I love recipes that are impressive enough to serve guests, yet easy enough to make as an everyday dish. In Vegan Holiday Kitchen, this recipe is offered as a Thanksgiving side dish; it’s so hearty that the addition of a cup or two of beans (yummy with black beans), can make it plentiful entree. Or, to dress it up even more, use it to stuff small squashes like golden acorn or delicata. Can’t find red quinoa? Regular is fine; it will taste just as good, even if it won’t be as photogenic. Photo by Susan Voisin, FatFree Vegan Kitchen.
This dramatically colorful dish is flavored with a variety of seasonings for a taste of the tropics. A splash of fresh lime juice when ready to serve to brighten the flavors even more. If you prefer extra heat, add a minced hot jalapeño or Serrano chile in addition to or instead of the cayenne. Cooked brown rice may be used instead of the cooked quinoa. Pineapple can be substituted for the mango. From Quick-Fix Vegan* by Robin Robertson © 2011, Andrews McMeel. more→
Are you ready to try a deliciously different grain? Farro, a longstanding favorite in Italian cuisine has made quite a comeback. A hardy, whole variety of wheat, it has a great flavor and is a nice alternative to brown rice. Soaking farro overnight (or all day) makes it cook up quicker and creamier. This Farrotto is a heartier, whole grain cousin to risotto. Recipe and photo contributed by Ellen Kanner. more→
Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, do try this with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin. more→
This composed salad featuring quinoa and red beans looks fancy enough to impress company, but it’s super-easy to prepare for an everyday meal. You can use regular, red, or black quinoa, or a combination. Serve with some seasonal roasted veggies (squashes, Brussels sprouts, roots, etc.) and/or a warming soup. Or keep it simple and just serve with baked or microwaved sweet potatoes. more→
Here’s a simple combo of tiny seashell pasta and high-protein quinoa. I’m not usually one for “cute” recipe names, but both the name and the presentation worked wonders to tempt my kids to learn to love whole grains. Adults will enjoy this dish embellished with fresh herbs and toasted almonds; the kids will more likely enjoy it without. Serve with a simple bean dish and a colorful salad for an easy meal. Photos by Rachael Braun. more→
This delectable dish of black or wild rice, corn, and cranberries is a festive eyeful, but it’s too good to save for only special occasions, and too simple not to make for everyday meals. It makes a gorgeous holiday side dish, or, stuffed into small squashes, a great vegan main dish. Recipe from Vegan Holiday Kitchen; photo by Susan Voisin, FatFree Vegan Kitchen.
Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Photos by Hannah Kaminsky. more→