I set out on a mission to find some recipes. It's not as easy as it sounds. I've found some but nothing I'd honestly like to try. For example, just today there was a recipe shared in my local newspaper for QUINOA TABBOULEH. I have not clue what the words mean (Ok, I could look them up but I'm just saying.. it sounded so 'artsy, ecclectic, nuance, worldly' that I think they threw the word in with Quinoa only to entice you to think you were eating something so worldly & different). It has a lot of ingredients that (yes, I know as someone who's attempting clean eating I should jump at veggies and such, especially raw.. but I don't think I'll ever acquire the taste) I think most of them just turned me off instantly. I'm more a creamy, cheesy, obviously bad for you type of food gal. (Gee I wonder how I got so fat? LOL). It's the first recipe listed below but click on the link there's a ton of other GLUTEN FREE recipes listed here!
Below I've listed some recipes I've found. None that I've tried. But I am getting ideas of what I want to do with my Quinoa. Now if I just muster up the courage!!!!
11⁄2 cups quinoa
21⁄4 cups water
1⁄4 cup lemon juice
2 tablespoons olive oil
1⁄2 cup chopped parsley
1⁄2 cup chopped scallions
4-inch piece of cucumber, diced
1 cup grape tomatoes, halved
Salt and freshly ground black pepper
Garnish: lemon slices, black olives, tomatoes1. Rinse quinoa thoroughly and drain. Bring quinoa and water to boil in saucepan. Reduce heat and let simmer until all water has evaporated, approximately 20 minutes. Allow to cool.
2. In bowl, add quinoa, lemon juice, oil, parsley scallions, cucumber and grape tomatoes. Mix well and season to taste with salt and pepper. Garnish with lemon slices, black olives and tomatoes, if desired. Makes 6-8 servings.
— adapted from “The Complete Vegetarian Cuisine,” by Rose ElliotNutritional Info: Per serving: 162 calories, 5.9 grams fat, 2.9 grams fiber, 5 grams protein, 23 grams carbohydrate, 45 milligrams sodium, 0 cholesterol. Values are approximate.http://www.quinoa-recipes.com/ has a curried Quinoa Recipe (below) that I may try. I have to buy some spices first though, so that's why I haven't tried this one!
1 Cup Quinoa
1½ Tbsp. Vegetable Oil
½ Onion Diced (about 4 or 5 oz.)
1 Tsp. Grated Fresh Ginger Root
½ Fresh Green Chile
1 Heaping Tsp. Turmeric
1 Heaping Tsp. Coriander
¼ Tsp. Ground Cinnamon
1¾ Cups Water
½ Cup Fresh or Frozen Peas
Salt to Taste
- Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you're a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!
Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking "suds" when the seeds are swished in water. Good news! If you are using Ancient Harvest Quinoa you can skip this step. It's already rinsed!
- Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for 4-5 minutes.
- Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.
- A fine, white spiral appears around the grain as it cooks.
- Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.
- Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.
- Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
- Fluff with a fork before serving.
Here's a Quinoa Vegetable Pilaf From The Savvy Vegetarian
- 1 c quinoa
- 1 celery stalk, trimmed & chopped in small dice
- 1/2 sweet red pepper, chopped in small dice
- 1/2 c. cooked chickpeas
- 1 Tbsp olive oil
- 2 - 3 garlic cloves OR 1/2 tsp garlic powder
- 1 Tbsp peeled & minced fresh ginger OR 1/2 tsp dried ginger
- 1/2 tsp brown mustard seeds
- 1 bay leaf
- 1/4 tsp turmeric
- 1/2 tsp gr. coriander
- 1/4 tsp cumin
- 1/4 tsp thyme leaf
- 1/2 tsp salt
- 1 3/4 cup water or soup stock
- Optional: 2 cups chopped spinach or chard OR 1/4 c. minced parsley or cilantro OR 1/2 cup frozen peas
- Fresh ground pepper to taste
- Soak quinoa 15 minutes, rinse twice, leave to drain
- Heat olive oil on medium low in a 3 - 4 qt saucepan or sauté pan
- Peel & mince garlic & ginger, sauté with mustard seeds for 5 minutes
- Chop celery and red pepper, add to pan and sauté another five minutes
- Mix in the bay leaf, turmeric, coriander &; cumin
- Turn the heat to medium high. Add the quinoa and stir until it's dry and starting to pop
- Add 1 3/4 c. hot water or stock, and salt. Bring to a boil, cover, and simmer 15 minutes
- Stir in the optional greens, peas, parsley or cilantro, and fresh ground pepper
- Cover and cook 5 more minutes, then serve
And please feel free to comment and share ideas for trying to live and eat "clean"!
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