Heidi got me to thinking of quinoa in the dinner post yesterday - mine got pushed to the back of the shelf and out of mind. We really like it and we've also had some good discussions about it here. So, here's some ideas and threads from a while back. (now it's on my radar again) Thanks again, Heidi


1/2 cup wild rice -- prepared as directed
1 cup Quinoa -- prepared as directed
2 scallions -- sliced on the bias
1 clove garlic -- finely chopped
1 teaspoon ginger -- grated or finely chopped
1/4 cup pistachio nuts -- coarsely chopped, external salt rubbed off
1/4 cup cranberries -- coarsely chopped
1/2 teaspoon sesame oil
1 dash Chinese 5 spice
Salt (optional) and freshly ground pepper to taste
2 Tablespoons Feta cheese

Combine wild rice and quinoa in a bowl.
Add the rest of the ingredients and combine well; cover and warm in microwave.

Also very good as a cold or room temperature lunch.

note: served w/Hawaiian beef strips, oven roasted asparagus (olive oil & balsamic) and topped w/orange slices

"I topped this with a little Feta cheese and it gave it just the right oomph! "

This one my friend Chef Kelly Johnson made for a fundraiser dinner we put on in Colorado a few years ago. I’ll just post the Quinoa part of it. He served the trout over the quinoa with a reduced shellfish sauce. But, the quinoa by itself, was delicious also. One more note, when I make it, I use (as he did) homemade corn stock which is so easy and good flavored)


For the Sweet Corn Quinoa

1 large onion, diced
1 clove garlic, minced
2 Tb celery, brunoise
2 Tb carrot, brunoise
2 Tb red bell pepper, brunoise
4 Tb parsley
1 1/2 cups corn kernels
3 Cups Quinoa
6 cups Sweet Corn Stock (or Vegetable stock)
oil for sautéing vegetables

1. In a medium pot with a lid add the oil and heat.
2. Add the onion, celery, garlic, carrot and bell pepper and sweat with no color.
3. Add the corn and sweat again.
4. Add the quinoa and parch
5. Add the stock and bring to a simmer and cook for 4-5 minutes uncovered.
6. Season, cover and cook another 15 minutes and remove from heat.
7. Let stand 4-5 minutes covered and remove to a large bowl and toss with a fork.
8. Hold warm

Here is Kelly’s corn stock recipe if anyone wants it – it’s great to have in the freezer for cooking grains, rice, etc. in.

For the Sweet Corn Stock

1 large onion, rough cut
1 carrot, rough cut
2 stalks celery, rough cut
15-20 corn cobs, kernels removed and reserved
6-8 sprigs fresh thyme
2 bay leaves
1 tsp whole peppercorns
2 tbs butter
1 gallon blond chicken stock, veg stock or water

1. In a 3 gallon stock pot add the butter and sweat the celery, carrot and onion
2. Add the corn cobs, herbs, peppercorns and stock or water and bring to a simmer
3. Simmer 45 minutes if you use stock and 1.5 hrs if water.
4. Strain, season, degrease and cool

Erin posted this last year and it’s good!!: Hey Jean, Here is one for you - leave a few fresh apricots and cherries!

99. Toss cooked quinoa with fresh sliced apricots, cherries, pecans, and enough lemon and black pepper to make the whole thing savory

And a couple of threads we’ve talked of quinoa –



Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
Quinoa Ideas From the Past

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