Best Quinoa Recipes

Sprouted Quinoa Pilaf

4 serve

Ingredients:

• 2 Tbsp. grapeseed oil or vegetable oil
• 1/2 cup onion, chopped
• 2 1/2 cups sprouted quinoa (see p. 123)
• 1 1/4 cups water
• 2 Tbsp. powdered broth of your choice
• (powdered imitation chicken bouillon is
• available at health food stores)

Preparation:

1. In a medium pan, heat oil over medium low.
2. Sauté onions until tender.
3. Add sprouted quinoa, water, and powdered bouillon.
4. Stir and bring to a boil.
5. Lower heat and gently simmer uncovered about 15 minutes, stirring occasionally.
6. Cover and remove from heat.
7. Let stand about 10 minutes. 

Sweet Sprouted Quinoa

4 serving

Ingredients:

• 3/4 cup coconut milk
• 3/4 cup water
• 2 1/2 cups sprouted quinoa (see p. 123)
• 1/4 cup celery, chopped
• 1/4 cup raisins or currants
• 1/4 tsp. salt
• 1/2 cup shredded carrots

Preparation:

1. Combine liquids in a medium pan, and add quinoa.
2. Stir well, and add celery, raisins, and salt. Bring to a boil, reduce heat, and simmer about 15 minutes uncovered.
3. Cover, remove from heat, and let stand about 10 minutes.
4. Transfer to a large bowl, and let cool for 10 minutes.
5. Add shredded carrots and toss lightly.
6. If desired, garnish with fresh chopped parsley, sunflower sprouts, shredded zucchini, etc.
7. Serve as is, or on a bed of lettuce.
8. For a tasty breakfast or healthy dessert, prepare the same way but without celery mor raw veggies.
9. If desired, add a healthy sweetener such as honey, maple syrup, or agave nectar, and serve like oatmeal.
10. Enjoy!

How to Sprout Quinoa

• Makes about 2 cups 
• Ingredients:
• 1 cup quinoa
• 1/4 tsp. salt
• 2 quart mason jar

Preparation:

1. Put quinoa and salt in large mason jar and fill with water.
2. Cover with a clean cloth or cheese cloth, and secure with a rubber band. Let sit about 10 hours or overnight
3.  Remove cloth and drain thoroughly.
4. Replace cloth, or use a Sprout-Ease® Topper, size small.
5. Place jar on its side, out of direct sunlight.
6. Rotate jar occasionally so seeds are exposed to air.
7.  After about 36 hours, seeds will have roots about 1/4” inch long.
8. Sprouted quinoa can be placed in refrigerator for up to 2-3 days before cooking.
9. Sprouted quinoa can be cooked like white rice, but requires less water and cooking time.
10. Cooking time may be affected by altitude and humidity levels. 

Greek Quinoa

Ingredients:

• 3-4 cups water or vegetable broth
• 1 1/2 cups quinoa, uncooked
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• Juice from one lemon
• 3 Tbsp. olive oil
• 1/2 cup Kalamata olives, sliced if desired
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh cilantro, chopped
• 1 red onion, diced
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup chopped artichoke hearts (optional)
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese

Preparation:

1. In a medium saucepan, cook quinoa in vegetable broth for 15-20 minutes until  tender, stirring occasionally. 
2. Allow to cool. In a small bowl, whisk together the vinegar, garlic, lemon juice, and olive oil.
3. Gently toss the quinoa together with the remaining ingredients, except feta.
4. Pour the olive oil mixture over the quinoa.
5. Add more salt and pepper to taste and gently stir in the feta cheese.
6. You may also add any additional vegetables that you like, such as lightly steamed broccoli, snap peas, or diced bell pepper.
7. For Greek Quinoa Stuffed Peppers: Cut tops or sides off peppers, fill with above quinoa mixture, and bake at 375 degrees Fahrenheit for 20-30 minutes.
8. The remainder of the filling can be served later as a side dish.