Quinoa (The Basic Recipe)
Quinoa - Potato Petite Croquettes
Quinoa - Corn Chowder
Quinoa - Vegetable Soup
Paellaquinoa
Quinoa Pudding
Quinoa Pilaf
Chickquinoa Salad
Kim's Quinoa Super Salad
Lasagnequinoa
Bucky's Quinoa Cheese Puffs
Quinoa Corn Bread



Quinoa (The Basic Recipe)

The light and wholesome grain may be prepared quickly and easily with
the basic method.

2 cups water
1 cup quinoa

Rinse quinoa thoroughly*, either by using a strainer or by running
fresh water over the quinoa in a pot. Drain excess water. Place quinoa
and water in a 1 1/2 quart sauce pan and bring to a boil. Reduce to a
simmer, cover, and cook until all of the water is absorbed (about 15
minutes). You will know that the quinoa is done when all the grains
have turned from white to transparent, and the spiral-like germ has
separated. Makes 3 cups.

* Please Note:
Most varieties of quinoa have a naturally occurring bitter tasting
coating on each grain. This coating is removed prior to sale, however
there may be a small amount of bitter residue or powder left on the
grain. This can be removed simply by rinsing before cooking.

Source: http://www.quinoa.net/html/grain_quinoa.htm




Quinoa - Potato Petite Croquettes

2 cups potatoes (mashed with skins on)
2 cups quinoa, cooked (basic recipe)
2 eggs, beaten
1/2 cup onion, chopped
1/4 cup parsley, chopped
1/2 tsp salt
1/2 tsp cumin
1/2 tsp oregano

Combine all ingredients. Mix will and form into one inch balls.
Deep fry until golden brown.



Quinoa - Shrimp Petite Croquettes

2 cups quinoa, cooked (basic recipe)
1 cup raw shrimp, chopped
2 eggs, beaten
1/4 cup onion, chopped
1 tsp salt
1 1/2 tsp ground ginger

Combine all ingredients. Mix will and form into one inch balls.
Deep fry until golden brown.

Dipping sauce:
1/2 cup tamari (soy sauce)
2 Tbsp rice vinegar or cider vinegar
3/4 cup water
Mix well

These petite croquettes can be served as an appetizer or side dish.

Source: http://www.quinoa.net/html/grain_quinoa.htm




Quinoa - Corn Chowder

2 cups water
1/4 cup quinoa, (rinsed)
1/2 cup potato, cubed
2 Tbsp carrot, diced
1/4 cup onion, chopped
1 1/2 cups corn, (fresh, frozen, or canned)
2 cups milk
1 tsp salt
dash black pepper
1/4 cup parsley, chopped
butter

Simmer quinoa, potato, carrot and onion until tender (about 15
minutes). Add corn. Bring back to boil, and simmer an other 15 minutes.
Add milk. Bring just to boil. Season to taste. Garnish with parsley and
dab of butter. Serves 4-6.

Source: http://www.quinoa.net/html/grain_quinoa.htm




Quinoa - Vegetable Soup

4 cups water
1/4 cup quinoa, (rinsed)
1/2 cup carrots, diced
1/4 cup celery, diced
2 Tbsp onions, chopped
1/4 cup green pepper, diced
2 cloves garlic, chopped
1 Tbsp safflower oil
1/2 cup tomatoes, chopped
1/2 cup cabbage, chopped
1 tsp salt
parsley, chopped

Saute quinoa, carrots, celery, onions, green pepper, and garlic in oil
until golden brown. Add water, tomatoes, and cabbage, and bring to a
boil. Simmer 20 to 30 minutes or until tender. Season to taste and
garnish with parsley. Serves 4-6.

Source: http://www.quinoa.net/html/grain_quinoa.htm






Paellaquinoa

1 1/2 cups quinoa (rinsed)
2 cups cooked chicken, cut into 1-2 inch pieces
3 cups chicken stock
1/4 cup olive oil
2 cloves garlic, minced
1 onion, chopped
1 can black olives
1 cup peas
2 sweet red peppers, sliced
1/8-1 tsp saffron (to taste)
salt (to taste)
1/2 Lb chorizo or other sausage or red pepper (to taste)
6 large raw shrimp
12 scrubbed clams, in shell

Saute onion and garlic in half of olive oil. Add quinoa and saffron
and saute. In an other pan, saute chicken and sausage in remaining
olive oil until brown. Add chicken, sausage, olives, peas, and stock to
quinoa mixture. Add salt to taste. Mix well.
Bake in large covered casserole dish at 350 degrees until quinoa has
absorbed all liquid (about 45 minutes). Add shrimp, clams and sweet red
peppers. Cover and bake an additional 10 minutes. Serves 6.

Source: http://www.quinoa.net/html/grain_quinoa.htm





Quinoa Pudding

2 cups quinoa cooked (basic recipe)
3 cups milk
1/3 cup honey or 1/2 cup brown sugar
3 eggs, beaten
1/8 tsp salt
1 Tbsp butter
1 tsp vanilla
1/2 cup raisins
1/2 cup shredded coconut
1/2 cup almonds or walnuts, ground
1/2 tsp cinnamon
1/2 tsp lemon or orange rind, grated
1 tsp lemon juice

Combine all ingredients. Pour into greased baking dish or greased
individual custard cups. Bake in 350 degree oven until set, about 45
minutes. Serve hot or cold, topped with yogurt, cream or apple juice.
Serves 4-6.
this recipe was borrowed from an old favorite that originally called
for rice. we think you'll find quinoa substitutes nicely in almost any
recipe originally designed for rice.

Source: http://www.quinoa.net/html/grain_quinoa.htm




Quinoa Pilaf

1/2 cup carrot, diced
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
6 cups quinoa, cooked (basic recipe)
1/4 cup butter
2 cloves garlic, crushed
1 cup almonds, sliced
1/4 tsp oregano
salt to taste

Saute chopped vegetables in butter until clear, yet crisp: stir in
oregano. Add sauteed vegetables to cook, hot quinoa, mixing well. Add
salt to taste. Dry-roast almonds in heavy skillet until lightly golden.
Add almonds and mix. Serves 6-8.
Quinoa pilaf served as a side dish wish fish or chicken is delicious.
Vary the pilaf using your favorite vegetables, or by cooking the quinoa
in chicken, fish, or vegetable stock instead of water.

Source: http://www.quinoa.net/html/grain_quinoa.htm




Chickquinoa Salad

2 cups cooked chicken, cubed
1 cup quinoa, cooked (basic recipe)
1 cup celery, diced
1/4 cup walnuts, chopped
1 cup mayonnaise
salt to taste
paprika

Chill all ingredients and combine. Sprinkle paprika on top for color.
Serves 4-6
All sorts of variations are possible with this basic recipe. Try bean
sprouts and water chestnuts, or grapes and pineapple. Quinoa will
enhance many other salad recipes. Try quinoa in fruit salad or tuna
salad.

Source: http://www.quinoa.net/html/grain_quinoa.htm




Kim's Quinoa Super Salad

5 cups quinoa, cooked (basic recipe)
1 cup carrots, chopped
3/4 cup parsley, minced
1 cup sunflower seeds
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup tamari (soy sauce)
1/2 cup lemon juice
tomatoes
black olives

Cook quinoa: let cool. Add carrots, parsley, sunflower seeds, and
garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and
toss well. Garnish with tomato wedges and olives. Serves 6-8

Source: http://www.quinoa.net/html/grain_quinoa.htm




Lasagnequinoa

1 can peeled tomatoes or 4 roma tomatoes, chopped
2 8 oz cans tomato sauce
1 tsp salt
2 tsp oregano
1 cup onion, minced
2 cloves garlic, minced
1/4 cup olive oil
1 Lb hamburger
3 cups quinoa, cooked (basic recipe)
1/2 Lb ricotta cheese
1/4 Lb mozzarella cheese, crumbled
1/4 Lb parmesan cheese, grated

Saute onion and garlic in olive oil until browned. Add hamburger, cook
until browned. Add tomato sauce, tomatoes, salt, and oregano. Simmer.
Preheat oven to 350 degrees.

Put layer of this sauce in the bottom of a 13 x 19 x 2/12 inch baking
dish, following with a layer of quinoa and layer of cheese. repeat two
more layers, ending with sauce and extra parmesan cheese on top. Back
about 35 minutes. Serves 6-8.

Source: http://www.quinoa.net/html/grain_quinoa.htm





Bucky's Quinoa Cheese Puffs

1/4 Lb butter, (softened)
2 large eggs
1 3/4 cups milk
1 cup corn meal
1 cup quinoa meal
1/4 tsp salt
2 tsp baking powder
1/4 tsp black pepper
1/2 tsp basil
1 cup grated sharp cheddar Cheese

Preheat oven to 425 degrees. Prepare quinoa meal by grinding raw quinoa
grain in a blender. Blend milk, eggs, and butter. mix dry ingredients
together and add to liquid. Fold in grated cheese. bake in greased
muffin tin until golden (10-15 minutes). Makes 24 puffs.

Source: http://www.quinoa.net/html/grain_quinoa.htm




Quinoa Corn Bread

2 cups corn meal
1 cup quinoa meal
1 tsp salt
1/2 tsp baking soda
1 1/2 baking powder
1 Tbsp honey or brown sugar
1 large egg, beaten
3 Tbsp melted butter or bacon fat
2 1/2 cups buttermilk

Preheat oven to 425 degrees. Prepare quinoa meal by grinding raw quinoa
in a blender. Combine all dry ingredients. Combine wet ingredients. Mix
the two together. Bake in greased 9 x 9 inch pan or greased muffin tin,
until golden brown (about 25 minutes).
Serve hot, with lots of butter. For a spicier variation, add a 4 oz
can of chopped green chilies of jalapeno-and-tomato relish.
Source: http://www.quinoa.net/html/grain_quinoa.htm


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