Slow Cooker Chicken Curry with Quinoa
By: CPolencheck
"Chicken, quinoa, and apples, combine in this tasty, easy curry!"



Ingredients

* 1 1/2 pounds diced chicken breast meat
* 3/4 cup chopped onion
* 1 1/4 cups chopped celery
* 1 3/4 cups chopped Granny Smith apples
* 1 cup chicken broth
* 1/4 cup nonfat milk
* 1 tablespoon curry powder
* 1/4 teaspoon paprika
* 1/3 cup quinoa

Directions

1. Place the chicken, onion, celery, apple, chicken broth, milk, curry powder, and paprika into a slow cooker; stir until mixed. Cover, and cook on Low for 4 to 5 hours. Stir in the quinoa during the final 35 minutes of cooking. Serve when quinoa is tender.

Nutritional Information open nutritional information

Amount Per Serving Calories: 188 | Total Fat: 3.2g | Cholesterol: 60mg

Chicken with Peas and Quinoa
By: Campbell's Kitchen
"Ever tried Quinoa? It makes a nice substitute for rice or couscous, and this recipe is a delicious introduction to its fabulous taste and texture."




Ingredients

* 1 tablespoon olive oil
* 1 pound skinless, boneless chicken tenders
* 1 teaspoon smoked paprika
* 1 cup uncooked quinoa
* 1 1/2 cups Swanson® Chicken Stock
* 1 (24 ounce) jar Prego® Veggie Smart Smooth & Simple Italian Sauce
* 1 (10 ounce) package frozen peas, thawed

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet and keep warm.
2. Add the paprika and quinoa to the skillet and stir to coat. Stir in the stock and sauce and heat over medium-high heat to a boil. Reduce the heat to medium. Cover and cook for 15 minutes or until the quinoa is tender. Stir in the peas. Return the chicken to the skillet. Cook until the chicken is cooked through.

Nutritional Information open nutritional information

Amount Per Serving Calories: 503 | Total Fat: 11.1g | Cholesterol: 65mg

Lettuce, Tomato, Stripples and Quinoa Salad

Preparation Time: 30 minutes

Servings: 8

Ingredients

1 Worthington® Stripples®

2 quinoa, cooked and cooled

3 tomatoes, chopped

3 stalks celery

1 bunch green onions, sliced

4 cucumbers, peeled and chopped

1 avocado, diced

1 shredded lettuce

1/4 low-fat mayonnaise

1/4 salt

1/4 pepper (optional)

Directions

Directions 1. Prepare Worthington® Stripples® per package instructions. Break into bite size pieces.

2. In a large bowl, combine quinoa, Worthington® Stripples®, and vegetables.

3. Combine mayonnaise with salt and pepper and toss lightly with salad ingredients.

Quinoa bread-that's actually yummy

Recipe Servings:
1 loaf
Prep Time:
15-20 min. if bread machine is used, or an hour and a half for by hand
Description:
It yields a very soft chewy, not crumbly, raisin bread loaf

Ingredient List:
Qty Name
2 1/4 tsp. active dry yeast
1 tsp. cinnamon or allspice
3/4 C. tapioca flour
3/4 can or more * apple juice concentrate , thawed
1 T. soy lecithin or * oil
3/4 tsp. * salt
1 C. water , luke warm
2 1/2 C. quinoa flour
1/2 C. raisins
2 T. * oil

Instructions:
For Breadmachine:
Whisk all dry ingredients together first before starting to add in. Add in order in a Breadman bread machine or reverse order as your bread machine directions dictate. Don't add the raisins in untill the dough is throughly mixed. Push the gluten free setting for a 1.5 lb. loaf. Assist the machine in the mixing process by mixing with a spatula until it looks like a thicker quick bread consistency. Think is this wet enough to move and rise or not. My breadmachine rises for 60 minutes and then it bakes but I cancel it when it starts to bake and bake it in a separate program for 50 minutes.
Directions by Mixer/Oven:
Whisk all dry ingredients together first. Then in a mixer add liquid ingredients. Add the dry ingredients to the wets. Mix for 10 minutes, let rest for 5 minutes,mix for 15 minutes, let rise in an greased bread pan for 60 minutes in a warm place with plastic wrap over it. I usually microwave a glass of water for 2-3 minutes leave it in the microwave,and then put the bread to rise in the microwave, with the door of the microwave shut. After it rises, place in a oven that was preheated to 350* to 375* and bake for 50 minutes.

Italian-Style Quinoa-Stuffed Sole
Original Recipe Yield 2 servings

Ingredients
1/4 cup quinoa
1/2 cup water
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon lemon zest
4 (2 ounce) sole fillets
2 tablespoons grated Parmesan cheese
4 lemon slices
ground black pepper
2 tablespoons red wine vinegar
1/2 cup water
Directions
1.Stir together the quinoa, 1/2 cup water, parsley, basil, and lemon zest in a small saucepan over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Pour into a mixing bowl, fold in the Parmesan cheese, and allow the mixture to cool.
2.Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Lightly grease a small baking dish.
3.Spoon a quarter of the quinoa mixture onto one end of each sole fillet. Fold the other side of the sole overtop, sprinkle with black pepper, and place a lemon slice on top. Place the sole into the prepared baking dish, and add the vinegar and remaining water.
4.Broil in the preheated oven until the sole flakes easily with a fork, and the flesh is opaque, 3 to 4 minutes.
Nutritional Information
Amount Per Serving Calories: 215 | Total Fat: 4.2g | Cholesterol: 59mg

Quinoa Muffins with Peaches and Pecans


Original Recipe Yield 1 dozen muffins
Ingredients
1 cup quinoa
2 cups water
1/2 cup dried peaches
1/2 cup apple cider
2 cups all-purpose flour
6 tablespoons brown sugar substitute (such as Splenda ®)
1 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup toasted pecans, chopped
3/4 cup soy milk
1 egg
1 teaspoon vanilla extract
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
3.Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
4.Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.

Quinoa Pilaf with Shredded Chicken By: thomlynn61601

Original Recipe Yield 4 servings
Ingredients
2 tablespoons coconut oil
1 small onion, diced
1 stalk celery, diced
3 carrots, diced
1 cup quinoa
2 cups chicken broth
1 tablespoon Italian seasoning
1 teaspoon chopped fresh sage
1 cup shredded cooked chicken meat
salt and black pepper to taste
Directions
1.Heat the coconut oil in a saucepan over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes. Add the quinoa, chicken broth, Italian seasoning, and sage. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Stir in the chicken meat; season with salt and pepper.

Whole Wheat and Quinoa Pancakes


Original Recipe Yield 4 servings
Ingredients
1 cup frozen mixed berries (such as Europe's Best® 4-Field Berry Mix)
2 tablespoons maple syrup
1 cup whole wheat flour
1/2 cup quinoa flour
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 tablespoons SPLENDA® Granular (optional)
1 cup milk
1 egg, beaten
1 cup vanilla yogurt
Directions
1.Place frozen berries and maple syrup in a microwavable bowl, and cook on High for 2 minutes. Drain.
2.In a large bowl, stir together the whole wheat flour, quinoa flour, baking powder, and cinnamon. Stir in Splenda® if desired. Pour in milk and egg. Stir just until smooth.
3.Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Top pancakes with berries and vanilla yogurt to serve.

Tomato-Mint Quinoa Salad

Original Recipe Yield 4 servings
Ingredients
2 1/2 cups water
1 1/4 cups quinoa
1/3 cup raisins
1 pinch salt
2 medium tomatoes, diced
1 medium onion, minced
10 radishes, quartered
1/2 cucumber, diced
2 tablespoons sliced almonds, toasted
1/4 cup chopped fresh mint
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/4 cup lime juice
2 tablespoons sesame oil
salt to taste
Directions
1.Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
2.Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.

Quinoa Pudding By: Graycat
"Quinoa is a high-protein grain native to South America. You can find it in most health food stores and some grocery stores. This is a simple, delicious vegan recipe full of plump raisins, and sweetened with apple juice. Serve with berries, sliced bananas and maple syrup."Rate and Reviewfasdfasd


Original Recipe Yield 6 servings
Ingredients
1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins
2 tablespoons lemon juice
1 teaspoon ground cinnamon, or to taste
salt to taste
2 teaspoons vanilla extract
Directions
1.Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
2.Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

Peruvian Quinoa Stew

From Moosewood Restaurant Cooks at Home

Serves 4
Total time: 35 minutes

1/2 c. quinoa
1 cup water
2 cups chopped onions
2 garlic cloves, minced or pressed
1 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, cut on the diagonal into ¼-inch thick slices
1 bell pepper, cut into 1-inch pieces
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes
1 cup water or vegetable stock
2 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon ground coriander
Pinch of cayenne (or more to taste)
2 teaspoon fresh oregano (OR) 1 teaspoon dried oregano
Salt to taste

Chopped fresh cilantro (optional)
Grated Cheddar (OR) Monterey Jack cheese (optional)

Ingredients: Instructions:
½ cup quinoa 1.Rinse quinoa well with cold water. Use a fine mesh filter or coffee filter. If you're a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!

Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking "suds" when the seeds are swished in water.

Good news! If you are using Ancient Harvest Quinoa you can skip this step. It's already rinsed!

2.Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.

3.While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes

4.And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often

5.Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.


6.Stir in cooked quinoa and salt to taste.

7.Top with grated cheese (and optionally chopped cilantro - See cilantro note below)

8.Serve immediately.

Quinoa Turkey Meat Loaf


This meat loaf recipe is nothing fancy. It's just delicious. I will give you the ingredients for three different sizes. We usually make the 3 lb. size because people tend to eat a lot. 1 lb. 2 lbs. 3 lbs.
Preheat the oven to 350°F.

Ingredients:
Ground Turkey (I prefer Shadybrook Farms) 1 lb. 2 lbs. 3 lbs.
Eggs (Large) 1 2 3
Hot sauce. I use a mild hot sauce. My favorite is a brand called Sharkey's (scroll down for picture) but it can be a little hard to find. If you are using regular hot sauce you might want to cut his back by at least half. This is especially true if you are serving the meat loaf to children. You can always add more to taste later. 1 tbsp. 2 tbsp. 3 tbsp.
Worcestershire Sauce (I use Lea and Perrins) 1 tbsp. 2 tbsp. 3 tbsp.
Adobo Seasoning (Scroll down for picture) 1 tsp. 2 tsp. 3 tsp.
Vidalia Onion - Diced 4 ozs. 8 ozs. 12 ozs.
Olive Oil 1 tbsp. 2 tbsp. 3 tbsp.
Quinoa (I use Ancient Harvest) 1/3 C 2/3 C 1 C
Water (I always use bottled spring water) 2/3 C 1 1/3 C 2 C

Instructions:
1.
You know it's cooked when the spiral tail appears. It's that little tail that stays crunchy giving quinoa turkey meatloaf a unique and fantastic texture.
Put the Quinoa and Water in a saucepan. Bring
to boil and cook for about ten minutes. See the picture on the right to find out how you can tell when quinoa is cooked.

2.Put the ground turkey and all other ingredients except the quinoa into a large bowl.

3.Mix thoroughly.

4.Place the Quinoa in the bowl and mix it in. You gotta say it. DON'T BURN YOURSELF. Be sure the Quinoa has cooled off.

5.Place mixture in appropriate size baking dish. Sprinkle some parsley flakes over the top to add some color.

6.It's difficult to say precisely how long to bake your meatloaf since it depends on the dish you're using, your ovens characteristics, etc. I bake the 3 lb. meatloaf, covered, for 1½ hours and then check to see if it's done. If it's a shallow baking dish you might want to start to check it after about an hour. You want it to be done but don't overcook it. You want it to be moist.

7.Remove from oven and let stand for about twenty minutes.