The flavor is mild and not at all salty. Could even be called bland. But, in a bind and too cold outside to want to go to the grocery store, this works. I cooked it up with some winter squash to have a fast and easy meal.
I wan’t going to call this a recipe, but it looked so yummy I thought others might be interested.
I was trying to make balanced and filling lunches for work when I decided to pile a bunch of things together. It turned out fantastic. One batch made six different frozen lunches for work. What you will need:
3 sweet potatoes
2 bunches of kale, stems removed and torn into smaller pieces
1 cup red quinoa
1 can back beans
1 can corn
1 vegetable bouillon cube, no salt added
Cook quinoa according to package directions with the bouillon cube in the water. Steam kale to desired crispiness. Wash sweet potatoes and stab each one in multiple places with a fork. Place is a microwave safe dish with a lid and microwave for 10 minutes. Let cool and mash with a potato masher. Drain and rinse the back beans and place in a large bowl. Drain corn and add to bowl. Stir in the quinoa.
In six separate dishes, layer the kale, sweet potato, and quinoa mix. Cover a freeze each dish separately. When ready to eat, let defrost a few hours or run the bottom side of the container under water until to can easily slide out. It thawed, microwave for 2 minutes. If frozen, microwave for 5 minutes and check if ready. If needing more time, try another 2 minutes. Yummers!
An upcoming potluck after work required me to think ahead on what to take that would be easy to make and transport. Looking around my pantry and fridge, I came up with a cold quinoa salad that was a big hit. What you will need:
1 cup uncooked red quinoa
2 bell peppers of different colors, I used red and yellow, diced
10 oz sweet corn
1 can artichoke hearts, sliced thin
3 green onions, sliced into small circles
1 TBS walnut oil
2 TBS rice wine vinegar
1 tsp liquid aminos
1/2 tsp black pepper
Cook quinoa according to package directions. Place all ingredients in a large bowl and stir until well combined. Cover and place in refrigerator for at least 8 hours. Yummers!
I had a bag of red quinoa in my pantry… I know, right? How does something this cool just sit in my pantry?? Anyway, I made this delicious pot of yummy that is worth making again. What you will need:
2 cups red quinoa
1 bouillon cube, veggie and herbs with sea salt
1/2 an onion, diced
1/2 pound red chard
2 tsp minced garlic
1 tsp avocado oil
12 oz cubed butternut squash
1/2 cup slivered almonds
Cook quinoa according to directions on package and add the bouillon cube to the cooking water. Microwave butternut squash in covered dish for six minutes. In a pan, sauté onion, garlic, and chard in avocado oil until the chard and onion soften, 7-12 minutes. Add the butternut squash and make sure everything is cooked to the consistency you prefer. Remove from heat. Add quinoa and almonds and stir. Serve hot. Yummers!
If not already crystal clear, I love chocolate. I always have. When I found this bar I wondered if it might remind me of a Nestle Crunch. Honestly, I can’t remember what the Nestle Crunch tastes like, so I have no idea how close or far this bar from Alter Ego is. However, I can say the Alter Ego bar is sufficiently yummy. The quinoa did give a bit of a fun crunch to a sweet chocolate taste and I enjoyed every bite. Find and try for yourself.
I can’t remember why I named this RVSP years ago. I think because I started with a layer of rice, salsa, vegetables, and protein. This is the basic idea, but I always remember the dish when I have lettuce to eat. Lettuce is great for salads and sandwiches, but we had lots to eat from our CSA and wanted a little more variety. What you need:
1 cup uncooked quinoa (get the pre-rinsed variety) or brown rice
1 cube your favorite bouillon, Rapunzel no salt added is mine
1 can your favorite beans, I often use Kidney
1/2 cup salsa
Fresh diced tomatoes
Vegan sour cream for garnish (optional)
Cook the quinoa according to the directions with the bouillon cube. Rinse the beans and mix with the salsa. Chop lettuce into desired size. Begin with a layer of quinoa, add the beans, lettuce, tomato, and top with sour cream. Easy and delicious. Enjoy!
Once again looking around a grocery store, I rand across these crackers. I like quinoa and gluten free is a bonus, so I tried them.
Very light taste and texture. I had mine with hummus and really enjoyed them. If looking for a cracker that is not too heavy and where the flavor will not overwhelm whatever else you are eating, this is a good one.
I have a habit of taking whatever vegetables I can find and throwing them in a pot. When I write up my weekly meal plan it will say things like “Wednesday Meal: Pot.” This means I will follow a basic formula of a starch, a bean, and several different colored vegetables. Last week I made a broccoli pot. These are wonderful for several reasons. First, they lend themselves to whatever is in season. Nothing is in season in February, so I look for what looks good at the store. Second, I always have leftovers to take for lunch.
For this pot, you need:
3 broccoli heads chopped
1 yellow pepper, diced
1 orange pepper, diced
1 cup sliced mushrooms
1 medium onion, diced
1 TBS minced garlic
2 TBS water
1 4oz can hatch green chilies
1 can kidney beans
1 1/2 cups uncooked quinoa
1 TBS Braggs liquid amino acids
1/2 tsp ground black pepper
1/4 cup sun dried tomatoes, diced
- Cook quinoa according to package directions
- Drain and rinse beans
- Sauté onion and garlic in water until soft, about 2 or 3 minutes and add other vegetables, continue to cook
- Microwave sun dried tomatoes in a little water to rehydrate for at least a minute. Drier tomatoes will need more time. Add to vegetables
- Add spices and chilies to vegetables and continue to cook until broccoli is desired softness (check with a fork)
- Add cooked quinoa and beans and let beans heat up. Serve hot.
Ta da! Your first “pot” with hopefully more to come. I will post others as I make them and write down all the proportions.