- Add quinoa to your favorite soup recipe.
- Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.
- Use cooked quinoa instead of oatmeal – add some nuts or fruit!
- Combine cooked, chilled quinoa with pinto beans, pumpkin seeds, scallion, and coriander. Season to taste and enjoy a yummy salad!
- Throw 1/2 cup of cooked (cool or warm) quinoa on your salad for a boost of protein to a great lunch or supper.
- Ground quinoa flour can be added to your favorite cookie or muffin recipes.
Here is a one of my favorite quinoa recipes!
Vegetable Quinoa Salad
Preparation time: 15 minutes Cooking time: 10-20 minutes Serves: 10
- 1 cup Quinoa, well rinsed and drained
- 2 cups cold water
- 2 tomatoes, chopped
- 2 large sprigs parsley, leaves only, choppe
- 1/4 english cucumber, chopped
- 1/3 cup chopped red, greed, yellow, or mixed bell peppers (preferably organic if possible)
- 3 Tbsp extra virgin olive oil
- 2 Tbsp freshly squeezed lemon juice
- 1 tsp hot pepper flakes (optional
- 1/4 tsp sea salt
- 1/4 tsp pepper
In a medium saucepan, over medium heat, bring quinoa and water to a boil. Reduce heat and boil gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.
Meanwhile, in a large bowl, combine tomatoes, parsley, cucumber and bell peppers. Sir in cooled quinoa.
Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, hot pepper flakes (if using), salt and pepper. Pour vinaigrette over salad and toss to coat. Enjoy!!
*You can serve this salad over a bed of salad greens to get an extra bust of nutrients.