Recipe: Quinoa Almond Berry Breakfast

When planning for a healthy breakfast, cooking a few things ahead of time can save time in the morning. For example, in this recipe, you can cook the quinoa the night before and store in the fridge, then just reheat in the morning before serving. Quinoa provides a great source of protein to this healthy and hearty breakfast.

Store-bought almond milk can contain a lot of sugars and not much more, so it's best to make your own. If you prefer, you can substitute whole or 2% milk for the almond milk. Why whole milk when you're trying to lose weight? Adding a bit of good fat to your diet will help your body learn to burn fat while keeping you feeling full for longer so you don't succumb to cravings. Plus, some studies have shown fat also helps your body to metabolize the antioxidants and other good vitamins consumed at the same time.

Quinoa Almond Berry Breakfast

(Image courtesy of Gualberto107 at FreeDigitalPhotos.net.)

Ingredients:

1 cup almond milk
1 cup water
1 cup quinoa
1 medium orange, zested
1/4 tsp cinnamon
1 Tbsp honey
1 1/4 cup fresh blueberries and/or blackberries
1 1/2 cup fresh raspberries
1/4 cup honey
chopped almonds for garnish

Directions:

• Put the almond milk, water, quinoa, orange zest, cinnamon, and 1 tablespoon honey in a medium sized sauce pan and bring to a boil. Immediately lower heat to low, cover pan, and simmer until liquid is absorbed, about 13 to 15 minutes.
• Remove saucepan from heat and leave covered while it sits for 5 more minutes.
• Gently stir in berries and serve in cereal bowls, dividing the 1/4 cup honey over each serving and garnish with chopped almonds.

Recipe: Quinoa Peanut Butter Cookies

Mmmm...peanut butter cookies! Crunchy quinoa makes a great addition to this classic recipe, and this is a wheat-free version if you're trying to avoid gluten. These make a tasty high-protein snack, and a great addition to any lunchbox!

Gluten-Free Quinoa Peanut Butter Cookies

Ready to bake... (Photo credit: Wikipedia)

Ingredients:

1/3 cup brown sugar
1/2 cup butter
1/2 cup peanut butter
1/2 cup honey
1 cup rice flour (add an additional 1/4 cup for high altitude cooking)
3/4 cup quinoa (1 cup for high altitude cooking)
1/4 tsp salt
1 tsp baking soda

Directions:

• Preheat oven to 350 degrees.
• Combine first four ingredients in a medium bowl and mix until creamy.
• Add remaining ingredients and mix well.
• Spoon rounded teaspoonfuls of batter onto cookie sheets and bake for 10 - 14 minutes.
• Yields up to three dozen cookies.

Recipe: Tropical Quinoa Pudding

If you're trying to go non-dairy or low-carb, and you like the flavors of the tropics, try this amazingly flavorful substitute for rice pudding. With nutty high-protein quinoa, creamy coconut milk, bananas, nuts, and ginger, this healthy and delicious dessert will give plain old pudding a run for its money!

Tropical Quinoa Pudding

Ingredients:

1 1/2 cups quinoa
2 cups water
1 can coconut milk (13 ounces)
1/4 cup Turbinado sugar
pinch salt
1/2 cup dried mango slices, cut in small chunks
1 tsp grated fresh ginger
2 bananas
1/2 cup walnuts, chopped and toasted

Directions:

• Bring quinoa and water to a boil in a medium saucepan, then cover and simmer on medium-low heat until water is absorbed and quinoa is almost tender (it won't be fully done at this point).
• Add sugar, salt, and coconut milk to quinoa in pan and cook an additional five minutes.
• Add ginger and mango chunks and continue cooking until mixture has a pudding like consistency, about 3 minutes more. Remove from heat.
• Slice 1/2 of one banana in 1/2 inch rounds and set aside. Mash remaining bananas and add to pudding, then stir in walnuts.
• Garnish with remaining banana rounds and add sugar to taste if desired.

Creative Quinoa Dessert Ideas

When you think of quinoa, you may think of a healthy ingredient for a main course or side dish. But, you most likely don't consider how you can prepare quinoa in your dessert recipes. But, quinoa lends itself well to many desserts.  With its fluffy texture, nutty taste, and delightful “pop,” quinoa can take desserts to a new level by adding another complex layer to the taste and texture of your favorite treats. Let's see how we can take a different look at dessert with quinoa.

Pudding

Cooked quinoa. (Photo credit: Wikipedia)

Since quinoa can be a direct replacement for rice, why not have a quinoa variation on the classic rice pudding? Cooking quinoa this way brings out its nutty flavor, and the sweetness of raisins and apple juice will take over the rest of the recipe. Another pudding option to consider is simply adding to cooked quinoa, ripe, mashed bananas and a sprinkling of sugar and cinnamon.  How many tasty dessert recipes do you have with this sort of nutritional kick?

Cookies

You may not think to put quinoa in your cookies, but with its nutty crunch, this variation of the time-tested oatmeal raisin cookie has never been more delicious. There are also other applications where quinoa can make a debut, such as in your gingersnap cookies or even as a welcome addition to a peanut butter chocolate chip cookie. Of course, quinoa doesn't work well with the lighter cookies, like shortbread or Madeline, but a hearty cookie can stand up to the extra heft and texture of quinoa. Of course, using quinoa flour or meal is another way to incorporate quinoa, without changing the cookie as much as whole cooked quinoa would.

Cupcakes & Muffins

Not only does having quinoa in your cupcakes produce a pleasant appearance, but you just can't beat the texture.  The addition of cooked quinoa to the batter, filling, or frosting changes the texture and taste of the cupcake.  Once you get away from the thought of the cake texture of cupcakes, you can go wild with choices.  Grated vegetables, fruit, and all sorts of concoctions can be used in cupcakes and muffins. So why not quinoa?

Quinoa chocolate brownie. (Photo credit: Wikipedia)

Brownies

If you didn't think brownies could get any better, think again. Adding cooked quinoa to your brownie mix will add a good deal of chewiness and a slight crunch as well.  Using a red quinoa will add even more crunch; maybe enough to eliminate the nuts in your brownie recipe.  That slightly bitter taste of quinoa is also a natural compliment to the sweetness of the fudge chocolate brownie.

Mousse

Yes, mousse is possible with quinoa and is also incredibly delicious. By adding hearty spices like cinnamon, cardamon, and cloves to the mouse, you mix the strong flavor with the delicateness of the mousse. Blend in a couple ripe bananas to firm up the texture and you have a great dessert. You can use your food processor to blend the quinoa or leave as is.  When you use extreme ends in a flavor or texture spectrum, the result is a culinary surprise, and delight.

Quinoa can make some of the best desserts you have ever tasted. Not only does the nutty flavor often come out and intensify the dessert, but the lightly crunchy texture also adds another level of texture. So next time you think about what to have for dessert, make sure quinoa is part of your recipe.

Be sure to check back here later this week for a couple of tasty quinoa dessert recipes!

Recipe: Vegetarian Quinoa Meatloaf

When you think of "comfort foods," meatloaf is probably at the top of the list. This meatless version is packed with flavor and nutrition, with lots of healthy veggies, plus quinoa for protein and texture. Whether you're a full-time vegetarian, have given up meat for Lent, or are just looking for a hearty meatless meal, give this one a try.

Meatless Quinoa Loaf

Ingredients:

8 ounces fresh mushrooms, sliced
1 can garbanzo beans
3/4 cup oats
2 cups cooked quinoa
1 cup frozen green peas
fresh parsley or thyme
1 cup sweet onions, finely chopped
10 sundried tomatoes in oil, chopped
salt and pepper to taste
2 tablespoons olive oil
1 egg

Directions:

• Preheat oven to 350 degrees F.
• Lightly grease an 8-inch loaf pan with oil or cooking spray and set aside.
• Heat oil in a large skillet on medium-high heat. 
• Add mushrooms, onions, and salt and pepper to taste. 
• Cook 6 to 8 minutes, stirring occasionally, until mushrooms are golden brown.
• At the same time, put oats, beans, and 1/2 cup water in a food processor and blend until almost smooth. 
• Combine mushrooms, quinoa, peas, bean mixture, parsley, tomatoes, onion, egg, salt and pepper in a large bowl. 
• Transfer this mixture to a prepared loaf pan and gently press and shape evenly, with a slight bulge in the middle. 
• Bake for 60 to 75 minutes until firm and golden brown. 
• Let the loaf cool for around 10 minutes before slicing. Serve immediately.

Recipe: Creamy Quinoa Risotto With Goat Cheese

Although some may think of it as a "fancy" dish, risotto is also a great comfort food! Rich, creamy, and hearty, risotto lends itself to a wide variety of flavors and ingredients - it's a classic comfort food just waiting to be dressed up by your creative touch! In this healthy twist on classic risotto, quinoa is used instead of rice to create an interesting texture, nutty flavor, and extra-healthy kick, while lemon, white wine and goat cheese tantalize the taste buds for a comforting treat.

Creamy Quinoa Risotto With Goat Cheese

Ingredients: 

1 1/2 cups quinoa
1 tbsp olive oil
1 tbsp butter
1 sweet onion, chopped fine
4 cloves fresh garlic
1/8 tsp cayenne pepper
3 cups low-sodium vegetable or chicken broth
1/2 cup white wine
1 lb fresh spinach
4 oz goat cheese
Parmesan, lemon zest, and parsley for garnish

Directions:

• Rinse quinoa in a metal sieve until water runs clear.
• Spray a skillet with cooking spray and sauté spinach until tender, then set aside.
• Heat olive oil and butter over medium heat, then add onion and sauté until tender.  
• Add garlic and cook for one minute.
• Add wine, quinoa, and cayenne pepper and simmer until wine is almost evaporated, stirring frequently.
• Add enough broth to cover quinoa and cook uncovered over medium low heat for about fifteen minutes.  Add more broth as the liquid absorbs, stirring frequently.  
• Stir in spinach during the last two minutes of cooking time. 
• Remove from heat and stir in 3 ounces of goat cheese and salt and pepper to taste. 
• Sprinkle parsley, Parmesan, lemon zest, and remaining goat cheese over the quinoa and serve immediately.

Quinoa Puts A Nutritional Twist On Your Favorite Comfort Foods

Comfort foods are like a warm blanket fresh out of the dryer. They are hot and hearty and often remind you of your childhood. With the ability to transport you back through the years, comfort foods are the perfect way to relax and unwind.  But are they the perfect way to eat healthy?  Maybe not always.

A great way to pack in the nutrition is to incorporate quinoa into your old classics.  Quinoa will not only add nutrition, but also new flavors and textures. (Click here for a previous post on the nutritional benefits of quinoa.) Let's look at three of the most common comfort foods and how you can add quinoa to them to get a new take on some tried and true recipes.

Macaroni and Cheese

Baked macaroni and cheese. (Photo credit: Wikipedia)

This is a classic go-to comfort food, especially for hungry youngsters. They eat it up and hold their plates out for seconds (and even thirds.) But handing your kids piles of white-flour noodles and packaged cheese is probably not what you want when it comes to nutrition.  Even if you boost the nutrition with whole wheat and natural cheeses, you could do better, right? The texture of gold quinoa is perfect to hide in a batch of macaroni and cheese.  The cheese sticks to and covers up the quinoa, engulfing the tiny protein-packed seeds in a mass of melted, stringy cheesy goodness.  Younger kids may not even notice the difference!

If you bake your mac and cheese, remember to under-cook your quinoa just slightly, like you would your noodles. This helps to keep them from over cooking when you put them in the oven for thirty minutes or so. When you take your first bite, you will be amazed at the levels of crunchy texture and nutty taste that quinoa adds to your mac and cheese recipe.  Add a topping of buttery bread crumbs or toasted almond meal mixed with cooked red quinoa for even more crunch, and even more ways to hide healthy protein in this popular comfort food.

Classic Casseroles

We know you have a few favorite casseroles that you turn to over and over again. Casseroles such as the popular Green Bean Casserole, Chicken And Rice, Chicken Divan, or Scalloped Ham And Potatoes.  These are perfect dishes to add a bit of nutritious quinoa.

Since casseroles, by definition, are thick and blended, casseroles are the perfect place to add quinoa to help bind everything together. The reason quinoa works so well with casseroles is because of the slight double duty that it does.  When you take a casserole out of the oven, the first pieces to get eaten are generally the corner pieces where the crunchy crispy edges are found. By adding quinoa, you get the crunchy all throughout the casserole instead of just at the edges.

This also works for pot pies, which are pretty much casseroles, just think smaller.  Imagine taking a bite and having a crispy texture and nutty flavor at the same time.  Pot pies are the perfect place to try out a bit of quinoa and discover its unique and surprising qualities.

Meatloaf (Photo credit: Wikipedia)

Meatloaf

Meatloaf is a combination of protein and binders. I'm not sure what you remember about meatloaf when you were a kid, but they didn't always have much taste, other than the ketchup that was spread on top of it. By adding quinoa, not only do you bring in some flavor other than meat, but you are guaranteed to help bind your meatloaf together – so no more crumbly meatloaf.

For many gluten-free folks, making meat loaf is the perfect solution, but ONLY if you find a substitute for flour, crackers, and bread crumbs.  Throwing in a handful of quinoa is the perfect solution.  Quinoa offers binding qualities along with the added nutrition that make this food “additive” incredible.  Imagine if you could take a simple frugal family dinner and turn it into a nutrition powerhouse?  That's exactly what you're doing by adding quinoa!

Comfort foods are a great way to give your family nutrition and a hearty stick-to-your-ribs kind of meal. By adding quinoa to your comfort foods, not only do you build your taste profile, but you get to add a huge nutritional boost and a delightfully different texture to your favorite foods. Next time you decide to take a trip back to your childhood and enjoy those warm, fuzzy comfort foods, throw in some quinoa and give your nutrition a kick!

Recipe: Exotic Quinoa Risotto

For those wanting a unique and delicious twist on a classic gourmet dish, quinoa is a great choice. Keep in mind that risotto made with quinoa will not be as creamy as that made with arborio rice; however, it will have a unique and slightly crunchy texture that will have your guests coming back for second helpings! For even more of a "wow" factor, use black or red quinoa for a visually stunning dish.

Exotic Quinoa Risotto
(Serves 6.)

Ingredients:

Shiitake mushrooms (Photo credit: Wikipedia)

1 tbsp olive oil
1/2 chopped yellow onion
1 minced garlic clove
1/2 cup fresh shiitake mushrooms, sliced thin
1/4 cup grated Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 cup quinoa, rinsed well
2 1/4 cups low-sodium vegetable broth
2 cups arugula, stems removed and arugula chopped
1 carrot, peeled and finely shredded

Directions:

1. Heat olive oil in a large saucepan over medium heat.
2. Add onions and saute about four minutes until translucent. Add quinoa and garlic; cook an additional minute, stirring occasionally. (Garlic should not be allowed to brown.)
3. Add broth and bring to a boil. Reduce to low heat and simmer about twelve minutes until quinoa is  tender but still slightly hard at the center. 
4. Stir in arugula, mushrooms, and carrot, then simmer about two more minutes until quinoa grains become translucent. 
5. Stir in cheese and season with salt and pepper to taste, then serve immediately.

Recipe: Green Bean Salad With Black Quinoa

This visually intriguing dish contrasts black quinoa with bright green beans for a hearty, summer salad packed with protein, fiber, and flavor. This is even better left over for the flavors to combine, and makes a great lunch that will keep you full and satisfied all day - and will have everyone at the office asking what you're eating!

Green Bean Salad With Black Quinoa
(Serves 4.)

Dressing Ingredients:

1/4 cup olive oil
3 tablespoons White balsamic vinegar
2 teaspoons honey or agave nectar
1 clove fresh garlic, minced
one handful of basil Leaves
salt and pepper, to taste

Salad Ingredients:

Cut Green Beans.(Photo credit: Wikipedia)

1/2 Cup black quinoa
1 pound green beans, trimmed
2 green onions
1/2 Cup hazelnuts, skinned, toasted, and roughly chopped

Directions:

1. Blend all dressing ingredients together in a food processor or blender.
2. Season with salt and pepper as needed and refrigerate.
3. Bring 1 cup water to a boil and add quinoa. Reduce heat, cover, and simmer, for about 20 minutes until all liquid is absorbed. Transfer to a large mixing bowl to cool.
4. Steam or blanch green beans until just barely soft. Drain well and add green beans to cooled quinoa. 
5. Slice scallions thinly and add with half of the chopped hazelnuts.
6. Toss with desired amount of dressing and season with fresh ground black pepper along with the rest of the hazelnuts.

Cooking With Quinoa: 3 Tasty Varieties

There may be over 100 varieties of quinoa, but the three main types of quinoa sold commercially are what we will most likely be cooking with. Each has its own characteristics that makes it completely unique from the others.  Let's take a bite out of each of these different varieties and see where they can be used in the kitchen.

Gold Quinoa

Cooked gold quinoa. (Photo credit: Wikipedia)

The gold, or cream colored quinoa, is generally the most common variety. Not only can you find it abundantly in the stores, but it also has the most “typical” taste.  As it is the most common type of quinoa, the other forms of quinoa are compared using this point of reference. One of the most familiar aspects of the gold quinoa is that it tends to keep its cream color and is a bit fluffier, lighter, and creamier than the other varieties.  It has a texture that mixes well with many foods and is easily incorporated into baked goods.

Gold quinoa is used hot in main dishes and side dishes, and cold in salad. Because of its tender, light texture, gold quinoa is also a favorite as a breakfast cereal as it easily mixes well with milk for a hot oatmeal substitute. Think about how you often see rice or couscous used in dishes - gold quinoa can be used in much the same way.

Red Quinoa

Cooked red quinoa. (Photo credit: Wikipedia)

Red quinoa has a slightly crunchier texture than the gold quinoa and has a bit sharper, or even some would say a bitter taste. There is also a nutritional difference between the varieties, as the red quinoa is found to be higher in protein and calories, with three grams more fiber per serving than its golden counterpart. Besides the nutritional differences, there is a big “wow” factor in red quinoa with the color and the texture.

Not only does the flavor stand out, but the color is a unique dark reddish purple color. Pairing red quinoa with fresh fruit and vibrant vegetables is a great way to make your dish stand out from the crowd. Because of the slightly increased bitter taste, red quinoa goes well with creamy or sweet foods like butternut squash and avocado. Even some cheeses, especially those with a soft texture, pair well because the snappy red quinoa compliments the rich creamy cheese so well. Because of the texture, red quinoa can often be used as a substitute for ground or finely chopped nuts, such as to top a salad.

Black Quinoa

Cooked Black Quinoa (Source: Google Images)

Black quinoa, while still one of the more rare commercial forms of quinoa, is becoming more widely known. The reason you do not find black quinoa on the shelves very often is that it is only grown in difficult climates and currently cannot be produced in large quantities. The black color is not only rare, but has an exotic appeal. Black quinoa leans toward a subtly sweet flavor and has a crispier texture, similar to the red quinoa, but even more so.

The exotic look and firm texture of black quinoa stands up well to citrus and other fruits.  Consider an Asian pear salad with black quinoa;  the black and white coloring alone is intriguing, but the flavors are just as amazing. Black quinoa often comes out of harsh environments, it is a sturdy variety.  You can hardly over cook it.  It won't disappear into mush and it stands up to long baking times.  It's a less fluffy variety and maintains its crisp, grainy, almost nutty texture in any dish. Black quinoa almost demands a dish with many layers of flavor and textures.

No matter what kind of quinoa you decide to eat, your family will be getting a wide range of vitamins and minerals as well as a great complete protein. So pick up a bag and give a new recipe a whirl. You might just discover a new family favorite!

Check back later this week for some tasty quinoa recipes!

Recipe: Cold Quinoa Green Bean Salad

Cold summer salads are one of my favorite ways to eat quinoa. The uniquely crunchy texture provides a nice change from other summer salad options, and the mild flavor goes well with just about any summer veggie and light tangy dressing. This is a variation on one of my other favorites - using green beans instead of cooked black beans. It makes a great lunch or light supper, and lends itself well to all sorts of creative tweaks and additions - have fun, and enjoy!

Cold Quinoa Green Bean Salad with Tomatoes & Feta
(Serves 1.)

Ingredients:

Quinoa salad (Photo credit: markhillary)

For the salad:
1 cup quinoa
9 ounces runner beans (cut off tops and tails, then cut in narrow diagonal strips)
10 1/2 ounces cherry tomatoes (wash tomatoes and cut in quarters)
7 ounces feta cheese
One handful pumpkin seeds (toast in a dry skillet for a minute or so to prepare)
black olives to taste, roughly chopped

For the dressing:
juice from one medium-sized lemon
1 1/2 tbsp balsamic or red wine vinegar
2 tbsp olive oil
salt and black pepper, to taste

Directions:

• Toast quinoa in a pan over medium-low heat until quinoa just starts to change color.
• Stir in three cups hot water and a pinch of salt. Allow to simmer for about 12 minutes, until quinoa is almost tender and white tails start to appear. 
• Add beans, then cover pan and allow to steam for two minutes. Water in the pan should be completely absorbed and the quinoa grains light and fluffy. Remove from heat and allow to cool.

• To make the dressing, mix lemon juice, oil, and balsamic or red wine vinegar together. Add black pepper and salt as needed.  Set aside.

• Finally, add olives, tomatoes, and most of the pumpkin seeds to the quinoa and beans.
• Drizzle dressing over this mixture and crumble in the feta cheese. 
• Top with remaining pumpkin seeds and serve immediately.

Recipe: Easy Morning Quinoa

Start your day off right with this easy and tasty dish full of protein, fiber, and flavor. It will fill you up and keep you from being hungry until lunchtime - no snacking needed! Even the kids will like the mild flavors and sweetness of the dried fruit - especially if you tell them this is porridge the Three Bears ate for breakfast! :-)

Easy Morning Quinoa
(Serves 3-6)

Red quinoa (Photo credit: Wikipedia)

Ingredients:

1/2 cup dry quinoa, rinsed well
1 1/2 cups whole milk or rice milk
1 cup chopped apricots
1/4 tsp vanilla extract
2 tbsp golden raisins

Directions:

1. In a medium saucepan, combine quinoa and milk and bring to a slow simmer over medium heat, cover and cook for fifteen minutes until quinoa is tender. Stir in vanilla, apricots, and raisins.
2. Transfer about 1 1/2 cups of quinoa mixture to a blender and purée.
3. Return this puréed mixture to the pan and stir well to mix. 
4. Serve immediately or chilled as desired. 
5. Yields six 1/2 cup servings.

The Hot And Cold Guide To Eating Quinoa

Quinoa can be eaten either hot or cold and enjoyed thoroughly either way. No matter which way you decide to feast, quinoa is a delicious and nutritious addition to your meals. Since there are endless ways to enjoy quinoa, it should become a staple in your kitchen.  Both the versatility and the health benefits are reasons to keep a pantry full of this delicious seed. Let's take a look at some of the best hot and cold ways to enjoy this delicious ancient food.

Hot

Quinoa-Crusted Scallop (Photo credit: ulterior epicure)

Everyone loves a hearty, hot dinner. And while quinoa can be substituted in just about anything where rice is involved, it is also a great food that has its own merits as the main ingredient of a meal. One of the best ways to enjoy hot quinoa is in the morning for breakfast. Quinoa can be made in much the same way as a hot cereal. After cooking, add in some brown sugar or honey, and milk or cream, and even fresh or dried fruit to get your day off to a great start.

You can easily take quinoa into dinnertime with a jambalaya dish with tomatoes, sausage, shrimp and spices. Cooked this way, it does replace rice, but is also the main focus of the dish as the tomatoes and protein are additions for added flavor.  Another application for a hot meal includes using quinoa to bake with. Now this can be either the regular fluffy cooked quinoa or quinoa flour or quinoa meal. Quinoa flour is often used as a substitute for regular wheat flour.  But quinoa meal can can be used for a grainier, heartier product while the fluffy, cooked quinoa is perfect to add to muffins and breads to add a nice, light texture; and lots of nutrition, too.

 (Photo credit: Wikipedia)

Cold

There are some delicious recipes for hot quinoa, but the cold recipes are just as incredible. The versatility and qualities that quinoa brings to cold dishes is almost unmatched in the culinary world. With chilled quinoa, you can travel around the world and back again without ever leaving your house. From a stuffed grape leaf to a sweet cucumber Thai salad, your possibilities are endless. A great buffet or potluck suggestion would be to have cold quinoa and a variety of ingredients available so guests could create their own unique culinary experience.

Cold desserts like quinoa pudding (similar to rice pudding, but with quinoa, of course) is a great cold application for quinoa. Some chefs are experimenting with using quinoa in their sushi and other traditional Asian dishes as well as smoothies and blended juices. With the amount of protein packed into the tiny seed, it is no wonder people are substituting quinoa in so many of their favorite dishes and drinks.

Yummy Experiments

No matter if you like quinoa hot or cold, you have plenty of options. One of the best ways to explore new uses of quinoa is to play around with it by adding some to your current favorite meals. Not only will your dishes get a new kick, you may actually stumble onto the next “Chicken and Waffles” combination and become famous!  But, really, quinoa is just plain yummy.  Grab a bag or box and start experimenting with quinoa today.

Recipe: Mexican Quinoa Salad

Quinoa goes ethnic with this delicious recipe - perfect for a summer brunch or light supper. The mild flavor and nutty crunch of quinoa lends itself well to Mexican spices and veggies. Corn, salsa, cilantro, and black beans meld perfectly for a flavor combo that is sure to please. Make it spicier with medium or hot salsa instead if desired, and feel free to use fresh veggies from your garden when they're available for even fresher and healthier flavors!

Mexican Quinoa Salad
(Serves 4-6.)

Ingredients:

2 cups water
1 large diced tomato
6 green leaf lettuce leaves, torn
1 tbsp olive oil
1/4 cup fresh cilantro, chopped
1/8 tsp black pepper
1/2 tsp salt
1 tsp chili powder
3/4 cup mild chunky salsa
1 cup frozen corn, thawed
1 15-ounce can black beans, rinsed and drained
1 1/4 cups quinoa, well rinsed
1/2 large chopped sweet onion

Directions:

1.  In a medium saucepan, bring two cups water to a boil, then stir in quinoa.
2. Reduce heat to medium, cover and simmer ten minutes. 
3. Add corn, 1/4 cup salsa, beans, salt, black pepper, and chili powder.
4. Return mixture to a boil, then cover and cook two to five minutes more, until quinoa is just tender. 
5. Stir in olive oil, 1/4 cup salsa, and cilantro. Simmer until thickened. 
6. Top lettuce leaves with quinoa mixture, onion, tomato, and remaining 1/4 cup of salsa for individual servings.

Recipe: Quinoa Cornbread

This tasty cornbread recipe combines the rich sweet taste of corn and cream with herbs and the crunchy texture of quinoa for a unique and delicious bread you'll want to make again and again. Cooking this in a cast iron skillet will give the outside that delicious golden-brown crust you love! It's also great left over for breakfast with butter and a bit of jam.

Quinoa Cornbread

(Photo credit: Wikipedia)

Ingredients:

1 tbsp butter, to grease pan
1 cup whole wheat pastry flour
3/4 cup yellow cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp dried mixed herbs (your choice)
2 large eggs
1 1/2 cups cooked quinoa, cooled
3 tbsp unsalted butter, just melted and cooled
3 tbsp brown sugar
3/4 tsp sea salt (fine)
2 cups milk
1 1/2 tbsp white wine vinegar
1 cup heavy cream

Directions:

• Preheat an oven to 350 degrees F.
• Butter a 10-inch cast-iron skillet or baking dish. 
• Preheat skillet in oven for about 10 minutes before baking cornbread. 
• Stir together cornmeal, flour, baking soda, baking powder, and dried herbs in a large bowl.
• Blend beaten eggs, melted butter, and quinoa in a separate bowl until well-blended. 
• Stir in salt, vinegar, sugar, and milk. 
• Add wet ingredients to dry ingredients and stir until batter just comes together. Batter will be thin. 
• Pour batter into heated skillet, then pour heavy cream into the center of the batter. 
• Do not stir the mixture, it will form as it bakes. 
• Place in the oven and check after 45 minutes. 
• Cornbread is done when the top is light brown and the center just sets. If necessary, cook an additional 10 to 15 minutes.
• If desired, place under broiler for a minute to brown the top of the bread.

Recipe: Oriental Quinoa With Vegetables

From breakfast to dinner and everything in between, there are lots of great ways to use quinoa in your cooking! This one offers a delicious twist on the classic stir-fry, usually served with rice, only with the fresh, light, and healthy taste of raw veggies. The texture of quinoa makes it an interesting substitute for the heavier, starchier rice, and its light taste goes great with oriental flavors.  This is also good cold for lunch as leftovers.

Oriental Quinoa With Vegetables
(Serves 4.)

Ingredients:

1 cup water
2 tbsp rice vinegar
2 tbsp plum sauce
2 cloves fresh garlic, minced
1 tsp fresh ginger-root, minced
1 tsp sesame oil
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/2 cup quinoa, well-rinsed
1 sweet red pepper, chopped finely
1/2 cup water chestnut slices, chopped finely
1/2 cup fresh sugar snap peas, trimmed and halved
2 green onions, sliced thin

Directions:

1. Combine the first eight ingredients in a large saucepan, then bring to a boil.
2. Add quinoa and reduce heat. Cover and simmer for about fifteen minutes, until all water is absorbed.
3. Remove from heat and add water chestnuts, peas, red pepper, and onions. 
4. Fluff with a fork, then cover and let stand for about ten minutes before serving.

Recipe: Morning Blueberry Quinoa

Start off your day right with a boost of protein from this delicious grain (really a seed). This simple recipe incorporates several healthy, whole, and tasty ingredients to give you a great start to your day and keep you full 'til lunchtime.

Morning Blueberry Quinoa
(Serves 2.)
 
Ingredients:

Cooked red quinoa (Photo credit: Wikipedia)

2 cups milk (preferably whole and non-homogenized - raw is even better for you if you can find it)
1 cup quinoa, well-rinsed
3 tbsp light-brown sugar (or 2 TB maple syrup if preferred)
1/8 tsp ground cinnamon
1 cup fresh blueberries

Instructions:

1. In a small saucepan, bring milk just to a boil, then add quinoa and return just to a boil. Reduce heat to low, cover, and simmer about 15 minutes, until 2/3 of the milk has been absorbed.
2. Stir in cinnamon and sugar or maple syrup, cover, and cook an additional 8 minutes, until most of the remaining milk has been absorbed. 
3. Stir in blueberries and cook for just 30 seconds 'til warmed through. 
4. Serve with additional cinnamon, sugar, milk, and blueberries as desired.

A Basic Introduction To Quinoa - A Super Grain!

You may have heard me talk about quinoa before, but if not, we've got a tasty introduction to this delicious grain substitute for you this week. Quinoa is a food that is both old and new; as an ancient staple and a rediscovered foodie favorite.  If you have noticed quinoa at all, you know what everyone is saying about it. Can it be that quinoa is the perfect food for you and your family? Could quinoa be the one new ingredient you try this year that changes the way you cook?  Quinoa is all that and a powerhouse of nutrition, flavor and texture. Let's take a brief look at this super-food and why it is quickly becoming all the rage.

What is Quinoa?

Quinoa is not a grass, but its seeds have been eaten for 6000 years. (Photo credit: Wikipedia)

Those who are not yet familiar with quinoa may think of it as a grain, or at least a replacement for grains - and that it can be, if you're trying to limit grains, eat Paleo, or just reduce carbs. The little tiny disc is actually a seed of a plant in the same family as beets, chard, and spinach. These nutritious, amino acid-rich seeds are light and fluffy when cooked, with a little snap to it. You'll also find quinoa in a variety of beautiful colors such as gold, red, and even black.

Ancient History
While relatively new to the US market, quinoa has been cultivated in Peru, Chile, and Bolivia for over 50 centuries (that's right, I said centuries!) and is a staple food in their diets. The Incas considered quinoa a sacred food and referred to it as the "mother seed,” which is why we often refer to it as “Gold of the Incas.”

When Spanish conquistadors were trying to gain control of the South American indigenous people, they destroyed the fields in which quinoa was grown, and outlawed the farming and sale of quinoa. In 1980, two Americans re-discovered the health and nutrition potential of quinoa and started cultivation in Colorado. Today, quinoa is finding its way into homes and restaurants all over the map.

Health Benefits

For being such a tiny little seed, quinoa is a complete protein, containing all nine essential amino acids. Quinoa is also a great source of manganese, magnesium, folate, phosphorus, and lysine, which is essential for tissue growth and repair. These seeds contain these minerals in relatively high amounts, and may also be especially helpful for those people who have consistent migraines, diabetes, and atherosclerosis.

One of the most highly valued aspects of quinoa for many people is it is gluten-free. Those looking for alternatives for wheat and other gluten foods can turn to quinoa in several forms to replace the gluten in their diets.

How to Eat Quinoa

The quinoa seeds are naturally covered by a saponin residue that is bitter to the palate. This is one defense mechanism the plant has to fend off the occasional passing critter that wants a snack. While commercial cultivation processes remove much of the saponin that coats the seed, it is still a good idea to rinse the seeds in cold water to make sure the process is complete.  However, there are many brands that are pre-rinsed. You can use your own judgment.

Stuffed mushrooms with spiced quinoa (and onions), and salad on the side. The large flat mushrooms are Agaricus bisporus. (Photo credit: Wikipedia)

Once you have the quinoa rinsed, bring a pot of one part quinoa and two parts water to a boil, cover, and simmer slowly for fifteen minutes, or until the the water is absorbed and the quinoa is tender.  If you want to keep more of the natural nutty flavor, you can dry roast the seeds before cooking them. Put the quinoa in a skillet over medium heat and toss, just until the quinoa becomes fragrant.

Now you have a multitude of options for preparing your quinoa. Whether you like it hot or cold, you can put it into a salad or in a soup. You can also form your cooked quinoa into patties with a variety of ingredients. Go ahead and add cooked quinoa to your favorite pancake or muffin recipe for a brand-new take on healthy eating.

No matter if you are looking for a gluten free alternative to grains, or you are a food lover who is just looking for something new to experiment with, or you want to give your nutrition a real boost, give quinoa a try. With all the possibilities, you could easily create a quinoa creation for every day of the year!

Check back later this week for some tasty recipe ideas using quinoa, or just start substituting it for rice in other dishes, and get creative to find the ways you like it best!