5 Different Ways to Cook Quinoa

For the last couple of years, Quinoa was the standout kitchen grain.  Now overexposed by the food magazine and foodblog world, it's been displaced by trendier grains like Freekeh, Amaranth and Farro.  So if you still have pounds of quinoa in your pantry, here's a roundup of a couple my favorite quinoa recipes from the blog....

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Pressure Cooker Pulled Pork

Who loves pulled pork?  Who loves waiting 8 hours for it to be ready in a slow cooker?  After somewhat successfully converting other slow cooker recipes for a pressure cooker, I set out to do the same with pulled pork.
Pressure Cooked Pulled Pork
Pressure Cooked Pulled Pork

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Beef Tenderloin stuffed with Garlic and Horseradish

Beef Tenderloin is great.  Beef Tenderloin that's been stuffed with garlic and horseradish?  Well, that's even better.  And it's a one pan dish that's really quite easy to do.



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Bacon Wrapped Pork Tenderloin with a Garlic Rosemary Rub

I'm pretty sure it's still trendy to wrap just about anything in bacon.  Plus, it's hard to go wrong wrapping a pork tenderloin in bacon.  Add in lots of garlic and roasted vegetables, and it's actually a fairly easy weeknight dish

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Ham and Asparagus Soup

You might be wondering, ham and asparagus together?  In a soup?  If you've ever made grilled asparagus wrapped in prosciutto, then this will make sense.  I wasn't sure at first either, but it's a delicious soup


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Spinach and Cheddar Quiche with a Quinoa Crust

Quiche always sounds like a great idea.  Until I think about the pie crust that it's usually made with.  I don't think they're the trans fat magnets they used to be, but they aren't going to win any Healthy Eating awards.  Did you know that quinoa makes an excellent quiche crust?



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Apple Butter with Ginger

Apple Butter was always a real treat growing up.  What I never realized is just how easy it is to make at home.  And ironically, there isn't any butter involved in the preparation.

Apple Butter with Ginger
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Quinoa with Corn and Black Bean Salsa

I love quinoa, and I love salsa, but never had I thought of combining them until attending a Chicago media event to preview upcoming menu items at the Corner Bakery.  One of the dishes they served was a quinoa salad made with a corn and black bean salsa.  I was pretty excited to get back and make it myself.


I make a lot of quinoa around here.  My Veggie Quinoa Burgers are probably my favorite, and most kid friendly way to make quinoa.  In the winter time, it also shows up in soup form in a Red Lentil and Quinoa Soup.  However, summers are all about quinoa salads.  Usually that means simple salads involving quinoa, vinegar, oil, vegetables and herbs.  That's a solid pattern to follow mixing in your favorite of each category.

This is even easier....it's just mixing quinoa with salsa.  Again, not sure why I didn't think of this before.

The salsa here is going to be "restaurant style".....not like what you get in a jar.  To do this, you'll need a food processor.  It also makes use of canned tomatoes.  Since there are only about 4 weeks a year when one can get truly fresh tomatoes in Chicago, I'm just fine with using canned the rest of the time.  It's also a heck of a lot easier and more consistent.



Corn is really the same way.  The really good sweet corn only has a few weeks each summer when it's in its prime.  So frozen corn is just fine the rest of the year.  It's getting mixed into a salsa, not served with a rare fine wine, after all.  If you do have fresh corn, I'd recommend roasting it first instead of boiling for the best flavor.  Cook the ears on a grill or in an oven (wrapped in foil) for 15 minutes at 450 degrees.



I made a huge batch of this on Saturday....it did not last long.


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Quinoa with Corn and Black Bean Salsa
Quick and easy salsa made in a food processor with canned tomatoes
Prep time: Cook time: Yield: 8 servings
Ingredients
  • 2 Cups Quinoa
  • 4 Cups Water
  • 2 Cans Diced Tomatoes
  • 3 Garlic Cloves
  • 1/2 Cup White Onion, roughly chopped (about half of an onion)
  • 1 Lime, Juiced
  • 1 Jalapeño (how much of it you use depends on your tolerance for spicy)
  • 1/4 Cup Cilantro Leaves
  • 1 Cup Cooked Corn Kernels (about 2 ears)
  • 1 Can Black Beans
Instructions
  1. Cook the Quinoa (2:1 ratio) in the water until fluffy, about 30 minutes
  2. Place the garlic cloves in the food processor (with a little salt and pepper) and pulse a few times to chop it up
  3. Pour in one can of tomatoes, liquid and all. Drain the other can in a colander and rinse off in the sink. Place these tomatoes in the processor as well
  4. Add the onion, lime juice, jalapeño and cilantro leaves and run for about 30 seconds. Check the seasoning, salsa loves salt
  5. Pour into a pretty large bowl and mix in the corn and black beans
  6. When the quinoa is done, mix it in as well
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Farro Salad with Sun-Dried Tomatoes and Artichokes

Farro is one of those grains that I normally pass over in the bulk section, opting instead for the old stand-by's like brown rice, quinoa or Israeli cous-cous.  How foolish I have been.  And then one day, there was this huge bag of Farro at Costco tempting me with promises of being nutty, chewy and high in fiber.  All of which turned out to be true....


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