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The Real Good Food series will highlight raw foods that are nutritional powerhouses. In this age of processed garbage, it is still possible to make nutritious meals at home if you use real fo…
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great tips, nuwanee…does quinoa taste like cous cous at all?  i put tomatoes in cous cous and love it…

Thanks D! ^_^

It’s somewhat similar to couscous in texture since it is comprised of little balls, although the tails give it more crunch than couscous, but I think it has a much more distinct grainy flavor than couscous. It is great with tomatoes and herbs and spices, and is nutritionally superior to couscous (which is basically mini balls of pasta).

thanks, nuwanee…will have to give it a try!

It is amazing with dried fruit and toasted pine nuts!! Yum
 
Dates, cranberries, raisons, apricot ect!!
 

yeah, you can make some really interesting combinations by mixing it with different fruits, veggies, herbs and spices. it’s super versatile and i’ve seen recipes that use it for side dishes for lunch or dinner, or even as the main ingredient for breakfast instead of oatmeal.

Quinoa Salad with Spinach, Raisins, and Walnuts
 
 
-1 T olive oil
-2 T minced red onion
-1 garlic clove, minced
-1 c quinoa, rinsed (rinsing is to remove the bitterness from the seeds)
-1 ½ T golden raisins
-1 ½ T dried currants
-1 2/3 c water
-1 c frozen chopped spinach, thawed
-Zest and juice of 1 lemon
-¼ c toasted chopped walnuts
-2 T chopped parsley
-Salt and pepper to taste
-1-2 T good quality extra virgin olive oil for drizzling
-3 oz feta or goat cheese
 
Directions
 
1. In a medium saucepan, heat the olive oil to medium heat
Add the onion and garlic & sauté for 2-3 min. or until soft.
 
2. Add the quinoa and continue to sauté for another min. or so.
 
3. Add the raisins, currants and water & bring to a boil. Reduce to a simmer, cover, and allow to cook until water is nearly absorbed, about 10 minutes.
4. Stir in spinach and cover again and let cook another 5 minutes.
 
5. Remove from heat & allow to cool for a few min. Stir in lemon zest, lemon juice, walnuts, and parsley. Season generously to taste. Drizzle evoo over and stir in. Serve chilled or at room temp., topped with a bit of feta.
 
Serves 4.
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by, Just-Demi
 
Quinoa Burgers
Mixture can be shaped into patties and placed in a casserole dish sprayed with cooking spray the night before. They hold together very well, but don’t fuss with them again until after they’re cooked as they can crumble before they’re done. However, after they’re cooked, they’re good to go.
 
Nutritional info: (based on one of ten patties)
Calories: 142
Fat: 3g
Protein: 6g
Carbs: 24 gr
Fiber: 3g
Calcium; 46 mg
 
-Preheat oven to 350 degrees and spray a pan with cooking spray.
-1 14.5 oz can diced tomatoes or 16 oz jarred tomato sauce
-I onion
-3 cloves garlic
-2 large eggs
-2 tablespoons flax meal
-6 oz. quinoa
-4 packets organic instant unsweetened oatmeal 
-1 tsp. basil
-1 tsp. oregano
-2 tsp. garam masala (optional)
-1 tsp. curry (optional)
-salt and pepper to taste
 
Directions
 
-Cook quinoa in three cups water.
-pulse dry ingredients in food processor
-add cooked quinoa and rest of ingredients.  
-Pulse until all blended and chopped.
-Allow to cool
-Shape and place in pre-sprayed pan.
-Bake for 30 minutes or until light golden brown and firm.
 
They can also be freezed and reheated for a quick meal to go. Eat them with or without bread. I like them with crumbled feta.
 
Throw a little tomato sauce on top with some melted mozzarella for a tasty veggie pizza burger.