Recipes behind the cut
Quinoa Corn Chowder
2 c. water
1/4 c. quinoa (rinsed. whatever the hell that means)
1/2 c. potato, cubed
2 Tbs. carrots, diced
1/4 c. onion, chopped
1 1/2 c. corn, (fresh, frozen or canned)
2 c. milk ( of course use soy milk here )
1 tsp salt
dash black pepper
1/4 c. parsley, chopped
butter (though i suppose fake butter would work if you must have some kind of fat in there)
Simmer quinoa, potato, carrot and onion until tender (about 15 min). Add corn. Bring back to boil and simmer another 5 mins. Add milk. Bring to just a boil. Season to taste. Garnish with parsley and butter. Serves 4 - 6.
Quinoa Vegetable Soup
4 c. water
1/4 c. quinoa (rinsed)
1/2 c. carrots, diced
1/4 celery, diced
2 Tbs. onions, chopped
1/4 c. green peppers, diced
2 cloves garlic, chopped
1 Tbs safflower oil (though i suppose olive oil would work)
1/2 c. tomatoes, chopped
1/2 c. cabbage, chopped
1 tsp salt
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 mins or until tender. Season to taste and garnish with parsley. Serves 4 - 6. (this is a very basic recipe. try adding some of your favorite veggies to this.)
Quinoa Stuffed Peppers
1 c. quinoa
4 to 6 green peppers
1 medium onion, diced
1/2 lb fresh mushrooms, sliced
2 Tbs olive oil
1 28 oz can of tomatoes, coarsely diced (save the juice)
2 cloves garlic, crushed
1 12 oz. jar of Mexican salsa (or spaghetti sauce) *note: most stuffed pepper recipes call for spag sauce.
2 tbs dry sherry (not sure what to substitute for that though technically the alcohol evaporates)
10 oz. shredded mozzarella cheese (veggie of course)
Cook 1 c. quinoa in 2 c. water. set aside. Steam 4 large or 6 medium green peppers until soft but not limp. IN a large skillet, saute 1 diced medium onion and 1/2 lb sliced fresh mushrooms in 2 Tbs olive oil (butter was in original recipe). Add tomatoes from a 28 oz. can coarsely diced (reserve juice for later). Add 2 crushed garlic cloves and on 12 oz. jar of Mexican salsa (substitute either organic spag. sauce or organic salsa).
Cook over medium heat for 10 min. Add 2 tbs dry sherry and simmer 10 more mins. Fold in quinoa. place peppers in baking dish and fill pepers with quinoa mixture. this will take about half the misture. Thin remainder with reserved jince and pour around peppers.
Sprinkle the shredded moz. cheese over the peppers and bake in 325 degree oven for 30 - 35 mins.
i did find a couple more recipes if you all are interested. i can add to this post. they are for Quinoa Super Salad, Lasagnequinoa, and Quinoa Pilaf.