The process of incorporating quinoa recipes in your daily diet does not have to be difficult. All it takes is for you to take advantage of all the easy to prepare recipes that available. There are a lot of sources for these recipes and I hope to become one of them!
Today, I thought I would share with you two of my favorite quinoa recipes!
Mediterranean Quinoa Bowl
Gather the following ingredients first: a cup of dry quinoa, four to six ounces cubed block of feta cheese, four pieces broccoli, one-fourth cup rinsed and drained caper, one cup slivered roasted red pepper, three tablespoons finely chopped flat leaf parsley, one cup cooked chickpeas, sea salt, fresh ground pepper, two teaspoons dried oregano, olive oil and one piece Meyer lemon.
Boil water and quinoa in a pan and simmer it for at least fifteen minutes. You should also add broccoli during the last five minutes of the simmering process. Continue simmering until you notice that the broccoli starts to steam on top. After that, you should get the broccoli out of the pan and place it in a cutting board. Transfer the cooked quinoa in a bowl. Allow it to cool slightly after fluffing it using a fork.
Toss the chickpeas, slivered red peppers, dried oregano, capers, salt and pepper into the bowl containing the cooked grain. Stir everything well.
Chop the broccoli in the cutting board roughly and toss it into the mixture. Add a squeeze of Meyer lemon juice and olive oil into the mixture. Stir the mixture again.
Slice the feta into cubes and add these into the mixture along with parsley. Fold everything gently. If you want to serve this recipe cold, then you should store this in your refrigerator for thirty minutes.
Squash with Quinoa
These are the ingredients that you should gather: one Kabocha squash, one tablespoon olive oil, 1 tablespoon lemon juice, shallots, 1 cup mixed greens, 1 pear (diced), 1/4 cup chopped basil.
Get the squash, cut it in half and discard its seeds. Mix olive oil and maple together and rub this mixture into the flesh of the squash halves. Roast the squash while ensuring that its cut side faces down for at least twenty minutes. Turn the squash into the other side and roast it for another fifteen minutes. You should also consider testing the squash using a fork so you can monitor the entire process of cooking it.
Cook the quinoa by putting it in a pan together with water and boil the mixture. Simmer it for at least ten minutes. Transfer this mixture in a bowl and stir in the cardamom, olive oil, lemon juice and shallot. Make sure that you allow this mixture to cool for eight minutes before adding in the greens, pear and basil.
Allow the cut squash to cool before filling each half with the quinoa mixture. Before serving, you should use the fresh ground pepper as topping.