Yellow Quinoa Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, toast the quinoa over medium heat until lightly browned, stirring occasionally. , In a small saucepan, bring broth and water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. , In a large nonstick skillet, saute the zucchini, yellow squash and leeks in oil until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the tomato, cilantro, seasonings and quinoa; heat through. Add spinach; cook and stir until spinach is wilted.

Steps:

• Rinse the quinoa thoroughly and combine with the water and salt in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes, until the white quinoa displays a little white spiral. Turn off the heat, remove the lid and place a dish towel over the top of the pot. Return the lid and let sit for 15 minutes. The quinoa will now be fluffy. Keep warm.
• Meanwhile, combine the lentils, ginger, turmeric and onion half (don't chop it) with 1 quart water and salt to taste (about 1 to 1 1/2 teaspoons) and bring to a gentle boil. Stir only once to make sure there are no lentils sticking to the bottom of the pot. Reduce the heat to medium - the lentils should simmer briskly - and cook uncovered until the lentils are tender, 30 to 40 minutes. Stir in the lime juice or tamarind concentrate and add another 1/2 cup water. Stir together and simmer for another minute. Turn off the heat and using an immersion blender, an Indian mathani (a wooden tool used for mashing dal) or a wooden Mexican hot chocolate mixer, partially pureé the dal. It should be thick but not like a pureed soup.
• Heat the oil over medium-high heat in a small saucepan or small frying pan (such as an 8-inch omelet pan). Add the cumin seeds and allow to sizzle, stirring, for 10 seconds. Add the garlic and cook until lightly colored, about 15 seconds. Add the red pepper and cook until slightly softened, about 1 minute. Remove from the heat and pour over the lentils. Add the cayenne pepper and 1 tablespoon of the cilantro and stir gently. Taste and adjust seasoning.
• Serve the quinoa with the dal spooned on top. Garnish with chopped fresh cilantro.

Steps:

• Rinse the quinoa very well and drain it in a colander. This will remove the bitter powder-like coating, called saponin, a natural coating designed to repel bugs that can create a bitter taste.
• Put the quinoa it in a medium saucepan, add the water and let it cook for 15 to 20 minutes or until the quinoa is puffed and the water is absorbed. Fluff with a fork.
• In a separate large frying pan, heat the oil and the butter over medium-high heat until butter is melted. Add the onion, green pepper, and garlic, and green pepper and cook. Stir until the onion is transparent; approximately 5 to 7 minutes.
• Add the green chiles, the adobo, the parsley and the salt to taste. Add the cooked quinoa and mix thoroughly. Serve hot, garnished with chopped parsley.

Steps:

• Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice at approx 1 inch intervals to obtain somewhat large chunks. The sizes for the zucchini and squash should be big enough to survive some heat without getting flimsy. We also want them to physically be the star of our dish. The onion has a supporting role in flavor, and should be small enough to blend into the background.
• Dissolve the chicken bullion into the 1 1/2 cup of water.
• In a large pan over medium to high heat, begin to sautee the onion, zucchini, and squash using the butter (or oil). When the zucchini and squash just begin to soften, add freshly cracked pepper and salt. Continue cooking for one minute.
• Add the water/bullion. Add the quinoa. Mix uniformly. Cover pan with a lid. Let the liquid just come to boil, then reduce heat to low. Cook for about 15 minutes, covered and unstirred. Expect all the moisture to be absorbed by the quinoa when it is done. (Quinoa will cook like rice; one cup dry plus two cups wet yields 3 cups.). The squash and zucchini should still be sturdy, but cooked. Otherwise it was sauteed too long at the beginning.
• Garnish with fresh parsley. Serve with freshly cut tomatoes, or cucumbers. I like to serve this dish with recipezaar recipe # 15580, Grilled Moroccan Chicken, as shown in the photo.