Quinoa with Mixed Vegetables

¼tsp ground black pepper 1 cup carrot juice

2 cloves garlic, crushed 2 Tbsp  flax oil

1 Tbsp  extra-virgin olive oil ½ red onion, diced

2 stalks celery, diced ½tsp sea salt

1 red bell pepper, diced 4 scallions

2 small zucchini, diced ½ cup quinoa 2Tbsp fresh parsley, chopped

1 low-sodium vegetable bullion cube (to make 2 cups broth)

Wash quinoa well, drain, and place in a saucepan with carrot juice and bouillon cube. Bring to a boil over high heat, the reduce heat to maintain a steady simmer. Cover and cook for 15 minutes, or until liquid is absorbed. Re- move from heat and set aside.

Combine garlic with flax oil and set aside. Heat olive oil in a large, heavy pot and add onion, celery, and bell pepper, stirring constantly. As soon as mixture heats up, add zuc- chini and salt, stirring constantly. When mixture is heated through and zucchini is slightly wilted, add quinoa. Stir well, then add scallions and pepper. Remove from heat and stir in garlic and flax oil. Serve at once, generously garnish with chopped parsley.

Quinoa Loaf

1 cup cooked quinoa, packed tightly

½cup chopped walnuts

1 green onion, minced

3Tbsp.  Cashew butter

1Tbsp. Soy sauce 1tsp. Sage

3tsp. Thyme

Mix all ingredients together. Oil a bread pan and fill with mixture. Bake in a conventional oven at 375˚F until edges are firm and loaf is hot throughout, or 35—45 minutes.

Suggestion: use baking paper on top and bottom to elimi- nate hard crust.

Serves 4.

Quinoa Shitake Grav

1lb. organic quinoa, rinsed

dried shiitake mushrooms (soak in ½ cup water)

1 medium onion, chopped in thin half moons

4 cups water

¼ cup organic shoyu

3 Tbsp. organic Kuzu (dissolved in ¼ cup water) 2 Tbsp. organic brown rice vinegar

Cook quinoa according to package directions.

Soak shiitake mushrooms about 30-45 minutes, until soft . Bring 2 cups of water to a boil. When shiitakes are soft, drain and save soaking liquid, remove stems and slice caps. Add soaking liquid and shiitakes to boiling wa- ter and cook for 30 minutes. Add sliced onions, cook an- other 5 minutes. Add remaining water and shoyu, bring to a boil, stir in dissolved kuzu, turn off heat. Liquid will thicken and become clear. Serve over quinoa. Garnish with chopped green onions.

Yield· 6–8 servings

Braised Eggplant with

Roasted Red Peppers and Quinoa

8 slices eggplant about 1/2 inch thick 5Tbsp. Olive oil

1Tbsp.  Toasted sesame oil (optional)

¼ cup soy sauce (optional)

¼cup (or less) white wine vinegar

½cup water

3tbsp. Cooking sherry or mirin 2tsp. Grated ginger

1. cloves garlic

4cups cooked quinoa

1/3cup  roasted red pepper, diced

mix two oils, coat eggplant, and place in a skillet. Heat on med. until deeply browned on both sides, but not nec- essarily cooked through, about 8-10 minutes. Mix soy sauce, vinegar, water, sherry, ginger, garlic and peppers together , then add to the eggplant. Cover and cook on low until liquid is almost gone, and eggplant is very soft, about 10 minutes. Mix in quinoa and serve. Serves 4.

Quinoa Jambalaya

1tsp. hot pepper sesame oil

1tbsp. Organic whole wheat flour

1 medium onion, diced

1 clove garlic, minced

1 can (28oz.) organic crushed tomatoes

1 bay leaf

½tbsp. dried thyme or 2tbsp. minced fresh thyme

¾tsp. sea salt

¾ cup water or stock

1 cup organic quinoa, rinsed

1 green pepper, diced 1 cup chopped celery

2 green onions, thinly sliced

½ lb. small or medium shelled shrimp (optional)

1 can (14.5oz.) organic diced tomatoes with green

chilies, drained

Black pepper to taste

Heat oil in a heavy sauce pan. Add flour and stir until a fragrant aroma is released (3 minutes). Add onion, garlic, tomatoes , bay leaf, thyme, and salt. Mix and simmer, cov- ered for 10 minutes. Add water or stock. Bring to boil. Add quinoa, green pepper, parsley, celery, and green onion. Cover and cook on medium heat for 20 minutes. Add shrimp if desired. Cover and cook additional 3-5 minutes. Turn off heat, add tomatoes and let sit covered for 10 minutes. Add black pepper. Mix well. Serve. (4-6 servings)

QUINOA & BEAN SOUP

 

1 can Organic Kidney Pinto Beans

2 Tbsp. Toasted Sesame Oil

cloves garlic, peeled and pressed minced

1. medium onion, chopped 4 cups water

1. can Organic Sauerkraut, rinsed, drained and chopped

¼cup organic quinoa, rinsed

1. teaspoons paprika

1. Tbsp organic tamari (to taste) black pepper (to taste)

Soak shiitake mushrooms in 1 cup of water for about 30- 45 minutes, until soft. Drain and save soaking water. Dis- card stems and slice mushroom tops. Puree beans in a

blender or food processor and set aside. Heat oil and sauté garlic and onions until onions are translucent. Add 3 cups water, shiitake mushrooms with soaking liquid, sauerkraut, and quinoa. Cook 30 minutes over low heat. Add paprika, tamari, pureed beans, and black pepper to taste, simmer for 5-10 minutes.

Prep: 20 minutes Cooking: 40 minutes Yield:5-6 servings

CREAMY QUINOA PUDDING

 

1 cup organic quinoa, rinsed

2½ cups soy milk, or any food beverage 1/8tsp sea Salt

1 tsp sesame butter (tahini)

2 Tbsp  organic barley malt syrup or maple syrup or

honey

2 Tbsp organic Kuzu, dissolved in 2 tbsp. cold water 1 Tbsp vanilla

½ tsp fresh grated nutmeg ground cinnamon

Put quinoa, soy milk, and salt in a saucepan and bring to a boil. Cover and simmer for 20 minutes. Add sesame butter and barley malt syrup. Mix well. Add kuzu, stirring constantly until mixture thickens. Add vanilla and spices. I Top with your choice of nuts or fruit. Delicious warm or chilled.

Prep: 15 minutes

Cooking: 20 minutes

Yield: 4 servings

QUINOA CASSEROLE

cup chopped, fresh parsley

l can (14.50z.) organic Diced Tomatoes, drained

1 cucumber, peeled, seeded and diced

1 bunch green onions, chopped

5 sprigs fresh mint, chopped 1 tablespoon dried) 4 Tbsp extra virgin olive oil

2-3Tbsp ume plum vinegar

2 cloves garlic, peeled and pressed

Cook quinoa according to package directions.

Cool, then combine quinoa, parsley, tomatoes, cucumbers, garlic, green onions, and mint. Mix well. Combine olive oil, ume plum vinegar and mix into salad.

Prep: 30-45 minutes Cooking: 25 minutes Yield: 8–10 servings

organic quinoa, rinsed, then roasted

11/3 cups water

1-2Tbsp hot pepper sesame oil

1 medium onion, chopped

1 clove garlic, peeled and pressed

2 tsp. curry (optional) 1 cup chopped celery

1. bunch broccoli, chopped

1. tomato, chopped 3 Tbsp organic Shoyu
2. Tbsp organic brown rice vinegar

Roast rinsed quinoa in skillet until it pops. Place qui- noa in a casserole dish and add water. Heat oil, sauté onions, garlic and curry in skillet until onions are translu- cent. Add celery, broccoli and tomato, sauté briefly and add to quinoa. Add shoyu and brown rice vinegar. Cover casserole dish and bake at 3500 for 45 minutes.

Prep: 15 minutes

Cooking: 45 minutes

Yield: 5 – 6 servings