1. Raisin Spice Hot Cereal With Quinoa Ingredients: nuts, almonds quinoa, uncooked water, bottled, generic raisins, seeded spices, cinnamon, ground spices, nutmeg, ground oats sugars, brown yogurt, greek, plain, nonfat Directions: Rinse quinoa well with water to remove bitter coating; drain. Place almonds in a medium saucepan over medium-high heat. Stir frequently until almonds are toasted and fragrant, about 3-4 minutes. Set aside. Combine quinoa, water, raisins, cinnamon, and nutmeg in the same saucepan. Bring to a boil, cover, and reduce to a simmer for 10 minutes. Stir in the oats, replace cover, and cook for an additional 6 minutes. Add the almonds and sugar. Top with vanilla yogurt, milk, soymilk, or half and half cream, if using. Serve immediately. Source Archive
2. No Knead Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched oats seeds, flaxseed quinoa, uncooked leavening agents, yeast, baker's, active dry leavening agents, yeast, baker's, active dry sugars, granulated seeds, sesame seeds, whole, dried seeds, sunflower seed kernels, dried Directions: In large bowl, combine flour, oats, flax seed, quinoa, yeast, salt and sugar. Add 3 4 cups of water and stir until blended. (The amount needed will vary, depending on the type of flour used. Start with 3 cups, and add more as needed. Dough should be shaggy and sticky. Cover with plastic wrap and let rest for 12-18 hours at room temperature (65-70 degrees F.). Preheat oven to 500 degrees F. Place covered dutch oven pot in oven as it heats. While oven and pot are heating, lightly flour a work surface and scrape dough onto the floured area. Sprinkle a bit of additional flour onto the dough and fold the dough over itself a couple of times. Cover with plastic wrap and let rest until oven is done heating. Once the oven has reached 500 degrees F, remove the pot and sprinkle cornmeal in the bottom. Place the dough in the pot and set the lid on top. Bake for 35 minutes with the lid on. Remove lid and bake for an additional 8 minutes. When the bread is done, remove it from the pot and cool on a rack. Source Archive
3. Zuc-Quinoa Ingredients: oil, olive, salad or cooking fresh red onions, soup, vegetable broth, ready to serve spices, oregano, dried quinoa, uncooked squash, summer, zucchini, includes skin, raw salt, table Directions: In a 2-quart saucepan, heat the vegetable oil over medium-high heat. Add the onions and cook, stirring until softened, about 2 minutes. Add the broth and oregano; bring to a boil. Stir in the quinoa; return to a boil. Reduce heat and simmer, covered, for 10 minutes. Add the zucchini and salt; cook, covered, 10 minutes longer. Source Archive
4. Raspberry Almond Quinoa - Breakfast Recipe Ingredients: water, bottled, generic quinoa, uncooked beverages, almond milk, unsweetened, shelf stable syrup, maple, canadian raspberries, raw nuts, almonds spices, cinnamon, ground Directions: Bring 2 1/4 cups of water to a boil. Once the water begins to boil, add the 1 cup quinoa, return to bubbling, reduce the heat, then cover and cook for 15 minutes. Scoop the cooked quinoa into serving bowls. Add the milk, syrup or honey, raspberries, chopped almonds and cinnamon and serve. What quick and easy tips do you have for getting a breakfast from scratch on the table on busy mornings? Source Archive
5. Quinoa Breakfast With Cranberries and Almonds Ingredients: quinoa, uncooked water, bottled, generic cranberries, dried, sweetened nuts, almonds spices, cinnamon, ground Directions: Combine all ingredients but cinnamon. Bring to boil over medium heat. Reduce heat, cover, and simmer 20 minutes. Stir in cinnamon, cover again, and let sit one minute. Enjoy your hot breakfast! Source Archive
6. Muesli Ingredients: seeds, sunflower seed kernels, dried pumpkin, raw oats quinoa, uncooked rice, white, long-grain, regular, unenriched, cooked without salt raisins, seeded nuts, pecans apricots, dried, sulfured, uncooked apples, raw, with skin shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) Directions: Mix all ingredients together and store in an airtight container. Source Archive
7. Breakfast Quinoa Ingredients: quinoa, uncooked milk, fluid, 1% fat, without added vitamin a and vitamin d water, bottled, generic sugars, brown salt, table shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) strawberries, raw bananas, raw Directions: Preheat oven to 400.2. Place quinoa in a fine sieve, and place the sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain quinoa. Repeat the procedure twice. Drain well. Combine quinoa, coconut milk, 2 tablespoons water, brown sugar, and salt in a medium saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes or until liquid is absorbed, stirring occasionally. Stir mixture constantly during the last 2 minutes of cooking.3. While quinoa cooks, spread flaked coconut in a single layer on a baking sheet. Bake at 400 for 5 minutes or until golden brown. Cool slightly.4. Place about 1/2 cup quinoa mixture in each of 4 bowls. Top each serving with 1/4 cup strawberry slices, 1/4 cup banana slices, and 1 tablespoon toasted coconut. Serve warm. Source Archive
8. Greek Yogurt, Grain and Blackberry Parfaits Ingredients: quinoa, uncooked honey salt, table yogurt, greek, plain, nonfat blackberries, raw Directions: In small bowl, combine grains, 1 tablespoon of the honey and salt. Spoon 1/4 cup yogurt into each parfait glass. Top with 3/4 tablespoons quinoa and 1/4 cup blackberries. Repeat layers. Drizzle with remaining honey. Source Archive
9. Quinoa Porridge Ingredients: quinoa, uncooked water, bottled, generic beverages, almond milk, unsweetened, shelf stable cranberries, dried, sweetened syrup, maple, canadian Directions: Add quinoa & water to a small pot and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until most of the water has been absorbed. Add vanilla almond milk & dried cranberries and simmer uncovered for an additional 10 minutes . Let sit, covered for 10 minutes before serving. The porridge will thicken during this time. If you like, drizzle with maple syrup before serving. Source Archive
10. Breakfast Quinoa Ingredients: quinoa, uncooked water, bottled, generic cocoa, dry powder, unsweetened Directions: Bring quinoa and water to a boil. Reduce heat to 4 and cook 10 minutes uncovered. Add 1 Tbsp coca nibs; cover and cook 10 minutes more. Source Archive
11. Raspberry Vanilla Almond Breakfast Quinoa Ingredients: beverages, almond milk, unsweetened, shelf stable spices, cinnamon, ground spices, nutmeg, ground honey quinoa, uncooked nuts, almonds goji berries, dried Directions: In a small saucepan, combine the vanilla almond milk, cinnamon, nutmeg and honey. Heat over low heat, whisking constantly until the the mixture is combined and warm. Remove from heat. Place the quinoa in the bottom of 2 serving bowls. Pour the warm milk mixture over top. Garnish with almonds and berries. For a chilled version, simply warm the honey for 20 seconds in a microwave so that it is easier to whisk with the cold milk. Whisk the milk, cinnamon, nutmeg and honey. Pour the milk over chilled quinoa and top with almonds and berries. Enjoy! Source Archive
12. Quinoa Spring & Summer Salad (Gluten Free) Ingredients: peas, green, frozen, unprepared quinoa, uncooked peppers, sweet, green, raw onions, spring or scallions (includes tops and bulb), raw pickles, cucumber, sour nuts, pistachio nuts, raw seeds, hemp seed, hulled parsley, fresh salt, table Directions: If using frozen peas: In a bowl soak the peas in the boiling water, set aside until they have warmed through. Drain and pat dry. In a large salad bowl combine the peas with the remaining ingredients, plus 1/4-1/2 cup of dressing, (your fave or try Recipe #431876). Toss well. Serve immediately or refrigerate until you're ready to serve. Source Archive