Here are a few I got from Dr. Gabe Mirkin's website.
Quinoa with Green beans, tomatoes, and basil
Recipe By : Lorna Sass; Great Vegetarian Cooking Under Pressure
Serving Size : 4 Preparation Time :0:30
Categories : Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1 cup quinoa -- (washed to remove bitterness)
3/4 pound green beans -- fresh, cut into 1/2" pieces
1 cup plum tomatoes -- seeded and diced
1/2 teaspoon garlic -- minced
3/4 teaspoon salt -- or to taste
1/2 cup basil, fresh -- chopped
2 tablespoons lemon juice -- fresh
Lorna Sass created this recipe to be cooked in a pressure cooker. If you
don't have one, just cook on the stove top. Quinoa is done when it has
just a bit of crunch and has developed a little "tail" on the seed during
cooking. The only modification I made to her original recipe was to delete
the 1 T. of oil she suggested adding when you stir in the basil and lemon
Bring water to the boil in the pressure cooker. Add the quinoa, green
beans, tomatoes, garlic and salt.
Lock the lid in place. Over high heat, bring to high pressure and cook
for 1 minute. Allow the pressure to come down naturally for 10 minutes.
Quick-release any remaining pressure. Remove the lid, tilting it away from
you to allow any excess steam to escape.
Stir in the basil and lemon juice and fluff up the quinoa just before
serving. Great hot, room temperature or cold.
If you use canned tomatoes, reduce the salt by 1/2.
If you use frozen green beans, defrost them and add them at the end when
you add the basil and lemon juice, otherwise they will be overdone.
NOTES : calories 198.7 per serving
fat 2.8 grams
saturated fat .3 grams
cholesterol 0 grams
carbohydrate 38.5 grams
dietary fiber 5.9 grams
protein 7.7 grams
Quinoa Fiesta Salad
1 cup quinoa, rinsed several times just before cooking
2 cups water
1 red pepper, cored, seeded, and diced
1 carrot, scrubbed and diced (can be steamed briefly or not)
6 scallions, roots and wood stem removed, minced
1/4 cup cooked corn (I just thawed some frozen kernels)
1/2 cup currants
2 Tablespoons fresh parsley, finely chopped (or cilantro)
1 clove garlic, peeled and minced
1 teaspoon cumin
2 Tablespoons maple syrup (or sweetener of choice)
1 Tablespoon fresh lemon juice
1 Tablespoon rice vinegar
2 Tablespoons raspberry vinegar
Bring water to a boil in a 2-3 quart saucepan. Add quinoa, reduce to a
simmer, and cook, covered, for about 20 minutes, until all the water is
absorbed. Fluff with a fork, replace cover, and let sit off of heat for
5 minutes. Place quinoa in a large mixing bowl to cool.
Saute the garlic in saute liquid of choice for 2 minutes. Add the cumin
and saute another minute. Add sweetener, stir to melt, remove from heat,
and allow to cool. Add lemon juice and vinegars. Mix well and pour onto
quinoa, along with the vegetables, parsley, and currants. Mix gently but
thoroughly. Serve immediately or place in the refrigerator to chill.
Serve on a bed of greens.
1 cup dry quinoa
1 15 oz can diced tomatoes and green chilis (or 1 can of diced
tomatoes plus 1 small can of diced green chilis -
Amy's recipe did not include green chilis)
1 15 oz can beans (pinto, black, or kidney), rinsed
1 15 oz can hominy (white or yellow), rinsed
1/2 tsp powdered garlic
1/2 tsp powdered onion
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried thyme
1/2 tsp salt (you might prefer more)
Rinse quinoa thoroughly (it will taste bitter if you don't) and cook,
covered, on low heat for 15 minutes in 2 cups boiling water. Stir in
tomatoes and chilis, beans, hominy, herbs and spices and heat
You can use fresh onion and garlic, and fresh herbs if you prefer.
The beauty of the recipe above is that it only takes about 20 minutes
from start to table.
as prepared at Dr. Gabe Mirkin's Fat Free Clinic
1 cup quinoa
2 cups bouillon
Bring the bouillon to a boil, stir in the quinoa and return to boiling.
Reduce the heat, cover and simmer for 10-15 minutes, or until the liquid
is absorbed and the quinoa is transparent and tender.
Quinoa can also be toasted before cooking. Follow the instructions for
Yield: About 2 cups
as prepared at Dr. Gabe Mirkin's Fat Free Clinic
1 lb. kamut, steamed with 1 tablespoon garam masala spice mix
or 1 t. each cinnamon, ground cloves and ground coriander
(Recipe uses 4 cups of the cooked kamut; leftovers make great salads)
1 sweet onion, chopped
1 green pepper, diced
2 carrots, diced
1 tablespoon minced fresh gingerroot
1/2 cup bouillon
4 cups cooked kamut -- see note above
1/2 cup golden raisins
1 can pink beans or light red kidney beans
pinch cayenne, or to taste
1 cup frozen green peas, thawed
1 vine-ripened tomato, chopped
1/4 cup chopped cilantro or Italian parsley leaves
Bring the onion, green pepper, carrots and ginger root and 1/2 cup of
bouillon to a boil and simmer, covered, until the carrots are tender,
about 15 minutes. Stir the cooked kamut, raisins and beans into the
vegetable mixture and add the cayenne to taste. Just before serving,
stir in the peas, tomatoes and cilantro or parsley leaves.
Hope they're good as I haen't tried them yet.