What do you do with quinoa?

Question by Penelope: What do you do with quinoa?
Does anybody have easy to make recipes using quinoa? I recently purchased a bag of it and am not quite sure what to do with it yet. (preferably free of gluten, sugar, dairy and meats) Thanks for reading.

Best answer:

Answer by themrs777
Prepare quinoa like the bag says, and do anything with it that you would do with rice. (stir fry some veggies, serve over quinoa)

Here is a website that has information and recipes, hope it helps! http://www.quinoa.net/

Good luck, quinoa is such a delicious but underused grain.

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5 comments on “What do you do with quinoa?
  1. Willie-N-Martha C says:

    The Basic Quinoa Recipe

    This light and wholesome grain may be prepared quickly and easily with this basic method. 1 1/2 cups water 1 cup quinoa
    Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).

    You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.

    To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover (unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan) and when the cooker shuts off, the quinoa is done.

    Revised Microwave Instructions: Submitted by Donovan, we have tried this method and highly recommend it. 1 cup Quinoa, 2 cups water in a 2 quart microwave bowl. Cook on high 100% for 5 minutes and 60% for 8 minutes. Let stand for a few minutes and voila, perfect Quinoa.

    For an energy saving method, combine 1-cup water to each ½ cup of quinoa in a pan. Bring to a full boil for 5 minutes, and then set aside, covered for 15 minutes.

  2. Gerry A says:

    Prepare it as you would any brown rice dish. I use it as a side dish… like a pilaf.

    Try mixing it with steel-cut oats for a breakfast… just use proportionally smaller amounts in case you want less veggie taste.

    Mixing quinoa with brown rice and served with corn, bell peppers, and other salad stuff is a great summer salad.

    It is about 19 per cent protein. Rice requres additional amino acids to release its protein. So, rice, corn, beans, and quinoa might just be the the best bases for meatless diets.

    Search for studies by U. of New Mexico regarding the importance of corn with rice and beans. Then figure in the quinoa, and you have more complete and balanced choices.

    I has an asparagus taste, to me. It may taste different to you. Use it accordingly.

    Quinoa, yum!

  3. sanibrasil0428 says:

    It makes an awesome salad. A nice change from pasta salad this summer!

    Soak in water for a few hours until soft. Add chopped tomatoes, cucumbers, onions and garlic. Then add oil, vinegar, salt and pepper, and LOTS of parsley.

    It’s very simple, but so tasty. It goes well with any meat dish, especially bbq! Enjoy!

  4. Tacy says:

    Greek Style Quinoa Salad

    1 cup quinoa
    2 cups water
    3 tbsp olive oil
    3/4 cup fresh lemon juice
    1 tsp dried oregano
    1 clove garlic, minced or pressed in garlic press
    1/4 kalamata olives
    1 bunch scallions
    1 pint grape tomatoes, halved
    7 ounces feta cheese
    1/4 diced red onion
    salt and pepper to taste

    Using a strainer, rinse quinoa under cold running water. Add quinoa and 2 cups water to a medium saucepan. Bring to boil and reduce to a simmer. Cook 15 mins until quinoa is almost translucent. Once cooking is finish, cool the quinoa in the freezer for 15 mins while preparing the other ingredients.

    In a small bowl combine olive oil, lemon juice, oregano, and garlic. Toss with quinoa.

    Place scallions, grape tomatoes, red onion, feta cheese and kalamata olives together in a large bowl, add quinoa and gently everything together. Season with salt and pepper and serve.


    1/3 cup oil (olive, sunflower, or corn)
    1 heaping tbsp. coriander seed, ground or whole
    1 heaping tsp. celery salt
    ½ tsp. table salt
    ½ tsp. ground pepper
    2 tbsp. fresh ginger, chopped
    1 medium onion, fairly finely chopped
    1 cup quinoa
    2 ½ cups water
    2 cups frozen mixed vegetables
    1 cup frozen okra (optional)
    1 large skillet with (preferably a glass) lid

    In large skillet, mix first seven ingredients and stir almost constantly until onions are translucent.
    Add quinoa and stir constantly until all ingredients are thoroughly mixed.
    Add water and bring to boil. Simmer for 20 minutes, keeping skillet tightly covered. (As with rice, resist the temptation to open the lid.)
    Add frozen vegetables (as many as you like — I arbitrarily choose to include two cups), and bring back to boil. Allow vegetables to sit atop the quinoa for ten minutes (to de-thaw). Mix to liking and simmer final 20 minutes.
    Cool for 10 minutes. Serves 2 as main dish; up to 8 as side dish. Bon appetit!


  5. cowgirl_power82 says:

    Haven’t tried this one yet but it sure sounds good.
    Confetti Quinoa Salad:

    1 cup uncooked quinoa
    2 cups water
    1/2 tsp salt
    1 bag frozen shelled edamae (organic if you choose and can find it)
    1 cup grape tomatoes cut in 1/2
    3/4 cup itallian or greek vinaigarette dressing
    1/4 chopped red onion
    1/2 cup crumbled feta cheese
    1/4 cup fresh flat leaf parsley
    1 yellow bell pepper chopped

    1. In lg sauce pan heat water, quinoa, and salt to a boil. Then reduce heat to low and simmer until quinoa is tender. Cool at least 30 min.

    2. Cook edmame to pkg direction, drain and rinse. Cool and set aside.

    3. In a large bowl mix the quinoa, edamame, and remaiing ingredients. Cover and chill for 1-2 hrs then serve.

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