I'm glad you liked the southwestern salad. You might want to checkout allrecipes.com, where I got the base for the southwestern salad. They have a Quinoa & Black beans recipe and Quinoa Tabbouleh recipe (among other quinoa recipes) that both have pretty high ratings. They look good to me, but I haven't actually tried them yet.
Pounds lost: 51.4
Fitness Minutes: (30) Posts: 3,225 6/24/10 9:01 P
Side note to my Quinoa Salad dinner: I just went on the nutrition tracker and saw how much fat and total calories the avocado added. Yuck. Next time I make this great salad, I'll leave off the garnish! I enjoyed the dinner so much I plan to take the leftovers for lunch tomorrow. Thanks again for sharing the recipe!
Pounds lost: 18.0
Fitness Minutes: (8,357) Posts: 143 6/24/10 7:59 P
I try to use quinoa a lot, since it is a complete protein. I'll cook some up ahead of time and then use it in place of rice in soups, casseroles, burritos, etc. I haven't gone so far as to replace the rice in Chinese dishes, but the thought has crossed my mind...
I also like Slow Cooker Quinoa with Cranberries & Apricots:
Quinoa (dry, uncooked), 1 cup Water, 3 cup Cranberries, dried (unsweetened), 0.5 cup Unsweetened Dried Apricots, 0.5 cup Milk, Fat Free, Skim, 1 cup Salt, 1/2 tsp
Add ingredients to slow cooker, set on low and cook for several hours or overnight. You might want to wait and add apricots and cranberries in the morning rather than have them cooking all night, if you prefer.
3 cups quinoa - already cooked 1/2 cup diced green bell pepper 1/2 cup diced red onion 1 cup corn 1 (15 ounce) can black beans, drained and rinsed 1/4 cup chopped cilantro 1 large tomato, diced 1/2 cup fresh lime juice, or to taste 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 tablespoon adobo seasoning 1/2 cup feta cheese salt and black pepper to taste
Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
(to cook quinoa - 1 cup quinoa and 2 cups water. Rinse the quinoa thoroughly under cold water, and drain. Mix the quinoa and water in a medium sauce pan, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the water, about 10-15 minutes. Cool quinoa in refrigerator at least 10 minutes before mixing with rest of ingredients).
Makes 8 1-cup servings, 180 calories per serving
Pounds lost: 51.4
Fitness Minutes: (8,357) Posts: 143 6/24/10 11:33 A
I had never even heard of this grain until it was demonstrated at a wellness fair at work. I was told it is a complete protein and therefore is considered a staple for a vegetarian diet. Though I am not vegetarian, I thought it was a good way to incorporate more non-fatty protein into my food plan, since I am watching cholesterol. The way it was prepared at the fair was like a stir fry. They toasted it first, then boiled it like rice, added soy sauce, mushrooms, onions, peppers and other stir fry veggies. It was quite good that way, too.
I am hoping to get more ideas for incorporating more quinoa into my food plan because I learned it is a complete protein. I tried it for the first time this morning for breakfast. Here's the simple recipe. I'd love to hear how others use it.
Morning dish using toasted quinoa: 1/4 c. dry quinoa 1/4 slivered almonds 1/4 dried cherries 1 tsp. almond extract
Lightly toast grain in skillet sprayed with olive oil spray. Add to boiling water and cook 15 minutes. Drain and add remaining ingred. Optional: 1 tsp. cinnamon.
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