Nourish Your Life

Makes 4-5 servings

Ingredients:

1/2 cup water plus ½ cup pomegranate juice
1/2 cup quinoa
1/2 cup chopped onion
1/2 cup diced carrot

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water and juice to a boil.
3. Stir in quinoa, cover, reduce heat and simmer for 10 minutes.
4. Add onion and carrot
5. Simmer for 10 minutes.
6. Salt and pepper to taste
Enjoy!

NOTE: Add one chopped apple to add a sweeter taste.
Nutrition facts: Nutrition facts: 130 calories; 25 gm carbohydrates; 4 gm protein; 1 gm fat

Makes 4-5 servings

Ingredients:

1 cup water
1/2 cup quinoa
4 cups vegetable broth or 2 (14.5 oz) cans vegetable broth
1/2 cup chopped onion
1/2 cup diced carrot
1 teaspoon minced garlic
2 cups broccoli, broccolini, rabe or broccoflower, (or try a mix) washed and chopped coarsely
salt and pepper to taste.

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water to a boil.
Stir in quinoa, cover, reduce heat and simmer for 10 minutes.
Add broth, onion and carrot
Simmer for 10 minutes.
Add broccoli and simmer 5 more minutes.
Salt and pepper to taste
Enjoy!

NOTE: Reduce cooking times for a crunchier vegetable.

Nutrition facts: 110 calories; 20 gm carbohydrates; 4 gm protein; 1 gm fat

Variations:
Add any additional vegetables you desire. Try other flavored broths. I love mushroom broth with broccoli and quinoa!

Serves 4

Ingredients

2 cups of any yogurt you enjoy (check the label for live cultures).
1 cup cooked quinoa
(For cooking directions go to  www.nourishyourlife.com/quinoarecipes.htm)
1 Tablespoon any kind of nuts

Directions

Divide one cup yogurt into four parfait glasses (1/4 cup in each)
Layer with two tablespoons quinoa
Repeat layers
Garnish with nuts

Nutrition facts
Cannot be calculated as the types of yogurts are variable in nutrient content

Makes six (6) servings
Preheat oven to 350 degrees

Ingredients

1 tablespoon olive oil
1½ cup Quinoa
3 cups water or vegetable broth
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped green bell pepper
1 cup fresh or frozen corn
½ cup chopped walnuts

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring 3 cups water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until all water is absorbed.
4. Meanwhile, roast walnuts in the oven for about 5-10 minutes. They should be slightly golden in color.
5. While walnuts are roasting and quinoa is cooking, heat olive oil in a medium size pan.
6. Sauté onions about 2 minutes, add peppers and sauté about two more minutes.
7. Add corn to the sautéed vegetables and stir until heated through.
8. Combine quinoa, vegetables and walnuts in a beautiful serving bowl. (Salt to taste)
9. ENJOY!

Nutrition facts:1 serving= 270 cal, Protein= 9grams, Carbs= 36 grams, Fat=10 grams

Variations: Add other kinds of nuts and seeds. Try a combination of several!

Makes four (4) servings as a side dish

Ingredients

1 cup water
½ cup quinoa
8 fresh figs
2 tablespoons cream cheese, softened
1/3cup honey
2 tablespoons walnuts, chopped
½ teaspoon cinnamon
½ teaspoon nutmeg

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until wall water is absorbed.
4. While quinoa is cooking, cut figs in half lengthwise
5. With the back of a spoon, press an indentation into each cut-side of the fig.
6. Fill each indentation with cream cheese (about 1 teaspoon in each)
7. Warm honey slowly over low heat; whisk in cinnamon and nutmeg
8. Divide quinoa onto four dishes; arrange four fig-halves on the quinoa
9. Drizzle with spiced honey and sprinkle with chopped walnuts.
10. ENJOY!

Nutrition facts:
1 serving= 300 cal, Protein = 6 grams, Carbs = 50 grams, Fat =10grams

Variations: Try with mascarpone or ricotta cheese; sprinkle with a variety of nuts.

Makes 6 servings

Ingredients

6 large green peppers
1 ½ cups dry quinoa
3 cups water
3 large tomatoes, seeded and chopped
1 medium onion, finely chopped
season salt

Directions

Preheat oven to 350 degrees

1. Slice off top of green peppers, remove seeds
2. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
3. Bring water to a boil.
4. Stir in quinoa, cover, reduce heat and simmer for 15-20 minutes, or until all of the water is absorbed.
5. Stir in tomatoes and **chopped onions.
6. Add season salt to taste.
7. Divide between the green peppers
8. Place in a baking dish or muffin tins.
9. Bake for 20-30 minutes or until peppers are slightly tender.
10. ENJOY!

Nutrition facts: Calories 200; carbs 38grams; protein 7grams; fat 2 grams
Variations: Try yellow, red and orange peppers instead of, or with, the green.

For a heartier filling, add ½ cup shredded cheese. I like Colby.

**If you prefer your onions less crunchy, sauté them in a little olive oil before adding to the mixture.

Serves 4-6

Ingredients

1 cup Quinoa
2 cups water
½ cup non fat vanilla yogurt
2 tablespoons apple juice concentrate
1 cup fresh raspberries (reserve four-six whole berries)
2 oranges, peeled and diced (reserve four-six slices)

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
Bring water to a boil
Stir in quinoa, cover, reduce heat and simmer for 10 minutes or until all water is absorbed.
Cool and refrigerate until time to finish the salad.
Blend together yogurt and apple juice concentrate.
At serving time; stir together yogurt sauce, raspberries and diced oranges.
Divide quinoa into four-six serving bowls. Pour fruited sauce over top of quinoa. Garnish with reserved raspberries and orange slices.

Enjoy!

Variations: Try different juice concentrates or other flavored yogurts. Serve in a scooped out cantaloupe half. Sprinkle with chopped nuts, wheat germ or flax seed.

Nutrition facts: 4servings (6 servings) Calories 253(168); Carbs 50gm (33 gm); Protein 7gm (5 gm); fat 2.5 gm (1.5 gm)

Makes about 6-8 servings

Ingredients

3 1/2 cups water (divided)
½ cup wild rice
1 ½ tablespoon olive oil
1 cup quinoa
2 tablespoons chopped dill weed

Directions

1. Rinse wild rice in a bowl of cold water. Rub grains gently between your hands. Drain.
2. Combine wild rice, olive oil and 1 ½ cups water in a sauce pan.
3. Bring water to a boil, cover and lower heat.
4. Simmer for 45 minutes
~~While wild rice is cooking:
5. Rinse quinoa to remove the coating of a bitter substance called saponins.
6. Bring 2 cups water to a boil
7. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until all water is absorbed.
8. Gently stir together wild rice and quinoa. Fluff in chopped dill weed.
9. ENJOY!

Nutrition facts: 6 servings (8 servings)
152 (113) calories; 22 (17)gm carbohydrates; 5 (4)gm protein; 5.5 (4) gm fat

Variations: Try other herbs such as basil or oregano. Or…add chopped apples, nuts, dried fruit. Use YOUR imagination!

Makes 6 servings

Ingredients

12 squash blossoms 1 cup quinoa 2 cups water
1 sweet red pepper, finely chopped 1 sweet bell pepper, finely chopped
1 tablespoon walnut or olive oil
2 tablespoons fresh snipped marigolds
salt and pepper to taste

Directions

1. Rinse quinoa to remove the coating of a bitter substance called saponins.
2. Bring 2 cups water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until all water is absorbed.
4. Remove the pistils and stamens from the squash blossoms and rinse well.
5. Sauté the peppers and cooked quinoa in walnut or olive oil over medium heat for 1 minute, stirring constantly.
6. Remove from the heat and stir in the snipped marigolds.
7. Stir the quinoa and add salt and pepper (if desired).
8. Stuff the blossoms with some of the quinoa. Spread the remaining quinoa on a serving plate; place stuffed blossoms on the bed of quinoa.

Nutrition facts: 140 cal; 21gm carbs; 4gm pro; 4gm fat

For more great recipes with edible flowers, check out Herb and Wisdom

Makes about 6 servings

Ingredients

1 cup water
½ cup quinoa
2 cans fat-free cream of mushroom soup (or homemade if preferred)
½ cup skim milk
8 hard-boiled eggs, sliced
10 oz package frozen broccoli, cooked and drained

Directions

Preheat oven to 375 degrees

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil
3. Stir in quinoa, cover, reduce heat and simmer for 10-15 minutes or until wall water is absorbed.
4. Stir together milk and soup
5. Ladle 1/3 of mixture into bottom of a 12×8” oven proof pan
6. Arrange 1/2 of egg slices on top of soup mixture
7. Layer 1/2 quinoa; 1/2 broccoli;1/3 soup
8. Repeat layers; broccoli covered with soup will be on top.
9. Bake for 30 minutes or until heated through.
10. ENJOY!

Nutrition facts: 160 calories;12.5gm carbohydrates; 10.5gm protein; 5 gm fat

Variations: Try other soups or sauces and vegetables. It is great with asparagus and cheese sauce!