Red Hot Quinoa Recipes

HERBED QUINOA

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

HOT AND ZESTY QUINOA

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork., In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add tomatoes and green chilies. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10 minutes. Stir in quinoa and artichoke; heat through. Sprinkle with cheese.

HOW TO COOK QUINOA

Steps:

• Combine quinoa, 1 1/2 cups water, and salt in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 15 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

RED QUINOA

Steps:

• Heat oil in a small saucepan over medium-high heat. When oil shimmers, add onions and salt and cook until translucent, 3 minutes.
• Add quinoa and 1 cup water and bring to a boil. Reduce heat and simmer, covered, until grains have expanded and water has evaporated, 15 minutes.
• Remove from heat, stir in apples and lemon juice and serve.

RED LENTILS AND CHILI SAUCE WITH QUINOA

Steps:

• Combine quinoa with 1 1/2 cups water. Bring to boil in uncovered pot.
• Cover lentils with water, then bring to boil and simmer about 10 minutes, partly covered, until lentils are soft but have not lost their shape.
• Chop whole onion; saute in hot oil in nonstick skillet.
• Cover quinoa, reduce heat and simmer about 15 minutes.
• With food processor on, put garlic through feed tube. Add to onion and continue cooking until onion is soft and beginning to brown.
• Chop carrots in food processor.
• Reduce heat under onions; stir in cumin, coriander and chili powder for about 20 seconds.
• Add tomato paste and stock to the onions and stir to blend. Stir in carrots; reduce heat and cook until soft, about 10 minutes.
• Wash, dry and chop cilantro.
• When lentils are cooked, drain well and stir into chili-carrot mixture. Season with salt, if desired.
• Arrange lentil mixture over quinoa; sprinkle with cilantro.

RED HOT QUINOA

Steps:

• Bring 4 cups of water to a boil. While it boils, THOROUGHLY rinse the quinoa in a large bowl-- cover the grains in cold water and swish a whisk around for 1-2 minutes until all the soapy residue comes off, then put into a colander and rinse again under cold water. This step is VERY important or else you'll have gross, bitter-tasting quinoa!
• Lower the heat and carefully add the oil and seasonings to the water. Shake a little salt and pepper in, but use the measuring spoons for the cinnamon and chili powder. Mix those spices in and make sure there's no clumps.
• Add the rinsed quinoa, loosely cover the pot, and let simmer for 20-25 minutes or until the quinoa is nice and soft and has absorbed all/most of the water.