* Quinoa Recipes

 Quinoa with Cinnamon and Sultanas

1 tablespoon of olive oil

2 middle size onions

2 cloves garlic (chopped finely)

1 red capsicum chopped into small squares

1.5 teaspoons of cinnamon

1 teaspoon of Hungarian paprika

2 cups of quinoa

3.5 cups water

1 tablespoon of organic soup mix

¼ cup sultanas

¼ cup walnuts chopped roughly

  • Fry onions and garlic till transparent.
  • Add capsicum for 2 minutes
  • Add cinnamon and paprika and fry for another 1 minute. Stir constantly.
  • Add quinoa and stir for another minute.
  • Add water. Add soup mix
  • Bring to the boil and turn down heat
  • Add walnuts
  • Cook till all water is nearly all absorbed and quinoa firm yet chewable.
  • Leave to stand with lid on the pot.
  • Salt and pepper as you like it.

Quinoa-Stuffed Peppers

These quinoa-stuffed peppers make a nice low-fat meatless entree or

side dish. Quinoa is a wonderful option for those who can’t eat gluten,

plus it makes a nice change from rice or meat-filled peppers. To make

1 cup of cooked quinoa, you’ll need 1/2 cup of quinoa, rinsed, then

cooked in 1 cup of water or broth for extra flavor. Make sure your

broth is gluten free if you are feeding this to someone who has a

gluten problem.

I like my peppers to be yielding but still have something of a bite to

them. If you prefer your peppers to be softer still, bake them for 10

minutes or so longer.

Cook Time: 45 minutes

Total Time: 45 minutes

Ingredients:

• 2 large red or yellow bell peppers, halved lengthwise, stem intact

• 2 tsp canola oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 1 1/2 cups diced cremini mushrooms

• 1 cup cooked quinoa

• 1/2 cup fat-free, low-sodium vegetable broth

• 1 cup chopped baby spinach

• 1/2 cup chopped fresh parsley

Preparation:

Preheat oven to 400 degrees.

Steam or simmer bell peppers in a large pot for 5 minutes until slightly

soft.

Heat oil in medium skillet and gently sauté onions, garlic and carrots

on medium-low heat until softened.

Add mushrooms and cook until soft. Stir in cooked quinoa. Add broth,

spinach and parsley and cook for 2 minutes.

Scoop one fourth of the quinoa mixture into each bell pepper half,

packing firmly.

Place peppers in a baking dish. Cover the bottom of the dish with 1/2

cup of water. Cover with foil and bake for 30 minutes, until filling is

hot.

Serves 4

Quinoa and Edamame Salad

This super-nutritious quinoa and edamame salad is low in saturated

fat. and can be used as a vegetarian main dish salad or as a great side

dish for lean grilled chicken, fish or tofu. It also happens to be gluten

free, though always check the list of ingredients in broths and any

other seasonings you choose to use.

Cook Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 1 cup uncooked quinoa, rinsed

• 2 cups fat-free, low sodium vegetable broth

• 1/2 cup drained roasted red peppers, chopped

• 2 roma tomatoes, seeded and chopped

• 1 small zucchini, halved lengthwise and sliced

• 1 cup frozen edamame, thawed

• Zest of 1 large lemon

• 3 tbsp lemon juice

• 2 tbsp olive oil

• 1/4 cup fresh flat leaf parsley, chopped

Preparation:

Toast uncooked quinoa in a medium skillet for 5 minutes. Transfer

quinoa to a large pot, add vegetable broth and bring to a boil. Cover

and reduce heat, and cook for 15 minutes or until the water is

absorbed and the quinoa is fluffy. Remove from heat and empty into a

serving bowl.

Add chopped peppers, tomato, sliced zucchini and thawed edamame.

Stir well.

Whisk lemon zest, lemon juice and olive oil together and pour over

quinoa mixture. Toss well. Sprinkle with parsley.

Serves 6

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