Chip adapted this three-bean salad from a recipe Elizabeth found in Cooking Light magazine. The original used bulgur, but this recipe calls for quinoa. The dish is a hearty side or a main course for a summer evening. You can read more about this recipe at the Cookthink blog.
Apricot, Walnut And Quinoa Salad
Apricot, Walnut And Quinoa Salad
A quinoa salad is one of our favorite ways to use up fruit that might otherwise be neglected. Any stone fruit will work, as will grapes, apples and pears (though the last two might lose some color). Ripe apricots are best, but even unripe ones can add a nice, textured tartness to the salad.
Treat this the same way you would a normal pancake – butter and maple syrup for me, please – but rest assured that with whole protein-packed quinoa and millet, plus Omega-rich flaxseed meal, they’ll treat you better.
Read more about this recipe at hogwash.
Lemon Quinoa With Asparagus And Feta
Lemon Quinoa With Asparagus And Feta
In this delicious, healthy dish, nutty quinoa is paired with the bright flavors of asparagus and lemon. Feta adds a salty tang.
I made this soup last night, and I thought it was tasty and satisfying, but those who aren’t used to kale, quinoa and tahini might need to be coaxed.
Read more about this recipe at VeganYumYum.
Sauteed Cabbage With Ham, Sage And Quinoa
Sauteed Cabbage With Ham, Sage And Quinoa
Cradle a bowl of sauteed cabbage, ham, and quinoa, and take a deep breath of the meaty, nutty, satisfying aroma. Then dig in. Yum.
Wild Rice And Quinoa Pilaf With Toasted Pecans And Cranberries
Wild Rice And Quinoa Pilaf With Toasted Pecans And Cranberries
This dish works perfectly alongside roast turkey or goose and glazed ham. Fresh cranberries can be used in place of dried.
Read more about this recipe in the Washington Post.
Breakfast Quinoa With Cranberries, Walnuts And Honey
Breakfast Quinoa With Cranberries, Walnuts And Honey
There are more grains for breakfast than oatmeal - this hearty quinoa is sweetened with dried cranberries and honey. It's perfect for a cold winter morning.
The nutty flavor of quinoa toasted in a knob of butter adds character to a simple rice-style pilaf flavored with chicken or vegetable stock, onion, celery, carrot and fresh thyme.
Briny black olives, garlic and fresh chopped basil transform protein-packed quinoa into a savory side dish inspired by the South of France.
This recipe is part of Andrew Schloss's Sunday Dinners.
