A few months ago I jumped on the Quinoa bandwagon - or I should say I decided I should try to make something that tasted good with Quinoa. I was nervous since I had never made it before but decided with it's nutritious value why not try it! These are a few of my favorite recipes that are easy and delicious.
QUINOA, ZUCCHINI and CORN IN LEMON BUTTER
Ingredients:
- 1/2 cup uncooked quinoa
- 2 medium zucchini, diced
- 4 scallions, diced
- 2 garlic cloves, minced
- 1 cup corn
- 2 tbsp fresh lemon juice
- 2 tbsp light butter
- 1 tbsp honey
- Salt and pepper to taste
Directions:
- Cook quinoa according to package directions. Once quinoa has been cooked, place in a large bowl and set aside.
- Place a medium sized skillet over medium high heat, melt butter in it, and then add in zucchini and garlic Cook until zucchini is tender, about 3-5 minutes. Then add in corn and honey cook until heated through.
- Now add the corn/zucchini to the quinoa, along with the scallions and lemon juice and toss to combine. Season with salt and pepper.
- Serve warm or at room temperature.
This dish can be made as a main course or paired with Pork Tenderloin, Fish or even a Red Meat dish. I've made it with Pork Tenderloin as a side dish.
Ingredients:- 1/2 cup white quinoa
- 1 cup water
- 3 cups arugula
- 1 oz goat cheese, crumbled
- 1/2 of a lemon, juiced
- Salt & pepper to taste
Directions:
- Bring the quinoa and water to a boil in a small sauce pan. Cover and reduce to low. Let simmer for 10 minutes, or until all the water has been absorbed and the quinoa is fluffy. Keep covered for another 3 minutes, then fluff with a fork and transfer to a mixing bowl.
- Add the arugula to the bowl with the hot quinoa and stir until the greens have wilted a bit. Squeeze the lemon juice over the salad and mix together. Season with salt and pepper to taste.
- Transfer the salads to two bowls and top with crumbled goat cheese bits.
- Serve immediately.
MUSHROOM QUINOA RISOTTO
Ingredients:
- 1-2 tablespoons cooking oil
- 1 cup quinoa, rinsed and drained
- 1½ – 2 cups rich chicken or vegetable stock
- 1 bay leaf
- a couple sprigs of fresh thyme
- salt
- another 1-2 tablespoons cooking oil
- 1 small onion, very finely chopped
- 2-3 garlic cloves, minced
- 1 cup brown cremini mushrooms, washed and sliced
- 1 cup shiitake mushrooms, washed and sliced
- ½ cup dry white wine
- ¼ to ½ cup grated Parmesan cheese
- chopped fresh parsley for garnish
Directions:
- Heat cooking oil in a medium saucepan over medium heat. Add the quinoa and toast, stirring, for 2 to 3 minutes. Add 1½ cups stock (to start, you can add more later), bay leaf, thyme, and a pinch of salt. Increase the heat, bring to a boil, then reduce heat and simmer 20 to 25 minutes until the quinoa is very tender. If you need to, add more stock during the cooking process.
- Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside.
- In another pan, heat another 1-2 tablespoons cooking oil over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant. Add the mushrooms and cook about 5-6 minutes. Add the white wine and cook until it is about halfway evaporated.
- Pour quinoa into the mushroom mixtures (or vice versa, it doesn't matter). Stir gently. Taste for seasoning and adjust salt and pepper to taste. You can stir in a few tablespoons of grated parmesan here, but I prefer to pass a small bowl of grated Parmesan at the table. Garnish with fresh chopped parsley.
CILANTRO LIME QUINOA
Ingredients:
- 2 cups vegetable broth
- 1 cup quinoa, rinsed and drained
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 1/3 cup chopped cilantro
- 1/4 teaspoon granulated sugar
- Salt and pepper, to taste
Directions:
- In a large pot, bring the 2 cups of vegetable broth to a boil. Stir in quinoa and cook until broth is evaporated and quinoa is tender, about 20 minutes. Pour quinoa into a medium bowl and fluff with a fork.
- Stir in garlic, lime juice, cilantro, and sugar. Season with salt and pepper, to taste. Serve warm.
