Mushroom Quinoa Pilaf

Mushroom Quinoa Pilaf

1 tsp. olive oil
2 Tbsp. chopped onions
1/2 cup chopped bell pepper (use any color you desire)
1 cup chopped mushrooms
1 cup quinoa
3/4 cup chicken broth, vegetable broth or water
3/4 cup water

Heat olive oil in a skillet. Saute onions, peppers, mushrooms for 2 minutes. Add quinoa and stir 1 minute. Add liquid and bring to a boil.  Cover and reduce to a simmer for 15 minutes. Serve.

Makes 6 servings.
120 Calories

Recipe shared by Robin

Quinoa Breakfast Cereal

While I am on the quinoa kick, here is another recipe using quinoa.

Quinoa Breakfast Cereal

1 cup cooked quinoa
2 Tbsp. sunflower seeds, pumpkin seeds or chopped walnuts
2 Tbsp. raisins
2 Tbsp. chopped dried apricots (substitute dried cranberries, blueberries, figs or dates, as desired)
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup almond milk (substitute hemp milk or soy milk- flavored or plain, as desired)
1 Tbsp. maple syrup (substitute brown rice syrup or other sweetner, as desired)

Combine all ingredients in a 2 qt. saucepan. Heat on medium-low, stirring, until the quinoa has soaked up all of the liquid and the dried fruit has plumped up nicely. Add more milk, if needed, until the desired consistency.

Serves 1 hungry person or 2 sor-of-hungry people.

Recipe shared by Robin

Quinoa Fried Rice

Another blog find! This recipe is from Gimme Some Oven.

YIELD: 4 SERVINGS

QUINOA FRIED "RICE"

All of the goodness of traditional fried rice, but made with protein-packed quinoa instead of rice!

PREP: 5 MINS COOK: 10 MINS TOTAL: 15 MINS

INGREDIENTS:

• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled quinoa (*see instructions here for how to cook quinoa)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional)
• 1/2 tsp. toasted sesame oil

DIRECTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the cooked quinoa, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

DIFFICULTY: EASY CATEGORY: GLUTEN-FREE

Recipe shared by Robin.

Quinoa Salad

I found this recipe on a blog, Grace and Favour, and wanted to try it. She has some great quilts, too!

Quinoa Salad

1 cup of organic Quinoa, cooked  (this fluffs up to quite a lot)
1 small bag blanched almonds, whole or slivered
1 113g (3.9 oz.) bag of organic dried cranberries
1 cup chopped broccoli
1 yellow pepper diced
1 cup diced carrots
1/2  cup feta cheese, chopped small  
1 apple diced

Dressing:

1/3 cup blood orange infused Olive oil
2 tblsp. Organic Apple Cider Vinegar
1 tsp. salt                                                            
1/2 tsp. pepper                                                     
1 clove of garlic chopped fine                             
1 tsp. honey

Whisk all these ingredients together and drizzle over ingredients in bowl.  Gently fold into mixture. Chill and serve.

Recipe shared by Robin.