Quinoa RecipesQuinoa recipes are some of my favorites. I love that it cooks quickly, in about 20 minutes. It's light, fluffy and somewhat bland, so it marries well with herbs, olive oil, lemon, nuts, seeds, beans and vegetables. It's ideal for vegetarian meals. Quinoa is a complete protein, and a good source of calcium, zinc, iron and magnesium, B vitamins and lysine. Quinoa is not a true grain but related to the goosefoot plant. Since it's not a grain, those with grain allergies are usually able to eat it. Quinoa is easy to digest and gluten free. Most of the quinoa you'll find in the grocery store comes from Bolivia. It's the traditional food of the Andes in South America. There is a domestic variety grown in Colorado which is darker and heartier, and it's available on line or in some Colorado farmers markets. The imported quinoa is light, fluffy, buff colored and about the size of millet. Quinoa expands as it cooks, so 1 cup uncooked quinoa becomes 3 cups cooked grain. Wash it well! Quinoa grows with a bitter coating called saponin. The producers of quinoa remove this coating but some may remain, so you will need to wash it. I put quinoa in a pot and run water into it as I swish the quinoa with my hand. A foamy suds rises to the top of the water, and I pour out the water. I rinse about 3 times, until the water runs clear. I use a large fine strainer to rinse the quinoa. Then I'm ready to cook. Here are some quinoa recipes: Quinoa Recipes #1: Basic Grain 1 cup quinoa 2 cups water pinch sea salt Directions: Wash the grain 1-3 times until water runs clean.Place in pot with water and optional salt. bring to a boil, lower heat and simmer 20 minutes. Its done! This recipe yields about 3 cups grain which you can use in soups, salads, and stir fries. Quinoa Recipe: Simple Quinoa Pilaf 1 cup quinoa, rinsed well 2 cups water 1 cup corn kernels, fresh or frozen 1/2 cup onion, diced 2 tsp tarragon, marjoram or basil, dried pinch sea salt flax oil, fresh lemon juice and chopped fresh parsley to taste Directions: Combine quinoa, corn, onion and dried herbs in a pot; bring to a boil. Lower heat, cover pot and simmer 20 minutes. When done, add flax oil, fresh parsley, and lemon juice to taste. Variations: Add black olives, feta cheese, or walnuts to make a richer pilaf. Quinoa recipes #3: Quinoa Potato Salad Serves 1-2 1 cup cooked quinoa 1 tsp dried thyme salt to taste 1 tbsp red onion 1 cup small potatoes, sliced (fingerling or red potatoes), about 4 potatoes or so 1/2 stalk celery 3 red radishes, sliced 2 tsp grated carrot 1-2 tbsp veganaise mayonnaise or 2 tsp olive oil and 2 tsp vinegar Directions: Put sliced potatoes in small pot in small amount of water and simmer 10 minutes or until soft. Meanwhile, mix together quinoa, dried thyme, red onion, carrots, celery, red radish in a bowl. Make dressing: 1 tsp olive oil, 1 tsp brown rice vinegar, or use 1 Tbsp vegnanaise natural mayo. When potatoes are soft but not falling apart, drain the water and add to quinoa salad. add dressing. Enjoy! Note: Vegnanaise natural mayo is good alternative to regular mayonnaise which is often made with poor quality oil. The Vegannaise label says it's non-GMO. I use it occasionally but usually make my own dressing. Quinoa recipes #4: Millet Quinoa Pilaf Adding millet to quinoa makes a heartier grain dish. 1/2 cup millet 1/2 cup quinoa, washed 1/4 cup pumpkin seeds 1/2 tsp cumin Directions: Toast in a pot on low heat, the grains, seeds and herbs until they smell toasty, Slowly Add 2 1/2 cups water to the pot. Cover and cook 25 minutes. Variations: add different seeds or nuts instead of pumpkin seeds. May you enjoy these quinoa recipes!
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