Two Recipes

Here are two different quinoa recipes I've tried and think are great! FYI - rinse off your quinoa before you cook it.

This first one is from my friend Jana (thanks!!)

3/4 c. quinoa
1/2 tsp. salt
1 2/3 c. frozen corn, cooked
1 can (15 oz) black beans, rinsed and drained
3/4 c. salsa
2 Tbsp. lime juice
2 Tbsp. cilantro - chopped

Combine quinoa with 1 1/2 c. water and heat to boiling. Stir in salt, reduce heat, cover, and simmer for 20-25 minutes or until liquid has been absorbed. Set aside.

In large bowl combine corn, beans, and salsa. Stir in quinoa, lime juice, and cilantro.

(I also added chicken to mine and made it complete meal. Very yummy! Tyler thought it was a bit too spicy so I should probably try mild salsa next time.)

The second recipe I got out of my SELF magazine awhile back. I use it as a side to fish or chicken a lot.

1/2 cup quinoa
1 cup low-sodium chicken broth
2 tsp. olive oil
1/2 large onion, chopped
2 Tbsp. pine nuts, toasted in a dry skillet over medium-high heat until golden brown, 2 minutes
2 Tbsp. fresh parsley, chopped (I use 1 Tbsp. dried)

Bring quinoa and broth to a boil in a medium saucepan. Reduce heat to low; cover; simmer until quinoa absorbs liquid, about 15 minutes. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes. When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts and parsley. Season with salt and pepper.

(I realize pine nuts are a bit expensive and I've made this dish without them several times, but I really like the flavor and crunchy texture they add.)