Curry Quinoa

I stumbled upon this recipe as a means to use up some excessive squash my garden was producing.  I had given away zucchini and squash, but as you know, there are still more that come.  Because I love both quinoa and curry, this mixture was sure to win big.  I doubled the recipe below so there would be left overs to take to work.  What I like most about curry dishes is the longer it sets (to a point) the better the flavors are.

Curry Quinoa

• 2 1/2 cups vegetable stock, divided
• 1/2 zucchini
• 2 carrots
• 1 round yellow squash
• 1/2 red bell pepper
• 1 small purple onion
• 8 slices of ginger, minced
• 1/2 cup coconut milk
• 2 TBSP red curry paste

Directions:

1. Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot.
2. Add 2 cups vegetable stock and 1/4 tsp. salt to the pot and bring to a boil.
3. While the quinoa is cooking, prep the veggies for the curry.  Chop zucchini, carrots, squash, bell pepper, and onion evenly in size.
4. In a separate pan over medium-high heat, add the remaining 1/2 cup vegetable stock. Once pan is heated, add the onion.  Sauté the onion until fragrant and then add the vegetables except for the ginger.  Let cook for a couple of minutes.
5. Add the coconut milk, curry paste, and ginger, stir, and cook on medium heat with lid on until completely warm.
6. Remove from heat and transfer into quinoa pot and mix well.

variations:

•  add 1 cup frozen then thawed peas in with the vegetables
• add 1 cup chopped fresh cilantro in with the ginger

Serves 4

adapted from THE CHINA STUDY COOKBOOK

Quinoa and Garbanzo Bean Salad

Here is yet another quinoa recipe that can be served warm or cold.  So if time is an issue, don't fret, no cooling time is required.

Quinoa and Garbanzo Bean Salad

• 1/2 cup uncooked quinoa
• 1 cup water
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 3/4 cup broccoli, chopped
• 1 glove garlic, minced(may add more)
• Juice of 1 lemon
• 1 tsp dried tarragon
• 2 tsp prepared mustard
• 2 TBSP extra virgin olive oil
• salt and pepper to taste

Directions:

1. Bring the quinoa and water to a boil, lower heat and simmer until liquid has evaporated, 15-20 minutes.
2. While quinoa is cooking, chop broccoli and mince garlic.  Place in a mixing bowl along with rinsed garbanzo beans.  Add quinoa, lemon juice, tarragon, mustard, and olive oil.  Stir until evenly mixed.  Season to taste with salt and pepper.

adapted from Allrecipes.com

Quinoa Oatmeal with Cranberries and Blueberries

Here is a new twist on the ordinary oatmeal breakfast. Adding the quinoa gives extra fiber and protein. Roasting the cranberries and blueberries creates a delicious and nutritious topping.

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Quinoa Oatmeal with Cranberries and Blueberries

• 1 cup oatmeal
• 1/4 cup quinoa
• 1 cup water
• 1 cup almond milk
• 1/2 cup fresh cranberries
• 1/2 cup fresh or frozen blueberries
• 1 TBSP coconut oil
• honey (optional)

Directions:

1. In a medium saucepan, add oatmeal, quinoa, water and almond milk.
2. Cook on low until creamy and most of the liquid is absorbed.
3. While oatmeal is cooking, place cranberries and blueberries in a roasting pan.
4. Add coconut oil and roast at 400 degrees for 5-7 minutes or until cranberries have popped.
5. Pour oatmeal into individual bowls and top with fruit mixture.
6. Add honey for extra sweetness, if desired.

Quinoa Black Bean Salad

This recipe has been a favorite in our house for a number of years.  Quinoa is protein packed as well as a good source of fiber.  As a vegetarian, this ancient grain is a staple in my pantry. Quinoa has a mild nutty flavor and can be easily added to soups for extra nutrition.

I usually will double the recipe so we have more to go around.  It can be used to fill tortilla shells, as a meat substitute in a taco salad, or just eaten in a bowl!

Quinoa Black Bean Salad

• 1 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups water or vegetable broth
• 2 tsp olive oil
• juice of 4 limes
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 6-8 green onions
• 1 1/2 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 1/2 cups frozen corn kernels, thawed
• 1 (15 oz) can black beans, rinsed and drained (can use up to 3 cans)

Directions:

1. In a saucepan, bring the water or broth to a boil, add the quinoa, cover, and simmer on low heat, until all of the water is absorbed and the quinoa is tender, about 10 - 15 minutes.  Allow to cool.
2. In a large bowl, combine the oil, lime juice, cumin, and coriander.  Stir in green onions, bell peppers, cilantro, corn, and black beans.  Add the cooled quinoa, and combine thoroughly.  Refrigerate until ready to use.