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Quinoa Superfood Recipes: Healthy And Delicious Quinoa Recipes
Author:
Smith / Terry
Genre:
Books / Home and family
Year:
2016
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Overview: Try These Healthy And Delicious Quinoa Recipes That Will Help You Stay In Shape For 2016!

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Healthy Superfood Quinoa Recipes Delicious And Healthy Superfood Quinoa Recipes Your Family Will Love
Copyright All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher. Disclaimer All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material. While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.

(Bonus)

Before You Begin

Introduction

What Are Superfoods? Superfoods are nutrient rich foods which have been proven to have great health benefits.

It is widely agreed with many dietitians that consuming these superfoods on a regular basis will help extend life expectancy and help with certain medical conditions such as diabetes and heart disease. Superfoods are known to contain high levels of anti oxidants and polyphenols although controversial, it is thought that these nutrients play an important role in our bodies health and lifespan. Here are some well known superfoods, which can make a great component in a healthy diet. Some Well Known Superfoods:

Spinach
Kale
Blueberries
Broccoli
Lentils
Sweet Potatoes
Quinoa

All of the recipes in this cookbook contain at least one superfood as an ingredient. If you are trying to eat healthy then you will love these recipes. Consuming superfoods on a regular basis will not only have a physical impact on your body but will also benefit your mind as well.

I hope you enjoy these delicious super food quinoa recipes!

Quinoa Tabouli

Ingredients:

2 cups water 12 cup fresh lemon juice 1 cup quinoa 13 cup olive oil 3 medium ripe tomatoes 2 tablespoons of fresh mint 1 12 cups parsley, coarsely chopped 1 cup scallion, chopped salt, to taste

Directions:

Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer. Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions.

Add lemon juice, olive oil and fresh mint to the tomato mixture. Stir in cooked quinoa and salt. Mix well. Let tabouli sit in the refrigerator for a day to blend flavors. Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

Quinoa Greek Salad

Ingredients:

2 cups chicken stock 1 cup quinoa 12 cup red pepper, diced 12 cup green pepper, diced 12 cup cucumber, diced 14 cup green onion, diced 14 cup black olives 14 cup red onion, diced 3 ounces reduced-fat feta cheese

Dressing

14 cup lemon juice 2 tablespoons olive oil 1 teaspoon minced garlic 12 teaspoon basil 12 teaspoon oregano pepper

Directions:

In a saucepan, bring stock to a boil.

Stir in quinoa. Reduce heat to med low and cover. Cook 15 minutes, until liquid is absorbed. Transfer to a large bowl and cool. Stir veggies and cheese into cooled quinoa. Whisk together dressing ingredients.

Pour over quinoa mixture and toss.

Quinoa Pilaf

Ingredients:

1 cup quinoa, rinsed 12 cup onion, finely diced 12 cup mushroom, diced 1 garlic clove, minced 2 teaspoons olive oil 12 cup canned baby peas 2 cups boiling water salt and pepper

Directions:

Toast rinsed quinoa in medium saucepan for 5 minutes. Remove from pan. Add oil, onion, mushrooms and garlic to pan and cook until onions are soft, about 4 minutes. Add boiling water, peas and toasted quinoa to pot. Cover pot and simmer 15 minutes.

Stir before serving.

Garlic Quinoa

Ingredients:

1 tablespoon olive oil 12 cup chopped onion 2 teaspoons minced garlic 1 cup quinoa, rinsed well and drained 2 cups water or 2 cups broth 14 teaspoon salt

Directions:

Saut onion in olive oil for 2-3 minutes; add garlic and continue sauting for another 30 seconds or so. Add quinoa, water and salt to pan; bring to boil then reduce heat then cover and simmer 15 minutes until liquid is absorbed.

Quinoa Beef Picadillo

Ingredients:

1 tablespoon olive oil 1 large onion, diced 1 large green bell pepper, seeded and diced 2 teaspoons garlic, minced 1 teaspoon cumin seed 1 lb lean ground beef or 1 lb ground turkey or 1 lb ground pork 12 teaspoon salt 1 teaspoon dried oregano 12 teaspoon chili powder 18 teaspoon ground cinnamon 1 (28 ounce) candiced tomatoes and green chilies, with liquid 13 cup pimento stuffed olive, cut in thirds crosswise 14 cup raisins 2 tablespoons capers, drained 3 cups cooked quinoa or 3 cups cooked pearl barley or 3 cups cooked brown rice fresh ground pepper, to taste lime wedge, to serve

Directions:

Heat the olive oil over high heat in a large, deep skillet. Add the onion and green bell pepper and cook, stirring frequently, until the onion is translucent, about 3 minutes. Stir in the garlic and cumin seeds and cook 1 minute more.

Add the beef and salt. Break the meat up into bits. Continue cooking until the beef is brown and crumbly, 3 or 4 minutes. Pour off any rendered fat. Stir in the oregano, chili powder, cinnamon, tomatoes, olives, raisins, and capers. Bring to a boil.

Reduce the heat, cover and simmer the mixture until the flavors have mingled, about 15 minutes. Stir in the quinoa and adjust the seasonings, adding pepper to taste. Cook until the mixture is hot, about 1 minute more. Serve in large, shallow bowls. Accompany with a bowl of lime wedges.

Latin Quinoa

Ingredients:

1 cup quinoa, toasted 2 teaspoons canola oil 1 medium onion, fine dice 1 medium red bell pepper, fine dice 1 (4 ounce) can green chilies 4 garlic cloves, crushed 12 teaspoon chili powder 12 teaspoon ground cumin 1 (15 ounce) can black beans, drained and rinsed 2 cups low sodium vegetable broth 14 cup roasted pumpkin seeds (Pepitas) 34 cup coarsely chopped fresh cilantro or 1 -2 tablespoon dried cilantro 12 cup chopped scallion 2 tablespoons fresh lime juice 14 teaspoon kosher sea salt

Directions:

Toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes.

Latin Quinoa

Ingredients:

Directions:

Toast quinoa in a large dry non-stick skillet over medium heat, stirring until it crackles and becomes aromatic, about 3 to 5 minutes.

Transfer quinoa to a fine sieve and rinse thoroughly, until water runs clear. Heat oil in a large saucepan over medium heat. Add onion and red pepper and cook, stirring often, until softened, 2 to 3 minutes. Add green chilies and garlic; cook, stirring for about 1 minute. Add chili powder and cumin; stir, cook until fragrant, about 1 minute. Add the quinoa, black beans and broth; bring to a simmer.

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