1.5 cups Nature's Earthly Choice Quinoa
1.5 TBS olive oil
6 cloves garlic
2 oz pine nuts
1 can garbanzo beans
1 can artichoke hearts
1 package Mediterranean feta cheese (4.4 oz)
2 cups baby spinach
2 TBS oregano
Serving For: 8
- Place Quinoa and 3 cups of water in a pot, bring to a boil for 5 minutes, then remove from heat and let stand for 15 minutes, covered.
- Heat oil in large skillet. Finely slice garlic and brown in oil for a couple of minutes. Once lightly browned, add pine nuts for a minute or two, and then toss in cooked Quinoa. Add garbanzos, artichokes, and spinach and toss until spinach wilts. Toss in cheese and serve immediately.
Delicious Big Bowl
2 cups white Nature's Earthly Choice Quinoa, rinsed well
4 scant cups water
1 teaspoon salt
A few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
Serving For: 4-6
- Bring the Quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the Quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the Quinoa aside.
- Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
- In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
- Toss the Quinoa with a splash of olive oil (I had leftover citrus parmesan dressing, so I used that). Serve each bowl of Quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.
Quinoa with Leeks and Shiitake Mushrooms
2 cups fat-free, less-sodium vegetable broth
1 cup water
1/2 teaspoon salt, divided
1 1/2 cups uncooked Nature's Earthly Choice Quinoa, rinsed
3 tbsp chopped fresh flat-leaf parsley
1 tbsp olive oil, divided
1/4 teaspoon freshly ground black pepper, divided
3 cups thinly sliced leek (about 2 large)
4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1 1/2 cups chopped red bell pepper
1/4 cup dry white wine
1/2 cup coarsely chopped walnuts
- Combine broth, water, and ¼ teaspoon salt in a large saucepan; bring to a boil. Stir in Quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 3 tbsp parsley, 1 ½ teaspoons oil, and 1/8 teaspoon black pepper. Remove from heat; keep warm.
- Heat remaining 1 ½ teaspoons oil in a medium nonstick skillet over medium-high heat. Add leek; sauté 6 minutes or until wilted. Add mushroom caps, bell pepper, and wine; cook 2 minutes or until vegetables are tender. Stir in remaining ¼ teaspoon salt and 1/8 teaspoon black pepper. Place 1 cup Quinoa in each of 4 shallow bowls; top each with 1 ¼ cups vegetable mixture and 2 tbsp walnuts.
Quick-Cured Sake Salmon with Quinoa
1 teaspoon kosher salt
1 (1-pound) salmon fillet
2 teaspoons sugar, divided
1 1/2 cups sake, divided
1/2 teaspoon chili paste
2 garlic cloves, minced
1 cup Nature's Earthly Choice Quinoa
1 teaspoon butter
1 1/2 teaspoons olive oil, divided
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrot
1/4 cup finely chopped onion
1 cup water
1/2 cup orange juice
1/4 teaspoon salt
1 tbsp chopped fresh parsley
- Place salmon, skin side down, on a plate. Combine 1 teaspoon kosher salt and 1 teaspoon sugar; rub salt mixture evenly over skinned sides of salmon. Cover with plastic wrap; chill 2 hours.
- Remove plastic wrap from salmon. Rinse salmon under cold water; pat dry with paper towel. Combine 1 cup sake, remaining 1 teaspoon sugar, chili paste, and garlic in a zip-top plastic bag. Add salmon; seal and marinate in refrigerator 1 hour, turning occasionally.
- Place Quinoa in a fine sieve; place sieve in a large bowl. Cover Quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well.
- Heat butter and 1 teaspoon olive oil in a medium saucepan over medium-high heat until butter melts. Add pepper, carrot, and onion to pan; sauté 2 minutes or until onion is tender. Add Quinoa; cook 1 minute, stirring constantly. Stir in 1 cup water, remaining ½ cup sake, juice, and ¼ teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and Quinoa is tender. Remove from heat; fluff with a fork. Stir in parsley. Keep warm.
- Preheat oven to 450°.
- Remove salmon from bag, reserving marinade. Place marinade in a small saucepan over medium-high heat, and cook until reduced to 2 tbsp (about 7 minutes).
- Brush skinned sides of salmon with remaining ½ teaspoon oil. Heat an oven-proof skillet over medium-high heat. Add salmon to pan, skin side up; cook 3 minutes or until golden brown. Turn salmon over, and baste with reduced marinade. Place pan in oven, and bake at 450° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve immediately with Quinoa.
Cajun and Quinoa Cakes
4 cups water
1/2 cup uncooked Nature's Earthly Choice Quinoa
1 thyme sprig
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
1/4 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise
1/4 cup chopped sweet pickles
1 teaspoon Dijon mustard
8 ounces lump crabmeat, drained and shell pieces removed
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/4 cup chopped green onions
1/2 teaspoon kosher salt
1 large egg white
2 tbsp olive oil, divided
- Combine first 3 ingredients in a saucepan; bring to a boil. Reduce heat; simmer 30 minutes or until mushy.
- Discard thyme. Drain, pressing to remove excess water. Cool slightly.
- Combine black pepper, paprika, and red pepper. Combine yogurt, mayonnaise, pickles, and mustard.
- Place crab in a medium bowl; mash slightly. Add Quinoa, ½ teaspoon spice mixture, half of yogurt mixture, bell pepper, and next 4 ingredients (through egg white); stir gently. Divide mixture into 8 equal portions; gently pat into a 3-inch-wide patty. Place on a parchment-lined plate. Refrigerate 20 minutes.
- Preheat broiler to high.
- Brush a jelly-roll pan with 1 tbsp oil. Arrange chilled cakes on pan; brush tops with remaining 1 tbsp oil. Sprinkle half of remaining pepper mixture. Broil 5 minutes or until browned. Turn cakes over.
- Brush with oil from pan; sprinkle with remaining spice mixture. Broil 5 minutes or until browned. Serve cakes with remaining sauce.