tealie mcdearson's Bookmarks tagged ingredients: quinoa →  View Popular

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----VEGETARIAN TIMES; JAN 95-----
1 c Quinoa -- rinsed and drained
2 c Water
1 tb Vegetable oil
1 lg Onion -- diced
1 Green bell pepper -- seeded an
1 c Celery -- chopped
1 Jalapeno pepper -- seeded and
2 Tomatoes -- cored and diced
1 c Carrots -- diced
32 oz Black beans, canned -- drained
28 oz Canned crushed tomatoes
1 tb Chili powder
1 tb Dried parsley
1 tb Dried oregano
2 ts Ground cumin
1/2 ts Black pepper
1/2 ts Salt
4 Green onions -- chopped

Combine quinoa and water in saucepan, cover and bring to a simmer over medi
heat. Cook until liquid is absorbed, about 15 to 20 minutes. Remove from he
and let stand about 10 minutes.

Meanwhile, heat oil in a saucepan; add onion, bell pepper, celery and
jalapeno. Saute 7 minutes over medium heat. Stir in fresh tomatoes and
carrots; saute 3 to 4 minutes. Stir in beans, crushed tomatoes, and
seasonings; cook about 25 minutes over low heat.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Eden Quinoa -- rinsed
3/4 c Fresh parsley, chopped
3/4 c Ripe tomatoes -- diced
1 Cucumber -- peeled
-- seeded & diced
1 bn Green onions -- chopped
5 Sprigs fresh mint -- chopped
4 tb Eden Extra Virgin Olive Oil
2 tb Eden Ume Plum Vinegar
-- (or more to taste)
2 Garlic cloves
-- peeled and pressed

Cook Quinoa according to package directions. Cool. Combine Quinoa,
parsley, tomatoes, cucumbers, garlic, green onions, and mint. Mix well.
Combine olive oil, ume plum vinegar and garlic and mix into salad.

Prep Time: 30-45 min. * Cooking Time: 25 min. * Yield 8-10 servings

Copyright 1994 Eden Foods, Inc.
<Electronic format courtesy of Karen Mintzias>

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups quinoa
4 cups water
1 cup golden raisins
1/2 cup sesame oil
6 scallions -- sliced
1 cup peanuts -- roasted
1 cup mandarin oranges -- sections
4 tablespoons fresh mint -- chopped
4 tablespoons orange zest -- grated

1. Combine the quina and water in a large saucepan, and bring to a boil.
Reduce the heat, cover and simmer for 10 minutes. Then add the raisins and
continue cooking until al the liquid has evaporated, 5 minutes. Remove the pan
from the heat and spread the mixture out on a baking sheet. Let it cool
completely.
2. In a large bowl, combine the quinoa and raisins with all the remaining
ingredients. Toss gently and serve.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Lemon juice
3 tb Olive oil
3 tb Cilantro, minced
Sea salt
Freshly ground black pepper
1 c Fresh or frozen corn
1/2 c Quinoa -- rinsed well
1/2 ts Cumin seeds -- toasted
1 c Cooked black beans
1 md Tomato -- diced
3 tb Red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper
to taste; set aside.
In a small saucepan, bring 1-1/2 cups water to a boil and add corn.
Reduce heat and let corn simmer until tender. Drain corn, reserving
1 cup of cooking liquid.
Bring cooking liquid to a boil and add quinoa and cumin. Cover,
reducing heat, and let simmer until liquid is absorbed (about 10
minutes). Remove pan from heat and leave undisturbed for 5 minutes.
Fluff quinoa with a fork and allow to cool slightly.
In a bowl, combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix. Refrigerate salad until
ready to serve.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked quinoa (up to 5 c ) -- room temperature
2 stalks celery -- finely minced
2 large carrots -- finely minced
4 scallions -- finely minced
2 cups finely minced fresh parsley
1/2 cup olive oil (up to 3/4 c)
1/3 cup lemon juice (up to 1/2 c) -- * see note
1 tablespoon Dijon-style mustard
2 teaspoons dried mint flakes
1/2 teaspoon salt -- or to taste
***garnish***
cherry or diced tomatoes -- optional

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Sesame oil
1 sm Onion
1 1/4 c Quinoa, thoroughly rinsed
1 sm Red bell pepper, diced
3 c Water
1 t Tamari soy sauce
1 t Fresh rosemary OR
1/2 ts Dried rosemary
1 c Fresh or frozen peas
1/2 c Walnuts, chopped

If you've never tried cooking quinoa before, give it a shot with this recipe. Quinoa looks like couscous and tastes a bit like chewy rice when cooked. Quinoa is packed with protein, fiber, vitamins and minerals, making it a valuable addition to a vegetarian diet. This is one of my favorite quinoa recipes.

Serve this quinoa fruit salad with a hearty soup like my bean soup with hot dogs or alongside turkey croquettes. It's one of my favorite quinoa recipes.