To prepare people for eternal life.
1 cup quinoa
2 cups water substitute soy, cashew, or almond milk
1/2 teaspoon cinnamon
sweetener of choice
1/2 cup apples, thinly sliced
1/3 cup raisins
Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer for 5 minutes. Add apples, raisins, and cinnamon substitute; simmer until water is absorbed. Serve with milk and sweeten to taste.
1 ½ cup quinoa
3 cups water
1 tsp salt
Corn kernels
Cilantro
Cooked black beans
green onion
avocado
sun dried tomatoes
lime juice
olive oil
Salt to taste
Thoroughly rinse quinoa before cooking. Cook quinoa in water and salt for approximately 10 minutes or until water is absorbed. Let cool then add fresh ingredients in desired amounts. Make dressing with lime juice, olive oil and salt blended together.
½ cup quinoa
½ cup water
½ cup dairy free milk
1 star anise or 1/2 tsp. anise seeds, crushed
3 green cardamom pods or 1/8 tsp. ground cardamom
1 pinch salt
2 Tbsp. almonds, chopped
2 Tbsp. dried apricots, sliced
2/3 cup blueberries, fresh or frozen
coconut flakes for garnish
Rinse quinoa. Bring quinoa, water, and milk to a boil.
Add anise, cardamom, salt, almonds and apricots.
Simmer 20 minutes until liquid is absorbed.
Remove pods and star (if using).
In separate pan, simmer blueberries until thickened, about 5 minutes.
Spoon quinoa into bowl or glass.
Pour on milk and blueberry sauce.
Sprinkle with more almonds and apricots; add coconut flakes.
½ cup quinoa, rinsed
½ cup almonds, chopped
4 medium zucchini
2 cloves garlic, chopped
1 15 ounce can cannellini beans, rinsed
1 cup grape or cherry tomatoes, quartered
4 tablespoons olive oil
¾ cup grated Parmesan flavored soy topping
Heat oven to 400 degrees. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and ¼ cup parmesan. Cover with foil and bake until the zucchini is tender, 25-30 minutes. Remove the foil and bake until golden, 8 to 10 minutes. Quinoa—(keen-wa)—is the king of grains, a perfect protein with a wide range of amino acids. It has approximately 17 percent high quality protein. It can be used as a cereal, in place of rice, or use the flour.
1 cup quinoa
½ tsp. kosher salt,
2 Tbsp. olive oil
1 small red onion, chopped
2 cloves garlic, minced
1 medium zucchini, chopped (2 cups)
divided 3 carrots, peeled and chopped (1 ½ cups)
¼ tsp. crushed red pepper flakes
2 tsp. fresh thyme or oregano (optional)
1 Tbsp. chopped fresh chives
Rinse quinoa in a strainer. In a heavy-bottomed saucepan, bring quinoa, 2 cups water, and ¼ tsp. salt to boil. Cover, reduce heat, and simmer until quinoa absorbs the water, 10-15 minutes. Heat oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes. Raise heat to medium-high and add next 5 ingredients. Sauté, stirring frequently, until vegetables are tender and golden around the edges, 8 to 10 minutes. Season with ¼ tsp. salt. In a large bowl, mix together quinoa, vegetables, and fresh chives and serve.
7 sweet peppers (red, orange or yellow)
1 cup whole grain quinoa
1 Tbsp. olive oil
1 cup diced sweet onion
1 tsp. ground cumin
½ tsp. cardamom
¾ tsp salt
1 cup dried figs, roughly chopped
½ cup unsalted cashews, roughly chopped
Seed and dice 1 of the peppers. Slice remaining 6 peppers from stem to bottom; seed. In a medium lidded pot, bring 2 cups water to a boil. Stir in quinoa; return to a boil. Cover, reduce to medium-low and cook 10 minutes. Drain and set aside. Return pot to stove; place over medium heat. Add olive oil. Stir in the diced pepper and onion. Cook 5 minutes. Mix in cumin and cardamom; cook 1 more minute. Stir in figs, cashews, quinoa, and salt. Fill pepper halves with quinoa mixture and place cut-side up in a 9×13-inch baking dish. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake another 30 minutes or until peppers are tender.
While quinoa (pronounced KEEN-wah or keh-NO-ah) is usually considered to be a whole grain, it is actually a seed belonging to the Goosefoot family, but it can be prepared like whole grains such as rice or barley. It comes from the Andes Mountains of South America and was one of the three staple foods, along with corn and potatoes, of the Inca civilization.
Quinoa is a favorite whole grain for three reasons. First, it takes less time to cook than other whole grains. One cooking method is to treat quinoa much like rice, bringing two cups (or less) of water to a boil with one cup of grain, covering at a low simmer and cooking for 10–15 minutes or until the germ separates from the seed.
Second, unlike other grains such as millet or teff, quinoa has a delicious flavor all its own. Add a bit of olive oil, sea salt and lemon juice and it is quite tasty! It is light and easy to digest, not sticky or heavy like most other grains, and it can be substituted for almost any grain in almost any recipe.
Finally, of all the whole grains, quinoa has the highest protein content—an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. It also provides all nine essential amino acids, making it a complete protein—so it’s perfect for vegetarians and vegans. Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins. The nutrient composition is very good compared with common cereals.
Quinoa in its natural state has a coating of bitter-tasting saponins, making it unpalatable. This bitterness has beneficial effects during cultivation, as the plant is unpopular with birds and therefore requires minimal protection. Most packaged quinoa has already been cleaned, but it doesn’t hurt to soak and rinse it just in case. The leaves are frequently eaten as a leafy vegetable, like spinach, but the commercial availability of quinoa greens is limited.
1 Serrano pepper, halved and seeded
1 ½ cups vegetable broth
½ cup plus 2 Tbsp. chopped Brazil nuts, divided
2 bay leaves
1 16 oz. package frozen mixed vegetables, thawed
¼ cup orange juice
¼ tsp. cayenne pepper
7 garlic cloves, minced
1 medium orange, sectioned and chopped
1 tsp. ground turmeric
1 cup quinoa, rinsed
3 Tbsp. lemon juice
1 Tbsp. olive oil
2 tsp. grated lemon peel
1 Tbsp. buttery spread
2 tsps. Grated orange peel
1 large onion, chopped
¼ tsp. salt
1 cup chopped fresh mushrooms
Broil pepper halves 4 inches from the heat until skin blisters, about 10 minutes, turning once. Finely chop pepper; set aside. In a large saucepan, bring broth, orange juice, cayenne and turmeric to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Meanwhile, in a Dutch oven, heat oil and buttery spread over medium-high heat. Add onion, mushrooms, ½ cup nuts and bay leaves; cook and stir until onion is tender. Add mixed vegetables, garlic and reserved Serrano pepper; cook 4-5 minutes longer. Stir in orange, lemon juice, peels and salt. Gently stir quinoa into vegetable mixture; discard bay leaves. Sprinkle with remaining Brazil nuts.