Quinoa Salad

3 C. cooked quinoa (=1 c. raw rinsed and cooked in 2 c. water)
I cook quinoa in our rice cooker. It’s easy-peasy that way let cool
add 1 can black beans (drained)
1 c. white corn (drained…I use frozen white corn)
1 c. grape tomatoes (sliced in half)
1/2 red pepper (chopped)
red or green onion (to taste)
1/2 bunch chopped cilantro
I like to add avocado chunks too because I LOVE avocado

Dressing:
2 tbs. balsamic vinegar (my favorite)
1 tbs. olive oil
1/4 c. lime juice
a little pinch of sugar
Mix it all together and eat it up.

Quinoa Pilaf with Salmon and Asparagus

Prep Time: 30 Minutes

Start To Finish: 30 Minutes
4 Servings (1 3/4 cups each)
Whole Grain Serving: 2

Ingredients
• 1 cup uncooked quinoa
• 6 cups water
• 1 vegetable bouillon cube
• 1 lb salmon fillets
• 2 tablespoons butter or margarine
• 20 stalks fresh asparagus, cut diagonally into 2-inch pieces (2 cups)
• 4 medium green onions, sliced (1/4 cup)
• 1 cup frozen sweet peas (from 1-lb bag), thawed
• 1/2 cup halved grape tomatoes
• 1/2 cup vegetable or chicken broth
• 1 teaspoon lemon-pepper seasoning
• 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed


Directions
1. Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.

2. In 2-quart saucepan, heat 2 cups of the water to boiling over high heat. Add quinoa; reduce heat to low. Cover; simmer 10 to 12 minutes or until water is absorbed.

3. Meanwhile, in 12-inch skillet, heat remaining 4 cups water and bouillon cube to boiling over high heat. Add salmon, skin side up; reduce heat to low. Cover; simmer 10 to 12 minutes or until fish flakes easily with fork. Remove with slotted spoon to plate; let cool. Discard water. Remove skin from salmon; break into large pieces.

4. Meanwhile, rinse and dry skillet. Melt butter in skillet over medium heat. Add asparagus; cook 5 minutes, stirring frequently. Stir in onions; cook 1 minute, stirring frequently. Stir in peas, tomatoes and broth; cook 1 minute.

5. Gently stir quinoa, salmon, lemon-pepper seasoning and dill weed into asparagus mixture. Cover; cook about 2 minutes or until thoroughly heated.

Nutrition
1 Serving: Calories 420 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g; Trans Fat 0g); Cholesterol 90mg; Sodium 650mg; Total Carbohydrate 37g (Dietary Fiber 5g; Sugars 6g); Protein 34g
% Daily Value: Vitamin A 35%; Vitamin C 20%; Calcium 8%; Iron 30%
Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 4 Lean Meat, 1/2 Fat
Carbohydrate Choices: 2 1/2

Reference: www.foodreference.com
This is super fast, easy, and delicious!

Quinoa with Butternut Squash with Red Pepper

1 tablespoon olive oil


1 cup coarsely chopped peeled butternut squash


2/3 cup chopped red bell pepper


1/3 cup finely chopped onion


1 1/2 teaspoon finely chopped seeded jalapeno pepper


1 clove garlic, minced


1 1/3 cup fat-free, less-sodium chicken broth


1 cup uncooked quinoa


1/2 teaspoon kosher salt


1 1/2 tablespoon thinly sliced green onions

Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients (squash through garlic); saute 4 minutes. Stir in broth, quinoa, and salt; bring to a boil. 
Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed. 

Sprinkle the quinoa mixture with thinly sliced green onions.

Source: CD Kitchen.com

Chunky Vegetarian Chili

1 tbs. olive oil
1 medium green pepper chopped
1 medium onion chopped
3 cloves garlic minced
2 cans Mexican style tomatoes (undrained)
1 can kidney beans drained and rinsed
1 can pinto beans drained and rinsed
1 can of corn drained
2 1/2 cups of water
1 cup uncooked rice
2 tbs. chili powder
1 1/2 tsp. cumin

Heat oil in saucepan, add green pepper, onion and garlic cook until tender. Add rest of the ingredients. Bring to a boil and simmer 30 minutes.

I used diced tomatoes with jalapeno peppers for some extra spice. I also used quick cook brown rice. Top with cheddar cheese or sour cream. Enjoy!

(You can also substitute quinoa for the rice.)

Quinoa Pilaf

Serves 6

3/4 cup quinoa
2 tsps olive oil
1/4 c. diced onion
3 cloves garlic, minced
2 1/2 cups boiling water
3/4 tsp salt
1/4 tsp pepper
2 large handfuls fresh baby spinach

1. Place quinoa in a colander and rinse under cold running water.
2. Drain well.
3. In large skillet, heat oil over medium heat.
4. Add onions and garlic and cook, stirring frequently, for 2 minutes or until onions are tender.
5. Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
6. Add boiling water, salt, and pepper.
7. Reduce to a simmer, cover and cook 20 minutes or until quinoa is tender.
8. Throw spinach on top, cover and cook for 1 more minute until spinach is tender.

Curried Quinoa

1 cup quinoa
1 1/2 T. oil
1/2 onion, diced
1 tsp. fresh ginger, grated
1/2 green chile, finely chopped
1 heaping tsp. tumeric
1 heaping tsp. coriander
1/4 tsp. ground cinnamon
1 3/4 c. water
1/2 c. frozen peas (I used peas/carrots mix, but you could add any vegetable)

1. Rinse quinoa well with cold water.
2. Put oil in saucepan or skillet that has a lid. Saute onions on medium high for a few minutes.
3. Add ginger, chile, and quinoa
4. Cook for one minute stirring constantly. White spiral will form around quinoa as it cooks
5. Add tumeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly
6. Add water and bring to a boil. Cover, reduce heat, and simmer for 15 minutes
7. Add peas. Cover and cook 5 minutes, or until peas are soft and water is absorbed.
8. Fluff with fork and serve. Makes about 6 servings

If anyone else has any quinoa recipes, please post them. It's loaded with protein and so easy to make, I want some more ideas! I am especially interested in adding this to my food storage since it's a good meat replacer. On the subject, does anyone have any recipes using TVP?