I Love Quinoa and have been into the trend since we opened George's. We sell a local brand of grain, To Your Health Sprouted Flour, that carries Quinoa, from Fitzpatrick, AL. Once we got their packaged grain in, I tried them all. The Quinoa was my favorite. There are some negative notes and feelings associated with Quinoa, and I plan to convert you, via this post :)
Quinoa is a south-american grain that has been around for centuries. It's in the same family of plants as spinach and is valued for its high nutritional content and similarities to rice. I prefer Quinoa over rice, however, I do not feel it is a rice replacement. If you like rice, keep it that way. Trying to replace rice with Quinoa will most likely lead to disappointment. Try Quinoa as something new and interesting.
Quinoa is much more versatile than rice. It mixes in well with other foods and I prefer its light, nutty flavor and texture. It makes great Mexican dishes as well as salads and breakfasts. I recently saw a recipe making it into cheesy bread but haven't tried that yet.
Adding Quinoa into green salads is super healthy and is becoming popular in the restaurant scene as well. It tastes just as yummy cooled on a bed of greens as it does warmed up in a Chicken dish. I'm crazy about a good salad, it's my go-to choice at any restaurant. Adding grain into a salad adds diversity and can make a salad more filling and nutritious.
I could give you quite a few recipes to try out Quinoa but these 2 are simple and have been taste tested by friends and enjoyed! The first requires little to no cooking and is meatless. The second requires just a bit more cooking and can include Sausage. Both recipes are super healthy and work very well as left-overs. And *Bonus* Quinoa is naturally Gluten Free!
Try some Quinoa friends and Enjoy!!
Kale Quinoa Salad
- 2 cups cooked Quinoa
- 2 diced Tomatoes
- 1.5 cups chopped Kale
- 1 whole avocado diced (use a firm avocado, not a soft)
- 1/3 cup Olive Oil
- 1-2 tsp Cavender's Greek Seasoning
- Cook Quinoa per instructions and let cool
- Tip for your Kale: only finely dice the leaves. The stems are tough and not as tasty so toss them out.
- Add all ingredients together in a large mixing bowl.
- Begin with 1 tsp Cavender's, toss and taste. I prefer more, but this may be right for you.
- Add S&P to taste.
- Enjoy and save the rest in the fridge for later!
- Makes a great dish for a friend or for a brunch or pot-luck!
Sauteed Peppers and Quinoa
- One green and one red bell pepper cut into strips
- One whole onion diced
- 2 cups cooked Quinoa
- Optional: 1 pound favorite sausage, diced and cooked
- Olive Oil
- Saute all veggies over medium-low heat sprinkled in 2 Tbs Olive Oil
- When veggies are limp and yummy, mix with Quinoa in a large bowl.
- Add sausage option here
- Add S&P to taste
- Done and Enjoy!!