My girlfriend Lisa is looking for some really good quinoa recipes that even the youngest of her 6 daughters (yes, she is amazing…truly, she is one of the great inspirations in my life) will enjoy.
Do you have any great suggestions out there?
We’re fairly new in this quinoa journey, but we treat it much like brown rice…we eat it on the side or with stir fry. Many lunches the past month were quinoa stir fried herbs and veggies from the garden (tomatoes, chives, parsley, a bit of salt and pepper…)
Here is a quinoa recipe from last week…all sorts of green stuff involved:
1 c quinoa
2 c water
3 tbs olive oil
2 cloves garlic, pressed
2 tbs dhana jeera (coriander and cumin…I’ll bring you some Lisa)
1 1/2 lbs chicken, cut into 1-2″ pieces
12 chive leaves, chopped
1 sprig oregano, chopped
2 small green peppers, chopped
2 c baby spinach
1/2 european cucumber, sliced
- Cook quinoa in water (we use a rice cooker). (takes about 30 minutes)
- In a large saucepan, warm olive oil on medium heat. Add garlic and chicken, herbs and spices. Cook covered, 4-5 minutes till browned.
- Add peppers and saute another 3-4 minutes. Add cooked quinoa and stir in spinach. Reduce heat to low, cover, and allow spinach to wilt for 2-3 minutes.
- Just before you are ready to serve, stir in cucumbers and salt & pepper to taste.
Here’s one more recipe that my mom enjoys (from the back of a Trader Joe’s quinoa box)
1 cup Trader Joe’s Organic Quinoa prepared 2 cups Trader Joe’s Chicken Broth
1 1/2 pounds Trader Joe’s Boneless, Skinless Chicken Breast Tenders
4 tablespoons Trader Joe’s Garlic Flavored Olive Oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves of garlic, thinly sliced
20 leaves fresh sweet basil, julienne
Grated parmesan cheese
Salt and pepper to taste
Cut chicken into one inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and saute for 5 minutes or until golden brown. Add onions, peppers, and saute for one or two more minutes. Add garlic and saute until peppers become slightly limp, but still bright, about one to two minutes. Season with salt and pepper. Remove the pan from heat. Add basil and quinoa. Toss until basil wilts and garnish with parmesan cheese.