Quinoa Recipes

Ingredients

• 3/4 c cubed firm tofu
• 1 c broccoli florets (lightly steamed) just nuke them for a minute or 2
• 3/4 lb boneless skinless chicken breast or thighs cut into bite sized pieces
• 2 cloves garlic minced
• 4 scallions chopped
• 1/2 mango cubed
• 1 egg
• 1/4 c crushed peanuts
• 1 handful chopped fresh cilantro
• 1-3 Tbsp Dark sesame oil
• Dash of soy sauce
• Dash of fish sauce
• 1Tbsp curry paste

Or

• 1-2 tsp curry powder
• 1 tsp dark brown sugar

Recipe Steps

• Pour a couple of Tbsp of sesame oil into a wok or frying pan and heat it
• Sauté chicken. Brown the outside but heat it through. (Let it brown then stir it around)
• Add garlic and scallions as you stir.
• Add tofu, mango and broccoli
• Add the soy, fish sauce and additional oil when it needs moisture.
• Add the curry and the sugar. When the sugar has melted toss in the quinoa.
• Heat it to warm and add the chopped nuts and cilantro
• If you want that fried rice kind of egg
• Crack it in a bowl and beat it with a fork
• Pour it into a hot pan preferably coated with sesame oil.
• Shake the pan until the egg is evenly spread and leave it alone on low heat.
• Once it looks solid, remove it from the heat
• When you slide it out of the pan it will be a thin sheet. Slice it and add it to your dish

Tasty!

Ingredients

If you want a bun, Hawaiian buns are perfect with these.

Alternatively, potato buns.

Lots of people also enjoy a mix of mayo and hot sauce on top with a slice of tomato.

• 1 c cooked quinoa
• 1 small sweet potato baked at 350 for about an hr
• 1 portobello mushroom
• 1/2 small zucchini grated
• 1 small shallot minced
• 3/4 c bread crumbs
• 3-6 Tbsp olive oil

Procedure

• Cut the stem off of the portobello and mince it in the food processor
• Once you have grated the zucchini lay it on paper towels to drain the moisture.
• Sauté the shallot for 3 min in a pan with 1/2 of the olive oil
• Add the minced mushroom and zucchini
• Sauté for 4 min
• Scoop out 1/2 of the baked sweet potato and plop it into a large bowl (that’s right plop it, tech talk isn’t working for Scamper today)
• Add the quinoa and the sautéd veg
• Combine it with your hands and add the bread crumbs and incorporate them thoroughly
• Line or oil a baking sheet and preheat the oven to 350
• Mold patties with your hands. 4-6
• And place them on the baking sheet with some room in between
• Bake 10-15 min until firm and crisp on the outside.
• Use a spatula to remove them and place them on the buns. That way they won’t break

Ingredients

• 1 c cooked quinoa
• 1 c onions diced
• 1/4 c coarsely chopped roasted nuts. Almonds or cashews are what we use but pick your favorites
• 1/4 c dried cranberries (aka craisins)
• 1/4 c olive oil

Procedure

• Coat the bottom of the sauté pan with olive oil
• Heat it
• Sauté the onions on a low temp until golden.
• Stir in the cranberries and nuts for 1 min or until you smell the warm nuts
• Add the quinoa and heat it to the desired temperature
• If the nuts weren’t already salted, you’ll probably want to add salt.

This is one of our favorites!

Ingredients

• 1 lb cleaned, deveined shrimp
• 1 1/2 c cooked quinoa
• 2 carrots peeled and julienned (cut into match sticks)
• 1 cucumber peeled and julienned
• 1 head Boston lettuce washed and separated into individual leaves
• Fresh basil leaves
• Fresh mint leaves
• Fresh cilantro
• 4 scallions washed and split into thirds
• 12 rice paper wraps
• 2-3 Tbsp dark sesame oil

Peanut Sauce

• 1/4 c peanut butter
• 1/4 c water
• 1 Tbsp hoisin
• 1 tsp dark brown sugar
• 1 tsp hot sauce.

Mix everything in a bowl and serve.

Procedure

• Heat the oven to 400
• Brush the shrimp with the sesame oil and place them on a baking sheet
• Bake them for 6-8 min until they are pink. Take them out and slit them in half lengthwise
• One at a time soak the rice paper in water. You can run them under the sink instead. You just have to saturate them before you can use them.
• Lay a wet wrap on a piece of parchment paper. They’re sticky and they rip easily so don’t use foil.
• Lay 1-2 lettuce leaves in the center of the wrap
  Place about 3 shrimp in the middle of the lettuce.  Line them up close together but lengthwise
• Use a large spoon and place 2-3 spoonfuls of quinoa in a line alongside the shrimp
• Place a few carrot sticks on one side
• And a few cucumber sticks on the other
• And a scallion slice in the middle
• Use a few leaves of each of the fresh herbs to cover the filling and wrap it up.

Ingredients

• 3/4 c cooked quinoa
• 1-2 cloves chopped garlic (we sauté garlic first)
• 2 egg whites (or whole eggs)
• 1/2 c Parmesan, grated
• Handful of fresh basil leaves minced

Or

• 8 oz lump crab meat
• And up to 1/2 c crushed crackers

Or

• 2c shredded baby spinach leaves
  Option 1 c sautéed onions. Golden brown

Procedure

• Combine the ingredients in a bowl
• Heat oven to 350
• Line or grease a baking sheet
• Mold the mix into patties
• Lay them on the sheet and flatten them
• Bake for 6-8 min until crispy.
• Flip them half way through

These are a terrific base for poached eggs

Ingredients

• 1 c Uncooked quinoa. Rinse well
• 4-5 c chicken stock. Simmering
• 2 sprigs fresh thyme
• 2 minced shallots
• 1 c dry white wine
• 1/4 c Parmesan
• 1/4 c shredded fontina
• 1/4 c crumbled Gorgonzola – or more mild cheese
• 2-3 Tbsp butter

Procedure

• Melt the butter in a large skillet
• Sauté the shallots until translucent
• Add quinoa and thyme
• Stir until toasted. 3-5 min
• Add wine 1/2 c at a time and stir until it’s absorbed
• Add stock 1/2 c at a time.
• Stir until absorbed before adding more
• After about 20 min taste the quinoa for texture.
• Keep adding and stirring in the stock until it’s soft but not mushy
• Stir in the cheese and serve

Enjoy your quinoa