I am going to attempt making this again tonite. :D

The best way we've found to make it is in the rice cooker. 1.5 cups quinoa, rinsed really well, 2 cups water, and up to 1/4 teaspoon of salt. Set for white rice.

I like to use it in a grain salad, but don't really have a recipe. It's based on this dressing:

6 Tablespoons orange juice
2 Tablespoons fresh lime juice
1 Tablespoon balsamic vinegar
1/4 teaspoon sea salt -- optional

Once the quinoa is cool, I mix the dressing and add it, along with any ingredients I want. Good ones are sliced olives, garbanzo beans, scallions, diced red onion, tiny pieces of broccoli, etc. Toss gently to combine.

:thumbsup: That sounds perfect.
I made it as 1 1/2 cup quinoa and 3 cups water and cooked like rice on the stovetop. Added fresh organic lemon juice and braggs. IT WAS AWESOME!

I must have really messed up last time I attempted to cook it. This is so yummy it is probably gonna be my fave grain. (which is really a seed)

I have about 2 cups extra and may attempt this salad idea. Thanks:)

It is great for breakfast with honey or maple syrup, flax seed meal, flax oil and nutritional yeast. If in a hurry, just honey. :)

I love the braggs idea, and the salad idea.

The best way we've found to make it is in the rice cooker. 1.5 cups quinoa, rinsed really well, 2 cups water, and up to 1/4 teaspoon of salt. Set for white rice.

I like to use it in a grain salad, but don't really have a recipe. It's based on this dressing:

6 Tablespoons orange juice
2 Tablespoons fresh lime juice
1 Tablespoon balsamic vinegar
1/4 teaspoon sea salt -- optional

Once the quinoa is cool, I mix the dressing and add it, along with any ingredients I want. Good ones are sliced olives, garbanzo beans, scallions, diced red onion, tiny pieces of broccoli, etc. Toss gently to combine.




I also would do it in a similar way, but also add chopped onion and cucumbers to it, and lots of leafy herbs like parsley, cilantro, or dill.

I've been meaning to post these for a while. Both are just delicious and both are from Feeding The Whole Family by Cynthia Lair.

Red Bean and Quinoa Chili

1 cup dried kidney beans, soaked
1 tsp cumin
3 cups water

2 tsp extra virgin olive oil
1 med onion chopped
2 tsp sea salt
1 lg green pepper, chopped
2 cloves garlic, minced
1-2 tsp cumin
1 tsp dried oregano
1/8 tsp cinnamon
1/8 tsp cayenne
2/3 cup quinoa, rinsed in warm water and drained
1 cup fresh or frozen corn
1-2 cups organic tomato sauce
1 cup water

Optional garnish: few tbsp shredded cheese (if you leave this off it is vegan)

Drain soaking water off beans.PLace beans in a large pot with cumin and water, bring to boil. Simmer over low heat, covered, until tender (50-60 min) or pressure cook using 2c water (45 min).

Heat oil in skillet on med heat. Add onion, salt, garlic, pepper and spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce, and water to onion-quinoa mixture. Simmer together 20 min. Add cooked beans to other ingredients, simmer another 10 min. Top each bowl w/a sprinkle of grated cheese if desired (my note: it's actually really good with parmesan or romano grated on top).

Prep time: 1.25 hrs, 30 min if beans pre-cooked. Makes 6-8 servings.

Quick Lemon & Garlic Quinoa Salad

Salad
1 cup dry quinoa
8 cups water
Pinch of sea salt
1/2 cup carrots, chopped
1/3 cup parsley, minced
1/4 cup sunflower seeds

Dressing
2-3 cloves garlic minced
1/4 cup freshly squeezed lemon juice
2 tbsp x virgin olive oil
2 tbsp tamari or shoyu

Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in a 3 qt pan and dry roast on low heat (about 5-8 min). Stir grains constantly until they begin to change color and give off a nutty aroma. Bring water to boil in a large pot. Add salt and toasted quinoa to boiling water. Boil for 10-12 min. Remove from heat and drain through a large strainer (like preparing pasta).

Prepare dressing and place in a large bowl. Add carrots, seeds, and parsely. Add cooked quinoa and toss well. Serve at room temp or chilled.

Prep time: 15-20 min. Makes 4-6 servings.

Love this one you can use quinoa but the recipe calls for couscous.
MAROCCAN VEGTABLE STEW
1T. olive oil
1Med. onion,chopped
2garlic cloves,crushed
1t.curry powder
1t.ground cumin
1 can garbonzo beans
1 can stewed tomatoes
1 3/4 C. veg. stock
2 Large carrots, sliced
1 box couscous(10oz) or quinoa
1 med.zucchini,cut sliced
1/3C. golden raisins
2T.chopped cilantro


1) heat oil,add onion and cook until brown. stir garlic,curry powder, cumin stir for 30 sec. Add beans, tomatoes,broth,and carrots; heat to boil. reduce heat to Med. cover adn cook for 5 mins.

2) prepare couscous/quinoa as box directed

3)into bean mixture inskillet,stir zuc and raisins; cover and cook for 5 mins

4) serve over couscous/quinoa; sprinkle chooped cilantro ....and serve with a smile.:cloud9:

Love this one you can use quinoa but the recipe calls for couscous.
MAROCCAN VEGTABLE STEW
1T. olive oil
1Med. onion,chopped
2garlic cloves,crushed
1t.curry powder
1t.ground cumin
1 can garbonzo beans
1 can stewed tomatoes
1 3/4 C. veg. stock
2 Large carrots, sliced
1 box couscous(10oz) or quinoa
1 med.zucchini,cut sliced
1/3C. golden raisins
2T.chopped cilantro


1) heat oil,add onion and cook until brown. stir garlic,curry powder, cumin stir for 30 sec. Add beans, tomatoes,broth,and carrots; heat to boil. reduce heat to Med. cover adn cook for 5 mins.

2) prepare couscous/quinoa as box directed

3)into bean mixture inskillet,stir zuc and raisins; cover and cook for 5 mins

4) serve over couscous/quinoa; sprinkle chooped cilantro ....and serve with a smile.:cloud9:

Hey,I made that red bean and quinoa chili last night , it's great! Even dh loved it. Thanks.

No recipe off hand, but I *love* it in soup. It's so delicate and curly and lovely.