Wednesday, 18 June 2014

Top 10 Best Recipes of Quinoa

10 Best Recipes of Quinoa

Today Quinoa is super food for dieting people and demand for Quinoa is increasing day by day. Quinoa is much loved by vegetarian because it gives us protein and contains significant quantities of essential vitamins and minerals including manganese, magnesium, phosphorus, folate, and copper.A cup of cooked quinoa also contains eight grams of complete protein and five grams of fiber. This super food is also gluten-free!

1.Cardamom Quinoa Porridge

1/2 cup rinsed quinoa
1 3/4 cup unsweetened almond milk, divided
1/2 cup water
1/2 tsp vanilla extract
1/4 tsp coarse salt
1/4 tsp ground cardamom
1 sliced pear, divided
4 Tbsp toasted sliced almonds, divided

1.In a saucepan, bring quinoa, 3/4 cup almond milk, water, vanilla, salt, and cardamom to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 15 minutes.

2.Remove from heat and let rest five minutes, then fluff with a fork.

3.For each serving, top 1/2 cup quinoa with 1/2 cup almond milk, 1/2 sliced pear, and 2 Tbsp almonds.


2.Lemony Lentil Quinoa Salad

6 cups water, divided
1 cup green lentils, rinsed
1 cup quinoa, rinsed really well
1 teaspoon dried tarragon
½ teaspoon salt
½ teaspoon fresh ground black pepper
2 teaspoons grated lemon zest
¼ cup freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
¾ cup thinly sliced green onions
¾ cup chopped fresh flat-leaf (Italian) parsley

In a medium saucepan, bring 4 cups of the water to a boil over high heat. Add the lentils and reduce the heat
to medium low, allowing the lentils to simmer, until tender, but not mushy, about 30 minutes. Drain and let them cool completely.

While the lentils are cooking, prepare the quinoa. In another medium saucepan combine the remaining 2 cups water and quinoa. Bring to a boil over medium high heat. Reduce the temperature to low, cover the pan and simmer gently for 15 to 20 minutes, or until all the water is absorbed. Remove the pan from the heat and cool completely.

Make the dressing: in a small bowl, whisk together the tarragon, salt, pepper, lemon zest, lemon juice, olive oil and mustard.When the lentils and quinoa are completely cool, in a large bowl combine them with the sliced green onions, tossing them gently together. Add the dressing and toss again gently until everything is coated.Cover and refrigerate for at least 1 hour, until chilled, or for up to 4 hours. Just before serving, stir in the chopped fresh parsley.


3.Roasted Root Vegetables on Quinoa with Yogurt Sauce

9-10 cups peeled, cubed root vegetables (any combination of carrots, sweet potatoes, winter squash, turnips, parsnips, rutabagas, Brussels sprouts or beets)
2 tablespoons olive oil
1/4 teaspoon coarse or flaky salt
1/4 teaspoon freshly ground black pepper, or more to taste
2 tablespoons pomegranate molasses (if you can’t find it, make your own)
1 tablespoon maple syrup or agave nectar
2 cups quinoa, rinsed well if not the pre-rinsed variety
3 cups water
1 cup nonfat or soy yogurt (regular, not Greek)
1 tablespoon fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon fresh lemon zest
1/4 teaspoon salt

1.Heat the oven to 400 degrees.

2.In a small bowl or a cup, combine the pomegranate molasses and maple syrup and set aside.

3.Mix the vegetables and olive oil in a bowl. Spread on two large cookie sheets, and season with salt and 

4.Roast for 20 minutes, then turn the vegetables and drizzle with the pomegranate and maple mixture. Roast for 25-30 minutes more, until vegetables and tender and nicely browned.

5.Place the quinoa and water in a medium saucepan. Heat to boiling, then reduce heat and simmer for 12-15 minutes. Let it sit for a couple minutes, then fluff with a fork and remove to a serving platter.

6.Combine the yogurt, dill, horseradish, lemon zest and 1/4 teaspoon salt.

7.Spoon the vegetables over the quinoa, and drizzle with the yogurt-dill sauce.


4. Quinoa-Spinach bake

Olive-oil cooking spray
Breadcrumbs, for baking dish
1 pound spinach leaves, picked and washed
2 teaspoons olive oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon picked fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red-pepper flakes
2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
1 cup nonfat cottage cheese
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

1.Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs; set aside.

2.Fill a large bowl with ice and water; set aside. Bring a medium pot of water to a boil. Add spinach; blanch 
until bright green, about 10 seconds. Transfer to ice bath. When spinach is cold, remove from ice bath, squeeze out all water, and finely chop; set aside.

3.Heat the olive oil in a medium saute pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and saute until translucent, about 8 minutes. Remove from heat; transfer to a medium bowl.

4.Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture, and stir until well combined. 
Pour the mixture into the prepared baking dish, and place in the oven. Bake until set and edges are brown, 60 to 70 minutes. Slice, and serve warm or at room temperature.


5. Quinoa-Stuffed Peppers

1 medium onion, finely chopped (1 cup)
2 Tbs. olive oil
2 ribs celery, finely chopped (½ cup)
1 Tbs. ground cumin
2 cloves garlic, minced (2 tsp.)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 15-oz. cans diced tomatoes, drained, liquid reserved
1 15-oz. can black beans, rinsed and drained
¾ cup quinoa
3 large carrots, grated (1½ cups)
1½ cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

1.Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

2.Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

3.Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

4.Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.


6.Red Rice and Quinoa Salad with Orange and Pistachios 

 1 1/2 teaspoons finely grated orange zest  
 1 cup quinoa  
 1 cup Camargue red rice  
 1/4 cup extra-virgin olive oil  
 1 medium onion, thinly sliced  
 Salt and freshly ground pepper  
 1/3 cup fresh orange juice  
 1 tablespoon fresh lemon juice  
 1 garlic clove, minced  
 1/2 cup dried apricots, cut into 1/3-inch dice  
 1/2 cup roasted pistachios, chopped  
 4 scallions, thinly sliced  
 2 cups baby arugula leaves

1. Bring 2 medium saucepans of salted water to a boil. Add the quinoa to 1 saucepan and the red rice to the 
other. Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice. Drain the grains and spread them out on baking sheets to cool.  

2. In a medium skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and pepper. Cover 
and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Let cool.  

3. In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tablespoons of olive oil; season with salt and pepper. Add the quinoa, rice, onion, apricots, pistachios and scallions and 
toss well. Serve with the arugula. 


7. Quinoa and Black Beans

1 teaspoon vegetable oil 
 1 onion, chopped 
 3 cloves garlic, chopped 
 3/4 cup quinoa 
 1 1/2 cups vegetable broth 
 1 teaspoon ground cumin 
1/4 teaspoon cayenne pepper 
 salt and ground black pepper to taste 
 1 cup frozen corn kernels 
 2 (15 ounce) cans black beans, rinsed and drained 
 1/2 cup chopped fresh cilantro

1.Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.

2.Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is 
absorbed, about 20 minutes.

3.Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.


 8. Quinoa Chocolate Cake Recipe 

•½ cup butter (can substitute applesauce)
•⅓ cup coconut oil (can substitute canola or vegetable oil)
•1½ cups granulated sugar
•4 large eggs
•1 teaspoon vanilla extract
•½ cup milk
•2 cups quinoa flour
•¾ cup cocoa powder
•1 teaspoon baking powder
•½ teaspoon baking soda
•½ teaspoon salt
•2 cups blended zucchini

•½ cup sliced pecans
•1 cup chocolate chips
•¼ cup packed light brown sugar

1.Preheat the oven to 325 degrees F. Lightly grease a 9 X 13-inch pan with cold coconut oil and set aside.

2.In a large bowl with an electric mixer (handheld or stand mixer), cream together the butter, oil and sugar. 
Add the eggs and vanilla and mix well. In a medium bowl, whisk together the flour, cocoa powder, baking 
powder, baking soda and salt. Add ⅓ of the dry ingredients to the batter and mix. Add ½ of the milk; mix. Add another ⅓ of the flour mixture and mix until combined. Add the remaining milk and mix followed by the last of the dry ingredients and stir to combine. Stir in the shredded zucchini.

3.Spread the batter in the prepared pan. Sprinkle with the pecans and chocolate chips. Sprinkle the brown 
sugar on top of everything.

4.Bake for 35-40 minutes until a toothpick inserted in the center comes out with moist crumbs (don't overbake!).

5.Let cool completely before serving. This cake tastes best at room temperature (and is great the next day, 


9. Quinoa Salad with Sweet Potatoes and Apples

 1/2 cup extra-virgin olive oil  
 1 1/2 cups quinoa  
 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice  
 Freshly ground pepper  
 1/4 cup apple cider vinegar  
 2 large Granny Smith apples, cut into 1/2-inch dice  
 1/2 cup chopped flat-leaf parsley  
 1/2 medium red onion, thinly sliced  
 8 packed cups baby greens, such as arugula or kale (about 6 ounces) 

1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover 
and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, 
spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.  

2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with 
salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.  

3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well. Serve right away. 


10. Quinoa Creamy Pudding

3 cups whole milk (sub with almond, or coconut milk)
2 teaspoons vanilla or one vanilla bean
1/4 cup sugar
pinch of salt
1/4 cup water
1/6 teaspoon cinnamon
1 cup quinoa 
a few diced strawberries
chopped pistachios

1.Place the quinoa in a strainer and rinse with cold water for a few seconds.

2.Combine the milk, water, sugar, salt, cinnamon and vanilla in a medium saucepan and bring to a simmer. 

3.Add the quinoa and stir. Reduce heat to medium low, partially cover (about 3/4 of the way) and cook for 
about 30 minutes, stirring every few minutes to avoid sticking. If skin starts to form across top of milk, just stir it back in. 

4.If you find that your pudding seems a bit dry and the quinoa is still hard, just add a splash more milk and 
water and cook totally covered for a few more minutes. 

5.Remove from heat and let cool to room temperature or cold in the fridge. Spoon pudding into bowls and 
top with chopped strawberries and pistachios.


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