Quinoa Recipes: A Selection Of Vegetarian Favorites
Bring 2 Cups Spring Water to a boil in a medium saucepan with 1 tsp. Sea Salt. Meanwhile heat 1 tsp Canola Oil in a sauté pan over medium heat. Add 1 Cup Quinoa to the oil and stirring frequently, toast for 5 minutes until the grain has a nutty fragrance. Stir into the boiling water. For a softer grain soak in Spring Water for 6-12 hours before cooking.
Apricot Curried Tofu “Chicken” and Quinoa Salad
Prepare 2 Cups Quinoa as above. (Double the recipe)
Mince 1 Cup Celery
Mince 1 Cup Cucumber. Set aside
1 Cup Dried Apricots
1 tsp Hot Madras Curry Powder
1 Cup EDEN Mirin Rice Wine Sweetener
1 Cup Rice Wine Vinegar
1 Cup Spring Water
Soak Dried Apricots in Spring Water, Vinegar and Mirin several hours. Puree apricots with Curry Powder. Chill.
Buy 2 packages frozen Smoked Vegetarian Drumsticks from your Chinese grocer (or use Vegetarian Chicken Patties). Heat 2 Tbs. Canola Oil in fry pan. Cook the thawed soy based “Chicken” legs over medium heat until golden. Add one quarter of the Apricot mixture, cover and cook over medium heat for 10 minutes. Remove from the heat. Allow to cool. Remove wooden dowel. Discard dowel. Slice Tofu “Chicken” thinly into small pieces.
Toss 2 Cups Quinoa with 3 Tbs Extra Virgin Olive Oil and 3 Tbs freshly squeezed Orange Juice with the sliced Tofu “Chicken” and remaining Apricot Sauce.
Season to taste with salt and pepper. Refrigerate.
Serve on a bed of fresh Boston or Butter Lettuce. Garnish with Orange slices and spring onion fronds.
To Boil Quinoa:
This is pretty straightforward. Use the normal proportions of 1 Cup grain to 2 Cups water or stock; 1 tsp salt. Bring to a boil. Reduce to a simmer. Cover and cook until the water is absorbed. About 10 to 15 minutes.
When done the grain appears to be soft and fluffy. Each grain is translucent with a ring surrounding each grain’s flat edge. You can also double the water and pour off an excess water when the grains are fluffy and done. Quinoa comes in white, red and black varieties. The red and black varieties have a stronger flavor. It also works well in soups and grain salads.
To Bake Quinoa:
Place Quinoa and Stock or Water and any vegetables you like into a casserole. Place in the oven at 350 degrees for one hour. To augment the flavor of this versatile grain you can add Fresh Ginger, Cinnamon Sticks, Bay Leaf, Curry Powder or Vegetarian Chicken Stock or Vegetable Stock to the water you are using to cook the Quinoa.
Baked Lemon Quinoa Pilaf
1 Cup white Quinoa
2 Cups Boiling Water with 2 Tbs Vegetarian Chicken Stock powder
2 Tbs Lemon Juice
1 tsp Lemon Zest
1 tsp Saffron threads
1 tsp Sea Salt
Place all ingredients in a covered casserole with a close fitting lid. Bake at 350 degrees for 45 minutes until all the water has been absorbed. Top with Toasted Sesame Seeds or Pine Nuts
Cranberry Orange Quinoa Salad
2 Cups cooked White Quinoa
1 Jar Dickenson’s Spiced Cranberry Orange Relish
1 Can Mandarin Orange Slices
1 Cup Minced Celery
1 Cup Minced Red Onion
1 Tbs Minced Parsley
Ruddy Quinoa Mushroom Bake
Sauté until golden:
2 pkgs. Wild Mushrooms
1 pkg. Crimini Mushrooms
4 cloves Garlic minced
Sauté until transparent 1 minced Spanish onion. Set aside.
Mix together in a sauce pan:
2 Cups Vegetarian "Chicken" Broth
1 Tbs. Trader Joe’s Orange Muscat Vinegar
1 tsp. Trader Joe's Seafood Grill and Broil Herbs
2 1/2 Tbs. Arrowroot
Stir over medium heat until clear and thickened. Pour over Mushroom Mixture. Mix. Spoon half of the mixture into 4 Cups cooked Red Quinoa. Place in baking dish with a close fitting lid.Reserving the remainder for the top. Place in oven. Bake at 350 degrees for 20 minutes. Garnish with chopped parsley.
*More Quinoa recipes to come. Please email us with your favorite Quinoa recipes.
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