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: Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit

If you've got loads of arugula in the garden right now like we do, this is a tasty and unique salad, full of fresh summer flavors like mint and lime. Quinoa provides protein and a nice crunch, making this a complete meal for a light lunch or supper - or serve as a side-dish with Wednesday's recipe of pan-fried Balsamic Orange Salmon!

Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit
(Serves 4.)

Ingredients:

1 cup quinoa
2 cups water
1/4 tsp salt
1/2 cup fresh lime juice
1/2 cup olive oil
2 tsp honey
2 garlic cloves, minced
1 shallot, minced
salt and black pepper to taste
4 cups baby arugula leaves, cleaned and dried
1/4 cup chopped fresh mint
1/4 cup dried cranberries (optional)
1/2 grapefruit, peeled and sectioned

Directions:

• Put quinoa in a dry skillet over medium heat and toss gently until fragrant.  It should smell slightly nutty; remove from heat.
• In a large saucepan, add water and bring to a boil, then turn heat down to low.  Add salt and slowly stir in toasted quinoa. Keep heat on low, cover saucepan, and cook for 15 minutes. Fluff with a fork and dump into a bowl to cool.
• In a small bowl, whisk together the lime juice, olive oil, honey, garlic, and shallot, taste and add salt and black pepper to taste, stirring well. 
• Stir 3/4 of this dressing into the cooled quinoa, setting the remaining dressing aside.
• In a separate large bowl, toss together the arugula, mint, and cranberries (if using).
• To serve, using 4 chilled salad plates, divide the arugula mixture onto each salad plate, then top each serving with even amounts of quinoa mixture and grapefruit. Finish by drizzling each salad with equal amounts of the remaining dressing.

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.

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.

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.

Recipe: Healthy Quinoa Chipotle Bean Chili

This delicious and healthy recipe is packed with protein, fresh veggies, and spices for a flavorful, hearty winter meal that will fill you up without derailing your New Year's weight loss goals! For less salt and more flavor, cook your own beans instead of using canned - it's easy - just soak in cold water with a pinch of baking soda overnight, then drain, rinse, and cook for about 40 minutes to an hour before adding to the rest of the chili ingredients.

Healthy Quinoa Chipotle Bean Chili
(Serves 4.)

Ingredients:

This recipe contains lots of fresh, healthy veggies like these. (Photo credit: Wikipedia)

1/2 cup uncooked quinoa
1 Tbsp olive oil
1 celery stalk, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 small yellow onion, diced
2 Tbsp minced jalapeno pepper
2 garlic cloves, minced
1 tsp cumin powder
2 tsp ground coriander
1 tsp paprika
1 tsp dried chopped basil
1/2 tsp dried chopped thyme
1/2 tsp dried marjoram leaf
1/4 tsp chipotle pepper powder
1/8 tsp ground black pepper
1 bay leaf
3 cups water
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/4 cup tomato paste mixed with 3/4 cup water
1 Tbsp Worcestershire sauce
1/4 cup chopped cilantro (for garnish)

Directions:

1. If the quinoa is not pre-rinsed, soak the quinoa for 15 minutes, then rinse thoroughly and drain well. (If you do not do this it could taste bitter when cooked.)
2. Heat the oil on medium-high in a Dutch oven or large soup pot.  Add the celery, both bell peppers, and onion, and cook stirring for 3 to 5 minutes or until vegetables soften a little.
3. Add the jalapeno and garlic and cook for 1 minute.
4. Stir in the spices and herbs, and cook for 1 minute.
5. Add the water, beans, tomato sauce mixed with water and quinoa, bring to a boil, cover, and simmer 20 minutes or until quinoa is cooked. 
6. Stir in Worcestershire sauce, taste and adjust for flavor.
7. Serve hot in big bowls and garnish with fresh cilantro.

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.

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: Grapefruit Viniagrette Quinoa Salad With Grilled Salmon

The delicate, sweet tangy-ness of grapefruit lends itself well to being paired with fish, and this recipe is no exception. A slightly more complex recipe, this tasty salad is packed with flavor - from scallions to cilantro to chile peppers and ginger, accented with grapefruit-infused oil, every bite is a taste sensation! Pairs well with shrimp or meaty fish like salmon, but if you don't care for fish, you could also try it with chicken breasts.

Grapefruit Viniagrette Quinoa Salad With Grilled Salmon
(Serves 4.)

Ingredients:

1 medium-size grapefruit
1/4 cup olive oil
8 slices fresh ginger
3/4 cup quinoa
1 1/2 cups water
1/2 tsp kosher salt
1 tbsp white wine vinegar
2 tsp honey
1 small minced chile pepper (jalapeno or serrano)
2 minced scallions
2 tbsp chopped fresh cilantro
2 large salmon steaks, cut in bite-size cubes
Skewers, for grilling
Ground black pepper, to taste

Directions:

• Use a vegetable peeler and carefully peel curls of the grapefruit rind off, being careful to avoid getting any of the bitter white pith.
• Heat grapefruit peel, olive oil, and ginger about 2 minutes in a small saucepan over medium heat. When oil starts to bubble, remove from heat. Set aside and let sit for 30 minutes, then strain and reserve the oil, discarding the grapefruit peelings.
• Meanwhile, bring quinoa, water, and 1/2 tsp salt, to a boil in a medium saucepan, reduce heat, cover and simmer for fifteen minutes, or until quinoa is light and fluffy and has absorbed the water. Remove from heat and fluff with a fork, then transfer to a large bowl; set aside.
• Remove entire peeling now from grapefruit and separate segments over a bowl to reserve juice; set grapefruit sections aside.
• Take 3 tablespoons of reserved grapefruit juice and whisk together with vinegar and honey in a separate bowl, then add salt and whisk again.
• To this mixture, slowly whisk in 3 tablespoons of the grapefruit-infused olive oil; start slowly, whisking constantly. Season with ground black pepper to taste.
• Pour this dressing into the quinoa and toss gently, then add the chile peppers, scallions, and cilantro. Set aside.
• Preheat a grill to high heat. 
• Thread salmon cubes onto skewers, brush with remaining grapefruit-infused oil, then season with salt and pepper to taste. 
• Grill salmon skewers about three minutes, turning as each side browns.
• Toss grapefruit segments into the quinoa salad and serve with salmon kebobs, or remove salmon from skewers and add to salad.

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.

Recipe: Chunky Quinoa Veggie Stew

Nothing says stew like a cold winter night, and if you're watching your carbs, or avoiding gluten, quinoa can be a great alternative in your comfort-food-seeking menu. This recipe combines a number of healthy vegetables into a hearty and tasty stew packed full of flavor and nutrition. This one can easily work for vegetarians or those looking for a meatless recipe - just substitute vegetable broth for the chicken broth. Enjoy!

Chunky Quinoa Veggie Stew
(Serves 6.)

Ingredients: 
1 finely chopped sweet onion
1 red bell pepper, cut in half-inch pieces
2 teaspoons extra virgin olive oil
1 tbsp paprika
2 tsp coriander
1 1/2 tsp cumin
6 cups homemade chicken broth or stock
1 pound red potatoes, cut into half-inch pieces
1 cup red or white quinoa, well-rinsed
Salt and pepper, to taste
5 cloves fresh garlic, minced
1 cup frozen or fresh corn kernels
2 fresh ripe tomatoes, chopped coarsely
1 cup frozen (or fresh) peas
1/2 cup fresh cilantro, minced
1 avocado, cut into half-inch pieces

Directions:

1. Combine bell pepper, oil, onion, and pinch of salt in a Dutch oven.
2. Cover and cook on medium-low heat until vegetables are soft, stirring occasionally, around eight to ten minutes. 
3. Stir in paprika, coriander, cumin, and garlic. 
4. Stir in potatoes and broth, then bring to a boil; reduce heat and simmer ten minutes.
5. Stir in quinoa and continue simmering for an additional eight minutes. 
6. Stir in corn and continue simmering until potatoes and quinoa are just tender, around five to seven minutes. 
7. Stir in tomatoes and peas and cook for an additional two minutes.
8. Remove from heat, then stir in cilantro and season with salt and pepper as desired. 
9. Garnish bowls of stew with avocado before serving.

Recipe: Cinnamon Nut Breakfast Quinoa

To start including quinoa in your diet, why not start off with quinoa to begin your day? This tasty and high-protein grain will give you a great boost of lasting energy to get through your morning and do the things you need to get done. When combined with healthy raw whole milk, fruit, and nuts, this is a healthy and delicious way to start the day off right!

Cinnamon Nut Breakfast Quinoa
(4 Servings)

Cooked red quinoa (Photo credit: Wikipedia)

Ingredients:
1 cup organic whole milk (preferably raw)
1 cup water
1/2 tsp cinnamon
1/3 cup chopped pecans, lightly roasted
4 tsp agave nectar, raw honey, or maple syrup
1 cup red quinoa, well-rinsed
2 cups fresh blackberries

Directions:

• In a medium saucepan, combine quinoa, water, and milk and bring to a boil over high heat.
• Reduce heat, cover, and simmer over medium heat for fifteen minutes, until most of the liquid is absorbed. 
• While the quinoa is cooking, roast the pecans in a dry skillet for three minutes on medium heat or in a toaster oven at 350 degrees F for about five or six minutes.
• Remove quinoa from heat and let stand covered for five minutes. 
• Stir in cinnamon and blackberries, then transfer to four bowls and top with roasted pecans. Drizzle one teaspoon of agave nectar, honey, or maple syrup over each serving.

Recipe: Edamame Quinoa Salad With Lemon Dressing

If you want to try edamame, but aren't a fan of Asian food, this recipe offers a change from the traditional Japanese or Chinese flavors, and is a great way to incorporate more healthy veggies into your diet! Edamame is great combined with healthy, high-protein quinoa and other fresh vegetables, and this tasty salad is great anytime of year, although it lends itself especially well to summer cookouts or potlucks. If you're looking for a new way to incorporate edamame into your diet, or introduce your kids to a new vegetable, this is a great one to try.

Edamame Quinoa Salad With Lemon Dressing
(Serves About 6 as a Side Dish.)

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

Ingredients:

1 cup uncooked quinoa, rinsed thoroughly
2 cups vegetable or chicken broth
1/2 cup drained and chopped roasted red peppers
2 Roma tomatoes, chopped
1 small zucchini cut in half, then sliced lengthwise
1 cup frozen edamame, thawed (or fresh, lightly boiled)
Lemon zest from one large lemon
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 cup fresh chopped parsley

Directions:

1. Toast uncooked quinoa in skillet over medium heat for about five minutes, stirring or shaking constantly.
2. Transfer toasted quinoa to a large pot, then add broth and bring to a boil. 
3. Cover, reduce heat, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes. Remove from heat and empty into a serving bowl.
4. Add to the quinoa the tomato, sliced zucchini, peppers, and thawed edamame and toss to mix well.
5. In a separate bowl, Whisk olive oil, lemon zest, and lemon juice together, then pour over quinoa mixture and toss well. Sprinkle with chopped parsley and serve.

Recipe - Black Bean & Tomato Quinoa Salad

This (or a variation of it) is one of my favorite ways to eat quinoa. Filling, delicious, and light enough for lunch or a summer evening meal, this one is packed with power-house foods for long-lasting energy as well. Feel free to mix and match ingredients, and make it your own. Try adding diced red or green sweet peppers, sliced olives, or your own inspirations for a nice twist!

Black Bean & Tomato Quinoa Salad

Image by Mrs. Jenny Ryan via FlickrIngredients: 
2 tsp grated lime zest
2 TB fresh lime juice
2 TB unsalted butter, melted and cooled
1-2 TB extra-virgin olive oil
1 tsp sugar
1 cup uncooked quinoa (red or white - or a mix of them looks pretty as well)
1 (14oz) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions or green onions, chopped
1/4 cup chopped fresh cilantro

Directions:

1. Whisk together lime zest and juice, butter, olive oil, sugar, and 1/2 tsp salt and 1/4 tsp ground black pepper in a large bowl.
2. Rinse quinoa in cold water and drain well in a sieve or cheesecloth-lined colander.
3. Cook quinoa in medium pot in 2 cups water on low heat, covered, until all liquid is absorbed (about 20 minutes). Remove from heat and let sit, covered, about 5 minutes.
4. Add quinoa to dressing, and toss until dressing is absorbed. 
5. Stir in remaining ingredients, and adjust seasonings if needed.
6. Serve cold or at room temperature, either by itself, or on top of salad greens for added veggies.

 

More Quinoa Recipes:

• Layered Autumn Quinoa Salad (igoyougoblog.com)
• Black Bean - and - Quinoa Salad Recipe - Ken Oringer | Food & Wine (atwoodfamily.wordpress.com)
• Middle Eastern Quinoa Tabbouleh Salad (hiphostessblog.com)
• Summer Green Bean and Quinoa Salad (blogher.com)
• Super Summer Quinoa Salad (spherefit.wordpress.com)
• Quick and Pretty Quinoa Salad (sweetsmartsexyvegan.wordpress.com)
• Recipe: Black Bean And Heirloom Tomato Quinoa With Lemon Dressing Six Ingredients (and Salt) (thekitchn.com)

Recipe - Quinoa Broccoli With Sundried Tomatoes

Here is a tasty recipe that will fill you up and get some great veggies into your meal at the same time. Feel free to dress it up with your own choice of herbs, and add other veggies if you like. Let us know how you like it! (FYI - the picture is not of the dish - it is of plain, cooked red quinoa - pretty, isn't it?)

Image via WikipediaQuinoa Broccoli With Sundried Tomatoes

Ingredients:
1 cup sundried tomatoes
2 cups vegetable broth, divided
1 cup finely chopped sweet onion
3 garlic cloves, grated
1 1/2 cup dry white wine
1/2 cup lemon juice
1 cup uncooked quinoa (red or white)
3 cups small broccoli florets
Optional: chopped cashews and diced green onions for toppings

Instructions: 

1. Put sundried tomatoes in a heat-proof bowl, cover with hot water, and let sit for 15 minutes; then drain water and chop tomatoes into small pieces and set aside.
2. In a large pot, put 1/2 cup of the broth and bring to a simmer; add onion and garlic and simmer for 5 minutes.
3. Add the sundried tomatoes, remaining 1 cup of broth, white wine, and lemon juice; bring to a boil.
4. Reduce heat and stir in quinoa; cover and simmer slowly for 20 minutes.
5. Uncover pot and put broccoli in pot, re-cover pot and simmer for another 10 minutes. 
6. Remove pot from heat and toss ingredients together, fluffing up the quinoa and mixing in the broccoli.
7. Garnish each serving with a sprinkling of cashews and green onions if desired.