Quinoa Recipe

This week I asked my mom to share with you a  couple of recipes for quinoa.  I am amazed when I talk about quinoa, how few people know what it is, let alone eat it on a regular basis!  I love quinoa!  It is easy to make, tastes good, and is one of the few complete grain proteins!  I look forward to hearing some of your other favorite quinoa recipes.

Here is my mom’s post!

Back again…..even though SOME of us did not go cruising, we ALL took a break from cooking, it seems :).

A few minutes ago I watched Dustin’s video of his and Abby’s “talent” for the talent show on the cruise–impressive, eh?! I don’t know about you, but perseverance comes to mind, watching him keep climbing back on that ball; that, and I’m ready for a hearty recipe for a cruise-sized appetite!

I have just started using quinoa (keen-wa) this past year; when I read about it being a complete protein, it seemed like a grain not to be ignored!

I find mine at Coburns (here in Minnesota) and Trader Joes (where else!); my 14 oz. bag of organic quinoa cost around $3.50 and 1 c. makes 3 c. of cooked grain. I’ll be sharing a couple of very basic recipes, using cooked quinoa; simply following the package instructions for cooking-after rinsing the grain, it cooks up in about 15 min. and is ready for the next step.

Quinoa Pilaf:

3 c. cooked quinoa
1 T. olive oil
1/2 tsp. seasalt
1/2 c. toasted sunflower seeds
1 T. flaxseeds
1 c. finely minced spinach

Mix this all together and serve either warm or chilled.
Like I said, very basic, but this is the first one I tried and it sold me on the grain; one note of caution, it does have a very distinctive flavor that may take some getting used to. The next recipe has some garlic for added flavor.

Quinoa plant

Quinoa plant

Quinoa with Garlic and Feta Cheese:

1 1/2 c. cooked quinoa
1 tsp. olive oil
2 cloves garlic, sliced thin
1 c. fresh spinach
1 oz. Feta cheese, crumbled

Saute the garlic in the oil just ’til soft. The recipe didn’t say to mince the spinach, but I did. Mix all together in the frying pan, except the cheese. Extra oil and salt may be used at this stage. Add the Feta cheese just before serving.

One cup of cooked quinoa has 160 calories, 2.5 g. of fat, 30 carbs., 3 g. of fiber, and 6 g. of protein.

This grain can also be substituted in your couscous recipes-I really like it as a salad with fresh lemon juice and diced cukes and tomatoes, etc.

Well, that’s a little jumpstart….I went to www.edenfoods.com and copied a few of their recipes, like: Baked Squash Stuffed with Quinoa & Dried Fruit, Black Bean & Tomato Quinoa, and Mediterranean Quinoa. YUM!!

I look forward to hearing if many of you are into this ancient grain from the Incas….it actually means “the mother grain”.

Okay now Dustin, I’m trying to wait patiently, but when do we get to see those dolphin pictures?? I heard that someone’s life long dream came true, swimming with those babies! 🙂

Keep Eating Healthy,

Dustin’s Mom: Joy

For more great healthy recipes, click the links below:

30 Healthy Snacks, 21 Healthy SnacksChocolate Chip CookiesChocolate Tofu PiePureed Vegetables, Roasted VeggiesQuinoaChickenOmeletPizzaGuacamoleHummusCarrot Soup


  1. In one of my environmental classes, we talked about this grain. The professor referred to it as “the grain of the future.” It’s somewhat ironic that it is really just gaining attention here now, when I’m sure it’s grown other places but it is also still grown on terraces in Peru that started around 800 A.D. It can withstand colder environments so it is grown higher up on the mountain.

    Ok, I’m done. There’s your nerd trivia of the day:)

  2. I love quinoa, and will have to make some of these recipes! Thanks for sharing them. Quinoa is so easy to make, and a little goes such a long way. It’s a nice easy lunch to just spoon into a tupperware and throw in your bag.

    I make quinoa into tabouleh salad, and it’s pretty tasty. Just take cooked and slightly cooled quinoa (I cook mine in chicken stock with garlic and lemon zest for flavor) and mix it with green onions, halved cherry tomatoes, chopped fresh parsley, and diced red pepper. (You can add any chopped up veggie you’ve got on hand, it doesn’t matter.) Then add salt/pepper, the juice from the lemon you used for the zest earlier, and about 1/4 cup of extra virgin olive oil. I usually eat mine cold, but you could heat it up if you want.

  3. Quinoa is great — cooked or — sprouted! I eat a high raw foods diet and like to include lots of sprouts and quinoa is so easy to sprout — just rinse, soak for several hours, rinse again and let alone to sprout for a few days (good to rinse or at least stir occasionally — I find small amounts (1/3 cup or so) does better than a larger amount) Then add to any salad for a huge protein boost among other good things! Thanks for the recipes. 🙂

  4. I recently started making quinoa for my family too and my kids dig it. Here’s a recipe I have used from Parents magazine, just made it this week with chicken tacos. Very tasty! Good recipes additions…thanks!

    Quinoa, Black Bean, and Corn Salad

    3/4 cup quinoa
    1/2 teaspoon salt
    1-2/3 cups canned or cooked corn
    1 can (15 ounce) black beans, rinsed and drained
    3/4 cup salsa
    2 tablespoons lime juice
    2 tablespoons chopped cilantro

    1. Rinse quinoa under cold running water. In a medium saucepan, combine 3/4 cup quinoa with 1-1/2 cups water. Heat to boiling over high heat. Stir in salt, reduce heat to low, cover, and simmer for 20 to 25 minutes or until liquid has been absorbed. Set aside.

    2. In a large bowl, combine corn, beans, and salsa. Stir in quinoa, lime juice, and cilantro.

  5. couldn’t be better timing on this one, dustin’s mom! i just bought 10 # through my food club coop. i’ve used it only in soups and stews in this past year, but we like it. i’m sure your recipes will help me to branch out. thanks!

  6. jumped the gun before reading the comments–i’ll get the hang of this yet. i read over the comments and want to thank them as well. i’m definitely going to try sprouting them!

  7. I Love quinoa. I grew up eating it and recently one of my friends just found out about it and I told her that I have been eating it for a long time, is very yummy and nutrient.

  8. Don’t you just love the pics that Dustin finds for our recipes?! Especially that one of the huge, red quinoa plant-had no idea it was so huge!! And hey little sis, loved your quinoa trivia (that was Dustin’s baby sis!)…spoken like a true UW student–and she actually remembers what she reads! 🙂 Anyway, it truly is an amazing grain.
    As I write, I am trying out your recipe, Lindsey, for the salad with beans and corn! Got a question for you or anybody…do you get a dry, fluffy product using 2/1 ratio of water to grain?? Sometimes mine gets soggy.
    I actually added lemon zest and chopped garlic as it cooked, taken from Brian’s recipe! Dustin said you are a good cook-sounds like you are an old hand with the quinoa….any help with the sogginess??
    Elsa, what country did you grow up in, eating quinoa all your life?? How did your mom fix it? Would love to have some of your recipes!!
    And wow, Tami, never would have thought of sprouting the stuff!! I have some started-can’t wait to see what it’s like! How many days til you use yours, and what’s the flavor-mild like alfalfa, or bitty?
    Haha, Bonnie, you’re funny, “jumping the gun”–sounding like a true northwoodsman (that’s because she IS a true blue-log-cabin-in-the-woods-woodstove-heat-garden-fresh-veggies kinda’ gal!–and, my good buddie since kindergarten days!). Anyway, wondering what you pay from your food coop for 10#’s of quinoa–was it organic?
    Another good idea, throwing it into your soups, etc.!
    Sure was fun hearing from all of you and having all these awesome ideas to try out!
    Dustin, think you could add each week a link to all the old recipes….I think Marsue told me about that special BBQ seasoning, and now I can’t find it–plus, all the new people jumping on board could easily access to them.

  9. Really good breakfast from: Chef MD’s Big Book Of Culinary Medicing by Dr. John LaPuma

    Warm and Nutty Cinnamon Quinoa Recipe

    I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

    1 cup organic 1% low fat milk
    1 cup water
    1 cup organic quinoa, (hs note: rinse quinoa)
    2 cups fresh blackberries, organic preferred
    1/2 teaspoon ground cinnamon
    1/3 cup chopped pecans, toasted*
    4 teaspoons organic agave nectar, such as Madhava brand

    Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.
    Serves 4.
    *While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

    I got the recipe from the website below…it’s got a great picture of the finished product!


  10. Thanks for this post — I have never made quinoa and it was a hit with the entire family! I did a twist on the garlic and feta cheese — we were out of spinach. I added a sauteed onion and garlic and tomato, basil feta cheese. I got mine at Super Target – Bob’s Red Mill Organic and it was pre-rinsed. I’ll be incorporating quinoa into our weekly meals. Thanks!

  11. just a wannabe with all the appearances…..thanks for the build-up, though! i’ll look in my catalog soon for the price of quinoa. yes, it is organic.
    have to admit i haven’t been trying the new things yet, except for the omelets, but the quinoa and cookies are at the top of my list.

  12. Becky, the onions, etc. sound delicious, and the basil feta, etc.! I have used green peas instead of the spinach. The feta really finishes off this dish, I think, but if one were on a lo-sod. diet, wonder what would be a good substitute; T.J.’s has fatfree, but has anyone seen lo-sod. feta, or some other good replacement? Otherwise, skip the cheese and add extra veggies; maybe try sauteed mushrooms. Wonder how small cubes of tofu, seasoned and sauted in olive oil would be?

    Hey Bonnie….if you have time, how about blogging some of those quinoa prices and the name, etc. of your buying club?? Thanks!

  13. Wow, Allison, what a lumberjack breakfast-keep one fueled for hours! Sounds really yummy…..do you think the red quinoa is tastier than the white? I thought so, but haven’t made it more than once….weird, the way the red stuff cooks up black, huh?


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