Fitness Minutes: (3,214)
8 7/27/13 10:13 P
I love to eat it for breakfast. I treat it like oatmeal adding bananas and peanut butter or nutella and apples. It is also good to make a fruit salad with, cool it and add strawberries, blueberries, cherries, and sliced almonds, then add a "dressing" of lime juice and honey.
I make a casserole of quinoa, cheese, and broccoli.
Shred cheddar cheese. Cook a half cup of frozen chopped broccoli per person Make a cup of quinoa per person.
Mix broccoli and quinoa with enough cheese - you decide how much you want!
Press into a casserole dish, sprinkle with Parmesan and bake at 350 until to top cheese begins to brown. I baked a 13 x 9 for 25 minutes.
I use my meat loaf pan to make meal size portions - it's so easy to eat too much!
Edited by: CLAIRE_LEFT_SP at: 7/23/2013 (03:16)
Fitness Minutes: (19,022)
361 7/19/13 10:46 P
The opposite of jazzing it up but I always make extra (we eat it like rice). Then, I can have it the next morning as cold cereal, heat it up for breakfast and it's good too. I throw it into a salad for my work lunch. I throw it into tuna salad to stretch it. I know this is weird but i really like it in scrambled eggs. I've also thrown it into sloppy joe stuff with some brocolli slaw. It was terrific. Anyway, when it's in the frig, I just throw a bit into about everything
So many varieties, I'm going to try several. I didn't start the post but I say thanks for the info anyway. :)
Fitness Minutes: (1,818)
771 7/9/13 5:13 P
Quinoa with Chickpeas and Tomatoes
Ingredients • 1 cup quinoa • 1/8 teaspoon salt • 1 3/4 cups water • 1 cup canned garbanzo beans (chickpeas), drained • 1 tomato, chopped • 1 clove garlic, minced • 3 tablespoons lime juice • 4 teaspoons olive oil • 1/2 teaspoon ground cumin • 1 pinch salt and pepper to taste • 1/2 teaspoon chopped fresh parsley
Directions 1. Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
2. Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.
Makes 6 servings
Nutritional Information Amount Per Serving Calories: 185 Total Fat: 5.4g Cholesterol: 0mg Sodium: 243mg Total Carbs: 28.8g Dietary Fiber: 4.5g Protein: 6g
Fitness Minutes: (1,818)
771 7/9/13 5:12 P
Mexican Ground Beef Quinoa
1 lb lean ground beef 1/2 cup chopped onion 1 (15 ounce) can petite diced tomatoes 1 cup quinoa 1 1/2 cups water 1 1/2 tablespoons chili powder 1 teaspoon ground cumin
Brown ground beef and onion and drain excess fat. Rinse quinoa. Add tomatoes, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes. 4 If water evaporates, cover pan for remainder of cooking time.
Servings Per Recipe 4
Calories 405.3 Total Fat 14.5 g Total Carbohydrate 39.7 g Dietary Fiber 5.2 g Protein 29.7 g
Fitness Minutes: (1,818)
771 7/9/13 5:11 P
Creamy Quinoa and Vegetable Soup
By: PensyGirl "This is a very quick and easy soup. Quinoa is a grain found in most health food stores, and many large grocery stores. It is a complete protein containing all 8 amino acids, so serve this soup with a whole-wheat roll for a filling and nutritious lunch."
Ingredients • 2 cups beef broth • 1/2 cup water • 1/2 cup quinoa • 3 green onions, chopped • 1 (8 ounce) can sliced mushrooms, drained • 1 cup fresh green beans, trimmed and cut into 1 inch pieces • 1 tablespoon chopped fresh tarragon • 1 (5 ounce) 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.
Nutritional Information Servings Per Recipe: 2 Amount Per Serving Calories: 321 Total Fat: 8.9g Cholesterol: 20mg Sodium: 1544mg Total Carbs: 45.9g Dietary Fiber: 8.1g Protein: 17.1g
1/2 red onion, sliced thin 2 cloves garlic, minced 1/2 bunch kale, torn small 1/2 C quinoa Lemon zest about 1/4 tsp Lemon juice Feta, cut into small cubes 1 tomato, cut into small cubes 1/4 cup toasted walnuts, rough chopped
I sauteed the onions and garlic till translucent, then added the kale till bright green. Then added the quinoa and toasted just a little bit. Added boiling water, lemon juice and zest bit by bit till quinoa was done. Put it into a serving bowl, then put the tomato, chopped feta and walnuts on top decoratively. It turned out to be a good dinner.
Fitness Minutes: (44,761)
930 4/8/13 10:25 A
Any recipe that works with couscous works with quinoa. I like mixing it with veggies, greens and edamame for a yummy salad. It's great with fresh herbs and some toasted pine nuts or almonds and dried fruit as a pilaf.
I am happy to see this topic. I just bought a package of Quinoa and now want to learn how to serve it. Thanks.
Fitness Minutes: (6,931)
83 4/4/13 4:11 P
I just read through all the post here and all I can say is THANK YOU! I am so not a kitchen person and am just now starting to teach myself to cook from scratch. Trying to stay away from the boxes/bags of ready made, toss it in the microwave to heat and eat. I never could make rice, it came out all stuck to the spoon in a glob! My answer:Minute Rice. Pasta, never wanted to under cook it, so it was always MUSH. Now when I do cook pasta, I buy the whole grain/whole wheat. I have had pretty decent luck with brown rice. Now I really want to try Quinoa. My husband never has said my cooking is less than stellar. My son who is now 46 years old, never complained about my box/bag cooking as he was growing up, gotta love my husband and son. Thanks again everyone, there is always hope, even at 66 years old!
Fitness Minutes: (17,317)
6,454 4/1/13 10:08 A
I love quinoa. Here's one from my Sparkrecipes.com cookbook. I think you'll like it. It's quick and easy:
I tend not to follow specific recipes. My grandma never measured anything except by eye or for baking and I learned to cook from her. She was also really good at using what was left in the fridge to make dinner--no recipe needed. I do this a lot with quinoa. I sometimes use broth instead of water, add in any veggies I have in the fridge--bell peppers, cherry tomatoes, mushrooms, onion, broccoli, carrot, etc.--diced, and herbs--basil, thyme, rosemary, dill, parsley, cilantro, italian blend. I like using parmesan cheese also, either while cooking or sprinkled on top after.
I have also had success substituting quinoa in place of rice or couscous in just about any recipe. I adjust the amount of water/broth to match the amount of quinoa I use. For example, with brown rice the amount of water per one cup of rice is about one cup. For quinoa, its two cups liquid per cup of quinoa, so I have to add more water to those recipes. When in doubt use less liquid to start with and check the pot every 10 minutes or so. You can always add more liquid later. Be sure to write down the total amount of liquid you add so next time you will know the right amount to use at the start.
Fitness Minutes: (415)
31 3/27/13 9:04 A
All I do to get my boyfriend to eat it is: add low sodium chicken bouillon cubes. 1/1cup of quinoa and it works wonders and is so tasty!
Fitness Minutes: (25,802)
50 3/26/13 10:28 A
I like it as a breakfast porridge: take some already-cooked quinoa, add some almond milk (or other type), berries, slivered almonds, cinnamon or ginger, maybe a little butter for creaminess, microwave a bit to warm it up.
Fitness Minutes: (19,090)
1,724 3/25/13 10:21 P
Thank you! That looks great!
Fitness Minutes: (8,150)
341 3/25/13 5:32 P
This is a recipe that I've lightened from Betty Crocker:
Creamy Quinoa Primavera (recipe makes six servings)
1 1/2 C uncooked quinoa 3 C chicken broth 6 T light cream cheese (Philadelphia) 1 t dried basil (or 1 T fresh basil) 1 T EVOO 1/4 t garlic powder (or 2 medium cloves) 5 C thinly sliced or bite-sized pieces assorted uncooked vegetables (asparagus,broccoli, carrots, cauliflower, zucchini) 2 T Romano cheese
Rinse quinoa thoroughly and drain. In 2-qt. saucepan, heat quinoa and broth to boiling; reduce heat. Cover and let simmer 15-20 minutes or until all broth is absorbed. Stir in cream cheese and basil. In a 10" nonstick skillet, over medium-high heat, cook garlic in EVOO for 30 seconds, stirring frequently. Stir in vegetables and let cook for 2-4 minutes, stirring frequently until crisp-tender. In the skillet, toss vegetables and quinoa mixture and sprinkle with Romano cheese before serving.
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