A Quinoa Refresher--Perfectly Perked Quinoa...FINALLY!

The last several times I have made quinoa I have come up short and disappointed with the finished product. Not willing to just leave it because quinoa is delicious, versatile and highly nutritious, I decided to research it further and try again. The end result- I am happy to say- was successful and delicious.
So, I wanted to share my findings with you...

Here is a link to one of the articles I read:
http://www.thekitchn.com/how-to-cook-quinoa-63344

And here is my adapted recipe:

Perfectly Perked Quinoa
From Kristi's Kitchen

Ingredients:

1 c. dry quinoa
2 c. filtered water
1 tsp. sea salt

Directions:

-Place all ingredients in a pot
-Heat to boiling, reduce heat slightly
-Simmer covered for twenty minutes and then beyond until you see that the quinoa has bloomed and that all the water has been absorbed (it took about 30 minutes total)

This turned out so nicely that I plan on going back through my quinoa recipes and adjusting them to meet this method! It was perfect!

Happy, Heathy Eating -Friends!

Peanut Sesame Ginger Quinoa Salad

From Kristi's Kitchen

Ingredients:

2 c. cooked quinoa (2 c. water, 1 tsp. sea salt, 1 c. quinoa - Bring to boil -turn to MED-LO- cook; covered 25-30 minutes; until quinoa blooms and water is absorbed)

3 tbsp. green onion

3 tbsp. chopped Velencia peanuts

3 tbsp. rice vinegar

4 1/2 tsp. coconut aminos OR Bragg’s liquid aminos

1/2 + 1/16 tsp. ground ginger

1/4 + 1/8 tsp. garlic powder

1/16 tsp. cayenne

2 1/4 tsp. coconut nectar

3 tbsp. sesame oil

Directions:

-Combine all ingredients

-Garnish with white and black sesame seeds and thinly julienned cucumber

Enjoy!

2 SERVING

Turkey & Veggie Meatloaves

From Kristi’s Kitchen

(Inspired by an allrecipes.com recipe and my friend Theresa)

Ingredients:

2 medium zucchini

1 medium onion

½ pint sliced mushrooms

3 cloves garlic

1 lb. organic ground turkey

½ c. cooked quinoa (1 c. water bring to boil –add quinoa turn to MED-LO and simmer for 25-30 minutes; until quinoa blooms and water is absorbed)

1 ½ c. rolled oats

4 tsp. sea salt

½ tsp. pepper

2 tbsp. coconut aminos OR Bragg’s Liquid Aminos

2 organic eggs

Directions:

-Preheat oven to 400 degrees

-Oil 12 jumbo muffin tins and set aside

-Process veggies and garlic in food processor

-Add turkey, quinoa, oats salt, pepper, aminos and eggs to a large bowl

-Pour veggie mixture on top of meat mixture and work together until completely incorporated

-Using a large ice cream scoop, fill oiled muffin tins ¾ full

-Place in preheated oven and bake for 30-35 minutes; until juices run clear

-Top with a bit of Tomato Sauce OR a spiral of your favorite Ketchup or BBQ Sauce

Serve with a side of Smashed Cauliflower (See “Quinoa Stuffed Bell Peppers” post) and Collards (See the December 2011 “Chicken & Greens” post)

Tomato Sauce

1/4 large onion, diced

1 tbsp. olive oil

2 large tomatoes, pureed

2 garlic cloves, minced

3/4 tsp. sea salt

1/8 tsp. ground cayenne pepper

1 tsp. coconut nectar

-Saute onion and garlic in oil until translucent

-Add tomato puree, seasonings  and nectar

-Simmer on MED-LO heat while meatloaves cook

Beefy Nacho Dip

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook page

www.facebook.com/livebeyondorganic

Ingredients:

1 lb. Beyond Organic green-fed beef

1 tbsp. chili powder

1 ¼ tsp. garlic powder

1 ¼ tsp. cumin powder

1 tsp. sea salt

1 recipe Tex Mex Tomatoes (See Tex Mex Chicken post on the blog for the recipe)

14 oz. coconut milk

1 tsp. xanthan gum

1 c. Beyond Organic Really Raw Cheddar, grated

1-2 tbsp. fresh cilantro

Directions:

-Brown beef with seasonings

-Pour tomatoes and coconut milk into browned beef

-Bring to a boil

-Whisk in xanthan gum, return to a boil and simmer until thickened

-Fold in Cheddar and cilantro

Serve with fresh spinach, quinoa and a garnish of guacamole for a hearty meal or with your favorite dippers as an appetizer or party fare –it’s really delicious with fresh whole green beans!

Tex Mex Chicken

From Kristi’s Kitchen

Ingredients:

14 oz. coconut milk

1 recipe Tex Mex Roasted Tomatoes (recipe below)

¼ tsp. garlic powder

¼ tsp. sea salt (may need a bit more for balance in the end)

¼ tsp. xanthan gum OR kudzu powder

1 c. Beyond Organic Really Raw Cheddar, grated

1 ½ c. cooked, shredded organic chicken

2 tbsp. fresh cilantro leaves

Directions:

-Combine coconut milk, tomatoes, garlic powder and salt in a sauce pot

-Bring to a boil

-Whisk in xanthan gum OR kudzu powder –continue boiling for 3-5 minutes

-Stir in cheese and chicken

-Simmer for 5 more minutes

-Fold in fresh cilantro and serve over sautéed greens, quinoa or brown rice pasta

Roasted Tex Mex Tomatoes

From Kristi’s Kitchen

Ingredients:

6 roma tomatoes, 4 halfed & seeded plus 2 pureed & set aside

1 jalapeno, halfed & seeded

¼ large onion

4 garlic cloves, peeled

1 anaheim chili pepper, halfed and seeded**

3/4 tsp. sea salt (maybe a bit more after processed to balance flavor)

2 tbsp. grapeseed oil

Directions:

-Preheat oven to 400 degrees

-Place veggies face up on baking sheet

-Rub each with oil and sprinkle with sea salt

-Turn face down and roast for 25 minutes

- Cool and place in processor

-Combine with puree and use in recipe

**this is very spicy –for a little less heat use only half an anaheim

Mediterranean Quinoa Salad

From Kristi's Kitchen

Ingredients:

2 c. filtered water
1c. quinoa
1 tsp. sea salt
1 medium cucumber; peeled, seeded & diced
2 green onion, chopped
3 tbsp. chopped walnuts
6-7 dried figs, diced
1/4 c. olive oil
2 tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. ground pepper

Directions:
-Bring water and sea salt to a boil
-Pour quinoa into boiling water and return to boil
-Reduce heat to MED-LO, cover and cook for 25-30 minutes; until quinoa blooms and all water is absorbed
-While the quinoa cooks, prepare the veggies, walnuts and figs
-Combine everything in a mixing bowl and dress with oil, lemon juice, garlic powder and pepper

May be served warm or room temperature...its even good cold!