This is delicious and packed with protein. It is good warm or cold. Consider adding avocado and/or tomatoes to add more color and flavor.
1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Recipe from allrecipes.com
1 cup quinoa
2 cups water or vegetable broth
1 large or two medium tomatoes, chopped small
1 cucumber, chopped (optional)
4 scallions, chopped
2 cloves garlic, minced
2 tbsp chopped fresh mint
1/2 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp salt, or to taste
In a medium pot, cover quinoa in water or vegetable broth and bring to a boil. Reduce heat to a slow simmer, cover, and allow to cook about 15 minutes, or until quinoa is cooked and most of the liquid has been absorbed.
In a large bowl, combine tomatoes, cucumbers, scallions, garlic, fresh mint and fresh parsley. Add cooked quinoa, olive oil,lemon juice and salt, tossing gently to combine well. Season with salt, to taste.
Chill for at least one hour before serving, preferably overnight, to allow flavors to mingle.
1 1/2 cups quinoa
3 cups water
1 bunch green onions, chopped
3/4 cup chopped celery
1/2 cup raisins or craisins
1 pinch cayenne pepper or a few drops of tabasco
1 tablespoon vegetable oil
1 tablespoon red vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
1/3 cup chopped fresh cilantro
3/4 cup chopped pecans
1. Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, and mix. In a separate bowl, combine the spices and dressing ingredients.
If you have time, toast the chopped pecans in a saucepan or in the oven before adding to the salad.
Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Adapted from http://www.allrecipes.com
2 heads of broccoli
A cup or so of unsalted roasted cashews
A cup or so of craisins or raisins
Half a red onion, diced
Cut the broccoli into small pieces and steam slightly (you can also just use raw broccoli). Put into large bowl and allow to cool. Add cashews, craisins ans red onion and toss to combine.
Mayonnaise (I prefer to use light mayo)
Red wine vinegar
Mix the dressing really well and pour it over the salad RIGHT before serving so that the cashews don’t get soggy.
1/2 cup quinoa
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh marjoram
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
Cook quinoa using directions on the package. Drain; cool. Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes per side. Cool, then cut into 1/2- to 3/4-inch cubes. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry.
Mix quinoa, chicken, and green beans in large bowl; add corn and green onions. Combine remaining 2 tablespoons oil, marjoram, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper. DO AHEAD: Salad can be made 1 day ahead. Cover and chill.
Recipe adapted from http://www.Epicurious.com