Quinoa Bites.

http://www.soveryblessed.com/2012/01/cheesy-quinoa-bites.html

http://www.soveryblessed.com/2012/02/quinoa-pizza-bites.html

Appetizers!

http://www.genaw.com/lowcarb/cheesy_pepper_poppers.html

 http://www.soveryblessed.com/2012/02/quinoa-pizza-bites.html

Garlic Fries
8 garlic cloves, minced
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper
1. Preheat oven to 225°C/440° F.
2. Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
3. Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
4. Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
5. Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
6. Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
7. Serve with ketchup, mayo or sour cream.

Kicked Up Quinoa

Kicked-Up Quinoa
1 C uncooked quinoa, rinsed
1/2 tsp Table Salt
2 Cups frozen corn kernels
1/4 C vegetable oil
1 tsp sea salt
1/2-1 C medium sweet onion, finely diced
1 10 oz can tomatoes with mild chilis (e.g. Rotelle), drained*
1 14 oz can black beans, rinsed and drained
2 Tbsp lemon juice
1/2 tsp cumin
1/2 tsp sugar
1 Tbsp canola oil

1. Put quinoa in a pan with 2 Cups cold water and 1/2 tsp table salt. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes (until liquid is gone).
2. Saute corn in vegetable oil for 5-8 minutes, until softened and lightly browned. Add onions and sea salt. Cook an additional 2 minutes, until onions are softened.
3. Add corn mixture to quinoa. Then add tomatoes and black beans.
4. In a separate bowl, mix together lemon juice, cumin, sugar, and Tbsp oil. Pour over quinoa.
5. Serve warm or cold.
*if you don't like spicy foods, use a can of regular diced tomatoes, and cut back on the cumin to taste.

Quinoa

 Some quinoa ideas :)

Quinoa Corn Chowder

From the Hillbilly Housewife Site :)

Quinoa Corn Chowder

• 1 1/2 tablespoon olive oil
• 1/4 cup onion, diced
• 1 large potato, diced
• 2 cups corn (fresh or frozen)
• 4 cups vegetable broth
• 2 cups plain soymilk
• 3/4 cup quinoa, rinsed and drained
• 1 1/2 teaspoon cumin
• 3 tablespoons cilantro, torn into small pieces
• salt and pepper

Get out a medium sized pot and cook the onion in the oil until it is translucent. Add the corn and diced potato and saute everything for a minute or two. Add the vegetable broth and soy milk and bring everything to a boil. Add the quinoa and cumin. Reduce the heat, cover and simmer to soup for about 15 minutes or until the quinoa and potatoes are tender.

Add the cillantro, salt and pepper to taste and serve hot.

Cheesy/Chicken/Salsa Skillet

http://www.kraftrecipes.com/recipes/cheesy-chicken-salsa-skillet-111246.aspx

I have made this with Quinoa too!!

Quinoa 101.

From the Whole Foods Pamphlet :)

Why should I?
Quinoa is a completer protein containing all eight essential amino acids. It's light and fluffy in texture but has that whole grain ability to fill people up - and if you've got company coming, this recipe easily doubles to serve eight people.

What do I need?
1 Cup Quinoa
2 Cups Water
1/2 tsp of salt

Okay, Let's do this thing
Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and ring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed. 15-20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with fork.

Tips and Tricks

• For extra flavor, use vegetable, chicken or beef broth instead of water when cooking quinoa.
• Toast Quinoa (after rinsing) in a large skillet for 3-4 minutes before cooking to add more depth to its flavor.
• Pour soymilk over hot cooked quinoa and top with nuts and dried fruit for a satisfying breakfast cereal.
• For a healthier twist on pasta or potato salad, toss cooked quinoa with chopped vegetables, fresh herbs, vinegar and olive oil.
• Add cooked quinoa to soups, stews and casseroles.
• Store cooked and cooled quinoa in a tightly sealed container in the refrigerator for 3-5 days or in the freezer for up to 2 months. 

***low fat - sugar conscious - gluten free - dairy free - vegan - vegetarian

Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

3 large red bell peppers

½ cup quinoa

¼ cup pine nuts

2 tsp extra virgin olive oil

¼ cup chopped onion

1 garlic clove, minced

1 (14.5 oz) can diced tomatoes

4-5 fresh basil leaves, torn into small pieces

1 Tbsp chopped fresh parsley

salt and pepper

2 Tbsp Italian seasoned bread crumbs

Preheat oven to 400.

Cut tops off peppers and remove seeds. Set aside peppers and tops.

In a medium pot, bring ¾ cup water and quinoa to a boil. Cover and reduce heat. Simmer for 15 minutes.

Meanwhile, pan toast the pine nuts in a small dry skillet over medium heat, stirring often so they don't burn. When the pine nuts are lightly browned set them aside. Return the skillet to the heat and add the olive oil. Saute onions and garlic for 3-4 minutes. Stir in the diced tomatoes, basil and parsley and bring to a simmer. Season with salt and pepper to taste.