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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,546)
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12/7/09 10:21 A

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Toasted Quinoa Salad

3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced green onions
juice of 1 lemon and 1 lime (or 1 - 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)

Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.

Mix carrot, red pepper, parsley and green onion in large bowl. Add cold quinoa and toss to combine, Whisk together lemon and lime juices, tamari, garlic and chili sauce. Pour over salad and combine well. Chill until serving time.





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W82GOWHEE's Photo W82GOWHEE SparkPoints: (100,539)
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10/9/09 4:27 P

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This sounds really wonderful but I'm a little puzzled about the diced persimmon--the persimmons I pick up here at home can't be diced when they're ripe (pureed, yes). Maybe these are Asian persimmons from the grocery store? If anyone knows about this I'd be interested because I've never tried the Asian ones.


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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,546)
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10/8/09 7:09 P

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Oh do I have a yummy recipe to share courtesy of a fellow Spark Buddy, Dara52. She knows I love quinoa.

Quinoa Salad with Chickpeas, Walnuts & Fall Fruit
If you make this salad ahead, you may need to add more salt just before serving, although keep in mind that the feta will also add salt. From Tara Duggan.

INGREDIENTS:
1 1/2 cups quinoa, rinsed
1 cup canned chickpeas, rinsed and drained
1 cup diced persimmons or pomegranate seeds (or 1/2 cup dried cranberries)
3 green onions, thinly sliced
1/2 cup walnut pieces, toasted
1 teaspoon pomegranate syrup or honey
1/2 teaspoon whole grain mustard
2 tablespoons red wine vinegar or sherry vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
1/4 cup walnut oil or olive oil
2/3 cup crumbled feta cheese or fresh goat cheese

INSTRUCTIONS: Bring a medium pot of salted water to a boil over high heat. Add quinoa and boil until it is translucent but still has a bit of crunch, about 10 minutes. Drain and spread out on a baking sheet to cool.

Combine the quinoa with the chickpeas, fruit, green onions and walnuts in a large serving bowl.

In a small bowl, combine the syrup, mustard, vinegar and salt and pepper to taste. Slowly whisk in the walnut oil. Add the dressing to the salad and toss with a little more salt and pepper to taste.

Serve immediately or chill, covered tightly, for several hours or overnight. Top with the cheese right before serving.

Serves 8

PER SERVING: 306 calories, 9 g protein, 32 g carbohydrate, 16 g fat (3 g saturated), 11 mg cholesterol, 224 mg sodium, 5 g fiber.

This recipe sounds incredible and it is so different.






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CARISSA81's Photo CARISSA81 Posts: 1,379
10/7/09 4:47 P

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Travelnista, your recipe is perfect for the leftover quinoa I made yesterday! I did't k now what to do with it, it was bland and kinda dissapointing (never cooked it before, guess I use chicken broth or something next time) Well, I'm looking forward to quinoa for breakfast tomorrow morning!



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WEDDWT's Photo WEDDWT SparkPoints: (76,549)
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9/13/09 9:43 P

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I went to Whole Foods this afternoon to buy adzuki beans, cilantro, and pumpkin seeds in order to make the Warm Quinoa Salad, I had the other ingred on hand. My taste buds were soooo happy. All the individual ingredients combine to make one satisfying meal. I can't wait to eat the leftovers tomorrow!
I will be making this again, really delicious.

There is no key to happiness. The door is always open!


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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,546)
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9/13/09 9:17 P

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emoticon I just love it! I love the texture, I really love that popping feel in your mouth. I think that is why I love sushi so much as it is definitely a texture thing.

I love the nutty taste. I love that it is so high in protein. I love that it is better for me than rice or pasta with my Diabetes. I love it whether it is a breakfast,lunch, dinner, or dessert dish.



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INUNISON's Photo INUNISON Posts: 280
9/13/09 1:38 P

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Sounds delish!!!

WEDDWT's Photo WEDDWT SparkPoints: (76,549)
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9/13/09 9:38 A

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Travelnista, May we call you the Queen of Quinoa? (tee hee)
emoticon for three emoticon
quinoa recipes!

There is no key to happiness. The door is always open!


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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,546)
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9/12/09 9:04 A

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Fall is in the air, it may not be Fall but it sure feels like it. Here is a delicious breakfast recipe I recently found on the internet:

SIMPLE BREAKFAST CEREAL

4 - 6 Servings: This simple, delicious quinoa breakfast cereal recipe calls for cooked quinoa, simmered with non-dairy milk, dried fruit, nuts or seeds, and optional sweetener.

The recipe proportions given below will serve two people, or maybe one who's very hungry. This simple quinoa breakfast cereal takes about 15 minutes to prepare.

Ingredients:
1 cup or so cooked quinoa
1/4 cup sunflower seeds, pumpkin seeds, chopped walnuts, or slivered almonds
1/4 cup raisins
1/4 cup chopped dried apricots
Substitute dried cranberries, currants, blueberries, chopped figs or dates as you like
1/4 tsp salt
1/2 tsp cinnamon
1 cup almond, hemp or soy milk, flavored or plain - add more as needed
Optional: 1 Tblsp maple syrup, brown rice syrup or agave nectar
Directions
Combine all ingredients in a two quart saucepan
Heat on medium-low, stirring, until the quinoa has soaked up the liquid, and the dried fruit has plumped up nicely
Add more milk if needed until the consistency pleases you.
That's it. Enjoy!

Quinoa Tips:
Quinoa has a nutty flavor and a pleasing texture similar to rice. It's good source of vegetarian protein, vitamins and minerals - iron, magnesium, Vit E, potassium, amino acids, and fiber. Unlike wheat or rice, quinoa is a good source of lysine. Quinoa is also gluten free, and has more fat than most grains.


Quinoa has high oil content, so should be stored in the fridge to avoid becoming rancid.
A tight fitting lid is essential for even cooking.

Quinoa is coated with saponin, which will give it a bitter taste unless you wash it thoroughly - those tiny flaky bits in the rinse water are the saponin.




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SANGAFAYE1005's Photo SANGAFAYE1005 Posts: 214
8/6/09 2:21 P

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I can't wait to try the Carribean bean receipt this weekend.

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SPLASHGIRL2 Posts: 424
8/5/09 1:47 P

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I love the sound of the first recipe - especially since you can make it ahead and then bring a portion to work for lunch!

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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,546)
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7/17/09 11:59 A

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Found another yummy one I have to try.


Recipe courtesy of:
Fatfree Vegan Kitchen

Caribbean Beans and Quinoa

1 large green, yellow, or red bell pepper, chopped
1 large onion, chopped
6 cloves garlic, minced
1 1/2 cups quinoa, rinsed several times
2 cups vegetable broth
2 cans (about 3 cups) cooked kidney beans, drained
1 can diced tomatoes
1/4 - 1/2 cup stuffed Spanish olives
1/8 - 1/2 cup capers, drained
1 tablespoon basil
1 tablespoon oregano
1/2 teaspoon chipotle chili pepper
3/4 teaspoon allspice
1/2 - 1 tablespoon hot pepper sauce
salt and freshly ground pepper, to taste
lime, optional

Spray a large, non-stick pot lightly with olive oil. Sauté the peppers, onions, and garlic just until softened. Add the quinoa and toast it for about 4 minutes, just to dry it out a little. Add the remaining ingredients, turn the heat to low, cover and cook until the quinoa is tender and the liquid is absorbed, about 20 minutes. Stir well before serving. Add a squeeze of fresh lime juice at the table.

Makes 8 servings. Each serving, using minimum amounts of olives and capers, contains 221 Calories (kcal); 3g Total Fat; (11% calories from fat); 10g Protein; 41g Carbohydrate; 0mg Cholesterol; 441mg Sodium; 7g Fiber.





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SHERRY822's Photo SHERRY822 Posts: 3,737
7/11/09 2:54 P

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This sounds very tasty. I love quinoa. It's my favorite grain, and so good for liver function. Between that and the adzuki beans, the liver and kidneys are taken care of. I'm going to try this on my next week eating plan. Thanks

My flesh and my heart faileth: but God is the strength of my heart,and my portion for ever.
Psalms 73:26


But my God shall supply all your need according to his riches in glory by Christ Jesus.
Philippians 4:19

I can do all things through Christ which strengthens me.
Philippians 4:13




"If you always do what you've always done,
You're Always Going To Get What You've Always Gotten."



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LOTSACATSME's Photo LOTSACATSME Posts: 2,800
6/30/09 7:21 P

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Sounds good, thanks for recipe.

Do not let what you cannot do interfere with what you can do.

-Beauty catches the eyes... "But a beautiful personality" **Touches the heart** ****************************
-La beauté accroche le regard... "Mais une belle personnalité" **Touche le cœur**

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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,546)
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6/30/09 10:42 A

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Adjuki beans can also be spelled as azuki beans. They originated in Japan and China, are small red beans, and have a nutty and slightly sweet flavor.
They also have the highest fiber content of any beans.

You definitely can buy them in Asian Markets, stores like Trader Joes, Whole Foods, and even some regular grocery stores.



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KING*GET*FIT's Photo KING*GET*FIT SparkPoints: (27,983)
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6/30/09 10:01 A

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This recipe looks yummy and I love Quinoa but what are adzuki beans? I have never heard of them.

"Perhaps all the dragons in our lives are but princesses that are waiting to see us act just once with beauty and courage. Perhaps everything terrible is in its deepest essence, something helpless that needs our love." -Rainer Maria Rilke



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TRAVELNISTA's Photo TRAVELNISTA SparkPoints: (180,546)
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6/30/09 8:48 A

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This is a great grain and I am always looking for new recipes for quinoa. I found this one in my daily email from WHFOODS.ORG I figured I would share it with everyone.

Warm Quinoa Salad

This salad recipe is a complete vegetarian meal high in protein. The quinoa is a very nutritious grain of the ancient civilization of the Incas, and can be found in your health food store.

Prep and Cook Time: 30 minutes

Ingredients:
1 cup quinoa, rinsed
2 cups water or stock
salt and pepper to taste
1 medium onion, chopped
3 cloves garlic, chopped
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
1 tomato, seeds and excess pulp removed and chopped
1 can adzuki beans, rinsed well
4 TBS lemon juice
3 TBS olive oil
3 cups shredded romaine lettuce
1 avocado cubed
1 TBS chopped pumpkin seeds
salt and pepper to taste


Directions:

Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.
Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds.
Serves 4

Enjoy.






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