One Skillet Mexican Quinoa

  1. Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Quinoa Chili from Nettie Cronish

Use organic diced tomatoes for best flavour. The crunch from celery compliments sautéed thinly sliced purple eggplant. Great cabbage roll filling. Delicious hot or cold.

IMG_8297
1 cup quinoa, rinsed
¼ tsp. salt
2 tbsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 green pepper, thinly sliced or sweet mini peppers
2 Japanese eggplant, chopped (about 2 cups) OR 2 c. regular eggplant
2 stalks celery, chopped
1 tbsp. chili powder & dried oregano
1 tsp. paprika
½ tsp. salt & pepper
2 x 28 fl.oz. diced tomatoes USE 1 can rotel and 1 can crushed
2 green onions, sliced

  1. In a skillet over medium heat, roast the rinsed quinoa for 5 minutes or until fragrant and the quinoa begins to pop. In a small pot bring 2 cups water and salt to boil. Add roasted quinoa . Cover and simmer over medium heat 15 to 20 minutes, until water has been absorbed. Remove from the heat, stir and let stand covered 5 minutes.
  2. Heat oil in large pot over medium heat. Cook onion and garlic 5 minutes or until softened Stir in green pepper, eggplant, celery, chili,oregano, paprika, salt and pepper. Cook for 8 minutes, stirring often.
  3. Stir in the tomatoes and simmer for 10 minutes, stirring occasionally.
  4. Stir in the quinoa and green onions.  Serves: 6

Mexican Chorizo from The Happy Herbivore

mexicanchorizo

1 tbsp red wine vinegar
2 tbsp soy sauce or tamari
1 tsp granulated garlic powder
1 1/4 tsp granulated onion powder
1 tsp paprika
1 tsp oregano or marjoram
1 tsp ground cumin
1 tbsp chili powder
dash or two of cinnamon
3 tbsp ketchup
1 tbsp yellow mustard
1 c quinoa or TVP
hot sauce, to taste
1/8 tso liquid smoke
salt & pepper to taste

Whisk 2 c water with red wine vinegar, soy sauce, garlic powder, onion powder, paprika, oregano or marjoram, cumin, chili powder, cinnamon, ketchup and mustard together until well combined
Add TVP or quinoa, cover and bring to a boil.  Once boiling reduce heat to medium and continue to cook, stirring every so often, until all the water has absorbed, about 10-20 minutes.

Add liquid smoke if using, then salt and pepper and hot sauce, stirring to combine.

Set aside, covered, for 15-30 min to allow flavors to mingle before serving.

Miso Quinoa Pilaf with Grilled Cucumber, Eggplant, and Soy Dressing

miso-quinoa-pilaf-grilled-vegetables_food52_mark_weinberg_14-07-01_0295
For the Pilaf

1 large English cucumber
2 small, long eggplants, about 5 to 6 inches or 1 slender long eggplant of a larger variety)
Olive oil for grilling
1 tablespoon unsalted butter
1 cup quinoa
1 cup 2 % milk
1 cup water
1 1/2 tablespoon white miso (we used barley miso, which is darker)
3tablespoons chopped cilantro

Prepare a medium gas or charcoal grill.

Trim ends off cucumber and eggplants. Slice eggplants in half lengthwise. Cut cucumber crosswise into thirds, then cut each piece in half lengthwise. Place vegetables in a baking pan and drizzle cut sides with olive oil, rubbing oil with your fingertip to cover the vegetables. Set aside until grill is hot.

While you are waiting for your grill to heat up, start your quinoa by melting butter in a small saucepan. Add quinoa and cook over medium heat, stirring constantly to toast the grains. After about 5 minutes, quinoa should start to pop and smell nutty (a few grains will turn golden brown). At this point, add milk and water, and whisk in miso. Cover pot and adjust heat to maintain a simmer. Cook for 17 to 20 minutes until grains are tender and liquid has been absorbed. Remove pot from heat.

Grill cucumber and eggplant pieces cut side down until lightly charred and tender, about 5 minutes for cucumber and 7 to 8 for eggplant. Flip and grill skin side down for 2 to 3 minutes more. Cucumber skin will start to wrinkle and eggplant flesh should yield easily when poked with a knife. Transfer to a cutting board and let cool slightly. Slice cucumbers and eggplants crosswise into half moons.

Fluff quinoa and transfer to a large mixing bowl. Add sliced cucumber, eggplant, and half of the cilantro. Whisk or shake dressing to re-emulsify and add to taste (note that tamari and miso can both vary widely in saltiness, so dress sparingly at first, then add more as you like). I use about half of the dressing. Using a spatula or wooden spoon, gently fold to combine components of pilaf. Taste and add more dressing if desired. Transfer to a serving platter. Sprinkle with remaining cilantro. Serve warm or at room temperature. Pilaf is also delicious cold, the next day. Enjoy! Serves 4 to 6 as a side

For the Soy Dressing

1/4 cup gluten-free tamari
1/4 cup balsamic vinegar
Juice from 1/2 an orange (about 1/4 cup)
1/4 cup canola oil

Combine tamari and vinegar in a small saucepan. Bring mixture to a boil over medium heat. Lower heat to a simmer and cook until mixture is reduced to 1/4 cup, about 6 to 7 minutes. Remove from heat and whisk in orange juice and canola oil. Transfer to a glass jar with a lid. This will make more dressing than you need for this recipe. Use remaining as a dressing for other grilled vegetables or as a marinade for meat.

One Pot Kale and Quinoa Pilaf, food 52

food52_04-17-12-6173 (1)

2 cups salted water
1 cup quinoa
1 bunch lacinato kale, washed and chopped into 1″ lengths
1 meyer lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts
1/4 cup crumbled goat cheese
salt and pepper

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.

Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Roasted Beet, Sweet Potato & Kale Salad With Horseradish Dressing

RoastedBeetKaleSalad1-850x400

  • 1 large sweet potato, diced into 1/2 inch cubes
  • 4 beets (red, golden or a combination), peeled and diced into 1/2 inch cubes
  • 1 head of kale (either curly or lacinato), chopped
  • 1/2 cup quinoa, rinsed (or buy the pre-rinsed quinoa)

Preheat oven to 425 degrees Fahrenheit.

Dice sweet potato into 1/2-inch cubes. Peel fresh beets (can use red, golden or a combination — please be careful with red beets because their color bleeds) and dice into 1/2 inch cubes.

Toss on a baking sheet with extra-virgin olive oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.

While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.

Rinse 1/2 cup of quinoa (skip this step if you bought pre-rinsed quinoa), put the rinsed quinoa and 1 cup of water in a pot, and bring to a boil. Once the water comes to a boil, turn the flame down to a low heat, cover the pot, and let the quinoa simmer for 12-15 minutes or until the liquid is absorbed.

Ingredients for horseradish dressing

  • 1 1/2 Tbsp. apple cider vinegar
  • 1 1/2 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. horseradish
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. low sodium vegetable stock

Put all ingredients in a container, put the lid on, and shake vigorously to combine. You can also use a blender, if preferred.

Combine the cooked vegetables and quinoa with the horseradish dressing. Can be served warm, room temperature or cold.  Serves 4

Black Bean, Quinoa and Spinach Stew — The Washington Post

For those who want to love quinoa more than they do, incorporating quinoa into a soup or stew is one way to avoid its stick-in-your-teeth seediness. Here, it bulks up a simple black bean soup, providing the starch (and extra protein) to make a hearty meal.

2 teaspoons extra-virgin olive oil
1 onion or large shallot, chopped
1 medium clove garlic, chopped (1 teaspoon)
1 carrot, chopped
1 teaspoon smoked paprika (pimenton, sweet or hot)
3 small tomato, hulled and chopped
1/2cup dried quinoa, rinsed and drained
3 cups homemade or no-salt-added vegetable broth (1 tsp veggie conc.)
1 can  black beans, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 cup lightly packed baby spinach leaves, chopped

Heat the oil in a medium saucepan over medium heat. Once the oil shimmers, add the onion or shallot, the garlic and carrot; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Stir in the paprika, tomato, quinoa, broth and black beans. Season with the salt and pepper.

Increase the heat to medium-high and bring the liquid to a boil, then reduce the heat to low so the mixture is barely bubbling around the edges. Cover, and cook until the quinoa has swelled and is tender, 20 minutes. Stir in the spinach leaves and cook just until they are wilted, a few minutes.

Transfer to a bowl and eat.