I love these two recipes. Both are served cold or at room temperature.
Quick Lemon and Garlic Quinoa Salad (a little hippie-ish but tasty)
http://www.bastyr.edu/recipes/quick-lemon-and-garlic-quinoa-salad
Quinoa with Corn, Scallions, and Mint (I use frozen corn in the winter, fresh in the summer):
http://www.epicurious.com/recipes/food/views/Quinoa-with-Corn-Scallions-and-Mint-235480
Yay for cooking with quinoa! HEre are my best tips for using this super-seed:
1. Use broth to cook the quinoa - it gives so much more flavor and makes it extra tasty.
2. Add in veggies like grated garlic, chopped shiitake mushrooms or even red pepper for extra zip.
3. Don't stir it! Combine 1 C quinoa with 2 C broth and bring to a boil, then reduce heat and cover. Allow seeds to steam for about 15 minutes, then turn off the heat, let them cool, then fluff. Stirring makes for mushy quinoa, so resist the urge!
First lesson, please don't overcook your quinoa. Fifteen minutes is just about enough time. I hate it when cooks turn it into porridge. So here's my recipe http://www.food52.com/recipes/12055_the_red_and_the_black_roasted_red_peppers_black_quinoa_and_allioli_with_apologies_to_stendhal
Our favorite is just plain steamed quinoa, cooked like rice. Then it can play off the other flavors in the meal, soak up a stew gravy or delicious sauce. Just cook until the tiny threads unfurl.
This is one of my favorites http://www.food52.com/recipes/14244_quinoa_and_kale_crustless_quiche
The thing to remember with quinoa is that it must be soaked for 5 minutes and then rinsed until the water runs clear because it has a natural bitter coating on it that repels insects. Some recipes just say rinse it, and I find that soaking it for 5 minutes first (as recommended by Martha Rose Shulman) has the quinoa taste much better.
Shulman also says to toast the grains, stirring constantly, until they separate and you smell their fragrance before adding liquid. I also find this brings out the nuttiness.
This is one of the most popular recipes on this site, and it's a quinoa salad. If you can't get Meyer lemons, just use regular lemons. http://www.food52.com/recipes/2434_one_pot_kale_and_quinoa_pilaf
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http://twothirtyate.wordpress.com/2011/09/05/youre-right-in-front-of-the-quinoa/
Quick Lemon and Garlic Quinoa Salad (a little hippie-ish but tasty)
http://www.bastyr.edu/recipes/quick-lemon-and-garlic-quinoa-salad
Quinoa with Corn, Scallions, and Mint (I use frozen corn in the winter, fresh in the summer):
http://www.epicurious.com/recipes/food/views/Quinoa-with-Corn-Scallions-and-Mint-235480
1. Use broth to cook the quinoa - it gives so much more flavor and makes it extra tasty.
2. Add in veggies like grated garlic, chopped shiitake mushrooms or even red pepper for extra zip.
3. Don't stir it! Combine 1 C quinoa with 2 C broth and bring to a boil, then reduce heat and cover. Allow seeds to steam for about 15 minutes, then turn off the heat, let them cool, then fluff. Stirring makes for mushy quinoa, so resist the urge!
Good luck!
http://content.markbittman.com/recipes/sweet-potato-and-quinoa-salad
The thing to remember with quinoa is that it must be soaked for 5 minutes and then rinsed until the water runs clear because it has a natural bitter coating on it that repels insects. Some recipes just say rinse it, and I find that soaking it for 5 minutes first (as recommended by Martha Rose Shulman) has the quinoa taste much better.
Shulman also says to toast the grains, stirring constantly, until they separate and you smell their fragrance before adding liquid. I also find this brings out the nuttiness.