BEGINNER/EASY QUINOA SIDE DISHES

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:

1. Cook quinoa according to package directions. Once quinoa has been cooked, place in a large bowl and set aside.
2. 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.
3. Now add the corn/zucchini to the quinoa, along with the scallions and lemon juice and toss to combine. Season with salt and pepper.
4. 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.

WARM ARUGULA SALAD with QUINOA & GOAT CHEESE

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:

1. 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.
2. 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.
3. Transfer the salads to two bowls and top with crumbled goat cheese bits.
4. Serve immediately.

This dish can also be made as a main course or side dish. It can be paired with any meat or fish dish. I've only tried it as a main course.

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:

1. 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.
2. Remove the bay leaf and thyme sprigs from the pot and discard them. Set the quinoa aside.
3. 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.
4. 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.

This dish would be good with chicken or pork - you can add asparagus or snap peas for added flavor. 

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:

1. 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.
2. Stir in garlic, lime juice, cilantro, and sugar. Season with salt and pepper, to taste. Serve warm.

This would be a great side for any Mexican dish!