Quinoa salad

I made this for dinner tonight as a side and loved it. I thought the flavors were perfect together. (though I did omit the tomatoes since they are not in the garden yet.) Tyler - not so much. His only comment was "how many times do I have to tell you I don't like quinoa?" I think anyone who enjoys quinoa will like this simple recipe - plus everything in is it stuff you probably always have on hand.


Warm Quinoa & Broccoli Salad with Carrot-Ginger Dressing


A dash of soy sauce and Asian sesame oil gives this easy to put together salad its unique flavor.
SERVINGS
6
COOK TIME 
20
TOTAL TIME 
32
INGREDIENTS
1 1/2 cups quinoa
3 1/4 cups plus 3 tablespoons water
Salt
1 bag (10 ounces) broccoli florets
2 medium tomatoes, chopped
2/3 cup chopped carrot (about 1 large)
3 tablespoons finely chopped peeled fresh ginger
3 tablespoons vegetable oil
2 tablespoons seasoned rice vinegar
2 teaspoons soy sauce
2 teaspoons Asian sesame oil
PREPARATION
1. In sieve, rinse quinoa with cold running water. In 3-quart saucepan, combine quinoa, 3 cups water and 1/2 teaspoon salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes or until water is absorbed. Transfer quinoa to large bowl.
2. Meanwhile, place broccoli and 1/4 cup water in microwave-safe medium bowl; cover and cook in microwave oven on high 4 to 5 minutes or until tender-crisp. Drain; add to quinoa in bowl.
3. In blender, combine carrot, ginger, vegetable oil, vinegar, soy sauce, sesame oil, remaining 3 tablespoons water and 1/4 teaspoon salt; blend until pureed. Add to quinoa, broccoli and tomatoes and toss to combine. Serve salad warm or at room temperature.


Read more: http://www.thedailygreen.com/healthy-eating/recipes/533?click=main_sr#ixzz0mGLNoBs8

Andean Bean Stew with Winter Squash and Quinoa

The New York Times strikes again. Yum. I made this tonight. I give it two thumbs up, my husband one thumb up and one down, my kids two thumbs down, but I think that is pretty much the story of everything I make. I think you will give it two thumbs up. And, not only does it taste delicious, if you plan ahead and get the beans going in time, this is a very very easy meal to make.

This savory, filling pot of beans is inspired by a Chilean bean stew and uses quinoa instead of the corn called for in the authentic version. Make it a day ahead for the best flavor.

1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours

Salt

1 tablespoon extra virgin olive oil

1 medium onion, chopped

1 tablespoon sweet paprika

4 large garlic cloves, minced

1 bay leaf

1 (14-ounce) can chopped tomatoes, with liquid

1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes

1/2 cup quinoa, rinsed thoroughly

Freshly ground pepper

3 tablespoons chopped fresh basil or parsley

1. Place the beans and soaking water in a large pot. Add water if necessary to cover the beans by about 2 inches, and bring to a boil. Skim off foam, reduce the heat to low, cover and simmer gently for 60 minutes, or until the beans are tender but intact. Add salt to taste.

2. Heat the oil over medium heat in a large, heavy nonstick frying pan and add the onion. Cook, stirring, until the onion is tender, about 5 minutes, and add the paprika. Stir together for about a minute, and add the garlic. Cook, stirring, for a minute or two, until the garlic and onions are very fragrant but not brown, and stir in the tomatoes and 1/2 teaspoon salt. Cook, stirring often, until the tomatoes have cooked down slightly and smell fragrant, 5 to 10 minutes. Remove from the heat and scrape the contents of the pan into the pot of beans.

3. Bring the beans back to a simmer, add the bay leaf and winter squash, and simmer, covered, for 30 minutes, or until the squash and beans are thoroughly tender. Add the quinoa and simmer for another 20 to 30 minutes, until the quinoa is translucent and displays an opaque thread. Taste and adjust salt. Add a generous amount of freshly ground pepper. Stir in the basil or parsley, simmer for a couple of minutes more, and serve, with cornbread or crusty country bread.

Yield: Serves 6 to 8 generously

Advance preparation: This tastes best if made a day ahead and reheated. The stew will thicken up, so you will probably want to thin out with water and adjust seasonings accordingly. Add the fresh herbs when you reheat. It will keep for at least five days in the refrigerator. It freezes well.

Greek Quinoa Burgers

1/2 cup rinsed quinoa
1 medium carrot, cut in chunks
6 scallions, thinly sliced
15 ounces great northern beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
1 tablespoon ground cumin
Coarse salt
Ground pepper
2 tablespoons olive oil
1/2 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
4 pitas (each 6 inches)
1/2 English cucumber, thinly sliced diagonally

In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.

In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.

Form mixture into four 3/4-inch-thick patties (dip hands in water to prevent sticking). If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.

Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers in pita topped with cucumber and yogurt sauce.
From The Dish on Delish

I picked up a free magazine in the health food section at Harmon's called "Delicious Living" (I am so excited to find it online because there are so many recipes to try). I found the following recipe and loved it. I didn't add the fennel in, I haven't cooked with fresh fennel before and I wasn't sure about the flavor. I have become a huge fan of quinoa (just so you know, it's pronounced keen-wah, it took me forever to remember that). Costco now sells it too. I also absolutely love fresh dill (sooo yummy in the Zucchini & Potato Latkes) and it was very good in this recipe too.

Quinoa and Salmon Stew with Tomatoes

By Lorna Sass, Mar 1, 2009 11:10 AM

Serves 4 / Quinoa is a quick-cooking and versatile whole grain. This unusual approach pairs it with dill and salmon, with felicitous results.
2 tablespoons olive oil, divided
1 cup finely chopped red onion
1 cup finely chopped fennel
2 cups water
1/2 teaspoon salt, plus more to taste
1 cup quinoa, rinsed and drained
1 14.5-ounce can diced tomatoes, preferably fire-roasted, undrained
1 pound salmon fillets, skin removed, cut into 1-inch chunks
1/4 cup tightly packed chopped fresh dill
1 tablespoon fresh lemon juice Zest of 1 small lemon

1. Heat 1 tablespoon oil in a heavy, 3-quart saucepan over medium-high heat. Add onion and fennel and cook, stirring occasionally, until lightly browned, 3-5 minutes. Add water and salt and bring to a boil. Stir in quinoa. Cover and cook over medium heat for 5 minutes.
2. Stir in tomatoes (with liquid). Return to a boil. Cover, reduce heat, and boil gently over medium heat until quinoa is translucent and tender, 6-8 minutes.
3. Stir in salmon. Cook, uncovered, over medium heat until salmon turns opaque and is cooked through, about 1 minute. (Check and cook an additional minute if needed.) Turn off heat. Stir in dill, lemon juice, and zest, plus remaining 1 tablespoon olive oil. Add salt to taste, if needed.

PER SERVING: 471 cal, 41% fat cal, 21g fat, 5g sat fat, 57mg chol, 30g protein, 40g carb, 5g fiber, 598mg sodium

Chickpea Recipes

Here are two great (easy & quick) recipes to make using your chickpeas:

Radiatore with Chickpeas, Baby Spinach & Sun-Dried Tomatoes
Serves 4
from Quick Fix Vegetarian

1 10 oz. pkg fresh baby spinach
2 T. extra virgin olive oil
3 cloves garlic, finely chopped
1 15 oz. can petite diced tomatoes, drained (oops, I didn't drain mine, it was fine)
1/3 c. oil packed sun dried tomatoes, chopped
1 16 oz. can chickpeas, drained and rinsed
salt and freshly ground black pepper
1 lb. radiatore or other pasta (penne, rotini, etc.)

Put the pasta water on to boil in a large covered pot. Place the spinach in a bowl, cover and microwave for 2 minutes to wilt (I didn't do this-I cannot stand the taste of overcooked spinach, so I cook it as little as possible). Set aside.

Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in both kinds of tomatoes, the wilted spinach (again, I waited until the pasta was almost done to add the spinach in so that it was barely cooked) and the chickpeas, and season with salt and pepper to taste. Simmer to blend the flavors and heat through, 5-7 minutes.

When the pasta water comes to a boil, salt the water, then add the pasta and cook stirring occasionally, until it is al dente, 8-10 minutes. Drain the pasta and place in a large serving bowl. Add the sauce and toss gently to combine. Serve hot.



Chickpea-Quinoa Pilaf
Serves 4-6 as a side
from Veganomicon

2 T. olive oil
1 small yellow onion, chopped finely (about 1 cup)
2 cloves garlic, minced
1/2 tsp. ground cumin
1 T. coriander seeds, crushed
Several pinches of freshly ground black pepper
1/2 tsp. salt
1 T. tomato paste (I recently discovered the tube of tomato paste & love it for recipes like this)
1 c. quinoa
2 c. cooked or 1 15 oz. can chickpeas, drained and rinsed
2 c. vegetable broth

In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
Add the quinoa and saute for 2 minutes.
Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover and cook for about 18 minutes or until the quinoa has absorbed all the water; stir occasionally. Fluff with a fork and serve.

Quinoa

Dang it--I'd been meaning to do a post for ages about how much I love quinoa, but had just not gotten around to it. Now there's an article in the NYTimes about it that beats me to the punch. It really is a fabulous grain that is as easy to cook up as cous cous and a great substitute for rice if you're looking for a hearty side. We use it in soups, flavor it with curry and mint, or just eat it plain when cooked in broth. Whatever the case, you'll love it....and it's so good for you.

Here are 3 of my most-used quinoa recipes:

Basic Quinoa

1 cup quinoa, rinsed and drained
1 1/2 cups chicken stock
butter (optional)
salt and freshly ground pepper

Place the quinoa and the stock in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer until all the stock has been absorbed, about 20 minutes. Fluff with a fork and transfer to a large bowl. Add butter (optional) and salt and pepper to taste.

Additions: add freshly chopped parsley, chives, or mint before serving.


Quinoa and Apple Salad with Curry Dressing (from Martha Stewart Living, Oct. 2004)

1/4 cup raw whole almonds
1 cup white quinoa
1 tsp honey
1 Tb finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 Tb fresh lemon juice
freshly ground pepper
2 Tb extra virgin olive oil
2 Tb dried currants
1 small McIntosh (or other crunchy) apple cut into 1/8-inch thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish


1. Spread almonds in a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
3. Whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint and nuts; toss well. Garnish with mint.


Peruvian Chicken Ragout (from Better Homes and Gardens, January 2004)

1 lb boneless, skinless chicken thighs (although, I've used breast pieces when I have those on hand) cut into 1-inch pieces
2 Tb all-purpose flour
1 tsp chili powder
1 medium onion, chopped
1 clove garlic, minced
1 Tb cooking oil
1 28oz can diced tomatoes
1 14oz can chicken broth
1 meduim potato, peeled and diced
1 cup frozen whole kernel corn
1/2 cup quinoa
2 cups packed fresh spinach leaves
finely shredded lemon peel (set aside)
2 Tb lemon juice

1. Place chicken, flour, chili powder, 1/2 tsp salt, and 1/2 tsp pepper in a plastic bag. Seal and shake to coat.
2. In a 4-to-6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender. Stir in spinach and lemon juice; cook until spinach is just wilted. Garnish each serving with shredded lemon peel.