quinoa

Breakfast Salad with Smoked Trout and Quinoa recipe | Epicurious.com

eggs

Little Gem lettuce, leaves separated

Persian cucumber, sliced

red onion

trout,

olive oil

capers

lemon zest

lemon juice

plain Greek yogurt

dill (for serving)

These protein-packed and fiber-rich stuffed peppers are the perfect vegetarian meal.

Slow Cooker Stuffed Bell Peppers in Marinara Sauce

tomatoes

tomato paste

yellow onion, diced

garlic (5 cloves)

bay leaves

basil

brown sugar

balsamic vinegar

oregano

red pepper flakes

salt

black pepper

medium bell peppers (any color)

black beans, drained and rinsed

quinoa,

zucchini,

Place the crushed tomatoes, diced tomatoes and their juices, tomato paste, onion, garlic, bay leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes, salt, and pepper in a slow cooker, and stir thoroughly. Remove 1 1/2 cups of the mixture and set aside. 

Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside the marinara sauce.

In a medium bowl, mix the black beans, quinoa, zucchini, and the reserved 1 1/2 cups of marinara sauce. Divide the filling evenly among the prepared bell peppers.

Learn how to cook perfect quinoa, every time. I've tried all the other quinoa cooking methods and this one works best. It's easy to cook fluffy quinoa when you know the right way to do it!

Perfect Quinoa

water (e.g. 2 cups water)

Salt,

Rinse the quinoa: Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).

Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes (small amounts of quinoa will be ready closer to 10 minutes; larger amounts between 15 to 20). Reduce heat as time goes on to maintain a gentle simmer.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it&#8217;s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste, unless you’re proceeding with another recipe as written.

Thanks so much! I just made this version of quinoa and are using your quinoa salad recipe. It's come out so fluffy and light!

My go to, very easy and perfect quinoa.  I often do one cup veggie broth and one cup water just to add some extra flavor but can't go wrong with this recipe! 

I cooked with this recipe several times and it always works! My quinoa is better than my mom's.

BTW why put salt at the end and not when I can easily stir it?

Hi, I'm recovering from heart surgery and looking for easy, healthy changes to my diet. Quinoa looks to be one such new staple. I'm going to try your perfect Quinoa recipe and go from there. I looked at your other 10 recipes and they look really good too! Thanks for your time and pages on how to get the most out of a "new to me" staple.

Thank you so much for this Kate. I’ve made bad quinoa (because I followed the package instructions) too many times. You rock!

I cook quinoa fairly often, following the package directions of 1:2 cups quinoa to liquid and cooking with the lid on for 15 minutes. There's always a lot of water remaining, so I remove the lid and continue cooking at least 5 minutes to absorb all the liquid. I've been wondering why that's necessary, and then I found your recipe. I made it again last night using your recipe, and it works!  Perfect fluffy quinoa!  I'll make it this way every time.

Just made this for the first time.  Perfection.

I use my instant pot and it’s perfect every time. I double the recipe with four cups of liquid (broth or plain water) and pour in the whole box or bag of quinoa. Usually about 14 oz or two cups. I use the rice setting and it cooks for ten minutes. Usually quick release and voila Yummy quinoa. Now I have to make this recipe for breakfast!

Yep, this totally works for the perfect quinoa! I followed the recipe exactly and that last fluffing step is clutch! I left the lid on longer than five minutes while I waited for the rest of my meal to finish cooking, but I don't think it made a huge difference.

The quinoa was tender, nutty (not bitter), and separated into perfect little poppy kernels, exactly the way I like it! Great base for so many recipes!

Your recipes all sound great but I have a child who is supposed to eat quinoa and she doesn’t like any of the ingredients in your recipes. She can’t eat any meat or protein other than quinoa and I’m sure you think plain in good but she doesn’t.  Any ideas on how to make it any other her ways than with kale broccoli and so on. Thank you

hot diggity. I've suffered the same woes and this recipe nailed it.

I had just about given up on making un-mushy quinoa - this worked perfectly! Thank you :)

I, too suffered with either mushy quinoa or dry quinoa but not anynore. Thank you so much. Now it comes out perfect every time. I made the salad. I had baby spinach, cherry tomatoes and zucchinis. Mixed in some homemade champaign vinagarett and it was the star of the meal. Give Cookie a hug for me. I think my rescue mutt, Goober is kinda sweet in her! Again thank you.

OMG Kate,  This changes everything for me.  I had tried quinoa and it was mushy so I didn't think it was for me.  I just tried your method, made a small well with a fork at the edge of the saucepan so I could check to see when the water had cooked off/into the quinoa; then shut it off.  I had added olive oil during the cooking, and after about 10 minutes, fluffed the quinoa with a fork, and covered again until I was ready to serve.  It was fabulous.  Light, fluffy and each grain separate from the rest.  It had a delight pop/crunch and I served it with sauteed asparagus fresh from my garden, with an Oriental glaze.  Thanks so very much Kate, now quinoa will become a vital part of my repertoire.  Mike

Awesome recipe thank you! Not mushy at all!

I’ve made quoina a few times and never liked it until I made it this way!! By far the only technique that seems to keep it from getting dense and soggy. Turns out like the quoina I’ve had at restaurants. It took me a long time to find your recipe again thou. Which everybody knew how to to make it like this as I haven’t made or eaten quoina since making your recipe

Twice now I've prepared quinoa according to your directions. You are right, its perfect! Fluffy, light- thanks so much.

Was my first time cooking quinoa and it turned out great! Nice and fluffy and not "mushy" at all. Thanks!  :)

Thank you for sharing all of these great recipes. I am excited to try all of them! 
I try to add good things to my foods, so I'll share one: I add 1 tsp. ground quinoa,  1/2 tsp ground chia, and 1/2 tsp. ground flax to my oatmeal (cook them all together).  I add a little brown sugar and fresh or frozen berries. It tastes amazing!

https://content.jwplatform.com/videos/nlxwUNmt.mp4

Learn how to cook perfectly fluffy quinoa in this video. It’s easy once you know my tips! (Spoiler: Don’t cover the pot while cooking!)

How to Cook Perfectly Fluffy Quinoa

Quinoa Tabbouleh recipe | Epicurious.com

kosher salt

garlic clove,

English hothouse cucumber

cherry tomatoes, halved

flat-leaf parsley

mint

scallions, thinly sliced

A flavorful and healthy vegan meal featuring turmeric, cumin, and coriander spiced quinoa, cauliflower rice, and tofu!

Instant Pot Spiced Quinoa and Cauliflower Rice Bowls

onion,

garlic cloves,

ginger,

tsp turmeric

tsp cumin

tsp coriander

vegetable broth (low sodium), divided

oz (350 grams) firm tofu, cut into ½ inch cubes

bell peppers, chopped

lb (4 cups) cauliflower rice *(see first note)

cilantro leaves

almonds

lemon juice *(see second note)

Salt and pepper,

Using the “sauté” function on the Instant Pot,...

Using the “sauté” function on the Instant Pot, add olive oil and sauté onions until soft and lightly browned, about 2-3 minutes.

Add in quinoa, garlic, ginger and stir for...

Add in quinoa, garlic, ginger and stir for another minute or two to allow the quinoa to lightly toast. Then stir in the spices, including salt and pepper, until fragrant, about 30 seconds.

Deglaze by pouring in 2 tablespoons of broth,...

Deglaze by pouring in 2 tablespoons of broth, stirring and scraping the bottom of pot to remove/dissolve any brown bits.

Add in the tofu, bell pepper, and remaining...

Add in the tofu, bell pepper, and remaining broth into the pot. Give the ingredients a good stir to distribute throughout the vessel. Press “cancel” to turn off the Instant Pot.

Seal the Instant Pot and cook at high...

Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 1 minute ***(see third note). After it is ready, allow natural pressure release for 5 minutes before quick pressure release to completely depressurize (until floating valve drops).

Open the Instant Pot and stir in the...

Open the Instant Pot and stir in the cauliflower rice with the rest of the ingredients *(see first note). Cover with the lid (do not seal) and let it sit for 5 minutes to allow the cauliflower rice to soften slightly (tender crisp) in the heat.

Last, add in the sliced almond, fresh cilantro,...

Last, add in the sliced almond, fresh cilantro, lemon juice and give it a gentle stir *(see second note). Taste for additional salt and pepper. Scoop into bowls and serve warm.

A vegetarian chili that's packed with protein - Spicy White Bean Vegetarian Chili is rustic, easy, and delicious!&nbsp; Made with lots of fresh veggies and quinoa too!

Spicy White Bean Vegetarian Chili

onion, (finely chopped)

carrots, (diced)

celery, (diced)

garlic, (minced)

seasoning salt

paprika

chili powder

cumin

thyme

white beans, (cooked)

vegetable stock

quinoa, (uncooked)

parsley, (chopped)

Add the olive oil, onion, carrot, and celery to a large, heavy-bottomed soup pot.&nbsp; Over medium heat, saute the veggies for 5 minutes.

Add the garlic, seasoning salt, paprika, chili powder, oregano, thyme, and cumin.&nbsp; Cook for 5 minutes.

Next, add the beans and stock.&nbsp; Stir to combine, cover, and cook for 15 minutes.&nbsp; Stir at the 7-minute mark.

Add the quinoa and stir to combine.&nbsp; Cover and cook for another 15 minutes.&nbsp; Again, stir well at the 7-minute mark.

Stir in the parsley and serve.

This fresh, crunchy, make-ahead salad is ideal for transporting to a dinner party or picnic, and makes for a killer next-day lunch.

Make-Ahead Broccoli and Quinoa Salad

Kosher salt

dates (preferably not Medjool), chopped

cheddar,

⅓ cup salted, roasted almonds, chopped

(or more) fresh lemon juice

Leafy greens and watery vegetables like cucumbers can’t handle being dressed and held at room temperature, but broccoli holds up like a champ. The oil and lemon juice in this recipe soften the hard crunch of the broccoli, making it an ideal base for a make-ahead side dish. And the quinoa, almonds, dates, and cheddar round out the mix with an addictive balance of flavors and textures.

Bon Appétit

Bring a medium saucepan of salted water to a boil over high heat. You’re going to cook the quinoa like pasta, so the exact quantity of water doesn’t matter—just make sure saucepan is at least half full. Add ½ cup quinoa and return to a boil, then reduce heat to medium and cook at a gentle boil or lively simmer, uncovered, until you start to see the curly tail separate from the individual grains, 12–15 minutes. Even though you’re cooking the quinoa uncovered, you’re going to use the lid later, so make sure it’s within reach.

Taste quinoa and make sure it’s tender. If it’s still a little crunchy, cook another 2 minutes, then taste again. Once tender, drain quinoa in a fine-mesh strainer–keep saucepan close at hand–and shake off as much excess water as possible. Turn off your stove.

Immediately dump drained quinoa back into saucepan. Return to stove and cover, placing 2 layers of paper towels underneath lid. The paper towel is there to absorb liquid as quinoa continues to steam, making it fluffy instead of wet and soggy. Let sit on stove (make sure the burner is turned off) while you assemble the rest of the salad.

Hold head of broccoli by the stalk in your non-dominant hand over a large bowl. Rotating the stalk as you work, use your knife to shave off thin layers from the floret end, holding knife almost parallel to the buds and taking off just the tiny buds at first. Then use knife to shave off thin layers of the florets until you reach the thicker stems.
→  More intel on this revolutionary broccoli chopping technique

You’re going to trim and chop up the stalk because it’s (arguably) the most delicious part of the broccoli. Start by snapping off any remaining stems sticking out of the stalk. Using a vegetable peeler, remove fibrous outer layer of stalk until you get to the tender light green interior (you may have to go around with peeler several times). Chop up stalk and add to bowl.

Toss in 6 dates, 3 scallions, 4 oz. cheese, ⅓ cup almonds, 1½ tsp. red pepper, and quinoa. Add several generous pinches of salt and toss to combine.
→  Want to customize your quinoa salad? Just follow this simple formula

Add ¼ cup oil and 3 Tbsp. lemon juice and toss to combine. Taste and add more salt, if needed.

Cover salad with plastic wrap, pressing it directly onto the surface. Let salad sit at least 30 minutes before serving (or transfer salad to an airtight container and chill up to 3 days). This allows the dates to soften and other ingredients to soak up all the lemon juice, oil, and seasonings.

Before serving, toss salad together, then taste and season with more salt and lemon juice, if needed.

Chicken and Quinoa Soup

celery,

carrots

Cajun seasoning,

chicken broth

salt and pepper

broccoli florets

chicken

sour cream

Food Styling: Jamie Kimm
Prop Styling: Paige Hicks 

Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.

Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.

Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

Possibly the worst recipe I have used from Food Network. the favor was week because it dilutes the stock with water and uses only 1/4 tsp of salt. After adding garlic, parsley and 3tsp of chicken stock it was still weak. The overwhelming flavor of the broccoli was partly to blame.I will use my own chicken soup recipe and not add any broccoli. This was a very bad experience from Food Network kitchens. <br />

This might possibly be the very best chicken soup that I've ever had.  Only thing I changed was that I didn't quite have enough quinoa so I made up the difference with barley.   Definitely a do-over.

The chicken and quinoa soup looks delicious.  Will give it a try

I was looking for a soup recipe that I could use up some quinoa I cooked up earlier in the week for another recipe.  I used this recipe making the following changes because of what I had on hand:
1) since my quinoa was already cooked I waited until the soup base had cooked 12 minutes to add it, 2) substituted frozen chopped broccoli for fresh, 2) and get this...the ONLY chicken I had was about 6 leftover frozen boneless buffalo chicken wings that my teens had overlooked.  Thawed them out, chopped them up and threw them in.  Everyone loved the soup!!!

I have made this soup three times - it is healthy and wonderful.

I decided to try this since my friend got a bag of quinoa to try. It's a hit!!! Kids, husband, and friend loved it.  I improvised and used chicken breast I seasoned and cooked myself with salt, pepper, and Cajun seasoning only.  The sour cream and Cajun seasoning at the end was surprisingly good.  I thought this recipe would be enough to last us for 2 nights but we ate so much that we only have enough for 2 or 3 people for lunch the next day.  Definitely try this one!

This is pretty dang tasty. It is also the first time I've successfully used quinoa.  I let them toast up a bit before adding the chicken broth.  Just a few minutes.  Like another reviewer, I didn't want to use rotisserie chicken, so I just salt and peppered two breasts and baked them for 20-25 min at 350.  Gave them a rough chop and added to the pot at the end.  I think a bit more Cajun would be ok. Probably will season the chicken with it next time. The sour cream is a really nice touch. Don't go without it.

This soup was very good. I have four kids and they all enjoyed it. The sour cream was perfect to balance the heat. I also had to add a little water to keep it more soup like.

My boyfriend and I made this last night and initially were a little worried it might not have enough depth of flavor.  We decided to use chicken breasts that we'd rubbed with the cajun seasoning.  We cooked the chicken breasts in a dutch oven, the same pot we used for the soup.  Everything turned out amazing, cooking the chicken in the same pot really gave us added flavor, nice and spicy just the way we like.  The sour cream at the end was a nice touch to balance out the heat.  It will definitely be a staple in our house.  Cooking the chicken ourselves rather than using rotisserie did take longer but was fine for us.  We also added more chicken broth and water because the longer it sat, the more stew like it became.  Looking forward to enjoying it at lunch today!

What a great soup. My roomie doesn’t like chicken and is gluten free, so I was looking for a starter soup. Being a new fan of quinoa I thought I give this recipe a try. OMG...YES! The flavor is nice and smooth. Instead of chicken, I threw in frozen shrimp at the end. What I did was waited the 12 minutes, turned off the heat, threw in the shrimp, and let it warm through. Delicious. 

These 5 Mix and Match Mason Jar Salad Recipes make healthy lunches easy - they're great for meal prep and this post will show you what size jar is best!

5 Mix and Match Mason Jar Salad Recipes

chicken breasts

quinoa (dry)

cherry tomatoes, sliced

red onion, diced

cheddar cheese

lettuce, chopped

lime juice

garlic,

tsp chili powder

chickpeas

cucumber

spinach

bocconcini cheese

tbsp balsamic vinegar

Dijon mustard

ranch dressing

edamame

cilantro

salt & pepper

Cook make-ahead ingredients: Bake chicken breasts with a little bit of olive oil, salt &amp; pepper in a 400 F for 20 min. When cooled, dice up into 1-inch pieces. Meanwhile, make quinoa in a rice cooker - combine 1 cup quinoa with 2 cups water and cook until all liquid is absorbed.

Mix together dressing of choice - you can use the homemade versions listed above or store-bought versions to save time. Each salad jar should require only 1-2 tbsp of dressing.

Add dressing of choice to the bottom of a 16-oz mason jar. Layer in ingredients of choice in order of what is listed. For instance, for the Mexican jars, add in chicken, cherry tomatoes, red onion, cheese and lettuce to the jar in that order.

Jars will keep in fridge up to 4 or 5 days. For easy meal prep, cook chicken and quinoa ahead of time up to 24 hours in advance so all you have to do is assemble.&nbsp;

Serve by shaking mason jar so dressing gets distributed, then dump in a large bowl to eat. Enjoy!

https://www.youtube.com/watch?v=c66erk7iGxI

These 5 Mix and Match Mason Jar Salad Recipes make healthy lunches easy - they're great for meal prep too!

• About 239 calories/2 freestyle points per jar! •

PRINT RECIPE: https://thegirlonbloor.com/mix-and-match-mason-jar-salad-recipes/

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