We Love Quinoa
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. Photo by Lori Maffei. Read More→Print This Post
This speedy, simple dish features two — no, three — vegan faves — quinoa, kale and nutritional yeast. Nutritional yeast provides a big B-12 boost and terrific cheesy flavor. What’s not to love? Tart this dish up with a handful of your favorite chopped herbs, pair it with grilled vegetables or tempeh or serve with a salad.Print This Post
This colorful quinoa pilaf is a great addition to this coming weekend’s festive holiday meals, whether you celebrate Passover or Easter. Contributed to Vegan Holiday Kitchen‘s Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own. Read More→Print This Post
This dish requires some cooking time, but does so on its own, without you fussing. The recipe doubles easily, so you can make it tonight and enjoy leftovers tomorrow. Serve it with a side of marinated tempeh or hummus and you’ll be doing the protein strut. Recipe and photo contributed by Ellen Kanner. Read More→Print This Post
Quinoa is a protein-rich grain native to South America and it’s really a seed, cooked like a whole grain. It only takes 15 minutes to cook, unlike brown rice, barley, or other whole grains, which take about an hour. So it’s a quick and easy favorite of mine. Contributed by Meg Wolff, from A Life in Balance, ©2010, Down East Books.
Two revered ancient grains — quinoa and corn — mingle companionably one simple, tasty dish. This easy pilaf goes well with bean dishes, leafy greens, and colorful salads. Serve as a holiday side dish or an everyday grain dish. If you don’t need quite this large a quantity, it’s easy to halve the ingredients in this recipe. Read More→Print This Post
If you’re looking for a great quinoa salad that is pretty enough for company but easy enough for everyday meals, try this Mexican Quinoa Salad. It’s great served with baked sweet potatoes and vegan quesadillas. Or pair it with one of VegKitchen’s warming fall harvest soups. Recipe and photo contributed by Wendy Polisi, reprinted from Cooking Quinoa. Read More→Print This Post