Your favorite quinoa recipes that are hot dishes

[Anonymous]

I’m trying to incorporate quinoa into my diet. I do not like cold quinoa in anything. I’d love to learn about warm, savory recipes. Thanks.

[Anonymous]

I don't have a recipe, but I made a mexican style one dish.

- garlic
- onions
- peppers
- jalapenos
- corn
- black beans
- tomatoes
- quinoa
- season to taste (can use a taco seasoning pack if you'd like, I just open my spice rack and go to town)

Cook it all up in one skillet, then top with cheese & cilantro

[Anonymous]

you can cook it with milk and add apples and raisins and maple syrup and eat it for breakfast or dessert.

[Anonymous]

I also don't have a recipe per se but have been served both quinoa stuffed peppers and quinoa cakes (like a crab cake, but with quinoa).

[Anonymous]

Quinoa fritters: https://minimalistbaker.com/crispy-quinoa-sweet-potato-fritters/

[Anonymous]

This is amazing. I prefer with bell peppers added.

https://www.allrecipes.com/recipe/49552/quinoa-and-black-beans/

[Anonymous]

I just make a bowl. Cook the quinoa, add avocado and warm veg (anything like broccoli, cauliflower, squash, sweet potato) and then a protein, usually salmon or an egg over easy. Yum.

[Anonymous]

Baked Quinoa With Spinach and Cheese
1 6-ounce bag baby spinach
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 plump garlic cloves, minced
4 cups cooked quinoa, (1 cup uncooked)
2 large eggs
3 ounces Gruyère cheese, grated (3/4 cup)
1 1/2 teaspoons chopped fresh sage
1 ounce Parmesan, grated (1/4 cup)

1. Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
2. Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
3. Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
4. Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

Yield: Serves 4 to 6

Advance preparation: The cooked quinoa will keep for 3 or 4 days in the refrigerator. The recipe can be made through Step 3 several hours or even a day ahead. The gratin can be assembled several hours ahead.

[Anonymous]

Quinoa fried rice! Use any fried rice recipe and sub quinoa for the rice.

[Anonymous]

I make quinoa pilaf with sauteed onions, garlic, sweet peppers/ other veg and mushrooms. It tastes better when cooked with broth.

[Anonymous]

https://www.skinnytaste.com/quinoa-and-spinach-patties/

[Anonymous]

Bittman recipe - from How to Cook Everything Vegetarian and NY Times

Quinoa with Caramelized Onions Time: About an hour

4 large yellow or red onions (about 2 pounds), halved and thinly sliced 1/3 cup extra virgin olive oil 1/4 cup brown sugar or molasses 1 1/2 cups quinoa Salt and freshly ground black pepper 3 cups stock, beer or water 2 or 3 sprigs thyme, optional.

1. Put onions in a skillet and turn heat to medium-low. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes. Add oil and brown sugar or molasses and stir occasionally, until onions brown, another 10 to 15 minutes. (Onions can be cooked ahead to this point, covered, and refrigerated for a day or two. Gently reheat in covered skillet and proceed with recipe.) 2. Turn heat to medium-high, add quinoa, and sprinkle with salt and pepper. Stir as grains start popping and toasting, a couple of minutes, then add stock, beer or water and bring to a boil. Stir one last time, add thyme if using, cover, and lower heat to low. Cook, undisturbed for 15 minutes. 3. Uncover and test quinoa for doneness. If kernels are still somewhat hard, make sure there's enough liquid to keep bottom of pan moist, and cover to cook for another 5 minutes or so. When ready, taste, adjust seasoning and remove thyme if used, adding a few extra grinds of pepper. Serve hot or at room temperature.

Yield: 8 servings.

[Anonymous]

These all sound amazing. Thanks

[Anonymous]

The key is to cook the quinoa in broth. Then you can do anything with it.

[Anonymous]

Anonymous wrote:The key is to cook the quinoa in broth. Then you can do anything with it.

+1. The only way to cook it!