Quinoa

Chilean Quinoa Tabouleh

2 cups Quinoa

4 cups water

1/4 tsp salt

1/4 tsp freshly ground black pepper

5 tbsp fresh lemon juice

1 cup extra virgin olive oil

1/2 cup coarsely chopped fresh cilantro leaves

2 tsp minced garlic

1 cup fresh corn kernels, cooked

1 cup finely chopped red onion

4 plum tomatoes cut into (1/2-dice)

1 cup diced (1/2 inch) cucumbers

1 ripe avocado, preferably Haas, pitted, peeled and cut into 1/2 inch dice

Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes, The Quinoa should be translucent. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.

Sprinkle the grains with the salt and pepper and stir, folding from underneath the grains. Fold 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.

Toss the avocado with remaining tablespoon of lemon juice to prevent discoloration.

Fold the corn, onion, tomatoes, cucumbers and avocado into the Quinoa. Adjust the seasonings to taste. Serve at room temperature within 2 hours of preparation. Serves 8 to 10


Quinoa and red peppers

• Nice big bell peppers (whatever color you like, I used 1 red, 1 yellow and 1 green for variety)
• 1/2 cup diced onion
• 1/2 tomato diced
• 2 carrots shredded
• 1/2 cup cooked quinoa
• 1-2 cups baby spinach
• 2 tsp curry powder (you can get these in Henrys’ farmers market or in the ethnic sections of a grocery store)
• (optional) small amount of ginger paste
• (optional) small amount of garlic paste
• (optional) 1/2 tsp of turmeric
• Salt to taste
• Pepper to taste
• (optional) cilantro to dress
• You could also add some other veggies (mushrooms) or nuts

Minestrone-Quinoa Soup

2 Tbsp. olive oil

1/2 cup green pepper

2 Tbsp. butter

1/2 cup celery

1 large onion, chopped

1/2 cup carrot, diced

1 clove garlic, minced

pinch of thyme

2 Tbsp. parsley

1 tsp. dried basil

6 cups chicken stock

1 bay leaf

10 oz. tomatoes

2 cups shredded cabbage

1 cup kidney beans (canned or cooked)

1/2 cup elbow macaroni/pasta

1/2 - 1 cup NorQuin Quinoa (depending on desired thickness)

Optional: 1/2 cup Parmesan cheese sprinkled on top

Heat oil and butter, add onion, garlic and chopped vegetables. Cook until softened.

Add spices, parsley and pinch of salt. Stir in stock and chopped tomatoes. Bring to a boil and simmer 10 minutes.

Add cabage, beans, macaroni and Quinoa. Cover and simmer 1/2 hour.

Quinoa Tabouleh

1/4 cup Omega Sunflower oil

1/4 cup lemon juice

1 clove garlic, crushed

1 1/2 tsp herb seasoning blend

sea salt, to taste

1 cup uncooked Quinoa, rinsed

2 cups boiling water

1 cup parsley, minced

3 tbsp fresh mint, minced

3/4 cup green bell peppers, chopped

1 1/2 cups cucumber, chopped

1 1/2 cups tomatoes, chopped

Combine sunflower oil, lemon juice, garlic, herb seasoning blend and sea salt and set aside. Add Quinoa to 2 cups of boiling water, cover and let simmer for 10 minutes or until water is absorbed. Remove Quinoa from heat and let sit for 5 minutes, then transfer into a salad bowl to cool. Combine chopped vegetables, minced herbs and sunflower seed sprouts with Quinoa. Add dressing and toss. Refrigerate for at least 1 hour before serving. Serve on lettuce leaves and top with yogurt and black olives, if desired. Serves 6.