Quinoa Tabouli
Quinoa
Cooked Quinoa Or Teff
Rio Grande Quinoa Salad
Quinoa Summer Salad
Ancient Grain Salad
Paellaquinoa


Because some of the bitter saponin covering on the grain can still be
present even though most quinoa is washed before being sold, you should
thoroughly rinse the dry grain until the water runs clear. Combine 1
volume of quinoa with 3 volumes of water and simmer for 15 minutes or
until tender. For a nuttier taste, toast the quinoa in a hot dry pan for
about 5 minutes before cooking.

Quinoa

3 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 1/4 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.



Quinoa Tabouli

1 cup Water
1/2 cup Quinoa
3 md Ripe tomatoes
1 cup Parsley
1 cup Scallions
1/3 cup Freshly squeezed lemon juice
1/3 cup Safflower oil
2 Tbsp Fresh mint
Salt; to taste

Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce
heat to a simmer; cover. Cook for 10 to 15 min., or until all water has
been absorbed.
While the quinoa is cooking, finely chop the tomatoes, parsley, and
scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in
cooked quinoa and salt. Mix well.
Let tabouli sit in the refrigerator for a day to blend flavors ( Serve at
room tempreture ).



Cooked Quinoa Or Teff

( serves 4 )
1 cup Quinoa or 1/2 cup teff
2 cup Water
1/4 tsp Salt, optional


Quinoa only: measure into a saucepan half full of cold water. Swish quinoa
briskly with your hand, then pour it into a fine strainer to drain. Repeat
two or more times, until your water runs clear and doesn't foam when
agitated. Drain again.
Bring quinoa or teff, water and salt to a boil. Reduce heat and simmer,
covered, for 15 to 20 min, until the water is absorbed. Remove from heat,
and cover for 5 min more.

Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)



Rio Grande Quinoa Salad

3 Tbsp Lemon juice
3 Tbsp Olive oil
3 Tbsp Cilantro, minced
Sea salt
Freshly ground black pepper
1 cup Fresh or frozen corn
1/2 cup Quinoa; rinsed well
1/2 tsp Cumin seeds; toasted
1 cup Cooked black beans
1 md Tomato; diced
3 Tbsp Red onion, minced

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to
taste; set aside. In a small saucepan, bring 1-1/2 cups water to a boil
and add corn. Reduce heat and let corn simmer until tender. Drain corn,
reserving 1 cup of cooking liquid. Bring cooking liquid to a boil and add
quinoa and cumin. Cover, reducing heat, and let simmer until liquid is
absorbed (about 10 minutes). Remove pan from heat and leave undisturbed
for 5 minutes. Fluff quinoa with a fork and allow to cool slightly. In a
bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour
dressing over and toss gently to mix. Refrigerate salad until ready to
serve.



Quinoa Summer Salad

4 cup Cooked AM Quinoa
1/2 cup Shelled pecans
1/2 cup Chopped green onion
1/2 cup Sliced black olives
3/4 cup Sliced mushrooms
3/4 cup Raisins - plumped in hot water - and drained
1/4 cup Lemon juice
2 Tbsp Tamari
1/3 cup Olive Oil
1/4 tsp Pepper

Mix first six ingredients together in a large bowl. In a separate
container mix the last four ingredients. Pour the liquids over the salad
and toss gently. For the best flavor let set in the refrigerator for about
one hour before serving.

Ancient Grain Salad

1/4 cup Bulgur
1/4 cup Millet
1/4 cup Quinoa, rinsed
1/4 cup Dried cranberries, or blueberries, or raisins
1/2 cup Parsley, chopped
1/4 cup Celery, chopped
1/4 cup Sweet red pepper, chopped
1/4 cup Apple, peeled and chopped

Vinaigrette

2 Tbsp Lemon juice
2 Tbsp Garlic clive, minced
1 tsp Dijon mustard
1/4 tsp Salt
Pepper

In large bowl, pour 1 cup boiling water over bulgur. Cover and let stand
for 30 minutes; fluff with fork.
Meanwhile, in saucepan, bring 1-1/2 cups water to boil; add millet and
reduce heat to medium. Simmer, covered, for 5 minutes. Add quinoa; simmer,
covered, for 12 minutes or until water is absorbed.
In separate saucepan, bring 1/2 cup water to boil; add crangberries and
boil for 4 minutes or until cranberries are plump and water is reduced to
1/4 cup. Drain, reserving water.
Add millet, quinoa, parsley, celery, red pepper, apple and cranberries to
burlur.
Vinaigrette: Whisk together lemon juice, oil, cranberry water, garlic,
mustard, salt, and pepper to taste. toss with salad.



Paellaquinoa

1 1/2 cup Quinoa, rinsed
2 cup Cooked chicken - cut in 1"- 2" pieces
3 cup Chicken stock
1/4 cup Olive oil
2 Garlic cloves, minced
1 Onion, chopped
1 cn Black olives
1 cup Peas
2 Sweet red peppers, sliced
1/8 tsp Saffron (or more to taste)
Salt to taste
1/2 lb Chorizo or other sausage
Red pepper to taste
6 lg Raw shrimp
12 Scrubbed clams in shell

Saute onion and garlic in half the olive oil. Add quinoa and saffron and
saute. In another 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 F. until quinoa has absorbed
all liquid (about 45 minutes). Add shrimp, clams and sweet red peppers.
Cover and bake an additional 10 minutes.


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