2 Quinoa recipes

This is from wikipedia: Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and followed in third place by maize. In contemporary times this crop has come to be highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. Because of all these characteristics, quinoa is being considered as a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[5]

You can buy quinoa in bulk at whole foods or in bags at health food stores. Measure the amount you need then put it in the pot and rinse it very well. I soak it for 2 minutes then rinse it 4 or 5 times to remove the saponins (form of soap)which make untasty to birds and bugs.

Amy B's recipe as follows:
Quinoa with peas and scallions

1 c. of quinoa (may sub brown rice)
1 c. of orange juice (I just use the sections of 3-4 oranges and squeeze the juice)
1 c. of chicken stock or water
2 t. ground cumin
1/2 t. of sea salt
2 t. olive oil
2 cloves of garlic minced
1 c. frozen peas thawed
3 scallions chopped
1/4 c. chopped basil
4 T. chopped cilantro
zest of 1 orange

Combine quinoa, oranges, stock, cumin and salt. Bring to boil. Reduce heat and simmer cover till all the liquid is absorbed. 15-18 minutes for quinoa and 45-50 minutes for rice. Heat oil in a saute pan and saute garlic, peas and scallions for about 2 minutes. Add pea mixture to prepared quinoa. Add in basil, cilantro and zest. Serve warm or cold.

I usually double this recipe. Enjoy.


I changed the recipe to accommodate what I had on hand:

Quinoa with peas and scallions

2 c. of quinoa (may sub brown rice)
3 oranges peeled and cut into small sections
2c. of vegetable stock
2 t. ground cumin
1t Garam Masala (spice section)
1 t. of sea salt
4 t. olive oil
1T butter
4 cloves of garlic minced
2 c. frozen peas thawed
6 scallions chopped

Combine quinoa, oranges, stock, cumin and salt. Bring to boil. Reduce heat and simmer 20 minutes, covered until all the liquid is absorbed. Heat oil in a saute pan and saute garlic, peas and scallions for about 2 minutes. Add pea mixture to prepared quinoa. Serve warm or cold.

I had a big bowl of this after class today and felt surprisingly full! Some fresh strawberries and a little bit of spinach chapati too.

Namaste! Tricia