Tag Archives: quinoa

Fried Spanish Quinoa

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more

 

Spanish Quinoa_72
Serves 4 or more                                                             Time: 30 minutes

Inspired by fried rice, but with Latin-styled ingredients, this fast and hearty stir-fry is my go-to way to enjoy quinoa. Any color quinoa works here, but my favorite is a blend of white, black, and red for a crunchy and colorful dish.

2 tablespoons olive oil 1 yellow onion, diced
1 chile pepper, minced
1 small green bell pepper, seeds removed and diced
2 cloves garlic, minced
14 ounce can black beans, rinsed
1 cup fresh or frozen corn kernels
3 cups cooked quinoa, preferably cold
½ cup vegetable broth
3 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
1 cup cilantro leaves, lightly packed and roughly chopped

1. Preheat a wok or large skillet over medium-high heat. Heat the olive oil, add the onion, chile, and bell pepper and fry for 2-3 minutes. Stir in garlic and fry for 30 seconds. Add the beans and corn and stir fry for another 3-4 minutes.

2. In a small bowl whisk together the vegetable broth, tomato paste, cumin, oregano, and salt.

3. Add the cooked quinoa to the stir fry. Fry the quinoa for about 5 minutes, or until hot. Pour the vegetable broth mixture over the quinoa and fry another 4-5 minutes, until the broth is absorbed and the quinoa is hot. Remove from heat, stir in cilantro, and serve right away.

Quinoa Porridge

Quinoa Porridge

by Toni Fiore, the author of the Totally Vegetarian cookbook, and host of the now online Totally Vegetarian TV show.

Watch this recipe being made on Delicious TV’s Vegan Mashup  Reason to Rise episode.

Serves 2-4

When it comes to hot breakfast cereals the combination of walnuts, raisins and cinnamon is classic. Using Quinoa in place of oats or wheat adds a deliciously unique hearty flavor and subtle crunch that is sure to become a morning favorite. Considered a “Superfood” gluten free quinoa is loaded with protein, iron, calcium and fiber! For even more variety add your choice of nuts, dried fruits and fresh fruit. When I know I’m going to have a busy week I’ll double the recipe and store leftovers in the fridge in a covered container. Simply reheat porridge with an additional splash of non-dairy milk.

1 C. uncooked Quinoa

1 C. water

2 C. non-dairy milk (almond, soy or rice) divided in half

½ teaspoons. cinnamon

3 or more tablespoons chopped walnuts

2 or more tablespoons of Craisins or raisins

2 or more tablespoon chopped dates

2 or more tablespoons unsweetened coconut flakes

2 teaspoons agave nectar or maple syrup

Combine quinoa, water and one cup of milk in an uncovered saucepan. Bring to a boil then reduce the heat, cover and simmer for 10-15 minutes or until most of the water has been absorbed. Add the remaining one cup of milk and cinnamon and mix well. Toss in the walnuts, craisins , dates and coconut. Simmer, stirring frequently, on very low for an additional 5 minutes or until the porridge reaches the consistency you like. Add the agave nectar or syrup to taste and serve!

Herbed Quinoa Pilaf

Herbed Quinoa Pilaf

This recipe came to us courtesy of Vegetarian Times magazine .

6 servings

Ingredients:
2 1/2 c. vegetable stock or water
1 1/2 c. quinoa
Salt to taste
3 T. chopped fresh herbs (optional)
2 t. margarine or olive oil

To prepare:
In medium saucepan, bring the stock or water to a boil. Add quinoa and salt, if desired, and reduce heat to low. Cover and cook until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Remove the pan from the heat and gently stir in the chopped herbs, if using, and the margarine or oil. Cover the pan and set it aside until you’re ready to serve it.

Quinoa is also delicious topped with toasted nuts like almonds, peanuts, or pine nuts.