1 c. Dry Quinoa

[lessisbest]

What I made with 1-cup of dry quinoa.

Sunday (early morning): I cooked 1 c. of quinoa in 2 c. water and put it in the refrigerator to use later.
Sunday (evening) I used 2 c. cooked quinoa for a gluten-free pizza crust.
http://www.firstforwomen.com/food/gluten-free-pepperoni-pizza#.VKwGUmctBwU

I divided the dough 2/3 and 1/3, using 2/3 for a pizza large enough for 2 for dinner Sunday night and enough leftover for lunch the next day. The last 1/3 I made into an individual-size crust, pre-baked, cooled and put it in the freezer. It will be enough for two (but no leftovers for lunch) OR enough for one for supper and lunch the next day. Sometimes I prefer soup on Sunday night and let hubby load the individual pizza with things he loves.

Monday (morning for breakfast):

Quinoa Pancakes (gluten-free)
(yield: 4 small pancakes)

¾ c. cooked quinoa
¼ t. baking powder
¼ t. cinnamon
pinch of salt
1 pkt. of stevia (or sweetener of choice)
¼ t. vanilla
2 eggs
¼ c. Pamela’s Baking and Pancake Mix (other all-purpose gluten-free mixes will also work)

Blend ingredients together. Make small pancakes (2-1/2” to 3”) on a griddle and cook over medium heat until golden on each side.

Tuesday: (waffles for the freezer)

Quinoa Protein Power Waffles
http://abakerswife.com/2014/06/quinoa-protein-power-waffle.html

I doubled this recipe and mix it in my blender (or food processor). I cook these waffles on my 4-Heart Waffle Iron (makes thin waffles) using ¼ c. batter per waffle (that’s what fits in my toaster when I reheat them). Note: I used some leftover Ricotta Cheese instead of cottage cheese in this recipe. I suspect Greek or regular yogurt will also work because I’ve also substituted homemade kefir for cottage cheese in the recipe. A good way to use up a “dab” of cottage cheese/ricotta/yogurt/kefir.

Wednesday: I will use the remaining ¾-1-cup quinoa with Stir-Fry for supper.

[Glo]

I don't know how anyone can eat quinoa. Maybe I don't know how to use it, but I think it's awful.

[mschrisgo2]

Trader Joe's sells a Quinoa Duo (with mixed squashes) in the frozen food section-- I LOVE it! I often take it for potlucks, first took just a small bowl now everyone says More Please!

I've never cooked it raw but you have inspired me. Thanks.

[lessisbest]

I don't know how anyone can eat quinoa. Maybe I don't know how to use it, but I think it's awful.

A common mistake people make is not taking the time to wash quinoa properly before using it. Quinoa is coated with saponin, a bitter naturally occurring substance that acts as a pesticide. Even though quinoa has been processed to remove the saponin, it still needs to be thoroughly washed before cooking. Wash it until the water runs clear. If there is still some foam being generated during washing, it hasn't been washed enough. It is a little "strange" looking.... I use a wide variety of whole grains/seeds/beans, and quinoa is at the top of my list.

I found this recipe this morning and am going to make a half-recipe in my small crock-pot and use it either as a breakfast food or a dessert similar to bread pudding. I'm always looking for a way to use over-ripe bananas and I'll let you know how it goes.

CROCK POT BANANA BREAD QUINOA
http://nutritionfor.us/2012/09/crock-pot-banana-bread-quinoa/

[lessisbest]

RECIPE CRITIQUE: The half recipe for CROCK POT BANANA BREAD QUINOA took 4-hours to cook. It was very good and I'll gladly make it again. The texture is a cross between rice pudding and bread pudding. I love rice pudding, but I don't use a lot of rice due to arsenic. When you are gluten-free, rice seems to be in "everything", so this is a nice, tasty, alternative to rice. I used one small banana in the recipe, and there is just a slight flavor of banana, but it helps sweeten the mixture nicely without adding a lot of sugar. I think this recipe will also be a nice change from cooked oatmeal.

[KayLR]

I saw a recipe or quinoa suggestion the other day where they used it in a parfait glass with fruit and Greek yogurt, kind of substituting quinoa for often-used granola. Looked good, and undoubtedly higher in protein.

[lessisbest]

I saw a recipe or quinoa suggestion the other day where they used it in a parfait glass with fruit and Greek yogurt, kind of substituting quinoa for often-used granola. Looked good, and undoubtedly higher in protein.

Did they use quinoa flakes? I've flaked sprouted and dehydrated quinoa, but wasn't all that fond of the end result....

[lessisbest]

Another favorite recipe:

BREAKFAST QUINOA
(Source: The Splendid Grain - by Rebecca Wood)

Makes 3-3/4 cups [NOTE: I generally make 1/2 a recipe.]

2 c. fresh orange juice (I also use apricot juice.)
1 t. ghee (or other fat of choice)
1 t. honey (you may want more depending on how sweet you like the finished product)
1/8 t. sea salt
1 c. imported quinoa OR 1-1/3 c. domestic quinoa, WELL WASHED
2 T. pecans, roasted and chopped very fine

Combine the orange juice, ghee, honey, and salt in a medium sauce pan over high heat and bring to a boil. Watch carefully to keep the orange juice from boiling over. Add the washed quinoa, cover, lower the heat, and simmer for 12-15 minutes, or until all the juice has been absorbed. Remove from the heat and let rest 5 minutes. Add the pecans and fluff with a fork. [NOTE: I top each serving with pecans rather than adding them to the quinoa. We usually have leftovers and the pecans get rubbery in this mixture.]

[KayLR]

Did they use quinoa flakes? I've flaked sprouted and dehydrated quinoa, but wasn't all that fond of the end result....

No it was just washed and cooked, chilled.