Watermelon Quinoa Salad

1 cup uncooked quinoa, rinsed
1 cup fresh or frozen peas (cooked)
1/2 cup reduced fat feta cheese
1 cup seedless watermelon, chopped
1/2 a bunch of cilantro, washed and coarsely chopped
1/4 t  pepper

Cook quinoa according to package directions. Meanwhile, chop and combine remaining ingredients. When quinoa is finished, toss lightly with the existing mixture. Can serve warm, or refrigerate until serving to give the flavors a chance to blend.

Black Bean Quinoa Citrus Salad

This salad is so incredibly refreshing and light! You'll love the bright citrus flavors that easily compliment any meal. While most grain salads benefit from being made ahead and allowed to blend, I prefer this one relatively fresh: make no more than 3 or 4 hours before serving. Original recipe found on theKitchn.

 

Black Bean Quinoa Citrus Salad

Serves 4-6

1 cup uncooked quinoa (any color), rinsed and drained
2 cups water
2 large oranges
1/4 cup extra virgin olive oil
2 teaspoons apple cider vinegar
1/2 teaspoon honey
1/2 teaspoon coriander (crushed)
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup chopped cilantro
1 1/2 cups (or 1 can) cooked black beans, rinsed and drained
1/2 small sweet onion, thinly sliced

Place quinoa and water in a small saucepan. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff quinoa with a fork and spread on a parchment-lined baking sheet to cool.

Prepare oranges while quinoa is cooling. Finely grate the zest of one orange and set aside. Supreme both oranges, reserving the juice (squeeze the orange membranes after segmenting), and set aside.

In a small bowl, whisk together orange zest, 3 tablespoons of orange juice, olive oil, apple cider vinegar, honey, coriander, salt, a few cracks of pepper, and chopped cilantro. Adjust seasonings if desired.

Place quinoa, black beans, onion, and orange segments in a large bowl and stir gently to combine. Pour dressing over salad and toss gently to coat.

Serve immediately or refrigerate until ready to serve.

Moroccan Quinoa

Are you ready to throw a dance party for your mouth? One full of tender morsels, and exotic spices? Look no further than this flavor-filled side dish. A cinch to throw together, and has fast become a favorite at our table for both casual meals and more formal affairs. As the creator of this recipe suggests, I've found that it is best made a day ahead so that the flavors have a chance to blend. If you're looking for a simple meal-in-one, just add some chopped up cooked chicken to the mix.- Original recipe can be found HERE at EmmaEats.

 

Moroccan Quinoa

 

1 1/4 cups low-sodium chicken or vegetable broth
1 cup uncooked quinoa
1 cup roughly chopped dried apricots
1 cup pitted and chopped dates
6 T extra-virgin olive oil
1 T Moroccan seasoning mix (see below)
juice of 1 lime

Cook quinoa in broth as directed on package until fully done. Combine all ingredients in a large bowl, and toss until well mixed. Delicious served warm or cold and even better the next day! Stores and reheats easily.

*I like to make this with a lime-infused olive oil in place of the evoo (with the lime juice omitted).

 

Moroccan Seasoning Mix

 

5 tsp ground nutmeg
5 tsp ground cumin
5 tsp ground coriander
2 1/2 tsp allspice
2 1/2 tsp ground ginger
1 1/4 tsp cayenne pepper
1 1/4 tsp ground cinnamon
Mix all spices together, and store in a cool dry place for up to 6 months.

Are you like me? You love having a hot, steaming, stick-to-your-ribs breakfast, but hate having to get up early to make it? Thank goodness Mr. Crockpot doesn't mind laboring diligently all night for all those of us grumpy non-morning people! Just throw these ingredients together before you hit the hay, and a mouthful of YUM will be ready and waiting for you bright and early!

I won't wax eloquent on the extensive benefits of quinoa today, but if you're interested, HERE and HERE are a couple of articles that just scratch the surface of the nutritional punch packed into this superfood powerhouse! Original recipe is from The Realistic Nutritionist.

Crockpot Banana Quinoa

1 cup of quinoa
1 cup milk (I use rice milk)
1 T cinnamon
1 cup water
1 1/2 banana (past ripe)
3 tablespoons sucanot or honey
1/2 teaspoon vanilla extract

Mash the banana in a bowl and set aside. Combine the rest of the ingredients in a crockpot sprayed with PAM, and mix well. Fold in the mashed banana.

Cover and cook on low for 4 – 6 hours, or until the quinoa is fully cooked. My crockpot has a "warm" temperature, and that allows it to cook for 8 hours or so.

Serve warm with a dab of butter, a splash of milk, and some slices of fresh banana. If you're not careful, you just might think you're enjoying dessert for breakfast ;-).