Mushroom and White Bean Quinoa

Mushroom lovers rejoice! This is awesome! Makes a great lunch, side dish served with chicken or beef, or main dish served with some bread with melted cheese!

1 cup Quinoa
3 cups Chicken or Beef Stock (or substitute water or veggie stock to make it vegetarian)
1 can White Beans, drained and rinsed
8 oz sliced Mushrooms, sliced (about 15 mushrooms of your favorite kind. I like white button.)
1 teaspoon fresh Rosemary, finely chopped
1 clove Garlic, finely chopped
1 tablespoon butter and extra virgin olive oil
salt and pepper to taste

In small sauce pan cook 1 cup Quinoa in 3 cups of liquid (stock or water) according to package directions. In saute pan, saute sliced mushrooms in butter and olive oil for a few minutes on medium/high heat. Add garlic and rosemary and continue to cook mushrooms until slightly browned. Salt and pepper to taste. Add to a serving bowl with white beans and cooked quinoa. Salt and pepper to taste. Serve warm.

Mexican-Style Quinoa Stuffed Peppers

I thought these deserved their own post. I originally wrote this recipe with hamburger meat, but substituted Quinoa and it was awesome!

4 peppers- Pablano if you like it spicy, Green Bell if not

1 1/2 cups Quinoa

4 cups Liquid- 1 can tomato sauce, the rest water

3 cups Corn

1 medium Onion, chopped

2 teaspoons Garlic Powder

1 tablespoon Cumin

1 tablespoon Chile Powder

1 teaspoon Salt

1/2 teaspoon Pepper

A few dashes of hot sauce(to taste)

1 cup Medium Cheddar Cheese (more or less to taste)

cilantro and sour cream to garnish

-Cut peppers in half and remove ribs and seeds. Put on baking sheet, skin side up, and broil until the outside begins to blister and char. Turn over and broil 2-4 minutes more.

-Boil water/tomato sauce mixture. Add in quinoa.Turn down heat and simmer until cooked. (or cook in rice cooker) Season with salt, pepper, garlic powder, cumin, chile powder and hot sauce.

-In large skillet, saute onion on medium heat until cooked through and starting to brown slightly. Add in corn and saute until warmed through. Season with salt and pepper. Mix in seasoned quinoa. Stuff mixture into peppers. Top with cheese. Broil until cheese is melted and bubbly. Garnish with cilantro and sour cream.

Greek Salad Meet Quinoa

My Aunt Kaly sent me this recipe...I tried it last night and loved it!

4 cups cooked Quinoa (1 cup uncooked)

6 Green Onions

4 Roma Tomatoes

1 Cucumber

4 oz. crumbled Feta Cheese

3 tablespoons Olive Oil

3 tablespoons Lemon Juice

1 1/4 teaspoons Salt

1/4 teaspoon Pepper

Toss quinoa with veggies and cheese in large bowl. In separate bowl mix olive oil, lemon juice, salt and pepper. Toss with salad.

Simple and delicious!

Roasted Veggies and Quinoa

Roasted Veggies + Quinoa = Delicious and super healthy side dish!

We love it with Lemon Pepper Fish from the grill. Recipe here!

Brian licking every bite of this yummy dinner from his plate!

1 cup Quinoa

2 1/2 cups Water

1/2 cup Tomato Sauce

2 Zucchini sliced

1/2 med. size Onion, chopped (or any other mixture of veggies that you like)

Olive Oil

Salt and Pepper

Preheat oven to 400 degrees. Put a pot on the stove to boil water and tomato sauce. Cut up veggies into like sized pieces and arrange a single layer on baking sheet. (As seen in picture above). Drizzle with olive oil, and liberally season with salt and pepper. Roast for 10-15 minutes. When water/tomato sauce is to a boil add some salt and the Quinoa. Reduce to medium heat and simmer for 15 minutes, stirring occasionally. Toss roasted veggies and quinoa in serving bowl. Serve warm or cold.

Quinoa--Healthier Option for Food Storage and Vegetarians!

I was first introduced to Quinoa by my Aunt Kaly. They are selling it at Costco right now, so I tried it, fell in love, and have been cooking with it a ton!

Quinoa--pronounced kean-wa--is a grain from South Africa that has a high protein content and a balanced set of amino acids. It is also high in dietary fiber, magnesium, iron and is gluten free. It is the healthier grain choice for cooking as well as food storage, and is great for vegetarians.

It can be cooked like rice (2 parts liquid to 1 part grain) and, like rice, takes on whatever flavors it is cooked with. It can even be cooked in a rice cooker!

Here are some great Quinoa recipes:



Quinoa Taco Filling: (This idea came from my Aunt)

1 cup Quinoa
2 cups Water
1 Taco Meat Seasoning Packet

Boil water. Add in quinoa and seasoning packet. Reduce to a simmer and cook until tender. Use in taco's instead of meat. It tastes just the same, and has a similar texture. You're still eating all the great protein, but without the fat!



Quinoa Stuffed Peppers: I wrote this recipe with hamburger meat and rice originally, but now I substitute quinoa.


4 peppers- Pablano if you like it spicy, Green Bell if not
1 1/2 cups Quinoa
4 cups Liquid- 1 can tomato sauce, the rest water
3 cups Corn
1 medium Onion, chopped
2 teaspoons Garlic Powder
1 tablespoon Cumin
1 tablespoon Chile Powder
1 teaspoon Salt
1/2 teaspoon Pepper
A few dashes of hot sauce(to taste)
1 cup Medium Cheddar Cheese (more or less to taste)

cilantro and sour cream to garnish


-Cut peppers in half and remove ribs and seeds. Put on baking sheet, skin side up, and broil until the outside begins to blister and char. Turn over and broil 2-4 minutes more.

-Boil water/tomato sauce mixture. Add in quinoa.Turn down heat and simmer until cooked. (or cook in rice cooker) Season with salt, pepper, garlic powder, cumin, chile powder and hot sauce.

-In large skillet, saute onion on medium heat until cooked through and starting to brown slightly. Add in corn and saute until warmed through. Season with salt and pepper. Mix in seasoned quinoa. Stuff mixture into peppers. Top with cheese. Broil until cheese is melted and bubbly. Garnish with cilantro and sour cream.

Quinoa Side Dish: Aunt Kaly's recipe

Cooked quinoa

sauteed onion

1 can black beans

Half a container corn salsa

salt and pepper to taste

-Mix and serve