Have you tried Quinoa the new super food? Hopefully you have because it really has a lot flavor and taste great, and it is so healthy for our bodies, the perfect addition to your diet plan. And if you are trying to lose weight it is a great high fiber food to help you succeed.
- It has been classified as a super food because it is packed with all the essential sources of vitamins, and whole gains that are beneficial to losing weight and sustaining a healthy diet
- Quinoa is known as one of the most nutritious foods on the Planet, this super food is packed with protein and high in  fiber. And remember fiber increases weight loss. Fiber acts as a binding agent, it blinds to fatty deposits flushing them out of your system increasing weight loss.
- Quinoa is considered a complete protein, which means that, like meats, eggs and dairy, it packs all the essential amino acids your body needs to build muscle. Quinoa has about twice the protein of regular cereal gains, fewer carbohydrates, and even a dose of healthy fats.
Cooking Quinoa: Â It is easy to cook Quinoa –Â It is tasty, & versatile – very much like rice.
Delicious Quinoa Breakfast Recipe. It is a great way to kick start your day!
Ingredients:
- 1 cup or so cooked quinoa
- 2 Tbsp sunflower seeds, pumpkin seeds, or slivered almonds (softer & sweeter when soaked overnight)
- 2 Tbsp raisins
- 2 Tbsp chopped dried apricots
- Substitute dried cranberries, currants, blueberries, chopped figs or dates as you like
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup almond, hemp or soy milk, flavored or plain – add more as needed
- Optional: 1 Tbsp maple syrup, brown rice syrup or other sweetener
Directions:
- Combine all ingredients in a two quart saucepan
- Heat on medium-low, stirring, until the quinoa has soaked up the liquid, and the dried fruit has plumped up nicely
- Add more milk if needed until the consistency pleases you
- That’s it. Enjoy!
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Quinoa Black Bean Salad
This delicious quinoa salad has a Mexican flavor, with black beans, lime, cilantro and jalapeno.
Quinoa black bean salad keeps well.
Serve warm or chilled.
4 – 6 Servings:
Ingredients:
- 1 cup quinoa
- 1 1/2 cups cold water
- 1/2 tsp salt
- 2 cups cooked black beans. If using canned beans, drain and rinse well
- 1/2 cup chopped celery
- Optional: 1 carrot, peeled, halfed lengthwise, sliced thin diagonally
- 1 jalapeno pepper, seeded and minced OR 1 Tbsp minced fresh ginger
- 2 garlic cloves, minced, OR 1 tsp garlic powder
- 1 red pepper, sliced thin
- 1 green pepper, sliced thin
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 Tbsp chopped fresh cilantro or basil
- 1/4 cup chopped scallions
- Optional: 1 large ripe tomato
- Optional: 1/2 cup sliced olives
Dressing:
- 2 Tbsp freshly squeezed lime juice
- 1/4 cup olive oil
- 1 tsp salt
- Fresh ground pepper
- Pinch cayenne or chili powder
Directions
- The quinoa can be made ahead of time and refridgerated
- Soak the quinoa 1/2 hour in cold water
- Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
- Place in 2 qt pot with 1 1/2 c. water and 1/2 tsp salt
- Bring to a boil, turn down to low, cover tightly, and cook for 15 minutes
- Remove from heat and allow to sit 5 minutes covered
- Fluff gently with a fork and set aside to cool
- Sauté jalapeno, fresh garlic, in 2 Tbsp oil until garlic is browned, pepper and celery are softened
- Add the green and red peppers and sauté briefly
- Add the cumin and coriander, cook and stir 5 minutes
- Blend dressing ingredients with a whisk or shake in a jar
- Gently combine sautéed veggies, tomatoes, black beans, quinoa and dressing in a large bowl
- Adjust salt and pepper to taste. Stir in cilantro and scallions, and serve warm or cover and chill
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Quinoa With Toasted Almonds & Dried Cranberries Casserole
4 – 6 Servings:Â This quinoa stove top casserole cooks quickly because the almonds and quinoa are roasted, and then boiling water is added.
The quinoa should be drained well before roasting.
Ingredients:
- 1 cup quinoa
- 1/2 cup slivered blanched almonds
- 1 tsp vegetable oil
- 1 1/2 cups boiling water
- 1 vegan vegetable bouillon cube
- 1/2 tsp salt
- 1 cinnamon stick
- 1 bay leaf
- 1/2 cup dried cranberries
Directions:
- Soak the quinoa 15 minutes in cold water
- Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer
- Shake dry in the strainer, then set the strainer over a bowl or pitcher
- Heat a wide bottomed pan on medium heat and add the oil
- Stir and toast the sliced almonds until golden, then remove from pan
- Add the quinoa. Stir and toast until dry and turning color
- Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries
- Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed
- Remove from heat and allow to sit five minutes with the lid on
- Fluff gently with a fork and serve
