We Love Quinoa
For this flavorful quinoa dish, you can choose from the red, tan or black varieties. I chose the red for a nice color contrast for all the earthy colors of the vegetables. The toasted pumpkin seeds also add a nice crunch, and extra protein to this delicious vegan main dish. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.
Quinoa is a wonderful gift to vegans and vegetarians. It provides bountiful protein, calcium, iron, magnesium, and fiber in respectable quantities, with very little fat. This simple quinoa dish makes a nice presentation served at room temperature, especially for warm weather meals. Recipe adapted from Extraordinary Vegan © 2013 by Alan Roettinger, reprinted with permission of Book Publishing Company. Photo by Andrew Schmidt.
This simple side dish comes together very quickly if you have cooked quinoa on hand in the refrigerator. For even faster prep, use bagged shredded carrots and break the speed limit. Recipe from Quinoa: High Protein, Gluten-Free* by Beth Geisler with recipes by Jo Stepaniak, @2014 Books Alive, Summertown, TN, reprinted by permission. Photo by Andrew Schmidt.
Curry-flavored chickpeas perched atop a bed of chutney-flavored grains (you can use either quinoa, bulgur, or couscous), making for an appealing grain-and-legume combination. Serve with a simply prepared vegetable — hardy greens, broccoli, or cauliflower — and a simple salad. Look for chutney in the international foods aisle of supermarkets or natural foods stores. Adapted from Vegan Express.
These appealing pepper “boats” are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. more→
These crispy quinoa fritters pack a lot of flavor, thanks to lots of scallion and cilantro. If you have quinoa cooked ahead of time, this comes together in a snap. These are nice served with soups or as a side dish for veg-centric meals.
Quinoa and corn, embellished with lots of scallion, makes a simple and tasty side dish for everyday meals. What’s not to love about quinoa? It’s a powerhouse of nutrients, it cooks in 15 minutes, and its pleasantly offbeat flavor is most appealing. I try to use it often, and this quick preparation is the one I turn to often. It goes with just about anything and is also a nice stuffing for small pre-baked squashes like golden acorn. Photos by Hannah Kaminsky.
This pilaf combines two companionable ingredients—cauliflower and quinoa. If you can plan ahead, having cooked quinoa and chopped cauliflower makes this dish a breeze to put together. Serve with a simple bean or lentil dish and a colorful salad. more→