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Beautiful quinoa :-)
Started
by Amy Lea
on August 11, 2010
All you quinoa lovers out there, this is a question for you! What are your favorite mix-ins to throw in with quinoa!? I'm looking for some healthy, tasty ways to amp up my quinoa!
I use this fabulous salad I adapted from Veganomicon by Isa Moskowitz:
Quinoa, black beans, mango, scallions, red pepper, oil, umboshi vinagar, lime or lemon juice salt and pepper or some gomaiso (sp?) .... DELICIOUS!!!
I just discovered quinoa tonight... I used peppers, carrots, onions, & tomatoes. And for dressing, used Olive Oil, Apple Cider Vinegar, Italain Seasoning, garlic salt and lemon pepper.
Yum!! I'm going to really like this Quinoa stuff.
I toss it into green salad every day for lunch.
This week my favourite salad has assorted greens, green onions, tomatos and avacado and I cooked my quinoa with black beans and organic corn along with a bit of taco seasoning (though it's not necessary) then for a dressing I'm mixing lime juice with a little canola oil and a little taco seasoning... so yummy!
Last week I was eating assorted greens with strawberries, pecans, red onion and avacado and plain quinoa with a balsamic and olive oil dressing with salt and pepper.
During the winter it's a great breakfast!! Cook it with some cut up apples, rasins, walnuts, cinnamon and nutmeg... such a great hot breakfast on cold mornings!
this is an adaptation from the clean eating magazine; 3 cups cooked quinoa, 2 cups black beans,1 cup of cilantro chopped, i pint halved cherry tomatoes, lime juice from 4 limes and zest from 1, 2 avacados chopped. mix well with a dressing made from 3 cloves garlic minced, 1/4cup olive oil and 1/4cup white wine vinegar.(umeboshi vinegar might be a good substitute) This is the BEST salad ever! It keeps 3 days in the fridge but if you hold the avacados until serving it will keep for 5 days. I love quinoa.
There's a wonderful recipe in Veganomicon that has chick peas and quinoa -- the quinoa is cooked in a broth with tomato paste and some indian spices. It is addictive -- so much better than cooking quinoa in water! When I make it I have to have a little of it at every meal (dinner, breakfast, lunch the next day) until it is gone.
Hi Cheryl,
I just made the same recipe and I had to cook it longer to absorb the water, but I did use red quinoa(keen-wah), I was corrected of the pronounciation when I asked for it LOL, is there a difference. I have the book and it doesn't mention red quinoa, if you have any info please share. 
I love the taste.
Try substituting the bulgur in a tabouli recipe & use cooked quinoa instead (you want the quinoa to be firm & not mushy though)
when i have leftover quinoa and need a quick meal or a yummy snack, i like to throw ground flax seed into it cold. it has a delicious nutty flavor, it's so simple, and i really can't stop eating it.
Something interesting about quinoa for all those who love it:
http://www.nytimes.com/2011/03/20/world/americas/20bolivia.html
It used to be a Bolivian staple, and though its surge in popularity has helped increase the incomes of many farmers, most Bolivians can no longer afford to buy quinoa .
I love quinoa, I really do, but it is definitely saddening to see the global effects of this protein's sudden rise in use.
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