Recipes

A Few Quick Serving Ideas:

  • Combine cooked chilled quinoa with beans, pumpkin seeds, tamato, chilli and coriander. Season to taste and enjoy this quick salad.

  • Add nuts and fruits to cooked quinoa and serve as breakfast porridge.

  • For a twist on your favorite pasta recipe, use quinoa.

  • Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.

  • Add quinoa to your favorite vegetable soups.

  • Ground quinoa or quinoa flour can be added to cookie or muffin recipes.

  • Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the bulgar wheat with which this Middle Eastern dish is usually made.

  • Add butternut and feta to hot quinoa for a hearty warm salad

Quinoa Salad

  • 1 Cup raw Quinoa, rinsed

  • 1 cup water

  • Pinch of salt

  • 1 tamato diced

  • Sliced and diced cucumber

  • Coriander leaves

  • 1 onion diced

  • Lemon juice

  • Olive oil

  • Salt & pepper to taste

Directions: Preparing Quinoa
1. Placed well-rinsed quinoa with water and salt in a saucepan, cover and bring to a boil.
2. Turn the heat to low, keep covered, and simmer for 15 minutes

3. Chop up tamato, cucumber and onion and stir through the warm quinoa

4. Drizzle with olive oil and a splash of lemon juice and season to taste

5. Allow to cool and then refrigerate unit serving, garnish with torn coriander leaves

 

Quinoa cereal with fresh fruit

Ingredients:

•   Quinoa
•   1/2 cup quinoa
•   1 cups water
•   Sea salt to taste
•   Topping
•   1/2 cup rolled oats
•   1/2 cup blueberries
•   2 TBS pumpkin seeds
•   2 TBS sliced almonds
•   Top with 1/2 cup dairy-free milk alternative (e.g., one made from soy, rice, or oats) and 1 tsp honey
Directions: Preparing Quinoa
1. Placed well-rinsed quinoa with water and salt in a saucepan, cover and bring to a boil.
2. Turn the heat to low, keep covered, and simmer for 15 minutes.

Divide quinoa between two bowls, adding one-half of the rolled oats on top. Top each bowl with half of the blueberries, pumpkin seeds and almonds.
Serve with soy milk and honey.
Serves 2

 

Curried Quinoa – delicious served as is or with a favorite piece of fish or chicken

Ingredients:

1 Cup Quinoa

1½ Tbsp. Vegetable Oil

½ Onion Diced (about 4 or 5 oz.)

1 Tsp. Grated Fresh Ginger Root

½ Fresh Green Chile
   (Finely Chopped)

1 Heaping Tsp. Turmeric

1 Heaping Tsp. Coriander

¼ Tsp. Ground Cinnamon

1¾ Cups Water

½ Cup Fresh or Frozen Peas

Salt to Taste
Rinse quinoa with cold water. Use a fine mesh filter.
Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking "suds" when the seeds are swished in water.

  1. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
     

  2. Add the ginger root, chilli, and quinoa. Cook for one minute stirring constantly.
    A fine, white spiral appears around the grain as it cooks.
     

  3. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.
     

  4. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
     

  5. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
     

  6. Fluff with a fork before serving.

 

Quinoa Tabbouleh

Ingredients

  • 2 cups water

  • 1 cup quinoa

  • 1 pinch salt

  • 1/4 cup olive oil

  • 1/2 teaspoon sea salt

  • 1/4 cup lemon juice

  • 3 tomatoes, diced

  • 1 cucumber, diced

  • 2 bunches green onions, diced

  • 2 carrots, grated

  • 1 cup fresh parsley, chopped

Directions

  1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

  2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

 

Hot Quinoa Pudding

Ingredients

  • 1 cup quinoa

  • 2 cups water

  • 2 cups apple juice

  • 1 cup raisins

  • 2 tablespoons lemon juice

  • 1 teaspoon ground cinnamon, or to taste

  • salt to taste

  • 2 teaspoons vanilla extract

Directions

  1. Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.

  2. Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

 

Quinoa Vegetable Salad

Ingredients

  • 1 teaspoon canola oil

  • 1 tablespoon minced garlic

  • 1/4 cup diced onion

  • 2 1/2 cups water

  • 2 teaspoons salt

  • 1/4 teaspoon ground black pepper

  • 2 cups quinoa

  • 3/4 cup diced fresh tomato

  • 3/4 cup diced carrots

  • 1/2 cup diced yellow bell pepper

  • 1/2 cup diced cucumber

  • 1/2 cup frozen corn kernels, thawed

  • 1/4 cup diced red onion

  • 1 1/2 tablespoons chopped fresh cilantro

  • 1 tablespoon chopped fresh mint

  • 1 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons olive oil

  • 3 tablespoons balsamic vinegar

Directions

  1. Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.

  2. Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

 

Coconut Curry Lentil Stew served with Quinoa

Ingredients

  • 2 cups quinoa

  • 3 1/2 cups water

  • 1 tablespoon salt

  • 2 tablespoons coconut oil

  • 1 small onion, chopped

  • 6 cloves garlic, minced

  • 5 large tomatoes, chopped

  • 1 cup water

  • 1 can coconut milk

  • 1 tablespoon molasses

  • 1/4 cup coconut powder

  • 1 cinnamon stick

  • 3 tablespoons curry powder

  • 2 tablespoons ground coriander

  • 2 cups red lentils

  • salt and pepper to taste

  • 1 bunch fresh cilantro, chopped

Directions

  1. Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. Set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. Stir in the quinoa, cover, and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside, and keep warm.

  2. Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander.

  3. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.

  4. Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.

 

Quinoa Muffins with peaches & nuts

Ingredients

  • 1 cup quinoa

  • 2 cups water

  • 1/2 cup dried peaches

  • 1/2 cup apple cider

  • 2 cups all-purpose flour

  • 6 tablespoons brown sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/2 cup toasted pecans or any nuts, chopped

  • 3/4 cup soy milk

  • 1 egg

  • 1 teaspoon vanilla extract

Directions

  1. Preheat an oven to 180 degrees C. Grease 12 muffin cups, or line with paper muffin liners.

  2. Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.

  3. Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.

  4. Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.

Creamy Quinoa & Mushroom Soup

Ingredients

  • 2 cups beef broth

  • 1/2 cup water

  • 1/2 cup quinoa

  • 3 green onions, chopped

  • 1 can sliced mushrooms, drained

  • 1 cup fresh green beans, trimmed and cut into 1 inch pieces

  • 1 tablespoon chopped fresh tarragon

  • 1 can evaporated milk

  • 1 pinch salt and pepper to taste

Directions

  1. Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.

Cheesy Quinoa Pilaf

Ingredients

  • 1/4 cup quinoa

  • 3 tablespoons olive oil

  • 2 tablespoons raw sunflower seeds

  • 2 cloves garlic, minced

  • 1/2 cup fresh spinach leaves

  • 2 teaspoons lemon juice

  • 1/3 cup grated goat gouda cheese

Directions

  1. Bring a pot of lightly salted water to a boil over high heat. Add the quinoa, and cook until the quinoa is tender, 15 to 20 minutes. Drain in a mesh strainer, and rinse until cold; set aside.

  2. Heat the olive oil in a skillet over medium heat, stir in the sunflower seeds, and cook until lightly toasted, about 2 minutes. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Stir in the cooled quinoa and spinach; cook and stir until the quinoa is hot, and the spinach has wilted. Stir in the lemon juice, and all but a pinch of the cheese. Stir until the cheese has melted. Serve sprinkled with the remaining cheese.

Quinoa Fun Fruit Dessert
1 cup uncooked quinoa, well rinsed
4 or 5 chopped dates
2 cups grape juice
1/2 cup of raisins

Cook mixture together. Serve hot or cold. Sliced bananas can be added just before serving.

Quinoa Muffins

Makes 12

  • 1 cup quinoa, rinsed

  • 1/4 cup vegetable oil, such as safflower, plus more for pan

  • 2 cups all-purpose flour, plus more for pan

  • 3/4 cup packed dark-brown sugar

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 1/2 cup raisins

  • 3/4 cup whole milk

  • 1 large egg

  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 180C degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.

  2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.

  3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.

  4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.