Clean Eating Quinoa Tortillas

Note: These are not the flimsy tortillas you buy at the store. These are sturdy, fill-you-up tortillas. They are best eaten warm.

Ingredients:

• 4 cups quinoa flour
• 3/4 cup brown rice flour
• 1 teaspoon salt
• 1 teaspoon olive oil
• 1-1/4 cup hot water

Recipe: http://www.thegraciouspantry.com/clean-eating-quinoa-tortillas/#ixzz33lOLpFSM

Quinoa, banana and apple bread

Quinoa is a super grain, much healthier than oats and has the most amount of protein than any other oats. Sounds and looks delicious! I only use quinoa for salads but this is a nice change.

You need:

• 2 eggs
• 1/2 cup blond cane sugar
• 1/2 cup white rice flour (100 g)
• 1/3 cup quinoa flakes (30 g)
• 2/3 cup quinoa flour (80 g)
• 2 oz coarsely chopped dark chocolate (70 % cocoa)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts
• 7 tablespoons butter melted and slightly cooled
• 1 Macoun apple, peeled, cored and grated (or any apple good for baking)
• 2 ripe bananas, mashed with a fork

Recipe: http://www.latartinegourmande.com/2009/09/25/quinoa-banana-bread/

Broccoli Spinach Quinoa Soup

This recipe is sooo good!! I also double batched it and so glad I did! The only thing I did different was add Jalapeno and shredded carrots, as well as use half sharp cheddar and half gouda. Also, after I pureed, I added sliced roasted almonds which added a perfect amount of crunch.

Ingredients

• 2 tablespoons olive oil
• 1 red onion, chopped fine
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 cup quinoa, rinsed
• 2 teaspoons minced garlic
• 7 cups vegetable broth
• 5 cups chopped broccoli
• 1 russet potato, peeled and chopped
• 6 ounces Spinach
• 2 tablespoons tahini
• 1 teaspoon sea salt (more or less to taste)
• ½ teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper
• 1 cup sharp cheddar cheese or Daiya cheddar shreds

Recipe: http://www.cookingquinoa.net/broccoli-spinach-quinoa-soup/

Tomato, Mozzarella, and Basil Quinoa Salad (gluten-free)

Ingredients:

2 cups cooked quinoa (start with 1 cup uncooked quinoa, 2 cups water, and cook according to package directions)
1 cup grape or cherry tomatoes (substitute with any variety diced tomatoes)
8 ounces (about 1 cup) mini fresh mozzarella cheese balls (substitute with crumbled feta, blue cheese, or your favorite cheese)
about 10 to 15 torn basil leaves, or to taste
3 to 4 tablespoons rice wine vinegar
2 to 3 tablespoons olive oil
3/4 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
pinch sugar, optional and to taste (brings out the flavor of the tomatoes and balances the vinegar)

Recipe: http://www.averiecooks.com/2014/05/tomato-mozzarella-and-basil-quinoa-salad.html

Quinoa Chocolate Chip Breakfast Cookies

Here are seven health benefits of quinoa:

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids.

2. Quinoa contains almost twice as much fiber as most other grains. Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

3. Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.

4. Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

5. Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

6. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

7. Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.

      Ingridents:

• ¾ cup raw quinoa
• 1½ cups water

Dry

• 1 cup Bob’s Red Mill Gluten-free All-Purpose Baking Flour - see note
• ½ cup freshly ground flax seed
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch sea salt

Wet

• ½ cup maple syrup
• 2 tablespoons grape seed oil, melted coconut oil, or walnut oil - see note
• 2 teaspoons pure vanilla extract

Add-ins

• ⅓ cup dairy-free chocolate chips
• 1 cup shredded zucchini, lightly packed, wrap in a clean kitchen towel and ring out extra juice.

Recipe: http://www.healthfulpursuit.com/2013/09/quinoa-chocolate-chip-zucchini-breakfast-cookies/

Quinoa White Chicken Chili

ingredients

• 1 tablespoon oil
• 1 onion, diced
• 2 jalapeno peppers, diced
• 3 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 3 cups chicken broth or stock
• 1 cup salsa verde
• 1 pound boneless and skinless chicken breasts or thighs
• 1 (15 ounce) can white beans
• 1/2 cup quinoa, rinsed
• 1/2 teaspoon oregano
• 1 tablespoon lime juice (~1/2 lime)
• 2 tablespoon cilantro, chopped
• salt and pepper to taste

Source: http://www.closetcooking.com/2014/01/quinoa-white-chicken-chili.html

Broccoli and Cheddar Quinoa Bites

ingredients

• 2/3 cup quinoa, rinsed
• 1 cup water
• 2 cups broccoli, chopped
• 2 cups cheddar cheese, shredded
• 2 eggs, lightly beaten
• 1 tablespoon grainy mustard
• salt, pepper and cayenne to taste

Source: http://www.closetcooking.com/2014/04/broccoli-and-cheddar-quinoa-bites.html

Cheesy Zucchini Quinoa

Ingredients

• 1 cup quinoa, well rinsed
• 1 3/4 cups vegetable broth or water
• 1 medium zucchini, grated
• 1 cup cheddar, shredded
• salt and pepper to taste

Source: http://www.closetcooking.com/2012/09/cheesy-zucchini-quinoa.html

Cheesy Broccoli Quinoa

Ingredients

• 1 cup quinoa, well rinsed
• 1 1/2 cups vegetable broth or water
• 2 cups broccoli, chopped
• 1 cup cheddar, shredded
• salt and pepper to taste

Directions

1. Bring the quinoa, broth and broccoli to a boil over medium heat, reduce the heat and simmer covered until the broth has been absorbed and the quinoa is tender,about 13-17 minutes.
2. Mix in the cheese, let it melt and season with salt and pepper.

Source:http://www.closetcooking.com/2012/11/cheesy-broccoli-quinoa.html?m=1

Sesame Ginger Quinoa Salad

Ingredients

1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 1/2 cups shelled frozen edamame
3 medium carrots, peeled and diced
1/2 yellow pepper, diced
1/2 red pepper, diced
1 cup red cabbage, chopped
2 tablespoons sesame oil
2 tablespoons rice vinegar
3 teaspoons fresh ginger, finely minced
1 tablespoon sesame seeds
Source: http://www.fitsugar.com/Sesame-Ginger-Quinoa-Salad-Vegan-34682147?ref=34318684

Alison Sweeney's Quinoa With Spinach and Feta

INGREDIENTS

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 2 garlic cloves, finely chopped
• 1 cup quinoa
• 2 cups chicken stock
• 1 avocado, cut into bite-size pieces
• 1/2 cup cherry tomatoes, halved
• 1/2 cup chopped spinach
• 1/3 cup crumbled feta

 

Source: http://www.self.com/fooddiet/recipes/2013/08/alison-sweeney-quinoa-spinach-feta

Vegetarian Quinoa Chili

Ingredients

• 2 cups cooked quinoa  

• 1 Tbsp extra virgin olive oil

• 1 large yellow onion, diced (1 3/4 cup)

• 4 cloves garlic, minced 

• 2 (14.5 oz) cans diced tomatoes

• 1 (15 oz) can tomato sauce

• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)

• 1 (7 oz) can diced green chiles

• 2 1/2 Tbsp

• 2 tsp ground cumin  

• 2 tsp cocoa powder 

• 1 1/2 tsp paprika

• 1/2 tsp granulated sugar

• 1/2 tsp ground coriander 

• 1/2 tsp cayenne pepper, or to taste (optional)

• Salt and freshly ground black pepper, to taste

• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)

• 1 (15 oz) can black beans, drained and rinsed

• 1 1/2 cups fresh or frozen corn

• 1/2 cup cilantro, chopped

• Juice of 1 lime

Mexican Stuffed Peppers with Quinoa & Black Beans

Ingredients

• 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
• 1c quinoa, uncooked
• ½ medium onion, diced
• 1 (15oz) can black beans, drained and rinsed
• 1 roma tomato, seeded and diced
• 1 (4oz) can diced green chiles (don’t drain)
• ¼c cilantro, minced
• ¼tsp salt
• ¼tsp pepper
• olive oil, if desired
• ½c Monterrey Jack, grated*
• ½c cheddar cheese, grated*
• 1 recipe red enchilada sauce (or 1 (28oz) can)*

Instructions

1. Add quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and let steam 15 minutes. Fluff with a fork.
2. In the meantime, microwave pepper halves 2-3 minutes to soften slightly. (Prepared this way, the peppers should come out crisp-tender. If you want them crisper, you can omit this step.)
3. Pour quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn’t need any).
4. Pour enchilada sauce into a 9×13″ baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

Source: http://www.onelovelylife.com/?p=4854

Quinoa-Crusted Chicken

Ingredients

• 3/4 cup cooked quinoa
• 4 skinless, boneless chicken breasts (6 oz. each)
• 1/4 cup dijon mustard
• 1 tablespoon chopped fresh thyme, plus more for serving
• Pepper
• Olive oil cooking spray

Source: http://www.rachaelraymag.com/recipe/quinoa-crusted-chicken/

Cilantro Lime Quinoa

Ingredients:

2 cups vegetable broth
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup chopped cilantro
1/4 teaspoon granulated sugar
Salt and pepper, to taste

Source: Two Peas & their pod

Roasted Onions Stuffed with Curried Black Quinoa

Ingredients:

*6 medium onions
*2 tablespoons olive oil
*1 fat clove garlic, peeled and minced
*1/4 cup finely chopped red pepper
*1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer
*1 1/2 cups water
*2 heaping tablespoons tomato paste
*1/4 cup raisins
*1/4 cup chopped cilantro (or more to taste), plus more for garnish
*1 teaspoon curry powder, or to taste
*pinch or two of cayenne pepper, or to taste

Source: http://www.healthygreenkitchen.com/roasted-onions-stuffed-with-curried-black-quinoa.html

Southwestern Turkey and Quinoa Stuffed Peppers

Ingredients:

3 large bell peppers, halved lengthwise and seeds removed (I like to use three different colors because it looks cool, but any color peppers will do.)
2 tablespoons extra virgin olive oil, divided
1 ear of corn, kernels removed
1 clove garlic, minced
¼ of a Spanish onion, minced
½ fresh jalapeno, seeded and finely diced
¾ pound extra lean ground turkey
1 cup canned black beans, drained and rinsed
½ cup cooked quinoa
½ 15oz can diced fire roasted tomatoes
½ teaspoon oregano
½ teaspoon Mexican chili powder
1 teaspoon ground cumin
1 pinch of cayenne pepper
Salt to taste
¾ cup low-sodium vegetable broth
1/3 cup reduced-fat Monterey jack cheese, shredded
1/3 cup reduced-fat sharp cheddar cheese, shredded
For garnish: (optional)
Freshly chopped cilantro
1 avocado, diced


Source: http://www.domesticate-me.com/the-dude-diet-anniversary-edition/

Quinoa Chicken Bowls with a Mango Salsa

Ingredients

Chicken

• 2 large boneless skinless chicken breasts
• 3/4 cup Sprite
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 2 tablespoons fresh lime
• 1/8 teaspoon garlic powder
• 1 tablespoon honey
• 1/4 teaspoon salt

Quinoa

• 1 cup quinoa
• 2 cups water
• 1 teaspoon chicken boullion

Mango Salsa

• 1/2 cup corn, drained and rinsed
• 1/2 cup black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 3/4 cup mango, peeled and chopped
• 1/4 cup red pepper, seeded and chopped
• 3 tablespoons cilantro, finely chopped
• 2 tablespoons fresh lime juice
• 2 teaspoons fresh lemon juice
• 1 teaspoon olive oil
• Optional toppings: extra cilantro, an avocado, squeeze of fresh lime

Source: http://www.chelseasmessyapron.com/quinoa-chicken-bowls-with-a-mango-salsa/

One Pot Quinoa & Vegetable Dish

Ingredients

• 2 tbsp. extra virgin olive oil
• 2 cloves (1 tsp.) minced garlic
• 1/2 cup (1 small) onion, chopped
• 1 cup zucchini, shredded
• 2 bell peppers (I used an orange and yellow one), chopped
• 1 cup tri-colored quinoa
• 2 cups (16 ounces) chicken broth
• 1 can (12.5 ounces) pre-cooked chicken breast OR 1 and 1/2 cups cooked and shredded chicken
• Salt and Pepper, to taste
• 2-3 tbsp. cilantro, finely chopped
• 2-3 tbsp. lime juice

Source: http://www.chelseasmessyapron.com/one-pot-quinoa-vegetable-dish/

Sweet Potato and Quinoa Salad

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 tsp. knorr tomato bouillon, optional
• 2/3 cup pomegranate seeds (about 1/2 of a pomegranate)
• 2 clementines, peeled
• 1 cup sweet potato, peeled and chopped
• 1 small granny smith apple
• 1/4 cup feta cheese

Lemon Honey Vinaigrette

• 2 tbsp. olive oil
• 1/4 tsp. sea salt
• 1/4 tsp. pepper, more or less to taste
• 1 tbsp. honey
• 4 tbsp. lemon juice, or one medium lemon squeezed

Source: http://www.chelseasmessyapron.com/sweet-potato-and-quinoa-salad/