Quinoa Recipes

Cranberry and Cilantro Quinoa Salad

recipe makes 6 servings

1 1/2 cups water

1 cup uncooked quinoa, rinsed 

1/4 cup red bell pepper, chopped

1/4 cup yellow bell pepper, chopped

1 small red onion, finely chopped

1 1/2 teaspoons curry powder

1/4 cup chopped fresh cilantro

1 lime, juiced

1/4 cup toasted sliced almonds

1/2 cup minced carrots

1/2 cup dried cranberries

salt and ground black pepper to taste      

  Directions

1. Rinse quinoa.

2. Pour water into saucepan, cover with lid. Bring to a boil over high heat, pour in quinoa, recover, continue to simmer over low heat until water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.

3. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

This is from The Allergy Self-Help Cookbook, by Marjorie H. Jones (This book is great!)

 Dairy and gluten-free

2 tablespoons vegetable oil

1 cup chopped yellow onion

1/2 cup chopped celery

1/4 tsp. red pepper flakes (I omit this)

1 1/2 tsp. mild chili powder

1-2 cloves crushed garlic

1 1/2 cups water

1 cup quinoa, washed 3 times (I like 3/4 cup red quinoa and 1/3 cup white quinoa for color)

2-3 cups chopped tomatoes, or about 12-16 oz. canned chopped tomatoes

1/8 cup green chilies or green peppers (opt.)

2 cups cooked kidney beans, pinto beans, or chickpeas

1 tsp. dark agave nectar or honey

1/2 cup minced fresh cilantro (opt.)

1 1/2 cups guacamole (opt.)

For an extra little kick you can add 1-2 diced chipolte peppers in adobo sauce. Or you could simmer with one in the pot and remove it upon serving.

Heat the oil in a skillet over medium-high heat.  Add the onions, celery, pepper flakes, and chili powder and cook for 8 minutes, or until the vegetables are soft.  Add the garlic and cook for 1 minute.  Stir in the water, salt, quinoa, tomatoes, beans or chickpeas, chilies or peppers, and agave nectar or honey.  Bring to a boil.  Reduce heat and cook for 25 minutes, covered, stirring occasionally.  Stir in the cilantro (if using), and cook for 5 minutes.  Top each portion with a dollop of guacamole if you wish.  Makes 4 large servings.

Our classes enjoy this recipe, as does my family.  You could add a little ground beef have it with tortilla chips if you eat meat, but it tastes great as a vegan meal.

Bon Appetite!

Quinoa Fruit Salad brought by Joyce Hanks

 This protein­ packed quinoa salad is brightened up with fresh mango, strawberries and blueberries, balanced with a tart vinaigrette and refreshing mint!

 Ingredients

 2 cups cooked quinoa

1 mango, peeled and diced

 1 cup strawberries, quartered

 1/2 cup blueberries

2 tablespoons pine nuts

 Chopped mint leaves, for garnish

1/4 cup olive oil

 1/4 cup apple cider vinegar

 Zest of 1 lemon

3 tablespoons freshly squeezed lemon juice

1 tablespoon sugar

Instructions To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside. In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette. Serve immediately, garnished with mint leaves.