The Baking Beauties » Quinoa http://www.thebakingbeauties.com Gluten-free Recipes for Everyday Living Sun, 19 May 2013 13:16:30 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Southwest Chicken Mango Quinoa http://www.thebakingbeauties.com/2011/08/southwest-chicken-mango-quinoa.html http://www.thebakingbeauties.com/2011/08/southwest-chicken-mango-quinoa.html#comments Wed, 24 Aug 2011 12:20:02 +0000 Jeanine Friesen http://www.thebakingbeauties.com/?p=4064 I love quinoa. Ask me 2 years ago, and I’d never heard of it. Weird how 2 years ago, one hadn’t ever heard of an ancient grain before, but so it goes! I love how quick it cooks up (perfect for those “What’s for supper today” days). I love the nutty flavour it has behind [...]

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]]> Southwest Chicken Mango Quinoa Salad (gluten-free) > The Baking Beauties

I love quinoa. Ask me 2 years ago, and I’d never heard of it. Weird how 2 years ago, one hadn’t ever heard of an ancient grain before, but so it goes! I love how quick it cooks up (perfect for those “What’s for supper today” days). I love the nutty flavour it has behind it. That you can eat it hot or cold, and it’s great either way. And I love that you can do anything with it. Flavour it anyway you want. You want it to be filled with Greek flavours? Done! How about a nice creamy dessert (which is healthy enough for breakfast)? Done! Add some Mexican flair? Why not? It is a very versatile grain.  And totally healthy too.

So, when I saw a recipe for a sandwich on a recipe site, I thought…those flavours would be absolutely perfect in a quinoa dish! Well, it was after the “oh my goodness, I wish I had bread good enough and big enough to hold that load of toppings!”. But, you do what you can, and I took the flavours from that sandwich, and incorporated them into this wonderful Southwest Chicken Mango Quinoa Salad.

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Southwest Chicken Mango Quinoa
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This quinoa salad is filled with flavours that compliment each other beautifully. For a vegetarian dish, omit the chicken and use a gluten-free vegetable broth instead.
Ingredients
  • 1 1/2 cups quinoa, rinsed & drained if necessary (mine says “Pre-rinsed”)
  • 3 cups gluten-free chicken broth
  • 2 chicken breasts, cut into bit size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/4 cup red onion, diced
  • 1/2 red pepper, diced
  • 1 jalapeno pepper, finely diced
  • 2 teaspoons chili powder
  • 2 tablespoons lime juice
  • 1 mango, diced
  • 1/2 cup cilantro, chopped

Instructions
  1. In a medium size sauce pan, bring the chicken broth to a boil. Add the quinoa and stir. Turn the heat down to low and place the lid on the pot. Cook for 15-20 minutes, or until all of the liquid is absorbed.
  2. In a large skillet or frying pan over medium-high heat, saute your chicken in the olive oil until nearly done. Season with salt & pepper.
  3. Turn the heat down to medium and add the minced garlic, red onion, red pepper and jalapeno pepper. Saute, stirring frequently, until onion is translucent, about 5 minutes. Add the chili powder and stir.
  4. Place the cooked quinoa in a large bowl. Add in the chicken/onion mixture, lime juice, mango and cilantro and stir until mixed. Serve immediately, or allow to cool and refrigerate until ready to serve.

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]]> http://www.thebakingbeauties.com/2011/08/southwest-chicken-mango-quinoa.html/feed 3 Creamy Quinoa Apple Crunch http://www.thebakingbeauties.com/2011/06/creamy-quinoa-apple-crunch.html http://www.thebakingbeauties.com/2011/06/creamy-quinoa-apple-crunch.html#comments Thu, 16 Jun 2011 11:25:00 +0000 Jeanine Friesen http://www.thebakingbeauties.com/?p=478 Alright, everyone. The Philly judges have spoken, and this Baking Beauty is not going to the finals in Toronto. I do feel that they made an error, because I not only make AMAZING food using the cream cheese, but I also do it gluten-free. Which, in my books, is rockin’ it! But, so it goes. [...]

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]]> Alright, everyone. The Philly judges have spoken, and this Baking Beauty is not going to the finals in Toronto. :( I do feel that they made an error, because I not only make AMAZING food using the cream cheese, but I also do it gluten-free. Which, in my books, is rockin’ it! But, so it goes. One door has been closed, now I need to figure out which window is open. :) Thank you guys all so much for the encouragement along the way, and the emails and comments on Facebook, I really appreciate it. I’ve still got more dessert recipes to post though, so here it goes.


Creamy Quinoa Apple Crunch (gluten-free) | The Baking Beauties

Creamy Quinoa Apple Crunch is a light, healthy dessert that can be ready to serve in about 25 minutes. The best part is, this dish could actually be eaten for breakfast without feeling guilty!
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Creamy Quinoa Apple Crunch
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

This is a light, healthy dessert that can be ready to serve in about 25 minutes. The best part is, this dish could actually be eaten for breakfast without feeling guilty!
Ingredients
  • 1 cup quinoa (rinsed & drained if not pre-rinsed)
  • 2 cup apple juice
  • 1/2 teaspoon ground cinnamon
  • 1 pinch of nutmeg
  • 1 small apple, chopped
  • 1/4 cup pecans, chopped
  • 1/2 tablespoon lemon zest
  • 2 ounces spreadable cream cheese, softened
  • 2 tablespoons maple syrup

Instructions
  1. In a medium size saucepan, combine the quinoa, apple juice, cinnamon and nutmeg.
  2. Over a medium-high heat, bring to a boil. Once boiling, turn the heat down to low, and place the lid on. Cook for 15-20 minutes, or until the liquid is absorbed.
  3. When the quinoa has cooked for about 10 minutes, add the chopped apple to the pot, and give it a quick stir. Put the lid on until the quinoa is finished cooking.
  4. Transfer quinoa mixture to a large mixing bowl. Stir in the cream cheese, 3 Tbsp. of the pecans, lemon zest and maple syrup.
  5. Divide quinoa mixture between 4 serving bowls, and top with a scoop of vanilla ice cream, chopped pecans, and caramel sauce. Serve hot.
  6. Leftovers can be eaten cold the next morning for breakfast as well.

 

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]]> http://www.thebakingbeauties.com/2011/06/creamy-quinoa-apple-crunch.html/feed 4 Creamy Quinoa Stuffed Tomatoes http://www.thebakingbeauties.com/2011/04/cream-quinoa-stuffed-tomatoes.html http://www.thebakingbeauties.com/2011/04/cream-quinoa-stuffed-tomatoes.html#comments Wed, 27 Apr 2011 14:44:00 +0000 Jeanine Friesen http://www.thebakingbeauties.com/?p=458 These tomatoes are stuffed with the super healthy, gluten-free, grain-like seed called quinoa. Most of the flavour comes from using the Garlic and Herb flavoured PHILADELPHIA cream cheese. Super simple to make, yet impressive looking and most importantly, delicious! This dish goes great with steak, chicken, or fish. Prep time: 10 minutes Cook time: 40 [...]

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These tomatoes are stuffed with the super healthy, gluten-free, grain-like seed called quinoa. Most of the flavour comes from using the Garlic and Herb flavoured PHILADELPHIA cream cheese. Super simple to make, yet impressive looking and most importantly, delicious! This dish goes great with steak, chicken, or fish.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 6

Creamy Quinoa Stuffed Tomatoes

INGREDIENTS:
  • 1 cup(s) of quinoa (rinsed & drained if not pre-rinsed)
  • 2 cup(s) of gluten-free chicken or vegetable stock
  • 2 tsp. of dried minced onion
  • 6 medium tomatoes, tops removed and hollowed out
  • 2/3 cup(s) of Herb & Garlic tub Cream Cheese
  • 1 tbsp. of fresh parsley, chopped
DIRECTIONS:

  1. In a medium size sauce pan, combine quinoa, chicken stock, and dried minced onion.
  2. Bring to a boil over medium-high heat. Once boiling, turn heat down to low and simmer quinoa for about 20 minutes, or until all the liquid is absorbed.
  3. While the quinoa is cooking, using a sharp knife, carefully remove the tops from your tomatoes. With a small spoon, scrape out the inside of the tomato, making sure to leave the outside of the tomato intact.
  4. Lightly season the inside of the tomato with salt & pepper, and place tomato, upside down, on a baking sheet lined with a cooling rack, or paper towels. This will allow excess moisture to run out of the tomatoes until they are ready to stuff.
  5. Once the quinoa is fully cooked, remove from heat and stir in fresh chopped parsley, and Herb and Garlic tub Cream Cheese. Stir to combine.
  6. Spoon quinoa/cream cheese mixture into the hollowed out tomatoes, and place in oven-safe baking dish. If you like, you can place the top of the tomato, that you removed before hollowing the tomato, on top of the quinoa/cream cheese mixture.
  7. Bake in preheated 375 degree F oven for 20 minutes.
  8. Garnish with a sprig of fresh parsley. Serve immediately.

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]]> http://www.thebakingbeauties.com/2011/04/cream-quinoa-stuffed-tomatoes.html/feed 3 Waldorf Inspired Quinoa Salad http://www.thebakingbeauties.com/2011/04/waldorf-inspired-quinoa-salad.html http://www.thebakingbeauties.com/2011/04/waldorf-inspired-quinoa-salad.html#comments Fri, 01 Apr 2011 16:05:00 +0000 Jeanine Friesen http://www.thebakingbeauties.com/?p=446 This salad isn’t a Waldorf salad in the traditional sense, but it takes a lot of the same great flavours of a Waldorf salad, and combines it with the power-house seed, quinoa. I made this for supper one day while we were having BBQ beef ring and potato salad, it was like summer. So great [...]

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This salad isn’t a Waldorf salad in the traditional sense, but it takes a lot of the same great flavours of a Waldorf salad, and combines it with the power-house seed, quinoa.

I made this for supper one day while we were having BBQ beef ring and potato salad, it was like summer. So great to get some of those lighter, make-ahead-salad meals in, now that the weather is finally warming up. This salad was fantastic the up until the 3rd day, and then it was gone. But, the apples did not brown, the yogurt dressing did not get runny, it was as good on day 3 as it was on the first day. I think it would be perfect for the summertime picnics that are are going to be happening in the upcoming months.

I also love that this recipe takes quinoa to the sweeter side, as opposed to the savoury. It gave me a lot of great ideas for either breakfasts or desserts, that I can not wait to try.

Ingredients:

  • 1 cup water
  • 1 cup apple juice
  • 1/2 tsp cinnamon
  • 1 cup quinoa, well rinsed and drained
  • 1 large red apple, diced
  • 1 cup chopped celery
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1 cup vanilla yogurt


Directions:

  1. Place water, apple juice, cinnamon and quinoa in medium saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the liquid is absorbed. Cool, cover and refrigerate quinoa for at least one hour.
  2. Add diced apple, celery, cranberries and walnuts to cooled quinoa. Mix well. Fold in the yogurt. Refrigerate until ready to serve.

Other sweet quinoa recipes you might want to try:

I also wanted to say THANK YOU for all the wonderful Birthday wishes yesterday. So happy to have you all share my day with me. I can not believe that only one person fessed up to getting perms, and NO ONE had their Mom do it? Seriously? Was I the only one? Wow, I may need to ponder that for a while, and then figure out how to get even with my Mom. ;)

Also, thanks to everyone that has been joining me on Facebook and Twitter. Since we hit over 1,000 Fabulous Facebook Fans, there will indeed be some giveaways going on next week. Be sure to stay tuned for that, you don’t want to miss the posts next week. Have a great weekend, everyone!

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]]> http://www.thebakingbeauties.com/2011/04/waldorf-inspired-quinoa-salad.html/feed 8 Greek Quinoa Salad http://www.thebakingbeauties.com/2011/01/greek-quinoa-salad.html http://www.thebakingbeauties.com/2011/01/greek-quinoa-salad.html#comments Tue, 11 Jan 2011 15:06:00 +0000 Jeanine Friesen http://www.thebakingbeauties.com/?p=419 Yum! If I had the ingredients on hand, I’d make this salad again. But, I don’t have any feta cheese. Or quinoa right now either. Shoot, guess I’ll just have to be patient and wait a little longer.  We (read “the adults”) really loved this salad. I can’t wait until the summer, when I know [...]

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Yum! If I had the ingredients on hand, I’d make this salad again. But, I don’t have any feta cheese. Or quinoa right now either. Shoot, guess I’ll just have to be patient and wait a little longer.  We (read “the adults”) really loved this salad. I can’t wait until the summer, when I know I will make it more often. It is a great cold salad, although I’m sure if you were impatient, you could eat it warm as well. :)

Ingredients:

  • 2 cups gluten-free chicken broth
  • 1 cup quinoa (rinsed and drained, if necessary)
  • 1/2 cup red pepper, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup cucumber, diced
  • 1/4 cup green oninos, diced
  • 1/4 cup black olives
  • 1/4 cup red onion, diced
  • 3 ounces reduced-fat feta cheese

Dressing:

  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano

Directions:

  1. In a saucepan, bring stock to a boil.
  2. Stir in quinoa.
  3. Reduce heat to medium-low and cover.
  4. Cook until the liquid is absorbed (about 15-25 minutes).
  5. Transfer to a large bowl and cool.
  6. Stir vegetables and cheese into cooled quinoa.
  7. Whisk together the dressing ingredients.
  8. Pour over quinoa mixture and toss.

Source: AllRecipes.com

 

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