Adapted from www.savvyvegetarian.com - 1/2 cup uncooked quinoa
- 3 cups water
- 1 1/2 cup cooked kidney beans
- 1 1/2 cup cooked black beans
- 1 cup unsalted tomato sauce
- 1 Tablespoon olive oil
- 1/4 cup chopped onion
- 1 celery stalk, diced
- 3 cloves minced garlic
- 2 jalapeño peppers, minced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme leaf
- 1/2 teaspoon dried marjoram leaf
- 1/8 teaspoon cayenne pepper
- 1 Tablespoon light molasses
- 1 Tablespoon Braggs Liquid Aminos, or soy sauce
- 1/4 cup chopped cilantro
- Fresh ground black pepper to taste
Preparation - Soak and rince the quinoa
- If using canned beans, drain into a colander and rinse well
- Peel & mince the garlic and jalapeño pepper
- Dice the onion
- Wash and trim the celery, slice lengthwise, then crosswise to dice
- Seed and dice the red and green pepper
- Heat the oil on medium-high in a dutch oven or large sauce pan
- Fry the garlic, jalapeno, onion and celery until soft (about 5 minutes)
- Add the peppers and fry 5 minutes
- Add the spices and herbs, stir 2 minutes
- Add the beans, water or bean liquid, molasses, tomato sauce, and quinoa
- Bring to boil, cover, and simmer 20 minutes or until quinoa is cooked
- Stir in Braggs or soy sauce, and pepper. Adjust seasonings
- Serve garnished with cilantro
Adapted from www.savvyvegetarian.com - 2 cups quinoa, rinsed and drained
- 1 tablespoon cooking oil
- 2 garlic cloves, peeled and minced
- 1/2 medium sized onion, chopped
- 1 bunch green onions, chopped (white part)
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1/2 cup frozen peas
- pinch cayenne
- 8 oz. unsalted tomato sauce
- 1 3/4 cups vegetable broth
- Pepper and salt to taste
Preparation- Saute the onion over medium heat until onion starts to become translucent.
- Add the garlic to the onion and saute a few more minutes until the onion is translucent and garlic is turning golden.
- Add pinch of cayenne.
- Add quinoa and stir constantly for 3 - 4 minutes.
- Add tomato sauce and vegetable broth stirring occasionally until mixture begins to boil.
- Add salt if needed - veggie broth and tomato sauce may already be salted.
- Cover and reduce heat to simmer for 20 minutes
- Turn heat off and let sit for 5 - 10 minutes
From www.cookbooks101.com - 2 cups white quinoa, rinsed well
- 4 cups water
- 1 teaspoon salt
- a few splashes of extra virgin olive oil
- 3 - 4 medium/large potatoes, cut into 1/2-inch dice
- 1 large yellow onions, chopped
- 1 clove garlic, chopped
- 1 cup toasted nuts
- 1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
- another splash or two of good olive oil
Preparation- Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
- Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
- In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
- Toss the quinoa with a splash of olive oil. Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up.
Adapted from the book, Vegetarian Cooking for Everyone by Deborah Madison - 1/4 cup raw quinoa or 1 cup leftover cooked quinoa
- 1 cup wholewheat flour
- 1 cup quinoa flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 cup light brown sugar
- 1 egg
- 1/4 cup canola oil
- 1 1/4 cups yogurt
- 1 teaspoon vanilla
- 1/2 to 1 cup of candied ginger (depending on how sweet you want your muffins)
Preparation- Preheat oven to 375 degrees. Lightly grease muffin tins.
- If you don’t have leftover quinoa, don’t despair. Quinoa is a quick-cooking grain. Rinse it well in a fine mesh strainer or a regular colander lined with cheese cloth (rinsing is necessary to remove quinoa’s bitter, waxy coating). Put the quinoa in a small saucepan and add 1 cup of water. Bring to a boil. Lower heat and simmer, covered, until the water is absorbed, about 15-18 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
- Combine the flours, salt, baking soda, ground ginger, and sugar in a mixing bowl. In a separate bowl, beat the egg with the oil, kefir or yogurt, and vanilla. Stir the wet ingredients into the dry ones. Add the quinoa and mix. Stir in the candied ginger. Scoop the batter into the muffin tins and bake until firm and the tops are lightly browned, 25 to 30 minutes.
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