In a pot, bring 1/4 cup rinsed quinoa, 1/2 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer 10-12 minutes or until quinoa is cooked. Coat the bottom of a bowl with 1/2 cup nonfat Greek yogurt. Add in cooled quinoa, 1/2 cup berries of choice, and 1/4 cup sliced almonds. Drizzle with honey.
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Toss A Salad
Combine juice of 1 lemon, 1 minced garlic clove, and 1/4 cup olive oil in a bowl. Add half of this dressing to 4 cups cooked quinoa, toss, and chill for 5 minutes. Add 1 diced red bell pepper and 1 1/2 cups diced pineapple and cook until pineapple is soft. Mix in 4 cups cooked quinoa, toss, and chill for 5 minutes. Add 2 cups sliced cherry tomatoes, 1 medium chopped cucumber, 1/3 cup chopped parsley, and the remaining dressing.
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Sam Kaplan
Sauté It With Pineapple
In a pan, combine 1 tbsp olive oil, 3 diced garlic cloves, and 1 medium diced onion and cook for 5 minutes. Add 1 diced red bell pepper and 1 1/2 cups diced pineapple and cook until pineapple is soft. Mix in 4 cups cooked quinoa and 1/4 cup cilantro. Cook 1 minute and serve.
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Corbis
Bake A Casserole
Preheat oven to 350. In a pan, heat 1 tbsp oil and 1 small diced yellow onion. Add in 2 chopped broccoli heads; sauté 5 minutes. Slowly stir in 1 cup milk and 1 cup shredded cheese. Add 1 1/2 cups rinsed quinoa and stir. Transfer to greased baking dish and bake for 10 to 15 minutes.
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Make A Stuffing
Preheat oven to 375. In a pan, combine 3 chopped garlic cloves, 1 chopped yellow onion, and 1 medium chopped zucchini; cook 10 minutes, then combine with 4 cups cooked quinoa, 2 chopped plum tomatoes, a 1/3 cup chopped parsley. Stuff 6 small seeded, halved peppers with mixture. Bake in foil-covered dish for 30 minutes. Remove foil. Bake 20 minutes.
In a pot, bring 1/4 cup rinsed quinoa, 1/2 cup water, and a pinch of salt to a boil. Reduce heat, cover, and simmer 10-12 minutes or until quinoa is cooked. Coat the bottom of a bowl with 1/2 cup nonfat Greek yogurt. Add in cooled quinoa, 1/2 cup berries of choice, and 1/4 cup sliced almonds. Drizzle with honey.
Toss A Salad
Combine juice of 1 lemon, 1 minced garlic clove, and 1/4 cup olive oil in a bowl. Add half of this dressing to 4 cups cooked quinoa, toss, and chill for 5 minutes. Add 1 diced red bell pepper and 1 1/2 cups diced pineapple and cook until pineapple is soft. Mix in 4 cups cooked quinoa, toss, and chill for 5 minutes. Add 2 cups sliced cherry tomatoes, 1 medium chopped cucumber, 1/3 cup chopped parsley, and the remaining dressing.
Sauté It With Pineapple
In a pan, combine 1 tbsp olive oil, 3 diced garlic cloves, and 1 medium diced onion and cook for 5 minutes. Add 1 diced red bell pepper and 1 1/2 cups diced pineapple and cook until pineapple is soft. Mix in 4 cups cooked quinoa and 1/4 cup cilantro. Cook 1 minute and serve.
Bake A Casserole
Preheat oven to 350. In a pan, heat 1 tbsp oil and 1 small diced yellow onion. Add in 2 chopped broccoli heads; sauté 5 minutes. Slowly stir in 1 cup milk and 1 cup shredded cheese. Add 1 1/2 cups rinsed quinoa and stir. Transfer to greased baking dish and bake for 10 to 15 minutes.
Make A Stuffing
Preheat oven to 375. In a pan, combine 3 chopped garlic cloves, 1 chopped yellow onion, and 1 medium chopped zucchini; cook 10 minutes, then combine with 4 cups cooked quinoa, 2 chopped plum tomatoes, a 1/3 cup chopped parsley. Stuff 6 small seeded, halved peppers with mixture. Bake in foil-covered dish for 30 minutes. Remove foil. Bake 20 minutes.
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