½ cup canned pears, blended to smooth consistency
1 tablespoon freshly grated ginger
2 tablespoons apple cider vinegar
3 tablespoons liquid from the can of pears
½ teaspoon sea salt
¼ cup minced onion or scallions
½ cup diced cucumber
½ cup diced yellow bell pepper
2 cups cooked red quinoa
½ cup roasted almonds or cashews, coarsely chopped
Cook red quinoa and let it cool. Place blended pears into a
medium bowl. Add ginger, vinegar, liquid from can of pears, and sea salt. Mix
well. Place onion, cucumber, and yellow pepper into the marinade and toss. Add
quinoa, mix thoroughly, and chill or let sit at room temperature for a minimum
of one hour. Add nuts and serve. This dish will keep well for several days in
the refrigerator. Serves 4.
RED QUINOA LOAF
1 cup cooked red quinoa, packed tightly
½ cup chopped walnuts
1 green onion minced
3 tablespoons cashew butter
1 tablespoon soy sauce
1 teaspoon sage
3 teaspoons thyme
Mix all ingredients together. Oil a bread pan and fill with
mixture. Bake in a conventional oven at 375° F until the edges are firm and
loaf is hot throughout, 35-45 minutes. Suggestion: use baking paper on top and
bottom to eliminate hard crust. Serves 4.
RED QUINOA SALSA
1 cup red quinoa
2 cups water or broth
Cilantro to taste, chopped
Jalapeño pepper to taste, chopped
1 large ripe tomato, chopped
1 small red onion, chopped
Add quinoa to 2 cups of water. Cover and simmer 10-15
minutes, until all the water is absorbed. Let cool to room temperature. Mix all
ingredients together. Chill at least 30 minutes to allow flavors to blend.
BRAISED EGGPLANT WITH
ROASTED RED PEPPERS AND RED QUINOA
8 slices eggplant approximately ½ inch thick
5 tablespoons olive oil
1 tablespoon toasted sesame oil (optional)
¼ cup soy sauce (low sodium is fine)
¼ cup or less of white wine vinegar
½ cup water
3 tablespoons cooking sherry or mirin
2 teaspoons grated ginger
2-3 cloves minced garlic
4 cups cooked red quinoa
1/3 cup roasted red pepper, diced
Mix the two oils, coat the eggplant, and place in a skillet.
Heat on medium until they’re deeply browned on both sides, but not necessarily
cooked through, about 8-10 minutes. Mix soy sauce, vinegar, water, sherry,
ginger, garlic and peppers together, then add to the eggplant. Cover and cook
on low until liquid is almost gone, and eggplant is very soft, about 10
minutes. Mix in quinoa and serve. Serves 4.
RED QUINOA PATTIES
2 cloves garlic, minced
½ cup pine nuts
½ cup fresh cilantro (or basil)
½ cup raw, diced onion
½ cup cooked, drained black beans
1 teaspoon vegetable salt (like Spike)
3 cups cooked red quinoa
½ cup sweet red pepper, diced small
¼ cup green onion, minced
Bread crumbs as needed*
Vegetable oil and butter mixed
Blend garlic, nuts, herbs, onion, black beans and salt in a
food processor. Mix quinoa, red pepper, and green onion in a bowl. Add the
blended mixture. Add bread crumbs, enough so the mixture holds together. Roll
the shaped patty in the crumbs to create a seal and crust. Heat a skillet over
medium flame. Add a small amount of oil and butter in equal parts. Serves 4-6
*Use quinoa flour or rice flour for wheat free alternative;
butter is optional.
RED QUINOA PORRIDGE
1/3 cup red quinoa
¼ cup pecans
2 cups water
1 tsp vanilla
¼ teaspoon sea salt
Cinnamon stick, optional
2 tablespoons maple syrup
Put quinoa into saucepan. In blender, blend nuts with water
on high for two minutes. Add nut mixture to pan with remaining ingredients.
Bring to a boil then reduce heat to medium low. Simmer for 45 minutes. Serves
3-4
RED QUINOA WITH GREEN
BEANS AND TOMATOES 1 cup red quinoa
2 cups vegetable or chicken stock (at room temperature)
1 ½ cups green beans, sliced into 1 inch lengths
2 cloves garlic, chopped finely
1-15 ounce can diced tomatoes, drained well
½ teaspoon thyme, dried
½ small onion (shallot)
3 tablespoons fresh lemon juice
¼ cup dry white wine
Olive oil
Sauté garlic and onion with olive oil in a skillet for about
3 minutes, until onion is tender. Add red quinoa and stir until well coated.
Add wine and stir for about 1 minute. Now add vegetable stock, green beans,
tomatoes and thyme. Cover, bring to boil, then lower heat and cook until beans
and quinoa are soft, stirring occasionally, about 20 minutes. Remove lid and
let cook another 5 minutes to finish absorbing most of the liquid. Season to
tate with lemon juice. Serves 4
CURRIED RED QUINOA
AND PEAS 1 cup quinoa
2 cups vegetable or chicken stock
2 tablespoons curry powder
1 teaspoon turmeric
1 cup frozen peas
Add red quinoa, curry powder, turmeric and peas to 2 cups of
stock. Cover and simmer about 10-15 minutes, until all the water is absorbed.
Serves 4
RED QUINOA BLACK BEAN
SALAD 1 cup red quinoa
2 cups water
4 teaspoons fresh lime juice, or more to taste
¼ teaspoon ground cumin
¼ teaspoon ground coriander
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced scallions
1 ½ cups cooked black beans (one 15 oz can)
2 cups diced tomatoes (one 24 oz can, drained and diced)
1 cup diced red bell pepper
2 teaspoons minced fresh (or canned) green chilies
salt and black pepper to taste
Add red quinoa to 2 cups of water. Cover and simmer about
10-15 minutes, until all the water is absorbed. Set aside to cool.
Combine lime juice, cumin, coriander, cilantro, scallions,
beans, tomatoes, bell peppers, and chilies. Add cooled quinoa, salt and pepper
to taste. Serves 2-3
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You can substitute traditional white quinoa for red quinoa
in any of these recipes and they will be just as delicious. All the portions
remain the same.
