For the Love of Quinoa

I am currently obsessed with quinoa. No really this mighty little grain is amazing to me. I have tried a few different quinoa recipes lately and I have decided that these three are may favorites.

1) Susan's Incredible Farmer's Market Salad. 

This was featured in my recipe party post. You can find the recipe HERE

2)Adobo Quinoa with Black Beans and Corn

Adapted from Happyhealthymama.com

Makes 4 servings

·        2 tablespoons olive oil

·        1 small onion, chopped

·        1 tablespoon minced garlic

·        1-3 canned chipotle peppers, minced, with some of their adobo sauce
(I used 1 pepper. I also removed the seeds from it- a messy process. But it was PLENTY spicy. Especially since I have a 2.5 year old eating this.)

·        1 teaspoon dried oregano

·        3/4 cup quinoa, rinsed and drained

·        salt and black pepper

·        1 12 oz can black beans, drained and rinsed

·        3/4 cup corn kernels (I used frozen)

·        1 1/2 cup vegetable stock

·        Lime wedges

Rinse the quinoa under running water or in a large bowl. You should rinse it until the water is no longer cloudy. This really is important; don’t skip this step. Quinoa has a natural coating called saponin that repels insects and birds and can create a bitter taste. Rinsing with warm water removes the saponin.

Okay once your quinoa is rinsed, heat the oil over medium heat in a large skillet.  When it’s hot, but not smoking, add the onion and cook about 5-7 minutes.  Add the garlic and cook 1 minute.  Add the chipotles and adobo (the more sauce you use the spicier it will be) and oregano. Cook while stirring for about a minute.

Turn heat to medium-high and add the quinoa.  Sprinkle with salt and pepper and continue to cook, stirring frequently, for 3-5 minutes.

Add the beans, corn, stock, and a little more salt and pepper.  Bring to a boil.

Stir, cover, and reduce the heat to low.  Cook, without opening the lid, for 15 minutes. If the quinoa is still a bit crunchy, add more liquid and cover and cook for another 5 minutes.  When the quinoa is tender and the middle spirals out, adjust the seasoning if needed.  Serve with lime wedges.

 3) Broccoli Quinoa- I tried this on eon the recommendation of my childhood friend, Katie. Tried it. Loved it. Had to share it. This is my adapted version, it is from 101cookbooks.com/

·         1 cups quinoa 

·         2 cups broth or water

·         5 cups raw broccoli, cut into small florets and stems

·         3 medium garlic cloves

·         2/3 cup sliced or slivered almonds, toasted 

·         1/3 cup freshly grated Parmesan

·         2 big pinches salt

·         2 tablespoons fresh lemon juice

·         1/4 cup olive oil

·         1/4 cup half and half

Rinse the quinoa (are you seeing the theme here?). Bring the broth and quinoa to boil. Reduce heat to medium and simmer covered for 15 mins.

Blanch broccoli in hot water.

Puree two cups of the cooked broccoli, garlic, 1/2 cup almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.

Toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust seasoning if needed.