetables are almost tender.

When the quinoa is done, place it in a mixing bowl. Add the sauted vegetables and the remaining ingredients. Mix well, using your hands if necessary. Pack the mixture into an oiled loaf pan (4 1/2 x 8 1/2 x 2 1/2 inches) or casserole dish. Bake for 35-40 mins at 350&Mac251;F.

Serve plain or top with a sauce of your choice. Add a green salad or some steamed broccoli for a great meal.

Quinoa Pancakes

3/4 cup whole wheat flour
1 tsp. baking powder
3/4 cup cooked quinoa
1 egg
3/4 cup soymilk
1/2 cup raisins
1/3 cup walnuts

In a medium bowl mix together the flour and the baking powder. Add the quinoa and the egg and mix well. Add the soymilk and beat until the batter is thoroughly mixed. Add the raisins and walnuts and mix well.

Drop the batter, 1/4 cup at a time, onto a hot, oiled skillet. Cook over a meduim-high heat until bubbles begin to appear on the surface of the pancakes. Turn them over and cook briefly until the bottoms are golden brown.

Serve plain (the raisins add sweetness) or with fresh fruit or unsweetened applesauce. They are also delicious topped with fruit-sweetened jam, fruit sauce, maple syrup, or honey.

Quinoa Tabouli Salad

1 cup quinoa, washed
1 1/3 cup water
1-2 tbsp. hot pepper or plain sesame oil
1 med. onion, chopped
1 clove garlic, peeled and pressed
2 tsp. curry (optional)
1 cup celery, chopped
1 bunch broccoli, chopped
1 tomato, chopped
3 tbsp. shoyu
2 tbsp. brown rice vinegar

Roast washed quinoa in skillet until it pops. Place quinoa in a casserole dish and add water. Heat oil, saute onions, garlic and curry until onions are translucent. Add celery, broccoli and tomato, saute briefly and add to quinoa. Add shoyu and brown rice vinegar. Bake at 350&Mac251;F for 45 mins. Serves 5-6.