Hometown Focus Recipes – Hometown Focus

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Quinoa (pronounced KEEN-wah) is a gluten-free seed that can make a great substitute for rice and other grains. It has gained popularity due to its high protein benefits and uses in a variety of recipes.

I first heard about quinoa several years ago while visiting family in Texas. A large bowl of quinoa salad was part of the lunch offering and, being the adventurous type, I put some on my plate and gave it a whirl. Yum!

I don’t know what particular ingredients were in the quinoa salad I first tried, but as you can see from the following recipes, it can be used in many ways and served hot or cold.

Use it as a side or add your favorite meat to make it a main dish. Sometimes I cook some and add a can of succotash vegetables or chickpeas – maybe some cooked, diced chicken pieces, chicken breast or shrimp – then season them to my liking.

I buy it by the can, prewashed and it cooks in 10-15 minutes. Don’t let the texture, the look (or the name of it, for that matter) scare you off. With the right ingredients and seasonings added, it’s a great side dish or light meal.

Best Greek Quinoa Salad

Recipe by: Allison Kaye www.allrecipes.com

• 3 1/2 ch. chicken broth
• 2 ch. quinoa
• 1 ch. halved grape tomatoes
• 3/4 tsp. chopped fresh parsley
• 1/2 tsp. sliced ​​pitted kalamata olives
• 1/2 tsp. minced red onion
• 4 oz. chopped feta cheese, or more for
to taste
• 3 tbsp. olive oil
• 3 tbsp. Red wine vinegar
• 2 cloves of garlic, minced
• 1 lemon, cut in half
• Salt and ground black pepper to taste

Bring the broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and water has been absorbed, 15 – 20

minutes. Transfer quinoa to a large bowl and let cool for about 10 minutes.

Mix the tomatoes, parsley, Kalamata olives, onion, feta cheese, olive oil, vinegar and garlic into the quinoa. Squeeze the lemon juice over the quinoa salad, season with salt and pepper and toss to coat well. Cool in the refrigerator, 1 to 4 hours. (Yield: 10 servings)

quinoa with vegetables

Recipe by: feminiSh www.allrecipes.com

• 1 ch. quinoa
• 3 ch. the water
• 1 pinch of salt
• 3 tbsp. olive oil
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1/2 tsp. corn kernels
• 1/2 tsp. cumin
• 1 C. dried oregano
• Salt and pepper to taste
• 2 green onions, chopped

Bring the quinoa, water and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender, about 20 minutes. Once done, drain a mesh strainer and set aside.

Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic and cook until the garlic softens and the aroma mellows, about 2 minutes. Add red pepper and corn; continue cooking until peppers soften, about 5 minutes. Season with cumin, oregano, salt and pepper and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold. Vegetables can be changed as desired. (Yield: 4 servings)

spicy quinoa

Recipe by: Cinderella www.allrecipes.com

• 1 tbsp. olive oil
• 1 small onion, chopped
• 1 clove of garlic, minced
• 3/4 tsp. quinoa
• 1 1/2 tsp. curry powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. cumin
• 1/4 tsp. cinnamon

• 1 1/2 tsp. chicken stock
• 1 can (14 oz) of chickpeas,
drained and rinsed
• 1/2 tsp. toasted pine nuts
• 1/2 tsp. raisins soaked in hot water and
drained (optional)

Combine olive oil, onion and garlic in a saucepan over medium heat until onion has softened and become translucent, about 5 minutes. Stir in quinoa, curry powder, salt, pepper, cumin, cinnamon and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 20 minutes until the quinoa is tender.

Once the quinoa is done cooking, stir in the drained chickpeas, toasted pine nuts and raisins. Serve hot or cold. (Yield: 4 servings)

Quinoa with pesto

Recipe by: Sarah www.allrecipes.com

• 1 ch. quinoa, rinsed and drained
• 2 ch. chicken broth
• 2 tablespoons. Basil pesto
• 1 tomato, diced
• Salt and pepper to taste

Bring quinoa and chicken broth to boil in saucepan; cover, reduce heat to low and simmer until all moisture is absorbed, about 15 minutes. Remove from fire; mix pesto with quinoa. Add the tomato to the mixture. Season with salt and pepper to serve. (Yield: 4 servings)

lemon quinoa

Recipe by: Mirelle B www.allrecipes.com

• 1/4 tsp. Pine nuts
• 1 ch. quinoa
• 2 ch. the water
• Sea salt to taste
• 1/4 tsp. fresh lemon juice
• 2 stalks of celery, chopped

• 1/4 red onion, chopped
• 1/4 tsp. cayenne pepper
• 1/2 tsp. cumin powder
• 1 bunch of fresh parsley, chopped

Briefly toast the pine nuts in a dry skillet over medium heat. It will take about 5 minutes and stir constantly as they will burn easily. Let cool.

In a saucepan, combine quinoa, water and salt. Bring to a boil, then reduce the heat to medium and cook until the quinoa is tender and the water has been absorbed, about 10 minutes. Leave to cool slightly, then fluff with a fork. Transfer quinoa to a serving bowl and stir in pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if necessary before serving. (Yield: 6 servings)

Quinoa with peas and onions

Recipe by: Lori Panarella www.tasteofhome.com

• 2 ch. the water
• 1 ch. quinoa, rinsed
• 1 small onion, chopped
• 1 tbsp. olive oil
• 1 1/2 tsp. frozen peas
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tablespoons. crushed nuts

In a large saucepan, bring the water to a boil. Add the quinoa. Lower the temperature; cover and simmer until the water is absorbed, 12 to 15 minutes. Remove from fire; stir with a fork. Meanwhile, in a large cast iron or other heavy skillet, sauté the onion in the oil until tender, 2 to 3 minutes. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with nuts. (Yield: 6 servings)

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