Posts: 243
5/20/11 12:27 A

Great recipes...thanks for posting this link.

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2/22/11 6:05 P

Three Grain Chewy Energy Bar
by Emily Malone

Prep Time: 10 minutes
Cook Time: 1.5 hours

These “energy” bars get their power from a few different sources – quinoa for protein, agave for quick-burning carbs, and ground coffee for an extra caffeine boost!
Ingredients (serves 12)
1/2 cup steel cut oats, uncooked
1/2 cup millet, uncooked
1/2 cup quinoa, uncooked
2 bananas, peeled and sliced into thin discs
1/2 cup agave nectar
2 tbsp cocoa powder
1/2 tsp vanilla extract
1 cinnamon stick (or 1 tsp cinnamon powder)
2 tbsp finely ground coffee
1 tsp salt
4 cups water
2 tbsp coconut oil
Instructions
Add all ingredients through water (leaving out the coconut oil) in a rice cooker or saucepan and stir to combine. Bring mixture up to a simmer and cover for 20-25 minutes until it reaches the consistency of a thick batter. Stir occasionally. (Use the quick-cook setting if using a rice cooker.) If using a cinnamon stick, remove from the mixture once batter is formed.
In the meantime, preheat your oven to 350 degrees. Melt the coconut oil by microwaving for 20 seconds and use half to coat the bottom of a 9” by 6” non-stick baking pan. Once your mixture has finished simmering and formed a batter, add the batter to the baking pan and smooth the top with a spatula. Coat the top of the mixture with the remaining coconut oil.
Bake for 1 hour. Let cool completely then slice into 12 bars. Store in the refrigerator – these are best if eaten chilled!
Nutrition Facts (1 bar): 165 calories, 3.6g fat, 28g carbs, 2.3g fiber, 3.3g protein

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10/8/09 7:18 P

Here is a yummy recipe sent to me by my Spark Buddy, Dara52. It looks incredible and i can't wait to try it.

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.

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9/12/09 9:06 A

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!

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8/27/09 4:44 P

Just a FYI, the Warm Quinoa Salad, the very 1st post at the bottom is now in Spark Recipes so if you make it you can add it into your Nutrition Tracker for what ever meal you have it for.

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8/27/09 1:53 P

I was searching for quinoa ideas and found this thread. Great ideas! Please post more, and reviews.

Edited by: CORNPICKER73 at: 8/27/2009 (13:53)

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Posts: 479
8/9/09 10:21 P

Just had the Carribean beans and quinoa - fantastic!!! This will definitely be a regular on our list. Before this we had gone off quinoa for a while.

Posts: 1
8/9/09 1:13 P

Sounds fabulous! I'll have to try it. I've got some pea soup cooking in my crockpot.

Posts: 479
8/8/09 4:47 P

I just figured out that you can view your recent message board activity. I thought I had lost this thread. I have all the ingredients to try that quinoa stew and I can't wait!

After the cookie recipe talk, I tried making sesame snaps with quinoa instead of sesame seeds. It didn't work because I did the sugar part wrong. I tried to fix it by putting it in the oven and it melded to the the pan. But the little parts I chipped off were good.

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7/22/09 3:29 P

Sounds really yummy!

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7/22/09 2:58 P

Hi, here is a cold Quinoa salad that is really good. A spin on the traditional Waldorf Salad.

1 cup water
1 cup apple juice
1/2 tsp. cinnamon
1 cup Quinoa
2 large red apples, diced
1 cup chopped celery
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 cup non-fat vanilla yogurt

Place water, apple juice cinnamon and rinsed Quinoa in a saucepan and bring to a boil over high heat. Reduce heat, cover and simmer until all of the liquid is absorbed, approx. 15 min. Cool, transfer quinoa to a large mixing bowl and refrigerate covered at least 1 hour.

Add apple, celery, cranberries and walnut to Quinoa. Mex well, fold in the yogurt and serve.

I used half white Quinoa and half red Quinoa just to make it look more interesting and since I'm vegan I used soy yogurt.

Calories: 253 Fat: 7 gm

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7/22/09 1:55 P

I have been so afraid to try it like that because I just love, love , love quinoa. That sounds so good and I have seen other such recipes I am so afraid I will like it so much I will eat it everyday and not just one serving.

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7/22/09 12:41 P

Here is something else to try: Sometimes I like to have quinoa as a breakfast cereal. I eat it just as you might have oatmeal. Add a little sweetener, some raisins (or cut up banana or peaches or other fruit of your choice), a little rice milk or soy milk and you have a nice hot breakfast cereal.

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7/17/09 10:05 P

Mmmmmm....that sounds good. Thanks for posting that.

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7/17/09 11:56 A

Oh this one looks yummy too!


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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Posts: 479
7/15/09 1:12 P

This is awesome! Keep the quinoa recipes coming! I'm especially curious if someone finds one for quinoa cookies - I'm going to look too.

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7/13/09 7:12 P

No problem at all.

I am the cook in our family; I really love cooking and trying to create healthy foods

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7/13/09 5:46 P

Wow I just have to say this...I am impressed that a man even knows what quinoa is let alone has a recipe. Most people ask me when I mention quinoa,say what's that? ( and they are all women who cook) That recipe sounds yummy and super easy. I will definitely add that to my repertoire.

Please take that as a compliment I was not be sexist.

Edited by: TRAVELNISTA at: 7/13/2009 (17:47)

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7/12/09 11:32 P

one recipe I like to do with Quinoa (also works great with couscous) is the following:

4 cups cooked Quinoa (or couscous)
1 medium size sweet onion (like Vidalia)
1 pint cherry tomatoes
1 english cucumber
2 tablespoons of olive oil

Cook the grain and let it cool. Cube onion. Cube cucumber (take the skin off if you like). Cut tomatoes into 4 pieces.

Once the grain is cool pour into a mixing bowl. Add olive oil, mix well. Add vegetables. Mix well. Refrigerate for at least an hour before eating. It keeps for 3 days covered in the refrigerator.

A great summer side dish. Feel free to sub any grain of your choice and add goodies like lemon juice, lime juice, cilantro, fresh parsley, mint, beans etc. Pretty much a tabbouleh-like recipe

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7/12/09 2:00 P

I finally got around to make the Quinoa and Sweet Potato Salad that was posted on here. I liked it and will make it again.

I like many of the Recipes on Spark Recipes. Some of them are really good.

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7/8/09 10:43 A

Now thanks for that post because I never would have thought to do that with the leftovers. Great idea!

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Posts: 26
7/8/09 10:32 A

I made it for dinner last night too! And plan on having it in tortillas for lunch today with some spinach and tomato! Yumm!

Glad you liked it!

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7/7/09 11:00 P

HiMissah78! I made this tonight for dinner. It was very good. I just used a little less cumin (not my favorite spice and I used basil in place of cilantro. I hate cilantro, to me it tastes like soapy parsley.

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Posts: 26
7/7/09 10:56 A

Oh do! I'm interested to see what you think. Sometimes my tastes are weird.
Here's my all time favorite Quinoa recipe. Loaded with protein and super yummy!

INGREDIENTS

* 1 teaspoon vegetable oil
* 1 onion, chopped
* 3 cloves garlic, peeled and chopped
* 3/4 cup uncooked quinoa
* 1 1/2 cups vegetable broth
* 1 teaspoon ground cumin
* 1/4 teaspoon cayenne pepper
* salt and pepper to taste
* 1 cup frozen corn kernels
* 2 (15 ounce) cans black beans, rinsed and drained
* 1/2 cup chopped fresh cilantro


DIRECTIONS

1. Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Nutritional Information
Quinoa and Black Beans

Servings Per Recipe: 10

Amount Per Serving

Calories: 152

* Total Fat: 1.7g
* Cholesterol: 0mg
* Sodium: 513mg
* Total Carbs: 27.6g
* Dietary Fiber: 7.7g
* Protein: 7.7g

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7/7/09 10:51 A

Thanks Missah78 I think I am still going to try it.

This is for Pachakuti...I was surfing the web and came across this receipt that I am defiantly going to make. Is this similar to the one you had in South America?

Quinoa Soup with Spinach and Corn
Adapted from this recipe at Cucina Nicolina

I prefer chicken broth (especially Swanson’s low-sodium or Whole Foods regular), but you can certainly use vegetable broth if necessary. This soup is easy to play with, so add any dried or fresh herbs, or seasonings that sound good. If you really want to speed up the process, you could cook the mushrooms in a separate skillet while the quinoa is simmering.

Serves 7-8

2 tbs. olive oil, divided
1 lb. mushrooms, sliced (use white, Portobello, or a combination)
salt and freshly ground black pepper to taste
1 large red or white onion, chopped
6 cloves garlic, thinly sliced
1 3/4 cups quinoa
8 cups chicken broth
3 cups water
2 cups frozen or fresh corn
12-14 oz. spinach leaves
2 tbs. soy sauce

Heat 1 tbs. of the oil in a large pot over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring often, until the water they release nearly evaporates, about 5 minutes. Reduce heat to medium-low and continue cooking until lightly browned and soft. Remove to a bowl and set aside.

Add the remaining oil to the pot and heat to medium. Add the onions, season and cook until soft and browned, about 8 minutes. Add the garlic, cook for 2 minutes more and add the chicken broth. Cover and bring to a boil, then add the quinoa. Reduce heat to low and simmer, covered, for 15 minutes. Uncover and add the water and corn and return to a simmer. Add the spinach leaves a few handfuls at a time. Add the reserved mushrooms and soy sauce. Simmer for a few minutes to blend the flavors, taste for seasoning and add more salt and pepper as needed. Serve as is, or with a poached egg on top.


This one looks yummy!!!! If this is not the one you are speaking about I would still love that recipe when you come accross it.

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Posts: 26
7/7/09 10:31 A

I LOVE peppers. I loved the sweet potato with the quinoa and the "dressing" the flavor of the bell peppers just didn't mix well with it. Almost like they overpowered the rest of the dish??

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7/6/09 7:44 P

Now I was going to try that recipe, in fact this week. I had also seen it previously on SparkReceipes. Did you not like it because you don't really care for red peppers?

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Posts: 26
7/6/09 4:53 P

I tried the recipe that C_ANEMONE posted and I didn't like it at all. The bell pepper totally ruined the taste IMO.

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7/6/09 11:35 A

Is the quinoa left whole in the cookies, or is it ground into flour? I would think if you grind it you could use like any other flour. Hmmm, this is interesting. I'm going to have investigate further. I'll let you know if I come up with anything. I might even have to try making some cookies. Oh, darn.

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7/6/09 9:28 A

Quinoa is my favorite grain and I have a lot of different recipes but I do not have one for soup or cookies. I looked on SparkRecipes and did not see any there either. However, I did Google both of them and a lot of recipes came up for each. I am most anxious to see which soup recipe you find is closest to the one in South America.

Silly me never imagined there was a quinoa soup. i just figured you could make any soup and substitute the rice or pasta and use quinoa.

When ever I travel I always try the local dishes. That soup would be something I would love to try.

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Posts: 40
7/6/09 8:14 A

YEEEE QUINOA!

I do my fieldwork in Andean South America and I thus I am a Quinoa junky. There are two quinoa meals down there that I have yet to find really good recipes for. Does anyone have a recipe for either:

1. Quinoa soup
2. Quinoa cookies

Both are just around at all times in any rural Bolivian village. The soup is probably obvious but the cookies? Anyone?

Posts: 63
7/5/09 8:41 P

I recently found red quinoa at our local grocery store. I found it tastier than the white. Even with rinsing the white can have a bit of bitterness.

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7/3/09 4:27 P

I love cooking my quinoa with half veggie stock and half orange juice; this blend goes great with tomatoes and coriander.

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Posts: 74
7/1/09 8:58 P

salad...
quinoa - garbanzo beans - black beans - tomato - cucumber - onion - cilantro - dressing.

Posts: 98
7/1/09 11:11 A

Ohhh I love quinoa! Thanks for these recipes!

Posts: 815
6/30/09 11:31 P

•1 cup quinoa, uncooked
•2 cups vegetable broth
•1 sweet potato, baked and diced
•1 red bell pepper, diced
•2 tbsp olive oil
•1/4 tsp cayenne pepper
•2 tbsp lemon juice
•salt and pepper to taste

Simmer the quinoa in the vegetable broth about 10 to 15 minutes, or until water is gone and quinoa is light and fluffy when stirred. Remove from heat and allow to cool.
Toss together the quinoa, sweet potato and bell pepper in a large bowl.

In a separate small bowl, whisk together the lemon juice, olive oil and cayenne pepper. Gently toss this dressing with the quinoa. Season with a generous amount of salt and pepper.

Makes 4 servings.

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6/30/09 6:23 P

Quinoa is my favorite grain, it's so healthy, cooks quickly and tastes great. I like the red Quinoa for cold salads and it looks pretty and festive.

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6/30/09 12:27 P

It sounds good! Thanks for sharing.

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6/30/09 10:07 A

Thanx for this

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6/30/09 10:07 A

Really looks great...Thanks for sharing !!

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6/30/09 10:00 A

Looks delicious thanks for posting!

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6/30/09 9:35 A

Sounds yummy! Thanks!!

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6/30/09 9:15 A

Thank You for the info and the receipe.
I never heard of quinoa, so I am going to try and get some today and try it out something new for me

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6/30/09 8:51 A

I am alweays on the lookout for different quinoa recipes. I received this one in my daily email from WHFOODS.ORG. I thought I would share it as there a very few quinoa receipes out there.

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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