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LOVE this recipe! Delicious as written, and easily adapted for different crowds. I’ll be making this as a gluten free ‘stuffing’ alternative for Thanksgiving!
This is a great starter recipe, and variations of it have become a new summer staple in our household. For color and flavor, instead of cooking bell pepper with the quinoa, I like to add fresh sweet red bell pepper, that compliments the fresh greens that I add after the quinoa is cooked and has cooled. Instead of pine nuts, which are expensive, I have been using slivered blanched almonds, which I toast in a sautee pan, adding flavor and texture. For seasoning, along with the salt and pepper, I add fresh squeezed lime juice and a bit more olive oil. A very satisfying dish that goes well with sliced melon and barbequed chicken or steak on a hot summer evening.
This was wonderful. I made this pretty much as written (fresh herbs included) except with red quinoa. It tasted moist and substantial, with the herbs contributing it a nice freshness, and the quinoa giving it a deliciously unique texture and taste. Usually my husband adds lemon, spices or hot sauce to everything I make to add flavor, but he didn’t think this needed anything–it was perfectly balanced.
We tried quinoa for the first time the other night in this absolutely delicious side dish with some chicken my dad made using the leftover brine from our turkey. The quinoa salad contained mostly quinoa, but also fresh chopped mangoes, a few handfuls of craisins, and some chopped fresh parsley, and was tossed with a vinaigrette… the combination (to me at least) was DELICIOUS, and I don’t usually like anything with vinaigrettes. My dad found the recipe in an old spiral bound cookbook my mom had and I probably liked it the best of anyone, and I like the least healthy food of anyone in the house, haha.
My family’s favorite quinoa recipe: after quinoa is cooked, I put it in a small baking dish, add 1 small can of chopped green chilis, 1/2 can chopped jalapenos, 1-2 tablespoons of sour cream and a handful of grated mexican cheese and mix everything together, then add a sprinkle of the grated cheese on top. I bake it at 350 for about 10 min, until the cheese is melted.
I should have this recipe printed on cards, because everyone that comes over and eats it ask for the recipe before they leave!
I first heard about quinoa a few years ago from a couple of recipes in Sunset Magazine (an asian-style seafood stew and a unique take on chili rellenos). Back then the only place I could find it was at Whole Foods. I picked up a big (4 lb) bag at Costco at the beginning of summer (Safeway still does not carry it).
So I made this recipe for some friends we had over for dinner back in July and then for a potluck bbq at a friends house in August. It is so delicious and the recipe makes a lot. This recipe is now my new “go-to” side dish for summer barbeque pot-lucks.
I really like the idea of pine nuts in the quinoa. I love chimichurri quinoa, with all the awesome flavors of a chimichurri sauce served with a nice steak.
I just made this, it is delicious! I don’t think I’ve ever made quinoa before! Only thing, when you rinse it is smaller than pasta, so it was falling through the holes :) Need a different strainer!
i love this. first time with quinoa and my entire family loved it. Even the super picky 4 year old who hates everything, from risotto to lasagna. I really enjoyed the nutty taste.
I like this recipe a lot but the problem is that it made way too much! My family only ate 1/4 of it and we wound up throwing it all away since it went bad. Next time I make this recipe I will definitley make 1/4 to 1/2 the recipe. It is definitley much more healthier than white rice or white pasta, plus tasty. Thanks.
I really love Quinoa the way my friend Jax makes it…replace half of the water with OJ, add in a little orange zest & toss in a handful of slivered almonds. mmm. It’s great (and tangy) hot, and left overs make a beautiful addition to a salad the next day.
I made this over the weekend. It was fabulous! I added some feta cheese to give it a kick. Absolutely wonderful. I love your ideas Elise!!
Here’s a photo-recipe from my one and only blog post about quinoa: Quinoa Tabouleh. Cheers, Elise.
Isn’t that beautiful. I especially love the idea of serving it with fried sardines. ~Elise
I actually used quinoa last night in lieu of rice to serve with orange chicken. I made it with vegetable stock instead of water and it was flavorful and delicious. Vegetable stock doesn’t seem to be as overpowering as chicken stock, so it turned out great.
I like the idea of serving quinoa cold with fresh cucumber, thanks for another great recipe.
This recipe looks fantastic (as usual, Elise!) but I haven’t seen my favorite use for quinoa in the comments, so thought I’d chime in. It’s a very simple presentation of steamed/cooked quinoa, which you top with wilted beet greens or swiss chard, and then drizzle the whole thing with a tahini-lemon dressing. The combination is definitely more than the sum of its parts.
Mmmm! I love quinoa. We like to cook it in our rice steamer with fresh mango cut into bit sized chunks. When done cooking, I mix in fresh spinach (it will wilt down) and feta. Really good as a side with grilled chicken or fish.
I love quinoa. They are so versatile. I eat them as pilaf, as substitute for rice or as patties.
Quinoa dinner rolls, Baked Quinoa and mixed bean croquettes ( I have posted these in my blog) are my all time favorites! Do give them a try, you will love them too
Love your recipe for quinoa. I also like that you call for rinsing the grain first. Quinoa has a bitter coating called saponsin which is easily removed with water. Most processed quinoa has had that coating removed, but it’s still a good idea to rinse it, as you say, until the water runs clear.
Best quinoa recipe, ever: quinoa with kale and walnuts.
This looks delicious. I have a favorite recipe for curried couscous salad and a while ago I made a Curried Quinoa Salad recipe from Ann Gentry’s Real Food Daily Cookbook. Ann Gentry’s recipe was basically the same thing as my favorite couscous recipe, but with Garam Masala instead of curry powder and with some sesame oil added in. The salad was delicious warm as a pilaf, too. The sesame oil was very good with the quinoa.