Sesame Ginger Quinoa Salad

I made this extremely healthy dish for Cameron. It was delicious, especially if you like ginger, and as you can see from the picture, very colorful. Like eating the rainbow!

Ingredients

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1 cup red cabbage, chopped
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds

Directions

1. Place the quinoa, water, and salt in a covered pot. Heat on high until it boils, lower the heat to low, and cook for about 15 minutes or until the quinoa is soft and the water absorbed.
2. Pour the quinoa into a medium-sized bowl, and mix in the frozen edamame, carrots, peppers, and cabbage.
3. In a small bowl, make the dressing by mixing the sesame oil, rice vinegar, minced ginger, and sesame seeds.
4. Pour the dressing over the quinoa and veggies, and mix thoroughly. Enjoy immediately, or store in a covered container for later.

Cranberry Quinoa

Ingredients

2 cups quinoa
4 cups water
½ teaspoon olive oil
¼ teaspoon salt
2 ribs celery, chopped
3-4 Tablespoons green onions, sliced thin
½ cup dried cranberries
½ cup pecans, toasted and chopped
Dressing
5 Tablespoons olive oil
2 Tablespoons cilantro, minced
2 Tablespoons lemon juice
1 Tablespoon rice wine vinegar
½ teaspoon salt
Dash pepper

•Place water and quinoa in a 2-quart pot. Add ¼ tsp. salt and ½ tsp. oil. Bring to a boil and then simmer at a very low heat. Do not stir. Cook covered for about 15 minutes until small peaks form on top of quinoa and liquid is evaporated. Remove from heat. Stand covered for 10 minutes before transferring to a bowl and cool to room temperature. (Can cool faster in refrigerator if preferred.)
•Gently mix dressing in small bowl or measuring cup with a fork.
•Add dressing to quinoa and mix in.
•Add in vegetables, nuts and cranberries and mix well.
•Serve at room temperature.
Serves: 4-6

I made this over the weekend and I have to say it's one of my favorite quinoa dishes. My roommate enjoyed it too and took this picture.

Quinoa Mushroom Kale Recipe

Here is my latest quinoa dish. I made this one up so it doesn't have a name.


Ingredients
1 C. quinoa (2 cups cooked)
1 bunch lacinato kale
1 onion chopped
1 container of mushrooms sliced or chopped
several cloves of garlic, minced
Bragg Liquid Aminos (soy sauce alternative)
olive oil

Saute onion, mushrooms, and garlic in olive oil. When the onions are clear add the kale which has been torn into medium size pieces (stems removed) Continue sauteing until the kale cooks down but not too long.
Cook the quinoa in water with some Bragg Liquid Amino. I used 1/8 of a cup last night but you could use a little more or add some to the dish after cooking to taste. When the quinoa is ready just mix it all together for a super healthy meal. I made enough to have it for dinner all week.

Fourdogmom's Fabulous Quinoa Recipe

This recipe doesn't have a name since I made it up. On Sundays I make a big pot and put it in little containers and I have my lunch for an entire week.

Ingredients:

1 cup quinoa (2 cups cooked)
1 can Rotel type tomatoes (I use Muir Glen Organic Diced Tomatoes, Fire Roasted with Medium Green Chilies)
1 onion diced
1 red bell pepper (or any color) diced
2-3 cloves garlic minced
1 can black beans, drained and rinsed
1 Tablespoon olive oil
Chile powder and salt to taste


Put the tomatoes in a medium saucepan with an additional cup of water, chile power and salt. When it is boiling add the cup of quinoa (be sure to rinse and drain first). Lower the heat and cook until all the liquid is absorbed (15-20 min.)
While that is cooking saute the onions, garlic, and pepper in the olive oil until tender.
When everything is done mix together and add the can of black beans.
Simple to make, delicious, and very healthy. I've been doing this for several months now and haven't gotten tired of it.. My roommate loves it too and took this picture.

Blueberry, Kale and Quinoa Salad with Fresh Blueberry Vinaigrette

Ingredients

For the Salad:
2 cups water
1 cup raw quinoa, rinsed and drained
1/2 bunch kale (6-8 large leaves), stems removed
1 Tbsp avocado or olive oil, preferably organic
1/4 tsp fine sea salt
1 cup grape tomatoes, cut in half
1/4 cup chopped red onion
3/4 cup fresh blueberries

For the Dressing:
3/4 cup fresh blueberries
1/4 cup avocado or olive oil, preferably organic
juice of 1 lemon
1 large clove garlic, chopped

Instructions

Make the salad: Bring the water to a boil in a medium pot; add the quinoa, cover, and lower heat to a simmer. Cook for 18 minute then remove from heat and turn the quinoa into a large bowl to cool to room temperature.
Meanwhile, wash and dry the kale. Chop into bite-sized pieces and place in a large salad bowl with the 1 Tbsp (15 ml) oil and salt. "Massage" with your (clean) hands by kneading and squeezing the kale between your thumb and fingers until it becomes shiny, softer and a shade darker. This will allow the kale to be digested more easily.
Add the tomatoes, red onion and blueberries to the bowl and toss.
Make the dressing: combine all dressing ingredients in a blender and blend until creamy. Pour over the salad and toss to coat. Add the cooled quinoa and toss again. Makes 4-6 servings.

I found this recipe on cookingquinoa.net The original recipe called for only 1/2 cup of quinoa which wasn't enough so I ended up making an additional 1/2 cup which seemed just right. Cameron and I enjoyed it. I'll probably wait until blueberries are on sale before making it again as it is pretty expensive. This picture is from their website. Mine didn't look like this as I used lacinato kale.

Quinoa Miso Broccoli Salad

Ingredients

3 tbsp extra-virgin olive oil

1 tbsp white miso

2 tbsp rice vinegar

2 cups cooked quinoa

3 cups steamed broccoli florets, roughly chopped

2 cups baby arugula

1⁄4 cup raw sunflower seeds

1⁄4 tsp salt



Directions

To make the dressing: In a small bowl, whisk together the olive oil, miso and rice vinegar. Set aside.

In a large bowl, combine the quinoa, broccoli, arugula and sunflower seeds. Add the dressing and the salt. Toss gently until combined.

I found this recipe on the Dr. Oz website and made it a few nights ago. Cameron and I both loved it. I'm planning on making it again tonight but will probably double the sunflower seeds.

Quinoa with Black Beans

1 cup uncooked quinoa
2 cups vegetable or "un-chicken" broth
1 cup black beans (15 oz can) drained, rinsed
1/2 cup frozen whole kernel corn
1 small tomato
1/4 cup chopped fresh cilantro
4 medium green onions chopped (1/4 cup)
1 T. fresh lime juice
1 clove garlic, finely chopped
1/4 t. salt

Rinse quinoa and cook in broth 15-20 min.
Fluff quinoa and add remaining ingredients.

Makes 8 servings (1/2 cup each)
260 calories
3g fat
12g protein
5g sugars
45g total carbhoydrate
740mg sodium


I'm trying to find quinoa recipes that are easy and don't have a long list of ingredients. This one qualifies and was pretty good. Not as good as the one I made last week but still pretty satisfying. When I make it again I will use regular water for the quinoa. I don't think the broth added all that much to the flavor but it did add a lot of sodium. I would also add more tomato, maybe a cup or so of cherry tomatoes halved and some chopped red bell pepper.

Quinoa Veggie Salad

I found this recipe in a book I was cataloging on Thursday and decided to make it this weekend. It was wonderful. I shared it with my roomate who also loved it and took the picture. It makes 3 servings (for Cameron it would have been 1 serving) and has only 180 calories per serving, 3.5 grams of fat, and 7 grams of protein.

Quinoa Veggie Salad

3/4 c. uncooked quinoa
1 1/2 water
1 c. torn arugula
1/4 c. chopped roasted red bell peppers (from a jar)
1/4 c. halved red cherry tomatoes
1/4 c. chopped marinated artichokes
1 T. marinade from artichoke jar
1/4 t. salt
1/4 t. pepper

Cook Quinoa in water according to directions (be sure to rinse first). When the quinoa is cooked and cooled, mix with the remaining ingredients. Cover and refrigerate.