Posts Tagged ‘quinoa recipes easy’

Quinoa Salad with Pecans,Green Herbs and Grilled Salmon

February 2nd, 2012

4237061543 b6c28b8630 Quinoa Salad with Pecans,Green Herbs and Grilled Salmon
Another really healthy quinoa recipe with pecans, green herbs and (my favourite fish) green salmon. It’s pretty simple – it’s a salad recipe and contains only fresh ingredients which we all need at this time of the year.

It’s also important to blanch quinoa before we mix it with other ingredients. Why do we have to do this? Because it has a natural coating which contains an enzyme. It actually gives a bitter taste.

So let’s check out this delicious recipe:



  • 1 cup quinoa
  • juice from 1-2 lemons (about 1/4+ cup – preferably Meyer lemons)
  • 4 TBSP olive oil 1 small clove garlic
  • grated sea salt and pepper to taste
  • Chopped Chipotles, to taste
  • 1/2 bunch green onions thinly sliced, white and light green parts only
  • 1/3 cup pecans, toasted and coarsely chopped
  • 1/3 bunch cilantro, coarsely chopped
  • 1 TBSP honey
  • 4 thin fresh Salmon paillards (thin slices of skinless fresh Salmon fillet)



  1. First-in big pot of boiling water with big pinch salt, add the quinoa, and let boil for 4 minutes. Strain and rinse.
  2. Mix the lemon juice, olive oil, garlic, salt, pepper, chipotles, and honey in a bowl.
  3. In another pot, add 1 cup water, a pinch of salt, and a little olive oil.
  4. When it comes to the boil, add the blanched Quinoa, cover, and turn down heat to LOW. Let cook, as for rice, for about 6 mins or so, or until all the water is absorbed. Keep cover on for additional 5 mins.
  5. Grind black pepper over salmon paillards, sprinkle with sea salt. Get a Grill pan extremely hot, then briefly sear each side of the salmon for about 1 minute each side, depending on thickness.
  6. Fluff up Quinoa witha fork, turn it out into a bowl.

Mix the chopped Green onions and Cilantro, and the dressing, with the quinoa, then mix in the pecans. Top the Quinoa mix with the Salmon, and squeeze more fresh lemon juice over the salmon.


Quinoa jambalaya with shrimp and sausage

January 19th, 2012

5109268258 b8bccac817 Quinoa jambalaya with shrimp and sausage
Quinoa is a very important whole grain. It’s healthier than refined grain products such as white bread or white rice. The biggest problem with refined grains is that through the processing many many nutrients will be lost.

This great recipe has everything you wish. Try this healthy and nutritious recipe at home:

Quinoa jambalaya with shrimp and sausage from Jean Kressy


  • 4½ cups reduced-sodium chicken broth, divided
  • 2 cups quinoa
  • 1 Tbs. olive oil
  • ½ pound smoked turkey kielbasa, sliced in ¼-inch rounds
  • 1 large onion, chopped
  • 1 red bell pepper, thinly sliced
  • 4 garlic cloves, peeled and chopped
  • 1 cup spicy V-8 juice
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup frozen peas
  • 1 cup grape tomato halves

Combine 4 cups chicken broth and quinoa in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes.

Heat oil in a skillet and add kielbasa, onion, bell pepper and garlic. Sauté about 10 minutes or until vegetables are tender. Add remaining broth and V-8 juice; bring to simmer. Add shrimp and simmer 5 minutes or until done. Add peas, tomatoes and cooked quinoa and toss.   Serves 8.

Enjoy quinoa!

Original recipe:

Quinoa with Moroccan Winter Squash and Carrot Stew

January 5th, 2012

233714 287x300 Quinoa with Moroccan Winter Squash and Carrot Stew

Another year, another great quinoa recipe for the cold winter days. Happy New Year!

Try this delicious quinoa with Moroccan winter squash and carrot stew. It’s really yummy.



  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 2 teaspoons Hungarian sweet
  • 1 teaspoon salt
  • 1/2 teaspoon ground black
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper
  • Pinch of saffron
  • 1 cup water
  • 1 14 1/2-ounce can diced
    tomatoes, drained
  • 2 tablespoons fresh lemon juice
  • 3 cups 1-inch cubes peeled
    butternut squash (from 1 1/2-pound squash)
  • 2 cups 3/4-inch cubes peeled


  • 1 cup quinoa
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped peeled
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric
  • 2 cups water
  • 1/2 cup chopped fresh cilantro,
  • 2 teaspoons chopped fresh mint,


For stew:

Heat oil in large saucepan over medium heat. Add onion; sauté until soft,
stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and
next 8 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil.
Add squash and carrots. Cover and simmer over medium-low heat until vegetables
are tender, stirring occasionally, about 20 minutes. Season with salt and
pepper. (Can be prepared 1 day ahead. Cover and chill.)

For quinoa:

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat.
Add onion and carrot. Cover; cook until vegetables begin to brown, stirring
often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add
quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to
medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about
15 minutes.

Rewarm stew. Stir in half of
cilantro and half of mint. Spoon quinoa onto platter, forming well in center.
Spoon stew into well. Sprinkle remaining herbs over.

You can find the original recipe here:

Spiced banana quinoa waffles

December 2nd, 2010

Who doesn’t like waffles? Waffles for breakfast on a lazy Sunday morning. Doesn’t sound bad? Well, here is the perfect quinoa breakfast recipe – spiced banana quinoa waffles. It even sounds gorgeous. It’s healthy and pretty tasty too.

  • 1 stick butter
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1/2 cup quinoa flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 ripe bananas (plus more for garnish)
  • 3 eggs, separated
  • 1/4 cup sugar
  • 1 1/4 cup milk

banana quinoa waffles2 300x201 Spiced banana quinoa waffles



Preheat your waffle iron. In a small saucepan, melt the stick of butter over medium-low heat and set aside.

Place the egg whites in the bowl of your mixer and beat on high, until the egg whites form stiff peaks.

Gently scoop the egg whites out into another bowl. In a small bowl, mash the bananas with a fork, and then whisk in the sugar, eggs yolks, melted butter and milk. Set aside.

Next, combine the remaining dry ingredients, flour, cornmeal, quinoa flour, baking powder, salt, and ginger in the bowl of your mixer.

When the dry ingredients are combined, fold in the wet, mixing just until combined. Finally, gently fold in the egg whites with a spoon.

Heat the oven to 200 degrees and place a large platter inside. Spoon 1/3 cup per waffle onto your iron, and cook until the waffle is golden brown. Remove the finished waffles to  the oven to warm. Continue until all of the waffles are cooked.

Serve with soft butter, banana slices and warm maple syrup.

Thank you Brooklynsupper for this great recipe!