I may be late to the party, but I always bring something to the table.
Vegan Quinoa Sushi
This is the only way I can describe cooking and eating quinoa. Despite the history (5,000 years), culture (South America) and nutrition (can you say superfood?) of quinoa, up until a few months ago, I was a quinoa cooking virgin. Since that time, things changed ’round here.
3 Easy Quinoa Recipe Ideas
Do you eat quinoa?
I bought my first bag of white quinoa and then decided to toss a box of red quinoa in the cart too because, frankly, I didn’t know the difference. I did know quinoa would be a hard sell to Elvis. He is, by far, the fussiest eater I know. That said, I am happy to write he was eager to eat (and yes! he liked) my Vegan Quinoa Sushi. Since that recipe, I have only glanced at the partial bag and unopened box of red quinoa in my pantry.
Do you make quinoa for a party or event?
Until a few weeks ago that is.
I needed a quick, easy, lunch entrée for my writer’s guild.
Enter Farmers Market Quinoa
By adding fresh corn, tomatoes, peppers, spinach, cucumbers, cilantro, basil, parsley and mint to the nutty-tasting quinoa, I made a refreshing, light salad. I served the chilled salad with buttermilk dressing and bacon bits on the side for those who really can’t do without bacon. Ever. I also offered champagne vinaigrette for a crisp, clean flavor for those who prefer a lighter flavor profile. You can make the FM quinoa up to a day ahead, but don’t add the fresh herbs or dressing until just before serving. Chamomile Agave iced tea is the perfect beverage to serve with quinoa recipe idea.
Do you cook quinoa for one?
I do. Wow. I made a whole cup of quinoa which yields, well, a lot of little grains of quinoa. I didn’t think to reduce the amount. Silly. Yes. Spacey. Yes. So unless you want to eat quinoa for a few days, just make ½ cup. Or make a whole cup and go with one of my other quinoa recipe ideas below.
I knew I wanted to try a warm quinoa dish for dinner. There is just something about hot food isn’t there? Even on a sweltering August night. Here’s how Mediterranean Quinoa recipe idea went down.
While the quinoa simmered, I raided the refrigerator for a Mediterranean-style dish. Once the quinoa finished cooking (fifteen minutes), I plopped a few healthy spoonfuls of warm quinoa in a bowl then added a few teaspoons of pesto, a few quartered marinated artichokes, some chopped tomatoes, a smattering of canned chickpeas, one diced Medjool date, tossed some shaved Parmesan Reggiano cheese on top, then chopped a couple of fresh basil leaves, added a dash of salt, pepper and lastly, a splash of olive oil. Yep. That’s it.
Stir and serve baby. (Sorry, I didn’t take a photo of this dish-I was hungry.) Kick up your feet and eat out of the bowl while you watch Dallas, True Blood, Modern Family or, whatever you do when you eat dinner for one.
What do you do with leftovers?
The next day, I saw that bowl of leftover quinoa in the refrigerator and noticed a ready-to-eat peach on the counter. Enter the next quinoa recipe idea.
Peach and Cucumber Quinoa Salad
Plop a few spoonfuls of cold quinoa in a medium sized bowl. Chop a medium sized peach and a quarter of a medium cucumber into bite-sized pieces. Quarter a red onion and using a mandolin or a sharp knife, slice a few slivers of onion. A little goes a long way. Chop a quarter of a tomato. Chop fresh chopped parsley or mint. Add all to the bowl. Squeeze a cut lemon over the salad. Drizzle white wine vinegar and olive oil over the salad. Stir and taste. Season with salt and pepper if desired. Serve immediately, or cover and refrigerate for later.
That’s it. Simple right?
What have you made with quinoa lately? Got a photo to share? Let me know in the comments or on FB. I’ll add your quinoa recipe photo to my Pinterest Food board.
