This recipe started out because I looked in my pantry and saw that I have just way too much quinoa in there. I have plain, red, tri-color and then I just bought a couple more packages at Home Goods! So I decided I needed to start using it more. The quinoa I used in this recipe was an Italian flavored one. I bought this container of Pereg quinoa in Home Goods for $3.99 and I used about half of the container in this recipe, about 1 cup. This brand comes in all kinds of flavors which is pretty cool so you can make whatever you’re in the mood for! I also bought a spinach version and a mushroom version. Just follow the directions on the package and you’re good to go! I also substituted the water with chicken broth, which gives it so much more flavor. A vegetable broth would work great too! But if that’s not something you would want to do then just use water.
This is a quick meal you can throw together in under 30 minutes for sure. Great for after work when you want something nutritious and delicious! This was a nice filling and satisfying meal for two of us but if you want it can serve 4 as a side dish.
- Pereg “All’ Italiana” quinoa (Use 1 cup and cook according to package)
- 12-16 ounces uncooked extra large-jumbo shrimp, peeled and deveined (no tails on unless you like that sort of thing- I do not)
- 3-4 cloves garlic minced
- 1/2 large tomato chopped
- 1 tablespoon butter
- 1 tablespoon EVOO
- 1/4 cup fresh lemon juice
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- Parmesan cheese for topping
- Cook quinoa according to directions on package. When it is done, keep it on low to stay warm.
- Add the oil and butter to a medium skillet and saute the garlic till soft, just a few minutes.
- Add the shrimp to the skillet and cook on medium heat. A couple of minutes on each side until shrimp turns pink is good. Do NOT overcook.
- Add in the lemon juice and herbs and mix well.
- Add the chopped tomato to the quinoa mixture.
- Divide up the quinoa into flat bowls and top evenly with the shrimp mixture. Make sure the delicious juices are evenly distributed as well.
- Serve with some parmesan cheese on top if you like!
Once again I am looking for things to add to my yummy quinoa dishes. That is one of the great things about quinoa. It’s so versatile! Love it!! Anyway, I was making my Asian style pork chops for dinner and decided to have quinoa with it. So I came up with this quick and easy dish to go with it. This recipe used the plain white quinoa, only because I was out of the colorful ones. Use whichever you wish. I’m finding more and more recipes with quinoa and it’s getting easier to find in the regular supermarket which is fantastic! I still like to get mine from Whole Foods (when I take the trek there) because I can get it in bulk. Much better for me. Just look for it in your local grocery store with the rice and you’ll be happy you did!
1 cup quinoa, rinsed and drained
2 cups fat-free low-sodium chicken broth (gives it a better flavor)
3 scallions sliced, green and white parts
4-5 cloves garlic minced
1 teaspoon freshly grated ginger (it really does make a difference)
1 tablespoon soy sauce*
1. Place the chicken broth and quinoa in a medium pot.
2. Bring the broth to a boil, lower to simmer, covered. Cook for 15-20 minutes, until all liquid is absorbed.
3. When quinoa is done keep stove on low but add in the garlic, ginger and soy sauce. Mix well. Add the scallions and serve.
*If you want more soy sauce just add it. This is a conservative amount but feel free to add more.
Makes about 4 servings
Usually I am not a big fan of mint. No mojitos for me. And definitely none of that flourescent green mint jelly when I have lamb! That is wrong to my taste buds on so many levels. Luckily my husband is not a fan either. So many recipes have mint in them and most of the time, to me anyway, it’s too much. So when I tried Tabouli years ago I was surprised to find that there was mint in it! Imagine that! I liked it in spite of that! And now with my new favorite food, quinoa, I can have that delicious tabouli salad with a more healthy twist! It’s a refreshing and filling salad for lunch or a side dish or just for snacking in the afternoon. I will also add crumbled feta cheese to mine for a little extra zip. You can use goat cheese if you want too, anything you like really. Just don’t go crazy and kill all the good with too much cheese. Moderation! This recipe is also one time where you should have the fresh parsley rather than dried.
½ cup uncooked quinoa
2 cups water
¼ cup fresh parsley, without stems
2/3 cup green onions (scallions), cut into ¼” pieces
1½ cups peeled cucumbers, cut into ¼” pieces
1½ cups chopped tomatoes, cut into ¼” pieces
1 garlic clove, minced (no garlic powder on this)
½ teaspoon salt
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
¾ teaspoon dried mint (optional)
½ cup crumbled light or fat-free feta cheese (optional)
1. Put quinoa in a fine strainer and rinse under running water until water runs clear. Drain well. Bring quinoa and water to a boil in a saucepan. Cover pan, reduce heat and simmer for 20 minutes until water is absorbed. Quinoa will be fluffy. Chill in the refrigerator or rinse cooked quinoa in a fine-meshed strainer under COLD running water. Drain well.
2. Toss remaining ingredients with quinoa and serve!
Makes 5 cups (1 cup per serving)
Lately I’ve read many recipes with couscous and quinoa (keen-wa). I found one today that is very easy to make and sounds really good. I am going to try and make it tonight and I will report back on it. The recipe calls for fresh spinach but if you don’t have fresh on hand use frozen, just make sure you thaw it good and squeeze out the extra liquid. You can also add chopped tomato (regular or even sun-dried!). Be brave, experiment. Remember, it’s your kitchen! (Got that from the Next Food Network Star finale last night. Yay Aarti!) I will also be using light or fat-free feta cheese in this recipe but as always feel free to use regular if you wish. This is a great side dish in the summer, it’s simple and not so heavy, and it’s full of protein from the quinoa! All good! So give it a try and as always, let me know if you try it and how it turns out!
½ cup uncooked quinoa
1 teaspoon extra virgin olive oil
2 cloves garlic, sliced very thin
1 cup fresh spinach (or frozen, thawed and squeezed dry)
½ cup crumbled light or fat-free feta cheese
Quinoa with spinach and feta
1. Rinse the quinoa in a strainer. In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
2. Meanwhile, heat a skillet over medium heat and add the olive oil and garlic. Cook the garlic in the oil until the garlic turns light brown. Be careful not to let it burn.Lower the heat if necessary. When the quinoa is done cooking add it to the skillet along with the spinach. Stir together until the spinach wilts or is heated through if using frozen. Add the crumbled feta cheese and stir to combine.
Makes 2-4 servings