Quinoa has recently entered my life and I love it! These are two of my favorites. I have another but its home and I'm not. It's an Italian one. Basically sauce, zucchini and quinoa. Simple but yummy. 


BROCCOLI QUINOA CASSEROLE
One 10 oz can condensed Cream of Broccoli soup (or reduced cal mushroom)

1/3 cup reduced fat mayonnaise (original called for 1 full cup of full fat mayo. WOW.)

2 tablespoons milk

1 1/4 cups shredded cheese (cheddar, colby-jack, etc)

1 teaspoon Splenda

1/4 teaspoon black pepper

Dash freshly grated nutmeg

2 cups cooked cut up broccoli (bite sized)

1 1/2 cups  COOKED quinoa (see note)

Feshly grated Parmesan cheese

 

Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or 8 individual small ramekins – with vegetable cooking spray.

 

In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, pepper, and nutmeg until well mixed. Stir in the quinoa and broccoli.

Spoon mixture into prepared casserole.  Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden.  Makes 8 generous 1/2-cup servings.

Per Serving: Calories 199,  Protein 10 g; Fat 9 g; NET Carbs 14 g; Fiber 2 g; Sugar 1 g; Sodium 297 mg

 

Note: To cook quinoa:

3/4 cup quinoa

1 1/2 cups water

1/4 teaspoon salt

 Rinse quinoa in a fine sieve until water runs clear.  In a small saucepan combine the quinoa, water, and salt.  Bring to a boil over high heat.  Reduce heat to low and cover.  Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible.  Fluff with a fork.

QUINOA TABBOULEH SALAD

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

Preparation:

 

 

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. Allow to cool to room temperature. 

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

 YAY!!!  Thanks for the shout-out of my recipe.  I just made it again today, as a matter of fact!

 I'll definitely try the second one you posted - I love the stuff, too.

I've got another one (Quinoa Burger) on my blog that is SUPER, SUPER popular.  If you haven't tried it, DO!!!

http://eatingwelllivingthin.wordpress.com/2010/11/01/love-my -quinoa-burger/

 Call me stupid, but what is Quinoa?

 Not stupid!!  It's been around forever, but just now coming into the "mainstream".  

Quinoa is a seed that cooks - 1 cup water, 1/2 cup qunioa seeds, for example -  and acts like rice.  It's high in carbs, yes, but it also has more protein than rice and digests slower so it doesn't cause dumping or craving in most people.

It's VERY slightly bitter (maybe not "bitter"...just different) on it's own, but will work in sweet or savory dishes and I've subbed it in recipes calling for rice with great success.  

One of the most popular recipes on my blog are the Qunioa Burgers.  SUPER!!  (And you can find the photo of the first recipe she posted above on my blog, too! Plus three salads that are SCRUMPTIOUS!)

http://eatingwelllivingthin.wordpress.com/?s=quinoa

.

 Thanks, now I live in the HBG>, YORK area in Pa..where do I find it? In the rice section or pasta section or nut second?.. What store?  .lol   

 I buy it in the bulk section of my grocery store, but have also seen it in the pasta/rice/bean aisle.  

It cooks just like the long grain rice.  2 parts water,  part quinoa and a little salt.  

(I usually do 2 cups water, 1 cup quinoa, 1/4 teaspoon salt.  Bring water and salt to boil, stir in quinoa and reduce heat to low.  Cover and cook for 18-20 minutes.  The water should be all absorbed by then.  Fluff with a fork.)

 I found it. It was in the organic section of our "Giant" food store...Thanks for the recipes, I can't wait to try it.."Lucky"

Quinoa Delight Salad

1 1/4 cup quinoa
2 1/2 cup water
bring to boil, reduce heat and simmer for 30 minutes
cool
add:
2 cups cooked black beans, drained
1 cup corn
1 cup chopped jicama
1 large red pepper, chopped
1/4 cup green bell pepper, chopped
1/4 cup lime juice
2 tablespoons minced onion
1/2 tsp ground cumin
1/2 tsp salt
this receipe can be served warm or cold. you may also want to add balsamic vinegar.

Turkey Quinoa Meatloaf!! It is fabulous!


Ingredients

• 1/4 cup quinoa
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 (20 ounce) package ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon hot pepper sauce
• 2 tablespoons Worcestershire sauce
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon water

 

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.

Nutritional Information

Amount Per Serving Calories: 259 | Total Fat: 11g | Cholesterol: 126mgPowered by ESHA Nutrient Database