Quinoa Recipes - Quick and Easy Recipes

Some nutritional facts about Quinoa and really good and simple Quinoa Recipes.


Before we get to the quinoa recipes, Let's understand what quinoa is. Is it a grain? A protein? Well, this is what I got from Wikipedia , (the free encyclopedia) Quinoa (pronounced kinwa), a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudo-cereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.

Quinoa has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians, vegans and athletes. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.

And it's Gluten Free! Today more and more people are looking for gluten free options - Quinoa is the ultimate food for gluten free protein.

Check out Amy's Gluten Free site for great information and recipes. Amy is an authority on all things gluten... FREE ! Viva Gluten Free.

Oh , and don't forget to let her know how much you enjoy her site by liking her on Facebook and sharing with your friends and family.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

Bottom line – Quinoa is good and good for you. Here are a few really good quinoa recipes that will help you incorporate Quinoa into your life style.

More Quinoa Recipes

Quinoa can be bought at health-food stores and is becoming increasingly available in supermarkets. You can use quinoa (kinwa) to replace rice in many dishes and, using that logic, you can usually use rice instead of quinoa in recipes.

How to cook Quinoa
Preparing the basic quinoa recipes is much like cooking rice. Measure out 2 cups quinoa and rinse under cold water. I like to soak quinoa for an hour or two prior to cooking. Place the quinoa in a sauce pan and add 4 cups water, 5-6 Allspice kernels and 2 bay leaves. (you can also cook kinwa without the allspice and bay leaves but this adds so much great flavour). Bring to a boil and simmer, covered, for about 15 minutes. Keep an eye on the pot. Cooked quinoa looks like a tiny curl and should have a slight bite to it. After the quinoa is cooked, season with salt and pepper.

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And here are some Quinoa Recipes for you to try:

Quinoa Mushroom Bundles
This makes an impressive starter or main dish – I love serving it for company and it really is a simple Quinoa Recipe to put together.

2 cups cooked quinoa (see above for cooking instructions)
2 onions, chopped
5 Portobello mushrooms, chopped (or any other mushrooms)
3 tbsp. olive oil
Fresh or dried oregano leaves
Salt and pepper, to taste
1 package phyllo (also spelled "fillo", "filo") dough, found in the freezer section of the supermarket or at specialty shops
1/4 cup butter, melted OR butter flavoured cooking spray
(you can use olive oil instead of butter if you like)

Puff pastry mushroom bundles with quinoa

Remove the phyllo dough from the freezer and allow it to defrost.
Heat the olive oil in a pan and add the chopped onion. Sauté for a few minutes until the onion is transparent. Add the chopped mushrooms and continue to sauté until the mushrooms have released their juices and most of the liquid has cooked out. Remove from the heat and add the quinoa, oregano, salt and pepper. Tweak the flavours as needed

Allow the filling to cool down and in the mealtime open the box of phyllo dough and carefully remove the dough from the package. Phyllo dough is very fragile and dries out easily and breaks easily so you have to be gentle with it. Place the dough on top of a clean dish towel on the counter. Cover it with a damp dish towel (not wet – damp). Remove one sheet of the dough and place it on your work surface. Using a pastry brush, brush the entire sheet with melted butter OR spray the entire sheet with cooking spray – this makes the whole process so much easier – I highly recommend cooking spray.

Place a second sheet of phyllo on top of the first and spray/brush. Do this twice more so you have 4 sheets, one on top of the other, brushed/sprayed with butter. Cut the phyllo into squares – I do this by cutting into thirds length-wise and then cutting each strip into 3 squares.

Repeat this process with four more sheets of phyllo. Always cover the unused phyllo sheets with the damp cloth so that they don't dry out.

You now have your quinoa-mushroom filling, which has cooled off. And you have squares of phyllo dough ready to be filled. Let's get to making bundles.

Brush olive oil over the bottom of a baking dish or cookie sheet. (or use cooking spray).
Take one square of layered phyllo and place a scoop of filling in the middle. Gather up the outer edges and close the bundle with a slight twist to the side. It should look something like a little purse or sack – at least that's what I think it looks like. Fill all your phyllo squares and place them on the baking dish or cookie sheet. Brush the tops with olive oil and bake at 180C (350F) until the little Quinoa Bundles are golden. Serve.

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Quinoa Stuffed Grape Leaves
This is a twist on the Rice Stuffed Grape Leaves we had in Greece.

stuffed grape leaves with quinoa

2 cups cooked quinoa (see above for cooking instructions)
1 package grape leaves in brine – I have found these in the supermarket and at specialty shops – look where Greek or Turkish foods are sold
1 large tin crushed tomatoes
Salt and pepper, to taste
1 tsp. cinnamon
1 tbsp. fresh or dried oregano leaves
1/4 cup olive oil

Open the packaged grape leaves and remove the leaves one-by-one. It takes time because they are packed in there and you don't want to tear them. Place the leaves in a large bowl and cover with cold water. Let them sit for about an hour. The leaves are preserved in brine and you want to remove some of that saltiness before you start stuffing them.

Season the cooked quinoa with salt and pepper, but keep in mind that the leaves are a bit salty so go easy on the salt.
Take one grape leaf and place 1 heaping teaspoon of quinoa on the bottom of the leaf. Fold the two sides of the leaf into the centre. Now start rolling from the bottom. Roll tightly so that the stuffed leaf stays together. You will get a small, stubby cigar-like shape. Place the stuffed leaf on the bottom of a casserole dish. Now keep stuffing. It can get tedious, but they turn out so good!

Mix the crushed tomatoes with the oregano, cinnamon and olive oil. Once you have all the stuffed leaves lined up neatly on the bottom of your casserole dish, pour the sauce over them and bake at 180C (350F) for about 20 minutes. These Quinoa Stuffed Grape Leaves can be served hot or room temperature.

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Quinoa Salad Recipe
This is more of a suggestion than a quinoa recipe – you can add anything you like to this salad – it will always be great!

2 cups cooked quinoa (see above for cooking instructions)
2 tomatoes, diced
1 bunch parsley, chopped finely
2 green onion, chopped
1 handful cashews or pumpkin seeds
Salt and pepper, to taste
1/4 cup olive oil
1/4 cup red wine vinegar

Mix the tomatoes, parsley and green onion in with the quinoa. Season with salt and pepper and olive oil-vinegar dressing and top with nuts and seeds. It's a simple (my motto) and terrific Quinoa Salad!

More Quinoa Recipes
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Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.

Mimi Avishai

I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!

On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!

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