Nourish Your Life

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!

Makes 4 servings

Ingredients:

1 cup water
1/2 cup quinoa
2 cups chocolate pudding
Your chocolate pudding can be store-bought, canned, packaged or home-made.
1 cup whipped topping of your choice
4 Maraschino cherries

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 15-20 minutes, or until all of the water is absorbed.
Allow to cool.
Layer, pudding, quinoa, pudding and whipped topping.
Garnish with maraschino cheery
Enjoy!

Nutrition facts: Because of the differences in puddings and whipped toppings, the nutrition facts can not be accurately calculated.

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 chopped onion
1/2 diced carrot
2 cups spinach, 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 15 minutes.
Stir in spinach, allow to wilt in soup
Salt and pepper to taste
Enjoy!

Nutrition facts: 100 calories; 18 gm carbohydrates; 4 gm protein; 1 gm fat
Variations:

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

Makes four (4) servings

Preheat oven to 350 degrees

Ingredients

1 tablespoon olive oil
½ cup Quinoa
½ cup brown rice
21/4 cups water or vegetable broth
¼ cup dried cranberries
¼ cup dried apricots
1/3 cup chopped pecans

Directions

1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Heat olive oil in a medium size pan.
3. Add pecans, brown rice and quinoa, sauté gently about two minutes.
4. Transfer to a baking dish, add water or broth, cranberries and apricots and cover tightly.
5. Bake at 350 degrees for 30-45 minutes. (All liquid should be absorbed)
6. Allow to stand for about 10 minutes.
7. Fluff up and ENJOY!

Nutrition facts: 1 serving= 180 cal, Protein = 6 grams, Carbs = 27 grams, Fat =8.5grams

Serves 4-6

Ingredients

1 cup Quinoa
2 cups water
½ cup non fat vanilla yogurt
2 tablespoons apple juice concentrate
1 cup fresh strawberries, sliced (reserve four-six, leaving green leaves attached)
3 kiwi, peeled and sliced (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 wall 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, sliced strawberries and kiwi.

Divide quinoa into four-six serving bowls. Pour fruited sauce over top of quinoa. Garnish with reserved strawberries and kiwi slice.

Enjoy!

Variations:

Try different juice concentrates or other flavored yogurts.

Serve in a scooped out cantaloupe half.

Sprinkle with chopped nuts or wheat germ.

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

Makes four (4) servings

Preheat oven to 375 degrees

Ingredients

1 cup water
½ cup quinoa
2 teaspoons olive oil
¼ cup finely chopped onion
¼ cup finely chopped sweet red pepper
1 egg white slightly beaten
4 salmon fillets (about 3 oz each)
Sprigs of fresh dill

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, sauté onion and red peppers in olive oil, just until soft.
5. Combine with cooked quinoa.
6. Dip salmon into egg white and dredge in quinoa mixture.
7. Bake at 375 degrees for 10-20 minutes or until fish flakes easily.
8. Garnish with sprigs of fresh dill.
9. ENJOY!

Suggestion: Serve with Mango-salsa, purchase from the store or home-made.

Nutrition facts:
1 fillet = 300 cal, Protein = 30 grams, Carbs = 16 grams, Fat = 15 grams

Makes 6 servings.

Quinoa-Corn mixture

1 cup quinoa, well rinsed
2-3 scallions, minced
½ cup cooked fresh or frozen corn kernels
1 tablespoon olive oil
Juice of one lemon (about 3 tablespoons)
Salt and ground pepper to taste

Bean mixture

1 ½ cups cooked or canned pinto or kidney beans
¼ cup chopped fresh parsley
1 cup finely diced ripe tomatoes
salt and freshly ground pepper to taste
1 tablespoon balsamic or cider vinegar

To make quinoa-corn mixture, bring 2 cups water to a boil in a small, heavy saucepan. (Rinse quinoa well to remove bitter coating)
Add quinoa and simmer gently, covered for 15 minutes. Fluff with a fork, then let cool to room temperature.
Transfer to a mixing bowl and combine with remaining ingredients. To make the bean salad, in a separate bowl, combine all ingredients and toss together.

To assemble, transfer quinoa-corn mixture onto center of plate. Make a well in center about 5 inches in diameter. Mound bean salad in the well.

Nutrition facts:
Calories 172; Carbs 26 grams; Protein 7 grams; Fat 4 grams

Serves 6

Ingredients

1 cup dry quinoa
2/3 cup water
2 cups apple juice
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries

Directions

Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.

Bring water and apple juice to a boil.

Stir in quinoa, cover, reduce heat and simmer for 10 minutes.

Add cinnamon, lemon juice and blueberries.

Simmer for about 5 minutes more.

Refrigerate until serving time.

May top with yogurt, cream or other topping of your choice.

Stir in ½ cup walnuts or any other nut you prefer.

Enjoy!

Nutrition facts:
Calories: 160; carbs: 32gm; protein: 6gm; fat: 2gm

Serves 4-6

Ingredients

1 cup Quinoa
2 cups water
½ cup non fat vanilla yogurt
2 tablespoons apple juice concentrate
1 cup fresh strawberries, sliced (reserve four-six, leaving green leaves attached)
3 kiwi, peeled and sliced (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 wall 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, sliced strawberries and kiwi.

Divide quinoa into four-six serving bowls. Pour fruited sauce over top of quinoa. Garnish with reserved strawberries and kiwi slice.

Enjoy!

Variations:

Try different juice concentrates or other flavored yogurts.

Serve in a scooped out cantaloupe half.

Sprinkle with chopped nuts or wheat germ.

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