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Need some Quinoa recipes idea's

packers6211

packers6211

Well-known member
I finally get the chance to try this stuff as we started carrying it at are local walmart. However I do not know anything about this as far as cooking it goes. Could anyone give me tips on recipes for cooking this and maybe dishes. Thanks.
 
packers6211 said:
I finally get the chance to try this stuff as we started carrying it at are local walmart. However I do not know anything about this as far as cooking it goes. Could anyone give me tips on recipes for cooking this and maybe dishes. Thanks.
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Funny, I just tried this yesterday morning for the first time. It was definitely different; I honestly just sat there chewing it trying to figure out what the heck it was like. That was plain of course (oatmeal style). So I would also like to hear some ideas on recipes or ways of kicking it up a notch because at this point I can't see implementing it into my diet.
 
Ive never found this at Walmart, gonna check it out. A guy on youtube made a dish out of this, he kind made it like rice but he added fresh cut salsa n water. Im sure the quinoa absorbed the flavor of the salsa to make it bearable.
 
I make it like oatmeal and add cinnamon, Splenda and/or Truvia, a tbsp. of coconut oil, and a little almond milk. Sometimes I mix it half and half with steel-cut oats. I make it in a rice cooker/steamer and use a 2:1 ratio of water to quinoa.
 
Try adding some low sodium chicken seasoning its like 5cal and it helps making it not so plain.I use it for pasta works pretty good.
 
I like quinoa and blue agave nectar (honey); it’s awesome! Maple syrup works similar too. Regular honey is alright, but maple syrup and agave honey taste similar and well in quinoa, imo. Gives me a reason and a use to buy blue agave nectar, but I don't know how great of a concept that is. Also note the pronunciation of quinoa irl (keen-wah); you'll look legit saying that right.

Also, think about spices; not just for this recipe, but whenever you need to add some more taste. Spices are great alternatives to other choices such as ketchup or w/e. Many spices contain omega 3s, fiber, vitamins/minerals etc. Low doses sure but more than you get in processed toppings. Try ground cumin with quinoa or rice.
 
i just use it as a replacement for rice
 
my wife makes a homemade turkey/bean/veggie chili, and I mix quinoa into it. good stuff.


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probably my favorite is to cook the quinoa, throw it in the fridge till its cold, chop up onions, peppers and a little bit of celery plus some minced garlic and toss it into the quinoa with some olive oil.
 
EasyEJL said:
probably my favorite is to cook the quinoa, throw it in the fridge till its cold, chop up onions, peppers and a little bit of celery plus some minced garlic and toss it into the quinoa with some olive oil.
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hey EasyEJL- do you add any seasoning to that?


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sometimes I add goya sazon to the quinoa as its cooking before I do that, but most of the time I do it with nothing but a little sea salt and olive oil added to the quinoa during cooking.
 
EasyEJL said:
sometimes I add goya sazon to the quinoa as its cooking before I do that, but most of the time I do it with nothing but a little sea salt and olive oil added to the quinoa during cooking.
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thanks


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Cook in chicken stock or beef stock (low sodium) add some onions, bell peppers, pepper. Can even top that with some parm:)
 
Basic Quinoa:
4 cups low sodium chicken stock
2 cups quinoa
2 bay leaves
3-4 crushed and sliced garlic cloves
ground black pepper and salt (if your allowed)

Bring chicken stock, bay leaves, garlic, salt and pepper to a boil, allow to boil for 5 minutes, then add quinoa, lower heat to low, cover and allow to simmer 15 minutes, then remove from heat and let sit covered for 10 minutes before serving.
 
Quinoa Pilaf:

Use the above basic quinoa recipe, but after it has sat for 10 minutes add the following:

1 bell pepper sliced
1 pint cherry tomatoes (halved)
1 seeded cucumber sliced
1 bunch scallions (sliced)
1/4-1/2 olive oil (depending on how much fat you can spare)
2 juiced lemons

Stir everything together, let sit in fridge or on counter 1-2 hours before serving, serve at room temperature (can be made a day in advance, and keeps well also)
 
I've tried the red variety of quinoa, the taste is slightly milder and had a little more texture than the standard quinoa.
 
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