Once you have the cooked quinoa on hand, these delectable Asian-flavored wraps come together very quickly. Photos by Rachael Braun. Recipe contributed by Wendy Polisi, reprinted from Cooking Quinoa. more→
Quinoa, corn, and beans join forces with avocado to make a sturdy salad with southwestern flavors. Do try it with the optional jícama when this crispy veggie is in season; it adds a nice touch of texture and flavor. It’s a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos.
This easy casserole of quinoa, broccoli, and vegan cheese makes for a dish that’s both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Rachael Braun. more→
A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don’t, it’s still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve with steamed broccoli or cauliflower, and if you’d like, some pan-grilled polenta slices like you see in the photo. In either case, serve a simple green salad on the side and finish with sliced seedless oranges. more→
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.
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→