Recipes: Quinoa

Today we attended a great lunch and learn about Quinoa at Whole Foods. Additional copies of recipes have been placed in the break room. Let us know if you need one!

To continue with Meatless Monday and Quinoa, here are two more recipes to try. Thank you to Alissa and Margaret for sharing!

Fruit Quinoa Breakfast Bowls
http://www.aspotofwhimsy.com/2013/07/recipe-fruit-quinoa-breakfast-bowls.html
Ingredients:
Quinoa
Milk
Agave NectarFruit
Chopped Raw Almonds
Flax Seed and Chia Seeds (optional)

Make quinoa as instructed on box. Then load it up: a splash or two of milk, a drizzle of agave, a sprinkling of almonds, flax seeds and chia seeds. Stir slowly.
Now heap on the fruit!

 

Choose whatever combination of fruit entices you (or is in season!). My personal favorite is strawberries and bananas, but raspberries, blackberries and blueberries all also pair really well with the quinoa.

Other possible additives: cinnamon, almond milk, walnuts, protein powder.

To speed the process along in the morning, I usually make a big batch of quinoa at a time that will then last me 3-4 bowls. Assemble everything but the fruit the night before. Heat the mixture in the microwave for about 45 seconds to a minute in the morning, add fruit and enjoy!

Quinoa with Roasted Garlic, Tomatoes, and Spinach
http://www.myrecipes.com/recipe/quinoa-with-roasted-garlic-tomatoes-spinach-10000002001925/

Ingredients:

1 tablespoon olive oil $

1 tablespoon finely chopped shallots

1/4 teaspoon crushed red pepper

1/2 cup uncooked quinoa, rinsed and drained

1 tablespoon dry white wine

1 cup fat-free, less-sodium chicken broth

1/2 cup baby spinach leaves

1/3 cup chopped seeded tomato (1 small) $

1 tablespoon shaved fresh Parmesan cheese

1/4 teaspoon salt

 whole garlic head

Preparation:

1. 1. Preheat oven to 350°.
2. 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.