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(Cooking) The many faces of quinoa

I honestly have made this recipe for so long I can't remember where I found it - and it changes every time I make it. Quinoa is one of those grains you can cook SO many different ways. Quinoa can be coloured and cooked in so many different liquids: chicken stock, beef stock, orange juice, pomegranate juice, beet juice (for spectacular colouring results) and the list goes on. To read more about quinoa - check this page out. A favorite way to make it is to cook it in 1 cup of orange juice and 1 cup of pomegranate juice. (it turns it this really cool shade of pink!) - and then tossing the quinoa with fruit and yogurt for a breakfast side or main course. I'm not a heavy eater first thing so many times before heading out on a bike ride I'll make "breakfast quinoa" to make sure I get my protein to fuel my riding adventures. One of my favorite year around side dishes is a balsamic quinoa salad. I cook the quinoa in chicken stock - then toss it with marinated tomatoes and english cucumber in a balsamic vinaigrette. Talking about it is making me hungry - so I guess I'll share that recipe as well, making this post a two-fer! BREAKFAST QUINOA 1 cup prepared quinoa, cooked in equal parts orange juice and pomegranate juice 1/4 cup diced strawberries 1/4 cup raspberries 1/4 cup banana, sliced 1/4 blueberries 1/4 granola of your choice a leaf or two of finely diced fresh mint leaves 1/3 greek yogurt Dice up your fruit and toss in granola and yogurt, then add the cooled, prepared quinoa. Super easy - and can be made the night before for easy eating!
QUINOA BALSAMIC SALAD 1 cup prepared quinoa, cooked in chicken stock 1 english cucumber, diced fine 1 pound plum tomatoes, quartered 1/4 cup balsamic of your choice 2 tablespoons dried lavendar 1/4 cup slivered almonds 1/4 cup crumbled feta a splash of olive oil salt and pepper Dice your cucumber and tomatoes and put in a bowl with balsamic, lavender, almonds and olive oil. Toss to coat and refrigerate. Prepare your quinoa - set aside to cool. Just before serving mix the one cup of cold quinoa into the vegetables and balsamic, sprinkle with Feta cheese and serve.