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Indonesian Quinoa Salad It is a variation of a Moosewood Cookbook's
Indonesian Rice Salad. I like mine better. Submitted by: Cindy Lee
Ingredients: 2 cups quinoa cooked (allow to cool)
1/2 cup dried cranberries
2 chopped scallions
1 can chopped water chestnuts drained
1 large red bell pepper chopped
1 orange peeled & sliced (or a can of drained manderine
oranges can be subbed)
1/2 cup cubed pineapple(a can drained may be subbed, but fresh is much better) 1 tbs fresh parsley, chopped
3/4 cup orange juice
1/2 cup safflower oil (or any light oil, olive oil is too heavy)
1 tbs toasted sesame oil
juice of 1 lemon
2 cloves minced garlic
1/2 -1 freshly grated ginger root (no sub no kidding)
salt and pepper to taste.
Pour and stir into quinoa mix.
Refrigerate about an hour...yummy!
(Looks pretty with oranges sliced on top.)
Hope y'all like this. It is a hit everywhere I take it and so much
better for you than potato salad.
Spinach and artichoke quinoa
Wheat/quinoa spaghetti - about 1/2 box (for gluten free use corn/quinoa pasta)
Grape tomatoes (cut each in half) - about 3/4 pint
Artichoke hearts (cut each in half) - about 12 hearts
Fresh baby spinach (shred leaves into smaller pieces) - about 1/2 bag
Garlic cloves (press 2 small toes)
Olive oil (extra virgin)
Parmesan cheese (grated)
Feta cheese (crumbled)
Fresh basil - chopped
Prepare pasta and put on side
In wok, add olive oil, tomatoes, spinach, garlic - sauté lightly.
Add basil, artichokes, feta and continue to lightly sauté.
Add pasta and mix. If needed, add more olive oil. Salt and pepper to taste.
Finally, add Parmesan. Serve in a pasta bowl and enjoy!
Can add grilled shrimp or chicken if you wish.
We love having a bowl of this as a meatless meal. It's very healthy and tastes
gourmet. In fact, I could eat it several times a week. Hope you enjoy it too!
Tex-Mex Quinoa Salad Submitted by: Azalea Aoki
1 cup Quinoa, cooked and cooled 1 can black beans, rinsed and drained 2 ears of fresh yellow corn (or 1/2 package frozen or 1 can, drained) 1- 2 carrots, finely diced or grated 1 each small Red, Green, Yellow bell peppers – finely diced ½ red onion – finely diced 2 large tomatoes – finely chopped 1 bunch cilantro – finely chopped 1-2 tbsp. balsamic vinegar 1 tbsp. olive oil 1 package of dry Italian dressing mix (unprepared)
Cook quinoa and cool while chopping other ingredients. Drain and rinse black beans. You could also use fresh refrigerated-style salsa and frozen corn as a shortcut instead if you don't have time for chopping all the fresh veggies.
Mix all ingredients in a large mixing bowl, cover and refrigerate at least 2 hours before serving. Serve as a cold salad, you could add cooked chicken pieces, etc or serve hot as a stuffing for bell peppers, mushroom caps or zucchini.
Polenta with Black Bean Salsa Submitted by
bit of Italy with a Central American flare.Polenta
originates from Italy and is a porridge like substance made from cornmeal. It
has a smooth, creamy consistency, similar to cream of wheat or grits. Polenta
can be used in place of rice, potatoes, pasta or bread and served as an
appetizer or as a part of the main dish.
oz tube of precooked polenta (I used Food Merchant brand from Quinoa Corporation)
Virgin Olive Oil (EVOO)
Bean Salsa: 1
can of black beans (I used ½ a can)
small red bell pepper, diced
small yellow bell pepper, diced
large avocado, diced
Tbsp minced fresh cilantro
from one lime
season to taste
polenta into ½”slices. I cut 4 slices per person. In a frying pan over med-high
heat, drizzle just a little EVOO. Cook polenta for 2-3 minutes per side, until
a small bowl, combine ingredients for black bean salsa. Carefully toss to
combine without mashing the avocado.
fried polenta slices with black bean salsa. Top with crumbled Cotija cheese.
Serve with grilled chicken.
To prepare the chicken, I rubbed the chicken pieces with chili powder and salt,
and then drizzled with lime juice. Let marinate for 30 minutes and then grill
until cooked through.
QUINOA PIZZA CRUST
Contributed by: Shirley Keyes
Since I need to eat gluten free and love pizza, I created a
pizza crust with combinations of recipes from the Internet. I call it “Love
That Pizza Without the Pain.”
It easily makes one crust and satisfies two pizza lovers. I
used a 13”x7” baking dish.
Pre-heat the oven to 350 degrees.
recipe called for just one cup of cooked Quinoa, but I used two cups of cooked
Inca Red Quinoa.
Mix together the following ingredients for the crust:
2 cups cooked quinoa
2 large eggs
½ cup chopped onion
1/3 cup shredded mozzarella cheese
1 clove crushed garlic
¼ cup fresh basil, chopped
¼ tsp. (or less) sea salt
½ tsp. dried oregano
2 Tbsp. Olive oil
Put all the crust ingredients into a bowl and mix
thoroughly. Spread it out into the baking dish or use a pizza sheet.
Cook until the crust is hard to the touch.
(Editor's note: It took 20 minutes for me) Remove from the oven, but leave oven on to heat toppings.
Apply organic pizza sauce (which I use
4 oz. organic tomato paste), add your favorite organic toppings, and organic
mozzarella cheese. For my toppings, I used organic crushed artichokes (from a
jar), organic dried tomato halves (from a jar), organic chopped garlic, organic
mozzarella cheese, and organic Italian seasonings.
pizza into the oven and bake until the vegetables are tender and the cheese is lightly
(Editor's note: I heated it for 10 minutes)
This recipe hit the spot; it was full of pizza flavor and OH
so delicious. Consuming it filled the deprivation of having no pizza. I even
wanted to eat my husband’s portion, but NO! He loved it, too!
Nut Muffins Submitted by: Marla Landis
1/2 cup butter or margarine
1 cup natural sugar, packed
1 1/3 cups applesauce
3 Bananas, mashed
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
2 1/2 cups quinoa flour
2 teaspoons baking soda
1 cup chocolate chips 1/2 cup walnuts, chopped
Preheat oven to 350 F. Cream butter and sugar together. Beat in eggs one at a
time. Stir in applesauce, bananas, and vanilla. In separate bowl stir together
remaining dry ingredients. Add to wet mixture, stir by hand until well
combined. Add chocolate chips and walnuts, stir until well combined. Place ¼ cup batter into paper lined muffin
cups. Bake at 350 for 20-25 minutes or until an inserted toothpick comes out
clean. Cool 10 minutes before removing from pan.
Hot Cocoa Quinoa Cereal Gluten-Free Submitted by: S. Coover - Northwest, OH
Did you grow up eating Cocoa Wheats
before becoming Gluten-free and miss that warm chocolaty goodness? Minutes to Prepare: 5
Minutes to Cook: 2
Number of Servings: 1
Cup of Quinoa Flakes
2 Tbsp Hershey's Cocoa powder
1 Cup of water
3 Packs of Truvia (natural sweetener)
.5 oz Raisins - more or less according to your calorie choice
4 Walnut halves chopped or broken - again more or less as you prefer
2 Tbsp Ground Flaxseed Meal (this comes in ground form)
1/2 Cup of non-fat milk
Stir together 1/3 cup of Quinoa Flakes with 2 Tbsp. Cocoa
powder, add one cup of water as directed on the box of Quinoa Flakes in a micro
safe bowl, stir well again, and microwave for two minutes. Meanwhile, measure
out the raisins, chopped walnuts, flaxseed meal and Truvia or preferred
sweetener. When cereal is done, stir in the above ingredients, add milk - stir
again, and enjoy. Feel free to substitute but the nutritional value and
calories will change. Also, keep in mind that the fat calories in this recipe
are healthy fat calories, necessary to maintain good health.
Tip - You can adjust the raisins and walnuts for more or
less calories. This makes a great breakfast or I like it for an evening snack,
especially when I'm craving something chocolate! It is also very tasty without
milk for those on a dairy free diet.
Number of Servings: 1
Nutritional Information: Calories:
Fat: 12.1 g Cholesterol:
2.5 mg Sodium:
65.6 mg Total
Carbs: 37.3 g Dietary
Fiber: 7.1 g Protein:
Quinoa, Veggie and Raspberry Salad Submitted by: Dennis & Gloria Brechlin 8 oz Quinoa Pasta (cooked) 1 cup Leek (cut in circles) 1 Red Pepper (or 4 small cut in rings) 1 ½ c Cauliflower (just flowers) 1 ½ c Broccoli (just flowers) 4 oz Sliced black olives 4 oz Sliced green olives 1 ½ c Raspberries 4 0z Feta Cheese Garlic & herb 12oz Litehouse Raspberry Walnut Vinaigrette Dressing 4 oz Walnuts
Cook Quinoa pasta, add Leek, Red Pepper, Cauliflower, Broccoli, Olives mix with 8 oz of Litehouse Raspberry Walnut Vinaigrette Dressing.
Chill for 1 or 2 hours. Add Raspberries, Feta Cheese, Walnuts, rest of dressing mix and serve.
Interested in an online cookbook from one of our customers? This is for Gluten Free, Dairy Free and Soy Free Cooking: Cookbook If this link does not work simply go to www.gfdfsf.com
Rod from Dallas Texas has submitted several recipes for Quinoa Grain:
Squash ‘N Quinoa Description: An
easy recipe for a lighter, nutritious grain. The layered preparation and
minimal cooking time creates an appealing blend of flavors and a
slightly al dente texture. Ingredients: 1 cup fresh water 2/3 cup quinoa, rinsed 1 med. sweet onion, chopped 2 med. yellow squash, chopped Directions: In a medium pan, add water and rinsed quinoa, then stir briefly. Evenly spread chopped onion on top of the quinoa, then spread chopped yellow squash on top of the onion. Cover pan and bring water to a soft boil. Immediately, reduce heat to low and cook 10 min. without stirring. Remove pan from heat and allow to rest still covered for 5 min. Stir quinoa mixture, adding salt, pepper, and butter (or olive oil) as desired. Makes 4 servings. This recipe is pictured with the butter in the small bowl but can served with the Gourmet Turmeric Sauce below instead.
Gourmet Turmeric Sauce
This simple blend of spices
creates a uniquely flavored sauce that complements many food items. This sauce
may be used as a sandwich spread, as a base for potato salad, as a topping for
boiled eggs or as a condiment for ham, sausage, hot dogs, hamburgers - even
Spam and sardines. Prepare at least a day ahead of use for proper blending of
the spices and to moisten the dried chives.
Ingredients: 1 quart jar chilled Grapeseed Oil VEGENAISE® 3 tsp garlic granules 3 tsp turmeric powder 1/3 cup dried parsley 1/2 cup dried chives 1/4 cup stoneground mustard with horseradish
chilled large bowl, slowly stir to combine chilled Grapeseed Oil VEGENAISE®,
garlic granules and turmeric powder. Add remaining ingredients and stir slowly
to mix completely.
If desired, clean jar and refill with blended sauce (1/3 cup extra sauce will
need a separate container).
Refrigerate overnight before serving.
Quinoa and green peas In saucepan add 1/2 cup
of quinoa to 1 cup water; bring to a boil and reduce heat to a simmer
for about 15 minutes (you can increased the recipe amount to 2/3 cup if
desired). Store in refrigerator until ready to use.
Frozen green peas would complement
this easy recipe - cook them
separately (and briefly) to maintain al dente texture. For presentation,
place quinoa in a flat serving bowl, add a scoop of green peas in the
center and top with fresh carrot shreds. Plain yogurt or sour cream
easily accompanies this dish.
Quinoa with eggs for Breakfast or Brunch
I just prepared a dish of the cooked quinoa (a
serving of the recipe), then topped with a fried egg (over easy) and mixed with salt, pepper and "butter with olive oil", This has quickly become
my favorite breakfast/brunch dish! The cooked quinoa is stored in a
covered container in the refrigerator until use.
For a brunch, poached eggs (instead of fried or
scrambled) would make a
better presentation and complement the flavors better. Steamed asparagus
as accompaniment and a complementary cheese sauce (for all ingredients)
sound good to me for this dish.
Green Plate Rule We feature many recipes using quinoa on Green
Plate Rule. I wanted to
share some of them with you!
Hope you enjoy!
Turkish Red Lentil "Bride"
By: Elissa S. Tinder (this is a vegan soup)
4 T. Olive Oil
2 onions, finely chopped
2-3 cloves garlic, fresh pressed
2 tsp paprika
1 C. red lentils
1/2 C. Quinoa Hot Cereal Flakes
3-4 T. tomato paste
8 C. vegetable stock
2 T. McKay's Soup Mix
1/8 tsp red pepper flakes
Saute onions and garlic in olive oil over medium-low heat until they are
golden. This takes about 15 minutes. Stir in paprika, then the
lentils to coat them in oil. Add the tomato paste, stock, red pepper
flakes, McKay's, and quinoa flakes. Bring this to a boil and then reduce
heat to simmer until the soup is soft and creamy. This will take
approximately one hour.
When ready to serve, crumble some mint between your palms to garnish the soup
(mint tea bags work great for this). A twist of lemon is also an
excellent garnish for this soup.
Chicken Quinoa (Original Recipe by Pat Miller created in her home
Preparation Time: 10-15 minutes.
Overall Cooking Times: 20 minutes.
Ingredients: 2 Lbs. of boneless chicken breast,
cut up in chunks
One 12 oz. Box of Quinoa (Ancient Harvest Quinoa)
One 14.5 oz. can of 100% Natural
One 32 oz. container of Swanson’s
Chicken Broth, (100% Fat Free – No MSG – 33% Less Sodium (than their regular
2 Teaspoons of Minced Garlic (I used
the jarred minced garlic)
Quarter cup or a quarter of a large
sweet onion, Diced
6 Tablespoons of Extra Virgin Olive
4 Pats of Butter (I use Irish
Half cup of freshly grated parmesan
Mrs. Dash Garlic & Herb
Directions: 1. In a Dutch oven, over medium heat (less if your stove runs hot),
add the EVOO & butter, next add garlic & onion. In a skillet,
over medium heat (less if your stove runs hot), add the EVOO & butter, next
add the chicken. Season the chicken with the Mrs. Dash.
When onion is translucent add the
diced tomatoes & chicken broth, then stir to combine ingredients. Add the Quinoa;
follow the directions on the box for cooking it.
Don’t forget to cover the mixture
with a lid!
Continue to cook the chicken in the
skillet. I start out with it covered, removing the lid when the chicken is
cooked through, so the liquid can cook off and the meat brown a little.
Bring mixture to a boil, per
directions on the Quinoa box, set your timer for 15 minutes. Reduce heat to
simmer. When the timer goes off, remove from heat, stir. Most of the
liquid will have been absorbed.
Do NOT drain! All liquid will be absorbed! Add half the grated cheese
to the mixture, stir to blend it in.
Add your chicken.
Pour the mixture into a casserole
Sprinkle the remaining cheese over
the top of it.
Note: Your dish is ready to serve. At this point, you can let
it cool, cover, refrigerate it and serve it later, or take it to the dinner
table. I haven’t tried freezing it yet, so I can’t speak for that option yet.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ South of the Border Quinoa submitted by Brian Godfrey
You’ve had “Spanish rice”, right? Pallid white rice cooked
in tomato sauce. Blech. How in the world did “Spanish”, which is
not Mexican, and “rice”, which is not Mexican, come to be associated with
Mexican food? Then I realized that quinoa cooked with tomatoes and
chilies could have very ancient roots in south and/or central American native
Mix one cup of quinoa, one cup of water, and one 14oz. can of
“fire roasted tomatoes and green chilies” (available at most supermarkets
and/or whole food markets). Bring to a boil and simmer until the
tails pop out of the quinoa. Fluff it up and you’ve got a far more
delicious, nutritious, and probably authentic “Spanish rice” to serve with your
Mexican dinners. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
So excited about my first Ancient Harvest Quinoa Product, I had to share my recipe: Submitted by:Lynn H.
MEDITERRANEAN STYLE PASTA 4 ounces organic linguine pasta, Ancient Harvest Quinoa~corn/quinoa blend 4 slices Fiorucci salami, sliced (or other naturally cured salami w/o nitrates). 6 arugula leaves, chopped 1/2 cup peas (thawed)
2 fresh tomatoes
6 seedless olives, sliced 1/4 cup olive oil 2 tablespoons balsamic vinegar
Parmesan Cheese - freshly grated
Salt and Pepper
Boil quinoa pasta in water, as directed on the package. Meanwhile, toss all other ingredients in a large bowl. Drain pasta and fold into mixture. Toss and serve immediately. Top with additional Parmesan, salt and pepper.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I just saw this recipe in Natural Solutions magazine
and it is wonderful. I always use Ancient Harvest Quinoa for all of my
recipes. This one is for breakfast and it is wonderful.
Submitted by: Nancy Allen
¾ cup of cooked quinoa (warm)
½ cup of blueberries mine were frozen (by me last summer)
½ of a banana
Organic maple syrup or agave nectar to taste (It
doesn’t take much because the banana is sweet.)
Just toss together in a bowl and enjoy. Scrumptious!!
I absolutely love your Quinoa products. I have allergies to every type of
grain, but I can eat Quinoa with no problem. My favorite breakfast is
peanut butter banana Quinoa hot cereal. I use your Instant Quinoa
Flakes. Here's the recipe I'd like to share:
Peanut Butter Banana Quinoa
Huntington Beach, CA
1/3 Cup Ancient Harvest Quinoa flakes
1 Cup Milk of your choice. I use Goat Milk
1/2 Medium apple shredded
4 prunes cut up
1 Tablespoon Peanut Butter
1 teaspoon preserves (no sugar added).
1/8 teaspoon salt(optional)
First I shred the apple and cut up the prunes then add to pot
with salt. Add 1 cup milk and bring to a boil. Cook for five
minutes. Add 1/3 cup Quinoa flakes and cook until thick. Pour into
bowl and add peanut butter. Stir until peanut butter is mixed in
completely, then add preserves. Top with sliced bananas. I add a
little more milk on top of the bananas. This is such a treat for
me. It's like eating a peanut butter banana sandwich. Another
bonus is that there's no added sugar or artifical sweetners. The
sweetness comes from the fruit.
"Life is short, Break the
rules, Forgive quickly,
Love truly, Laugh uncontrollably,
And never regret anything that made
you smile." ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quinoa Flakes for Breakfast (or anytime!) (Gluten-Free) Submitted by:
make a savory hot cereal for breakfast using quick-cooking Quinoa Flakes. It's
very quick, easy to make and really good to eat.
Finely chop 1/2 onion
Finely chop 1/2 head broccoli or 1/3 of a zucchini or sub other green veggie*
choice in seasoning (I recommend 1/2-1 tsps of Mrs. Dash)
Cook in small pan with 1 tbsp of Olive oil or Coconut oil over med heat
3-5 minutes until onions are clear and green veg is cooked through, stirring
most of the time to keep from burning or sticking.
Add 1 cup of Vegetable Broth (I recommend Pacific brand)
Add 2 tsps of freshly ground flax seeds (optional)
Add 1 tsps of freshly ground sesame seeds (optional)
use a combo of black and white sesame seeds mixed with dried sea vegetable
flakes that I mix up myself from bulk food area of my coop -- you can also buy
it pre-prepared, called "Gomasio" in the seasonings aisle.)
Bring broth, veggies and seeds to a boil, stirring occasionally.
Add Quinoa flakes 1/4-1/3 cup and turn on 90 second timer. Stir constantly
until timer goes off.
flakes = drier; less flakes = wetter; your choice)
recommend Ancient Harvest Organic Quinoa Flakes.)
Remove from stove and let cool a bit. Add salt to taste. (I recommend Herbamare
1-2 people, depending on how hungry you are and if you are adding any other
foods to your meal.
protein: you can add a scrambled egg to the veggies after they cook and before
you add the broth.
flavor: you can add or sub Portobello mushrooms for the broccoli and/or use
Pacific brand Mushroom Broth instead of veggie.
Salt: don't add any additional salt or Herbamare and use Pacific brands' low
salt Vegetable Broth.
can do this in advance and freeze small baggies of them to have on hand quickly
before going to work.
hint: keep one small electric coffee grinder solely for seed grinding -- mark
with Sharpie, if necessary to keep coffee beans out -- use a kitchen basting
brush to remove ground seeds from grinder. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Barb's Quinoa Cookies
Submitted by: Barb Berndt ~ Stillwater, Minnesota
2 1/2 cups quinoa flakes
1/2 cup ground flax seed
1 tsp cinnamon
1/4 cup olive oil (or melted butter)
1/2 cup honey
1 tsp vanilla
2 mashed bananas
1 cup dark chocolate chips
Preheat oven to 350.
Mix the first 8 ingredients with fork until all flakes have been blended
in. Add chocolate chips and mix again.
Drop by tablespoons on well greased cookie sheet.
Bake 15 to 18 minutes until slightly golden brown on top.
Makes approximately 30 cookies.
We like to eat them frozen.
A note from Barb: I have a 16 year old son who plays high school hockey and
doesn't quit eating. After spending too
much money on sports bars which weren't all that great tasting, or even very
nutritious, I decided to make my own cookie.
Believe it or not, my son really likes them. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Made with Ancient Harvest Corn-Quinoa Blend Gluten
Free Rotelle Pasta
1 20 oz.
jar spaghetti sauce
1 8 oz.
package Ancient Harvest Corn-Quinoa Blend Gluten Free Rotelle Pasta
1 15 oz.
carton ricotta cheese
1 cup shredded mozzarella cheese
1 more cup of shredded mozzarella
cheese for topping (optional)
¼ cup grated Parmesan cheese
Heat oven to 375o .
Brown ground beef and onion - salt to taste if desired. Add spaghetti sauce and
While meat and sauce mixture is
heating, cook pasta according to package directions. Drain and rinse.
In shallow 11" x 7"
baking dish, layer the ingredients in the following order:
1/3 of the sauce mixture
½ of the pasta
1 cup mozzarella cheese
1/3 of the sauce mixture
Remaining ½ of the pasta
Remaining 1/3 of the sauce mixture
Cover and bake at 375o for
about 45 minutes. Remove from oven and add remaining cup of shredded mozzarella
cheese for topping if desired.
Quinoa Pan Patties Ole'
Submitted by Deanna M. Cummings
cup Quinoa Flour. I used organic Ancient Harvest Brand
Tablespoons salsa (hot or mild)
egg slightly beaten
Tablespoon Olive Oil
Tablespoons small curd Cottage Cheese
and pepper to taste
a med. size bowl, add slightly beaten egg, salsa, Olive Oil, Cottage Cheese,
salt and pepper to taste.
in Quinoa Flour.
by heaping tablespoons onto hot oiled skillet. Brown on both sides
hot or cold with grated cheese and additional salsa (optional)
(Garnish with Cilantro)
5 medium patties.
Quinoa Polenta Recipe Submitted by karen
I just received my case of quinoa polenta and I cooked it in some butter
right away, I then sprinkled on some "frank's red hot with lime" and then melted
some chedder/jack cheese on it. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
You Tube Video from Dani Spies on QUINOA 101 showing how to cook quinoa.
http://www.youtube.com ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The Adaptable Grain Submited by Hugh, April 2009 Today I had quinoa in all three meals . . . our
family got hooked on quinoa while living in Peru. For breakfast I added it to
my own version of oatmeal (see below); for lunch I added it to tabouli salad
(made with couscous); and for supper I added it to my wife's lentil soup (it was
a bit too thick, so I thinned it with V-8 juice).
Some people would find
your suggestion of a breakfast cereal with apples and raisins to be a little too
sweet. The solution is to substitute dried cranberries ("craisins") for
raisins, or for both raisins and apples (unless the apples are tart, like
Granny Smiths). And instead of milk or cream on quinoa cereal, I much prefer
fruit-flavored yogurt (strawberry, peach, and blueberry are all
By experimenting I developed a terrific oatmeal porridge that
is really good with added quinoa (and fruit yogurt in place of cream or milk).
The best cereal to start with is Quaker Granola with Oats and Honey. It
is very crunchy and a great cereal by itself, but for chilly winter mornings it
makes a superb porridge: just put some in a microwaveable bowl and add plenty
of milk; then microwave it for 60-90 seconds (you have to watch when the milk
starts to boil over). Heat some cooked quinoa in a separate dish. When the
oatmeal is ready, stirring it a few times will homogenize into a thick porridge;
the crunch disappears. Stir in some hot quinoa, then add a little cream or
yogurt. The Quaker granola is so flavorful it doesn't need sugar, apples, or
raisins; but adding quinoa gives it a nice texture and a subtle change in
I have gotten into sprouting quinoa the last few months....both the white and a mixture of red and white. It is extremely easy to sprout....soak for 1 hour then sprout for 2 to 3 days, rinsing at least twice a day. I have found it seems to sprout better (maybe longer sprouts quicker) if upon the first rinse after soaking you rinse perhaps 3 or 4 times very thoroughly until the milky color of the rinse water clears up. I put about 1//2 cup of seeds in a quart jar...that will easily about fill the jar with sprouts in 2 days.
This stuff is just superb when sprouted !! ....and much better for you than when cooked I feel...(I am a long term raw fooder).....am going to experiment making tabouli salad with sprouted quinoa.
Have been enjoying sprouted quinoa with raw corn....with some raw hemp oil and
meyer lemon juice...spread over crushed avocado....yummm....it's enough to drive
you up a wall....heh heh....
Or sprouted quinoa with chopped raw crimini
mushrooms, chopped red bell pepper and chopped small crook neck squash....again
with some raw hemp oil and meyer lemon juice ....also spread over crushed
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Microwave Instructions: Submitted by Donovan
Quinoa, 2 cups water in a 2 quart microwave bowl. Cook on high 100% for 5 minutes and
60% for 8 minutes. Let stand for a few minutes and voila, perfect Quinoa.
I would imagine the cooking at medium-high, 80%, for about 15
minutes would give the same results. I suggest to my diabetic students that they
introduce Quinoa to their diets so they get a complete protein without eating
animal protein. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tamara's Gluten-free "Matzoh" Balls Submited by Tamara Duker Freuman Makes 10-12 quinoa balls
1 cup quinoa flakes
1/2 tsp xanthan gum
2 large eggs
1/4 cup vegetable oil
1/2 tsp salt (use regular iodized salt, not kosher salt)
A sprinkle of ground black pepper to your liking
Measure out quinoa flakes and xanthan gum and combine in a small bowl. In a separate bowl, beat the two eggs. Add oil, salt and pepper and beat again until combined. Add the wet ingredients to the dry, mix well until combined. Cover and refrigerate for at least 30 minutes. Bring a large pot of water to a boil. (You don’t want the matzoh balls to be crowded). Remove batter from refrigerator and wet hands. With wet hands, fashion a SMALL amount of batter into a smooth ball shape and drop into the boiling water. (For reference, the batter should be enough to make 10-12 matzoh balls, so portion each one accordingly. Each uncooked ball should be no larger than the size of a ping-pong ball… they will expand when cooking, and if they’re too big, the middle may not cook through sufficiently.) Cover pot and cook the quinoa balls, maintaining a rolling boil, for 25 minutes. After 25 minutes, remove the balls from boiling water with a slotted spoon and let sit to cool for a few minutes. Then, refrigerate the balls until ready to serve. Before serving, place quinoa balls in pot of soup to warm them through. Serve.
Tamara is a nutritionist who specializes in gluten-free living.
Using our Quinoa Flakes, she developed the above recipe for
gluten-free "Matzoh" balls to float in broth for an all-time Jewish
comfort food, Matzoh Ball soup. you can visit her
blog for more background on the development of this recipe and for its
nutritional information at www.tamaraduker.com.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quinoa Flakes Submitted by Mrs. Betty Blair (for those who find a slight bitter taste)
Hello from northeast Georgia. I recently went into my small local Health
Food Store looking for a certain cereal, which they didn't have,, and the man
asked me if I had tried Quinoa! I had not even heard of it, but when he told
me a little about it, I decided to try it. I did, -- and I like it!! Now it is
my preferred breakfast. I add a little pure (real!) maple syrup, to overcome
the slight bitterness. Honey would be good, too. I also add a handful of
slivered almonds, Making a very satisfying breakfast. (The store here is
"Roots n Remedies" in Clarkesville, GA,(30523) run by J.W. Brooke) Thanks
for your good product! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Curried breakfast quinoa with cinnamon by Ron Gehrlein Quick Quinoa Breakfast
I really enjoy a healthy breakfast and quinoa is really a treat for
me. Here is my recipe: Boil a half cup of
quinoa in about 4 cups of water. I like to mix in a little red quinoa
with the white for texture. Boil for about 20 minutes and then rinse
it. Add frozen peas and a couple teaspoons of nonfat
dry milk and a little water. Reheat the mixture with two
tablespoons of butter or margarine and add about one teaspoon of
curry. Add a half tablespoon of cinnamon for flavor and then when the
mixture is heated after about 5 minutes add some dried raisins or cranberries
before serving. This is great for people like me who likes to make a
quick breakfast. Believe me I am not hungry for about three or four
hours after eating my curried quinoa. It is easy on the digestion and
gives you some energy to start your day.
(Note: to make sure you do not lose any of the nutrition by tossing out water try using only 1 cup of water instead of 4, Bring to a boil and reduce heat to simmer about 15 - 20 minutes until the water is absorbed.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quinoa Salsa Hotdish By Carrie Roth
3 cups cooked quinoa, per package directions 1/2 pint of homemade or commercial salsa 1 lb ground beef 1 medium white or yellow onion, chopped Olive Oil for frying onion
Cook 1 cup of quinoa in 2 cups of water according to package directions in sauce pan. In a frying pan saute onion in olive oil. Add ground beef to onions and cook until pink is gone. For extra flavor continue frying beef until the edges of the meat become a little crispy. The meat will get this way if you fry without a lid. Add cooked quinoa and salsa. Mix together and serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hot and Cold Quinoa Salmon Salad Submitted Aug 22, 2008 by Leslie Wells 1 cup Inca Red Quinoa, cooked 1 clove garlic, minced 1 can pink salmon (tuna if desired) 1/2 tomato, chopped 1/4 to 1/2 cup olive oil mayonnaise Salt and pepper to taste
While quinoa is cooking per directions, mix all other ingredients and place in refrigerator to chill. When quinoa is ready, mix with chilled salmon salad.
Note: you can use leftovers in a lettuce wrap or just as a cold salad.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quinoa Tacos Created by: John Karhu, the ice swimmer
Filling: 3/8 cup Inca Red Quinoa 5/8 cup water 6 habanero peppers finely chopped 3-inch onion chopped.
Cook very low heat 15-20 minutes.
Topping: Diced tomatoes, Shredded lettuce, Extra-sharp cheddar cheese. Shells: Garden of Eatin' or other completely trans-fat-free brand (no partially-hydrogenated anything!)
Into shell, sprinkle light layer of cheese, then filling (Quinoa, onion, habanero), more cheese, tomatoes, and lettuce. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quinoa and Peas Submitted by: Steve Jaklevic
I bring this almost every day to work for lunch and am
not even close to getting tired of it.It is very
simple and takes very little effort. You can modify any of the quantities
for any sized serving. Ingredients: Quinoa, Frozen peas,Olive oil,Water (can be substituted with Vegetable, chicken, or
beef broth for more flavor)
To prepare the Quinoa, generally place Quinoa and water
(usually double the amount of water to Quinoa) in a pot and bring to a
boil. When water reaches a boil, reduce heat to low and cover for 15 - 20
minutes, until water is absorbed.
In a pan or skillet, heat a couple or a few tablespoons of
olive oil on about medium heat. Add frozen peas (as much as you
want). Add salt and pepper to taste, and mix to coat all of the peas with
the olive oil. Cover the pan about 3/4 of the way and let sit for about
10 minutes. Stir occasionally.
1 cup Ancient Harvest Organic Quinoa 2 cups water 1 Tablespoon organic lemon juice 2 Tablespoons umeboshi vinegar 1 clove garlic 2 Tablespoons olive oil 4 Scallion, thinly sliced 1/4 cup chopped fresh organic parsley 1/4 cup chopped fresh organic mint 1/2 cup chopped organic tomato
Bring water to a boil, add quinoa, bring to boil, reduce to simmer, cover and cook 10-15 minutes until all liquid is absorbed. Set aside to cool and fluff. In a small juar, combine lemon juice, vinegar, garlic, and oil. Shake well. Transfer quinoa to a large bowl. Pour marinade on top of quinoa. Add remaining vegetables. Mix well to coat.
Serve immediately or chill. Serves 4 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quinoa Stir Fry (for hungry family of 4) Created by: Pam Ruggles
2 cups quinoa cooked in 4 cups water 2-3 stalks broccoli, chopped 1 cup snow peas 3 spring onions, chopped 3 garlic cloves, chopped 1 Tablespoon grated ginger 2-3 Tablespoons sesame oil 1 Tablespoon maple syrup 20-24 steamed shrimp
Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired add soy sauce to taste.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Stuffed Red Peppers Created by: Margaret Angell
4 large red peppers (steam 10 minutes) 2 medium onions, chopped and saute 1 1/2 cups Inca Red Quinoa, cooked 1/2 teaspoon salt 1 cup sharp cheese, grated 1 cup tomato sauce
Wash peppers and remove seeds. Cut in half lengthwise. In a bowl mix onion, cooked quinoa, salt, tomato sauce and cheese. Fill pepper halves and bake in an oblong baking dish at 350 degrees for 30 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quinoa Fruit Platter Submitted by: Lynn Cummings
In the middle of a large platter make a mountain from plain, cooked quinoa. Arrange sliced fresh fruit on top (1 used purple plums, mangoes, pineapple and bing cherries.) Drizzle sauce over fruit Sauce: 3/4 cup plain yogurt, juice and grated lemon rind form one lemon, 2 Tablespoons sugar or sugar substitute to taste - you may need to add more).
Note from Lynn: My dinner guests loved this dish, they nearly licked the platter! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Below is another I just had for lunch and really enjoyed:
Quinoa, Tomato & Olive Salad Submitted by: Lynn Cummings 3/4 cup cooked quinoa 1/2 large tomato cut into chunks some gourmet olives 1 Tablespoon chopped scallions 1-2 Tablespoons balsamic vinaigrette ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Quinoa Stuffed Zucchini by Elizabeth Kimes 6 baby zucchini 1 cup Quinoa 2 cups chicken broth 1/2 pound ground turkey 1 can stewed tomatoes 2 tsp Italian seasoning 2 cloves garlic minced 1/2 tsp sea salt ground pepper to taste
Preheat oven to 375 degrees. Cut zucchini lengthwise and scoop out centers for filling. Lay zucchini in 9" x 13" glass pan. Chop middle of zucchinis and set aside in a medium bowl. Cook 1 cup Quinoa in 2 cups chicken broth in 1 1/2 quart saucepan and bring to boil. Reduce to simmer and cover for 10 minutes. Add to medium bowl with zucchini. Brown ground turkey and minced garlic, add to Quinoa mixture. Add remaining ingredients to Quinoa mixture (stewed tomatoes, Italian seasoning, sea salt, pepper) and mix well. Stuff zucchinis with Quinoa mixture. You will have extra stuffing, put in a glass dish to bake with zucchini, makes great leftovers or side dish for another meal. Bake for 45 minutes or until zucchini is tender (larger zucchini take a bit longer). Enjoy!
Elizabeth's Story as she wrote us in 2003: After five years of health problems, most recently dealing with some digestive issues. The doctors have taken me off all gluten products, dairy, red meat, and sugar; due to food intolerances and allergies. I have been having difficulty getting enough fiber in my diet, and that's how I discovered Quinoa in the nutrition center of Fred Meyers. I have cooked since I was 5 years old, and I had never heard of Quinoa.
The doctors believe that I have Celiac disease, which is a gluten intolerance. After eating your product I have had normal digestion for the first time in over three months. I have decided to make Quinoa my staple grain, which my family is excited about because they all enjoy it better than rice. I am a very good cook, and with my current dietary restrictions I am developing new recipes everyday to cope with my gluten intolerance. I wanted to share my story as well as a recipe for stuffed zucchini.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Quinoa w/root vegetables Submitted in 2001 by Leonard E. McGinnis
2 TBS Butter or Olive Oil 1/4 -1/3 Cup Mushrooms, Sliced 1 TBS Celery with leaves, finely diced 2 Large Cloves Garlic, finely minced 3 TBS Onions, finely diced 1 Cup Quinoa 1/2 Cup Root Vegetables*, finely diced 2 Cups Liquid **
*For the mixed Root Vegetables use an equal part of Carrots, Parsnips and Turnips (the white & purple kind).
**For the liquid, use non-fat beef consomme or chicken broth or use a mixture of either of the meat broths and water, Vegetarians will want to use vegetable broth or just plain water. A 1/3 cup of white wine can be used if you cut back 1/4 cup of water or chicken or vegetable broth.
Gently saute the mushrooms in a minimal amount of oil in a non-stick pan until the water has evaporated. Measure 2 cups liquid and set aside.
In a large (6 cup) saucepan, add the oil, celery onions and root vegetables saute gently until the onions are translucent. Add the garlic and Quinoa and continue to saute for 30 seconds stirring continuously. Add the liquid and mushrooms stirring to mix thoroughly.
Bring to a boil, turn down the heat to a low simmer and cover.
Check every 5 minutes and stir to be sure nothing is sticking to the bottom of the saucepan. Cook for 15 minutes. If, after 15 minutes, all the water has not been absorbed, turn off the heat, stir and leave the lid on until all the water is absorbed. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Seasoned Quinoa My name is Megan Wade and I am a proud consumer of Ancient Harvest Quinoa. I am always trying new things for my family. This great tasty way to cook Quinoa will delight anyone. Measure a little less than 2 cups of water from original cooking directions.
1 3/4 cup water 1 cup dry quinoa 1/8 cup teriyaki sauce 1/2 tsp lemon juice 2 Tbs Adobo Seasoning w/cumin 1/2 tsp celery seed 1 tsp onion powder or fresh onion 1 tsp garlic powder or fresh garlic 1/2 tsp coriander 1/2 tsp cilantro 1/2 tsp orange peel 1/8 cup - 1/4 cup diced fresh tomato with the juice
Bring to boil, reduce heat and simmer for approximately 15 minutes or until all liquid is absorbed. Sprinkle with Parmesan cheese.
This recipe is so tasty, even my 2 1/2 year old daughter and finicky boyfriend love it! Editors note: this recipe was submitted in 1999 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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