PermaLink at: http://muffintalk.wordpress.com/2012/07/24/quinoa-tabbouleh/
- extra virgin olive oil
- freshly squeezed lemon juice
- grated carrots
- finely chopped arugula leaves
- fresh parsley
- water
- quinoa
- Real Salt
- cayenne pepper
“We are finding gorgeous tomatoes in our Ranui Gardens CSA box this month. You could use them in this stew-like dish, but I like to savor the rarity and freshness of the heirlooms in salads, sandwiches and raw—and use canned tomatoes here. I choose quinoa as the bed underneath the vegetables—feel free to substitute rice or any other cooked grain.
Precook the kale in another saucepan and add it at the last minute to the lentils."
- red or tri-color quinoa
- extra virgin olive oil
- smoked paprika
- ground cumin
- red pepper flakes
- Real Salt
- Freshly ground black pepper
Permalink at: http://ohsheglows.com/2012/08/20/warm-quinoa-salad-with-3-herb-green-sauce/
- Salad:
- dry quinoa
- water
- extra virgin olive oil
- 0.45kg/1 lb mixed cherry/Campari tomatoes
- garlic
- lightly packed basil
- fresh dill*
- fresh chives
- approx 1/4 cup yellow tomato*
- extra virgin olive oil
- fresh lemon juice
Permalink: http://nancycreative.com/2012/04/24/tabouleh-salad-from-quinoa-cuisine/
A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color.
- water
- halved cherry tomatoes
- sliced green onion
- chopped flat-leaf parsley
- chopped fresh mint
- ground allspice
- fresh lemon juice
- extra-virgin olive oil
- kosher salt and black pepper
- water
- organic quinoa rinsed
- organic chopped fresh parsley
- organic chopped fresh mint leaves
- finely chopped organic spring onions
- extra virgin organic olive oil
- macrobiotic sea salt
Permalink at: http://theshiksa.com/2012/05/15/quinoa-porridge-with-maple-and-brown-sugar/
To Make Pareve/Dairy-Free: In the place of regular milk, substitute almond milk, soy milk, or light coconut milk (ex. So Delicious or Silk brands- do not use canned). Heat milk substitute as directed above, heating slowly and stirring constantly to prevent scorching. I have tested the milk substitutes listed in this recipe with good results; I have not tried it with rice milk or any other alternatives.
- quinoa
- maple syrup
- cinnamon
- vanilla extract
From the Eating Well
fast & Flavorful Meatless Meals cookbook
- water
- quinoa
- chopped red onion
- smoked paprika
- ground toasted cumin seeds
- chopped fresh cilantro
- salt
- Freshly ground pepper to taste
- GUACAMOLE
- ripe avocado
- finely chopped fresh cilantro
- lemon juice
- finely chopped red onion
- salt
- lettuce leaves
- tomato slices
- quinoa
- milk
- vanilla extract
- cinnamon
- maple syrup
- blueberries
- Salad Ingredients:
- quinoa
- water
- salt
- thinly sliced green onion
- chopped fresh cilantro
- Dressing Ingredients:
- fresh-squeezed lime juice
- ground cumin
- fresh ground black pepper to taste
- extra-virgin olive oil
- garlic
- medium tomatoes
- red onion
- dry quinoa
- feta
- good extra-virgin olive oil
- lemon juice
- extra lemon juice to taste
- salt to taste