We Love Quinoa
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.
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Here’s a vegan burger-type entree made even simpler by the fact that you need not even make, fry, and flip patties. Pinto beans and quinoa team up to make a great, high-protein sloppy joe filling. Serve with any of VegKitchen’s potato salads or any of the tasty slaws in A Slew of Slaws. Finish with a dessert of fresh fruit. This menu is likely to become a fixture in your repertoire if you have a penchant for simple, hearty meals, and it’s a great choice for hungry teens. Read More→
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High-protein quinoa makes a great filling for tacos. It’s a fun, festive, and filling meal! Read More→
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Everyone loves quinoa! Here’s an easy dish to highlight this super-nutritious grain. Read More→
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This quinoa salad is perfect in the late spring and summer when vegetables are at their best. Light and healthy, this is a real
crowd pleaser. If you are in the mood for pasta, try substituting quinoa pasta in place of the quinoa. Contributed by Wendy Polisi, reprinted from Cooking Quinoa. Read More→
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I can’t seem to get enough of tabbouli-type salads. I especially like them made with quinoa. Here I use a combination of red and regular quinoa that, combined with black beans, makes a high-protein salad that’s hearty enough to be a main dish. Read More→
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Quick and flavorful, this pilaf combines two companionable ingredients—cauliflower and quinoa. Adapted from Vegan Express. Read More→
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Tiny orange sections provide a surprising burst of sweetness in
this high-protein grain dish. It’s flexible, too—use a different grain if you’d like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can’t find edamame or prefer not to use these tasty green soybeans, substitute green peas. Photo courtesy of In My Box: An Exploration of My CSA Box. Read More→
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