The Raw Glow Blog

Cooking With Quinoa – 2 Simple Recipes

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cooking with quinoa

Some people are intimidated by quinoa but I am here to tell you that cooking with quinoa can be so simple!

Hopefully you have heard about quinoa by now. It’s an ancient gluten free grain revered by the Incas. It is high in protein compared to other grains and has a slightly nutty flavor.

I love its fluffy texture and it makes a great substitute for any recipe or dish that calls for rice. You cook quinoa similar to rice with a 1:2 grain to water ratio. The best part is, it cooks in 20 minutes! Below are two of my favorite quinoa recipes. Hope you enjoy!

 Quinoa with Leeks

~ one the easiest and one of my favorite ways to cook with quinoa

2 cups water or mineral broth
1 cup quinoa
1 kombu strip or a sprinkle of kelp granules
1-2 baby leeks chopped, about a ¼ of a cup (if don’t have baby leeks you can use a regular leek)
1 tablespoon coconut butter
Sea salt and pepper to taste

Wash and thinly chop the baby leeks using the white part of the leeks only. Put all ingredients except for the coconut butter, salt, and pepper in a pot and bring to a boil. Then reduce heat to low and cover. Simmer for 20 minutes. After 20 minutes, turn off heat, remove Kombu strip, gently mix in the coconut butter, and season with sea salt and pepper to taste. Let stand covered for 5 more minutes. Serve as a side dish.

Quinoa Tabouli

Inspired by Jo Anna (Raw Glow reader donated recipe)
Serves 4-6

3-4 cups cooked quinoa
Juice from 1 lemon
1 Tbsp crushed garlic
1/4 cup cold pressed Extra Virgin Organic Olive Oil
Fresh ground black pepper to taste
Sea salt to taste (optional)
Zatar seasoning to taste (optional)

Mix thoroughly and place in the fridge 2 hours or until chilled.

Then in a large bowl mix the following:

2 – 4 medium tomatoes – diced
1 cucumber – diced
1 packed cup parsley – chopped
¼ cup mint leaves – chopped
1 cup scallions – chopped
1/2 cup Black or Kalamata Olives – sliced

Add the remaining ingredients to the cool quinoa. Mix thoroughly and enjoy! It tastes every bit as good the next day and keeps in the fridge for a few days.

You can serve this recipe over greens as a filling salad, in a wrap with some hummus, or just as is. And this recipe is so versatile it can be used with brown rice or sprouted buckwheat.

Hope these recipes inspire you to start cooking with quinoa!

Please share your favorite cooking with quinoa recipes in the comment’s section below.

♥,
C

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