Quinoa & Broccoli Florets

Serves 4
• 1 TB extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 medium red onion, finely diced
• 1/2 cup sun-dried tomatoes, julienne or chopped
• 1/2 cup vegetable broth
• 1/2 cup dry white wine
• 2 TB lemon juice
• 1/2 cup quinoa
• 1/2 tsp sea salt, or to taste
• 1 cup broccoli florets, cut into bite-sized pieces Fresh ground black pepper to taste
• 1/2 cup roasted cashew pieces
• 2 scallions, thinly sliced

Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the sun-dried tomatoes, vegetable stock, wine and lemon juice and bring to a boil.
Stir in the quinoa and salt. Reduce heat, and simmer covered about 20 minutes. Add the broccoli on top and simmer an additional 5 to 6 minutes.

Remove from heat toss gently until combined. Add ground pepper and additional salt, if desired, to taste.

Garnish with cashews and scallions before serving.

Quinoa Salad

4 Servings

5 1/4 ounces quinoa
1 1/2 cups water
1 cucumber sliced
1/2 cup tomato chopped
2 tablespoons green onions chopped
1/2 tablespoon parsley chopped
1/2 cup mint chopped
2 tablespoons red bell peppers chopped
1 tablespoon fresh dill weed chopped
2 1/2 tablespoons lime juice
1/4 teaspoon white pepper
1/2 teaspoon salt

Rinse and drain quinoa.

In a large saucepan, bring water to a boil. Add the quinoa, reduce the heat to medium, and simmer for 10 minutes. Remove from the heat and drain.

In a large bowl combine sliced cucumber, chopped tomato, chopped green onions, chopped parsley, chopped mint, chopped red bell pepper, and chopped fresh dill weed. In a small bowl, stir together lime juice, white pepper, and salt; whisk in olive oil. Add the quinoa and toss gently. Serve over the cucumber mixture.

Walnut-Rosemary Quinoa

1 tablespoon vegetable oil
1 3/4 cups quinoa rinsed
1 onion peeled and chopped
1 red bell pepper seeded and diced
2 cups water
1 teaspoon soy sauce
1/2 teaspoon crushed dried rosemary
1 cup frozen peas
1/2 cup walnuts toasted and chopped


Heat oil in a medium saucepan over medium heat and sauté quinoa and onion, stirring constantly, for 3 minutes. Add bell pepper and sauté 2 minutes. Stir in water, soy sauce and rosemary. Bring to a boil, cover, and simmer for 15 minutes or until water is absorbed.

Add peas and walnuts to quinoa mixture. Remove from heat, cover and set aside for 10 minutes. Serve warm.

Quinoa Rice Pilaf

Ingredients (use vegan versions):
• 2 cups cooked quinoa (save some cooking water with it)
• 1 cup cooked basmati rice (leftover is fine)
• 2 tablespoon olive oil
• 1 onion, chopped
• 4 or 5 cloves garlic, minced
• 1/2 cup fresh basil, chopped (a handful)
• 1/2 teaspoon dried sage
• 1/2 teaspoon celery seed
• salt and pepper to taste
Directions:
Saute onions and garlic in oil; add basil, sage, celery seed, salt and pepper and cook until onions are soft but not brown. Add quinoa and rice, saute 5 to 10 mins, adding some of the quinoa water as necessary to keep moist.
Serves 4 side dish or 3 main dish.
Preparation time: 20 mins

Popped Quinoa

Ingredients
• 1 tablespoon Quinoa, rinsed
• Vegetable spray
• Salt
Directions:
Heat cast iron skillet or wok until very hot. Pour quinoa onto skillet and shake to avoid burning. When you notice a roasted smell, quickly remove grain from skillet. Spray with vegetable oil and sprinkle salt over grains.
Serves: 1
Preparation time: 1 min

Quinoa-Stuffed Acorn Squash

3 acorn squash, halved and seeded
1 T. butter
½ c. chopped onions
½ c. quinoa, rinsed and drained
1 c. low-sodium vegetable stock
½ t. salt
1/8 t. black pepper
¼ c. chopped fresh parsley
4 T. grated Parmesan cheese

Preheat oven to 350°. Arrange acorn squash cut side down in a baking pan. Add ½ inch of water to the pan and cover with aluminum foil. Bake until the squash are tender, about 45 to 55 minutes. Leave the oven on. Let squash cool slightly.

Melt butter ina large skillet over medium heat. Add onions, stirring until golden, about 8 minutes. Add quinoa, stirring until toasted, about 3 minutes. Stir in stock. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Uncover and let cool slightly.

Scoop out and dice the pulp of 2 squash halves. Turn the other 4 halves cut side up and season with salt and pepper. Combine quinoa mixture and diced squash. Stir in nuts, parsley, and 2 T. of cheese. Spoon mixture into the 4 squash cavities, distributing evenly. Sprinkle the tops with the remaining 2 T. of cheese. Bake until heated through, about 20 minutes.

Quinoa, Shitake Mushrooms and Adzuki beans

Ingredients (use vegan versions):
• 1/2 cup sliced carrots
• 3 thinly sliced scallions
• 1/4 cup shitake mushrooms sliced ( slightly crushed oyster mushrooms work well too)
• 2 cups cooked adzuki beans, without the liquid
• 1 cup washed quinoa
• 1 tablespoon olive oil
• 2 cups veggie broth
• salt, pepper
Directions:
Saute veggies until tender. Add broth, beans and quinoa. Bring to a boil. Reduce heat to low and simmer for c. 20 minutes, until liquid evaporates. Add salt and pepper and mix with a fork or wooden spoon. enjoy.
Preparation time: 25 minutes

Quinoa Pancakes, Chinese Style

1 c. cooked Quinoa
1 tsp. Sesame Oil
2 Tbsp. Flour
¼ c. finely shopped Scallions (use some of the green)
¼ c. finely chopped Water Chestnuts
2 oz. fresh shrimp, finely chopped
1 egg, lightly beaten
1 tsp light soy sauce (low sodium)
Few drops Hot Sauce (optional)

1 Tbsp. Vegetable Oil for cooking pancakes

In a mixing bowl toss quinoa with sesame oil. Combine with the res of ingredients.

Heat griddle, preferably non-stick, over medium heat. Coat with 1 tsp of oil and drop heaping tbsps. of quinoa mixture over hot griddle, spreading with a spatula to make a 2 ½ to 3 inch circle. Cook for a few seconds on both sides until golden brown. Serve right away plain or with a dollop of sour cream. For a festive occasion top with sour cream with a sprinkling of black or red caviar.