Caryn's Quinoa Pilaf

You may notice that I make a lot of quinoa. I love how versatile it is and it really is a super food. A few years back I had never had quinoa and I really wanted to try it. For some reason I was a little intimidate by it and the fact that it required rinsing made me even more hessitant. Enter Caryn's Quinoa Pilaf. My friend Caryn gave me this recipe that doesn't require rinsing so it was a good way to ease me into the world of Quinoa. This remains one of my staple recipes. Aside from the fact that it is delicious, I love how colorful it is and that it is so simple to make. Thanks Caryn!

(I didn't have a zucchini this time so the photo is a little less green than usual)


1 Tbls. Olive Oil
1 onion
1 red pepper
1 zuchinni
2 carrots
2 garlic
1 pepper(green, yellow or orange)
1 1/2 C. Quinoa
3 C. Boiling Water
1/2 tsp. Salt-or to taste
1 1/2 tsp. Mrs. Dash-or to taste

Shred all veggies in food processor. Heat oil in an pan and add the veggies and saute. Add quinoa. Then add water, salt and Mrs. Dash. Bring to boil. Stir. Cover and simmer 20-30 minutes on low.

Quinoa with Pesto and Toasted Almonds

I had some pesto leftover in my fridge so I figured I would try it with quinoa. I came across this recipe on Oprah's website and it was perfect.

1 tsp. Olive oil
2 cups quinoa
2 3/4 cups chicken broth
1/2 tsp. Salt
1/4 cup dairy free nut free pesto or whatever pesto you like
1/2 cup sliced almonds , toasted

In a medium saucepan, heat oil over medium heat. Stir in quinoa. Cook until golden, about 7 minutes, stirring occasionally during the first 5 minutes and more frequently during last 2 minutes of cooking. Add chicken broth and salt; bring to a simmer. Reduce heat to low and cook, covered, until quinoa is just tender, about 15 minutes. Remove from heat and fluff with a fork; stir in pesto. Transfer quinoa to a serving bowl and serve warm or at room temperature, topped with toasted almonds.

If you don't know how to toast almonds all you do is preheat the oven to 350°. Spread almonds in a single layer on a baking sheet and bake until golden and fragrant about 6 to 8 minutes.

Thai Quinoa

I had planned on posting a different recipe today however I made this recipe for Thai Quinoa and it was so good that I needed to share. I never got a chance to take a picture because it was gobbled up so fast-I hardly got a spoonful of it myself as it was such a hit with my guests but the spoonful I got was delicious. The combination of the jalapeno, basil and cilantro were wonderful. I did make one change. I didn't have any mango so I threw in a handful of craisins instead. I served it at room temperature. Next time I am doubling this one.


1 Cup dry quinoa
3 cups water
1 jalapeno pepper, seeded and minced
6 leaves fresh basil, finely chopped
3 sprigs fresh cilantro, leaves gently torn (discard stems)
1⁄3 cup minced red onion (about 1/2 small red onion)
1 handful Craisins
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
fine sea salt
1 tablespoon lime juice

Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter-tasting, natural soap-like coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10–15 minutes or until the grains turn translucent and the outer layer pops off. In the meantime combine the minced jalapeño, basil, cilantro, red onion, and craisins in a medium bowl. Drizzle in the oil, soy sauce, 1⁄2 teaspoon salt, and lime juice. Stir to combine.
Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.
Yield: 6-8 servings

Quinoa Edamame Salad With A Twist

I got this recipe for Quinoa Edamame Salad from my sister. I believe it originated as a rice recipe which she converted to quinoa, which you can do with most rice recipes. I have made it many time with edamame and love it however my husband isn't an edamame fan so I substituted chickpeas and now he eats it too. Either way you can't go wrong.

1 C. Quinoa, rinsed
2 C. Chicken Broth
2 Carrots, shredded
1 Can Chickpeas, drained OR cooked edamame
1/8 C. Soy Sauce
1/2 Tbls. Sesame Oil

Place quinoa and broth in a pot. Bring to boil. Simmer 15 minutes. Allow to cool. Mix in carrots, chickpeas or edamame, soy sauce and sesame oil. Serve cold or at room temperature.

Mexican Quinoa Salad

I found this recipe for Mexican Quinoa Salad on The Girl Who Ate Everything site. It was guest blogged from My Green Diet. Does that make this a 3rd generation recipe? Please look at their picture as it is much better than mine.

I began making this recipe on Thursday evening. I cooked the quinoa and made the dressing. On Friday I completed the prep but completely forgot that I had made the dressing. As I was adding the lime juice I thought to myself that I had made a salad dressing the night before that had similar ingredients. It wasn't until all the ingredients were in the bowl that I realized that I had already made this dressing. So I went ahead and made another cup of quinoa so that I could double the recipe and use all the dressing. I posted about my error on facebook which prompted a lot of requests for the recipe. I commented that after we tasted it and determined if it was good would I share it. The results are in-we really liked it and our guests did too.

The only change I made was I didn't use red quinoa as I didn't have any. I do think it looks pretty in their picture and may have to get my hands on some. I used bottled lime juice and I counted the tomatoes as I hate when recipes give you a measurement for something that you'd rather count. Also, take note that the original recipe says it serves 2-4. I am guessing they mean as a main dish because as a side dish it serves more than that- probably 6-8.

(Also, if anyone knows why blogger keeps rotating my photos or can give me a solutions it would be greatly appreciated)

1 C. Quinoa, washed and drained
2 C. Water
1/4 C. Olive Oil
3 Tbls. Lime Juice
3/4 tsp. Cumin
Pinch Red Pepper Flakes, (optional)
1 Can Black Beans, rinsed and drained
12 Cherry Tomatoes, cut in quarters
5 Green Onions, finely chopped
1/4 C. Chopped Cilantro
1 Avocado, chopped
salt and pepper to taste

Rinse the quinoa and add to a saucepan with the water, cover, bring to boil and reduce to simmer - cook until all water is absorbed. 10-15 min. Turn off the heat and leave it alone for 10-15 minutes. Remove lid, fluff with a fork and pour into a large bowl. Add black beans, tomatoes, onion, cilantro, and avocado.
Separately, whisk together extra virgin olive oil, lime juice, cumin and red pepper flakes. Add salt and pepper.
Toss dressing with quinoa mixture. Season with salt and pepper.
This salad can be made in advance and stored in the refrigerator.