Quinoa is a highly nutritious seed (not a grain) which is frequently overlooked. Many people that I see in clinic just don’t know how to incorporate this valuable food into their daily lives. Here are just a few recipes I have found – there are many more out there so start using this great seed. You can use red or white or combine the two in these dishes.
Warm and Nutty Cinnamon Quinoa Recipe
Also, a few notes and tips from the book: soy milk* may replace the milk, blueberries may replace the blackberries, dark honey may replace the maple syrup, and walnuts may replace the pecans.
1 cup organic milk 1 cup water 1 cup organic quinoa, (hs note: rinse quinoa) 2 cups fresh blackberries, organic preferred 1/2 teaspoon ground cinnamon 1/3 cup chopped pecans, toasted* 4 teaspoons maple syrup
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon maple syrup over each serving.
*While the quinoa cooks, roast the pecans in a 180C degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.
Red quinoa and avocado salad
- 1/3 cup red quinoa
- 2/3 cup water
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/4 cup diced red onion
- 2 tablespoons lime juice
- 1/2 teaspoon ground cumin seed
- salt and pepper to taste
- 2 cups baby spinach leaves
- 1 avocado – peeled, pitted and sliced
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Easy Quinoa Recipe
Quinoa is a light, fluffy grain with a slight nutty flavor. High in protein, quinoa is a tasty alternative to rice or couscous and it’s delicious served with chicken or fish. This recipe calls for half red quinoa and half plain quinoa. I like the way the blend of both colors looks on the plate. But you can use all red or all white if you prefer. Quinoa (pronounced “KEEN-wah”) should be rinsed thoroughly before cooking it, or it could have a bitter flavor. Finally, the recipe below uses the standard absorption cooking method, but you could also prepare quinoa using the pilaf method. Also check out this Quinoa Salad Recipe.
Total Time: 30 minutes
- ½ cup plain (white) quinoa
- ½ cup red quinoa
- 1¼ cups chicken stock
- 2 Tbsp finely minced onion
- 2 Tbsp butter
- Himalayan Rock salt, to taste
- Rinse the uncooked quinoa in a mesh strainer under cold water for a minute.
- In a heavy-bottomed saucepan, melt the butter over low heat then add the minced onion and cook for a few minutes or until the onion is translucent.
- Add the stock, salt to taste and bring to a boil. Slowly stir in the quinoa and lower heat to a very low simmer.
- Cover tightly and cook for about 20 minutes or until all the liquid has been absorbed. The tiny germ will uncoil from the quinoa seed when it is fully cooked.
- Remove from heat and let stand, covered, for five minutes. Fluff with a fork and serve right away.
Makes four side-dish portions.