Recipes

Hot Quinoa Breakfast Cereal

INGREDIENTS:

1 cup quinoa
2 cups water
1/2 cup apples, thinly sliced (we've used pears too)
1/3 cup raisins
1/2 teaspoon cinnamon
milk or cream
honey or brown sugar (we skipped the sweetener)

DIRECTIONS:

Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins and cinnamon; simmer until water is absorbed.

Serve with milk or cream and sweeten to taste with honey or brown sugar.

NUTRITION:

408 calories, 5 grams fat, 82 grams carbohydrates, 12 grams protein per serving. This recipe is low in sodium. This recipe is low in fat. 

SUBMITTED BY: chef_rwmiller

Peruvian Quinoa Stew - Jessica Folster shared with us by Colleen Folster
1 cup quinoa
2 cups water
2 cups onion, chopped
4 garlic cloves, minced or pressed
2 tbsp vegetable oil
1 celery stalk, chopped
1 carrot cut on the diagonal into 1/4" slices
1 bell pepper cut into 1" pieces
1 cup zucchini, cubed
2 cups undrained chopped fresh or canned tomatoes
1 cup vegetable stock
2 tsp ground cumin
1/2 tsp chili powder
1 tsp ground coriander
1 tsp dried oregano
Pinch cayenne
Salt to taste
Grated cheddar cheese

• Rinse quinoa with cold water. Use a fine mesh strainer or coffee filter
• Place rinsed quinoa and water in pot and  cook covered on medium-low heat for about15 minutes. until soft.
• While the quinoa is cooking, place the onions, garlic, celery, carrots, bell pepper, zucchini, tomatoes, and vegetable stock in Crockpot. Stir in cumin, chili powder, coriander, oregano and cayenne to soup pot
• Stir in quinoa. Cook on low for up to 7 hours or until vegetables and quinoa are tender
• Top with grated cheddar cheese and serve