All Posts Tagged With: "Quinoa"

Recipe: Quinoa Cakes

By on Jan 19, 2011 in Recipes | comments(0)

Linda’s comments:  These recipes are delicious….I love Quinoa…it is so healthy….There are many Quinoa recipes….make up your own….just do your best to use organic products and NO GMO…

Quinoa Recipes….very healthy…. 
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    • 3 tablespoons organic extra-virgin olive oil
    • 1 medium organic yellow onion, diced
    • 1 cup quinoa, rinsed and drained
    • 2 cups low-sodium organic chicken stock
    • Kosher salt and freshly ground black pepper
    • 1/2 cup dried organic cranberries
    • 1/2 cup chopped organic green olives (like Cerigolas)
    • 1/4 cup rough chopped fresh flat leaf organic parsley
    • 1/3 cup sliced almonds, toasted
    • A squeeze of fresh organic lemon juice

Directions

In a medium saucepan add quinoa and lightly toast over medium high heat. Once it starts to smell nutty tip out into a bowl and set aside. Place saucepan over medium heat and add olive oil. Add diced onion and saute for 3-4 minutes until translucent. Season with salt and pepper. Add toasted quinoa back to pot, cover with chicken stock and bring to a simmer. Cover and cook for 10 minutes.

After 10 minutes, add cranberries and olives and stir well. Allow to cool slightly then fold in fresh parsley, almonds and add a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice. 

Read more: http://www.kitchendaily.com/recipe/quinoa-pilaf-150368/#ixzz1AJqAJMS5

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Frances Janisch
KitchenDaily and Gail Simmons show you how to use foods you already have in your pantry to make easy, delicious recipes.

In this episode of the Pantry Project, Gail shows viewers how quinoa — a highly nutritious whole grain — can be used in savory recipes like

 
 
Quinoa is a whole grain that’s packed with protein and fiber. It comes in a variety of colors including red, yellow and black. Once cooked, it can be used in a variety of ways. In this video, she demonstrates how to make the one of her favorite breakfasts: Quinoa Cakes with Mushrooms, Bacon, and Sunnyside Fried Eggs. She begins by quartering button mushrooms and sautéeing them, then moves on to making the cakes. She adds cooked quinoa, flour, garlic, Parmesan and lightly beaten eggs to a bowl, then stirs everything together until it forms a dough-like consistency. She molds the cakes using a measuring cup, then pan fries them in canola oil. Once the cakes are done, she fries two eggs in the same pan. Once they are finished, she plates the eggs atop the cakes and serves the dish with crispy bacon and fresh chives. 

Read more: http://www.kitchendaily.com/2011/01/05/quinoa-recipes-gail-simmons/?icid=main%7Chtmlws-main-n%7Cdl3%7Csec1_lnk3%7C193971#ixzz1AJqJ8EYn

 
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    • 2 pounds grass fed flank steak 
    • Kosher salt and freshly ground black pepper
    • Stuffing (gluten free)
    • 1 cup cooked quinoa
    • 1/4 cup organic extra-virgin olive oil
    • 1/3 cup rough chopped roasted organic red peppers
    • 1/3 cup rough chopped pitted Kalamata olives
    • 4 cloves garlic, peeled and finely grated on a microplane
    • 1/4 organic red onion, finely minced
    • 1/4 teaspoon heaping teaspoon red pepper flakes
    • 1/4 cup lightly packed fresh organic flat leaf parsley, finely chopped
    • Kosher salt and freshly ground black pepper

Directions

Combine quinoa, red peppers, chopped parsley, olives, peeled garlic, red onion and pepper flakes. Stir well and set aside.

Place the steak on your board so the grains are vertical. Make a horizontal cut from the right hand side slicing almost all the way through but leaving a one-inch border on the left hand side. Open the top flap up like a book. Season the inside with salt and pepper. Spread the quinoa stuffing evenly over the steak then roll it up right to left (this way the grains of the meat should be running lengthwise so when you make slices it cuts across the grain). Secure the rolled steak with 4 separate pieces of kitchen twine about an inch apart. Season the steak on the outside with salt and pepper.

Heat an outdoor grill or griddle pan over medium-high heat. Grill the steak on all four sides, turning every 4-5 minutes until it is well charred all over. Using an instant read thermometer cook the steak until it reaches an internal temp of 140 degrees F. Remove from grill and allow to rest for 8-10 minutes before slicing into thick pieces.

Read more: http://www.kitchendaily.com/recipe/quinoa-stuffed-grilled-flank-steak-150370/#ixzz1AJqTwLtE

 
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    • 2 cups cooked quinoa 
    • 2 organic eggs, lightly beaten
    • 1/2 cup grated Parmigiano Reggiano
    • 1/4 cup all-purpose flour (I substitute gluten free rice flour)
    • 1 clove organic garlic, peeled and finely grated (use a microplane of possible)
    • 2 teaspoons Kosher salt
    • 1/4 cup coconut oil
    • 4-6 strips of bacon (I sub chicken/turkey bacon) I don’t do pork….
    • 2 organic eggs, for frying
    • 2 cups quartered white button mushrooms
    • 1 tablespoon finely sliced organic chives

Directions

In a large mixing bowl combine quinoa, eggs, Parmigiano, flour, garlic, salt and pepper. Mix until well combined then form into 4 large cakes (just like crab cakes). Heat a large non-stick saute pan and add vegetable oil. Once hot, gently place cakes in the pan and cook for 6-8 minutes per side, turning regularly. Once golden brown and crispy remove from pan and set aside to drain on a paper towel. Season with salt.

Fry bacon in pan for 3-4 minutes per side until golden. Add a little more olive oil to the pan and brown mushrooms – 5-6 minutes. Season with salt and pepper. In a separate non-stick pan fry 2 eggs in a little vegetable oil, about 3-4 minutes on one side – yolks should still be soft.

To assemble, place quinoa cakes on plate, top with mushrooms, bacon slices and a fried egg. Sprinkle with sliced chives.

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Quinoa Recipe

By on Aug 15, 2010 in Recipes | comments(0)

Linda’s comments:  I love Quinoa….great with all meats….

Quinoa

2 cups quinoa, soaked in filtered water overnight
1 bunch of organic green onions, chopped
2 Tbsp. olive oil
½ tsp. sea salt
3 cloves of organic garlic, mashed
3-4 cups organic beef,organic chicken, or organic turkey stock

Rinse and drain quinoa very well. In a large skillet, saute the onions in the oil for a few minutes, then add the garlic and sauté for another minute. Add the quinoa and the stock (the stock should just cover all of the quinoa) salt, and bring to a boil. Then, reduce the heat and cover and let simmer for 25-30 minutes on very low heat.

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