Quinoa, considered an ancient grain is actually a tiny little bean but behaves like a grain in cookery. It is equally as useful in desserts as it is in savory dishes.
Quinoa has become one of the healthiest foods. It's high in fiber and packed with protein, it's not a grain but a seed. We have been making all kinds of quinoa recipes, made this casserole for dinner yesterday, and it was delicious.
Hot quinoa breakfast cereal with sliced apples, raisins, and cinnamon. A protein-packed, gluten-free alternative to oatmeal ready in 15 minutes.
Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.
Wild rice with quinoa cooks both grains in one pot with soy sauce for a nutty, protein-rich side dish. The staggered cooking method ensures both grains finish tender at the same time.
Quinoa with shiitake gravy: dried shiitakes simmered with their soaking liquid and shoyu, thickened with kudzu into a clear, silky glaze. Vegan, 84 calories per serving, ready in an hour.
Try this creamy quinoa pudding that's made of soy milk, arrowroot flour and sesame butter. It's creamy and very tasty.
Minted quinoa fruit salad with strawberries, kiwi, and mandarin oranges tossed in a pureed mint-yogurt-orange juice dressing. A light, refreshing grain salad served chilled.
Learn how to cook fluffy quinoa or nutty teff on the stovetop with just water and salt. A simple base recipe for grain bowls, soups, and side dishes.
Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.
Super easy and super healthy multi-grain Hot Cereal (Slow-Cooker) recipe. Loads of complex carbs to keep give you energy all morning.
Tomato-basil bread machine loaf with sun-dried tomatoes, basil, bran, and quinoa for a hearty sandwich bread with Italian flavors and whole-grain nutrition.
Vegetarian mushroom gravy built on browned flour, miso, soy sauce, and sea kelp for deep umami without meat. Pour over veggie burgers, mashed potatoes, or whole grains.
Cooking grains the foolproof way: two parts water to one part grain, rinse first, simmer covered, never stir. Works for quinoa, rice, millet, and farro. The basic ratio every home cook should know by heart.
This is a classic Japanese dish, first made famous by the chef Nobu Matsuhisa and served in all his Nobu restaurants. Serve with steamed spinach and brown /black rice or quinoa for a simple, but delicious dinner.
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