Quinoa Summer Salad
1 1/2 cups dry quinoa
1 cup cherry tomatoes, sliced in half lengthwise
1 cup chopped fresh basil
1/4 cup pine nuts
1/2 cup chopped red onion
2 cloves fresh garlic minced (optional)
2 tbs. olive oil
4 tbs. fresh lemon juice
salt and pepper to taste
Directions: Bring 3 cups of water to a boil, add quinoa and simmer for fifteen minutes. Let cooked quinoa cool, then toss with tomatoes, basil, pine nuts, and onion. In a separate bowl, whisk together olive oil, lemon juice, garlic, salt and pepper, then toss with the quinoa mixture. Serve slightly chilled or at room temperature.
Quinoa Stuffed Zucchini
1/2 cup quinoa, rinsed
4 medium zucchini
1 15-ounce can cannellini beans, rinsed
1 cup grape or cherry tomatoes, quartered
1/2 cup almonds, chopped (about 2 ounces)
2 cloves garlic, chopped
3/4 cup grated Parmesan (3 ounces)
4 tablespoons olive oil
Directions: Heat oven to 400° F. In a large saucepan, combine the quinoa and 1 cup water and bring to a boil. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Meanwhile, cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, 1/2 cup of the Parmesan, and 3 tablespoons of the oil. Spoon the mixture into the zucchini. Top with the remaining tablespoon of oil and 1/4 cup Parmesan. Cover with foil and bake until the zucchini is tender, 25 to 30 minutes. Remove the foil and bake until golden, 8 to 10 minutes.
1 cup uncooked quinoa
1 (14 ounce) can black beans, rinsed and drained
1/2 cup red onion, grated and squeezed dry
1/4 cup fresh cilantro, chopped
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 jalapeno pepper, seeded and diced
3/4 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
1/3 cup dry breadcrumbs
Directions: Bring 2 cups of water to a boil, add quinoa and simmer for fifteen minutes. Let quinoa cool and then transfer to food processor fitted with metal blade. Add beans, onion, cilantro, 1 tablespoon of oil, garlic, jalapeno, salt, chili powder, cumin and pepper. Puree until smooth. Form into six 1/2-inch thick patties. Place bread crumbs in shallow bowl. Press patties into crumbs, turning to coat both sides. In non-stick skillet, heat remaining oil over medium-high heat. Cook patties in batches, turning once, for 8 minutes or until browned.