30 Second Quinoa Soup (no, really)

GG’s Quinoa, half bag frozen
Broth, one box (vegetable, chicken or beef)
Veggies from freezer (you know you’ve got something that needs to be used today)

Combine all on stovetop. Season with salt, pepper, whatever herbs you prefer, or a bit of soy sauce or chili or sesame oil or curry paste etc… the list goes on and on. This is one of my personal favorites because of its simplicity and speed.

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5 Grain Chocolate Chip Cookies

GG's Quinoa, 1/2 cup frozen
Amaranth, dry, 2 tbsp
Millet, dry, scant 1/4 cup
Oatmeal, 1/2 cup

Butter, 2 sticks

2 1/4 cups white whole wheat flour (or 1 cup white/1 wheat)
(I keep my "cookie flour" in the freezer)

Baking soda, 1 tsp
Salt, 3/4 tsp
Eggs, 2 large
Brown sugar, 3/4 cup
Sugar, 3/4 cup
Vanilla, 1 tsp
Chocolate chips, 1 package bittersweet
3/4 cup chopped nuts (or processed small)

Preheat oven to 350. Cream butter and sugars. Add eggs and vanilla and beat. Mix everything else together in a separate bowl. Add bowl of dry ingredients to bowl of wet, stirring until well incorporated. Add chocolate chips and nuts. I strongly suggest refrigerating cookie dough for an hour or overnight, but you can cook it at this point if you want. Drop by heaping teaspoons full and bake 9-10 minutes. Just until edges are barely brown. Do not overcook! Millet loves to sap up liquid and will dry these out if overcooked at all.

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Cheesy Quinoa Veg Calzone

GG's Quinoa, 1 heaping cup
1 bag premade whole wheat (or white) pizza dough
*these can be found in most supermarkets, in refrigerated section*
Mixed veggies from your fridge
Cheese of your choice, about a cup sliced or shredded

Preheat oven to 425. Pull dough into two pieces. Create two flat round discs about 1/2 inch thick. Place one round on an oiled and salted cookie sheet. Top with cheese first, leaving a border about 1/2 around so the top disc will have an area to stick. Today I used cheddar because that's what I've got. Pile quinoa on the cheese. Now, look in your fridge. What do you have? I had a half an aging red pepper, 3 shriveled mushrooms, a bunch of broccoli, a whole onion and some garlic. I chopped it all up pretty small, sauteed it all for like 5 minutes in some olive oil, gave it a good hit of salt and red chili flakes. Piled this veg mixture on the quinoa. Place the other disc on top, stretching all around and seal it tightly with your fingers. Make it pretty with a fork if you'd like. Brush the top with some olive oil, sprinkle with salt and a bit of quinoa. Bake for about 15 minutes. SOOO easy, pretty fancy and super simple. Oh, and delicious and good for you. PS, topping your veg mixture with tomato sauce and using mozzarella instead of cheddar would make this awesomely traditional, I was just using what I had when I made this. Enjoy!

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Creamy Creamless 4 Grain Ginger Soup

GG's Quinoa, 2 cups frozen or thawed
Millet, raw 1/2 cup
Amaranth, raw, 3/4 cup
Polenta (grits), raw 3/4 cup
Garlic, couple cloves chopped
Ginger, few tbsp chopped
Green onion, few chopped
Diced organic tomatoes, large can
Coconut milk, 1 can
Vegetable broth, 1 box
Carrots, 4-5 shredded
Basil, fresh, handful chopped small
Salt
Vinegar, dash
Sugar, big pinch

In large soup pot saute ginger, green onion (and chili flakes if you are like me) until soft in some olive oil then add garlic and cook for another 30 seconds. Add everything else to the pot and bring to a low boil for 45 minutes. Add more water for a thinner soup. This is so delicious and even better left over. When you are down to just a cup or two of leftovers throw it over some whole wheat pasta to stretch your dollar and health even further. Seems and tastes like a cream soup because of all the amazing whole grains, but in fact has no cream in it!

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Creamy Creamless Corn & Green Chili Chowder

GG's Quinoa, 1 cup
Polenta (grits), dry, 3/4 cup
Amaranth, 3/4 cup
Vegetable broth, about 12-14 cups
Yellow onion, chopped small
Corn, 1 can, divided
Green chilis, one small can
Brown sugar, 1 heaping tsp
Salt, 1 tsp
Apple cider vinegar, 1 tbsp

Saute onion until soft and translucent. Add broth, all grains, sugar, salt and vinegar. Blend or food process half the can of corn. Add blended corn and the rest of the can of corn to soup. Add green chilis. Bring to low boil then cook on medium low for 30 minutes. Stir occasionally. Beware, grains will stick to the bottom if the heat is too high.
Garnish with red chili flakes and green onion. How about a dollop of sour cream and spoonful of salsa? Pour some chowder over a bed of fresh spinach? What do you have in your fridge that would go with this soup? Probably a lot!

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Creamy Mushroom Noodles w/ Quinoa & Peas

GG's Quinoa, 1 cup, thawed
Wide whole wheat noodles, 1 package (12-16oz.)
Cream of mushroom soup, any type, 1 can
Milk, 1% or non-fat, 1/2 cup
Goat cheese, 2oz.
Worcestershire, big dash
Frozen peas, half a bag (or as much as you like)

Cook noodles according to package directions. Add soup, undiluted, to the hot cooked noodles. Stir in milk, goat cheese and worcestershire. Toss in quinoa. Add peas and reheat until desired temperature. Still creamy, hot, mushroomy noodles, just with a lot more nutrition and a lot less fat. Total comfort food with your own healthy, gourmet twist!

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Curried Quinoa Cakes W/Mango-Arugala Salad

GG's Quinoa, 1 cup, thawed

Egg, 1

Flour, 2 tbsp.

Curry powder, 1 tsp.

For salad: Arugala, mango, shaved carrots, tomatoes, lemon juice, tahini

Mix first four ingredients and refrigerate while you assemble the salad: Chop tomatoes and mango. Instead of chopping carrots for salads, I use a vegetable peeler to make thin shavings. Remove quinoa mix from the fridge, form balls and coat lightly with flour.Gently flatten the balls as they cook in an oiled skillet over medium-high heat. Cook until crisp and brown.

Serve cakes warm over the salad, give the whole thing a generous squeeze of lemon juice and top with a spoonful of tahini if you have it. Voila! Recipe developed and shared with me from my dear friend Melissa. Thanks so very much. Delicious!

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Easy Quinoa Burgers

GG’s Quinoa, half bag, thawed
Navy beans, 1 can (or black, red or white beans)
Carrot, 1 chopped course
Green onion, handful chopped
Bread crumbs, ½ cup or so
Egg, 1
Cumin, 1 tbsp
Olive oil, 3-4 tbsp

Process carrot in food processor until small. Add green onion and quinoa, process. Add remaining ingredients, except olive oil, and process until smooth. Heat skillet with olive oil med-med/high heat. Spoon mix onto hot skillet to desired size patties. Cook about 5 minutes on each side pressing down to flatten. Delicious topped with a bit of yogurt mixed with lemon juice, green onions, salt and pepper.

Note: So many different veggies can be processed in this in step one. Use what you’ve got to make a double batch and freeze the extra between wax paper. I make a ton and give a stack to friends when they come over. They love me.

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Easy Quinoa Pizza

GG's Quinoa, 1 cup
1 cheese pizza, frozen or take-n-bake
Tomato, 1 large
Fresh herbs, any you like, chopped small
Olive oil, 3 tbsps.

Toss quinoa, chopped herbs and oil. Slice tomatoes and place evenly over pizza. Sprinkle quinoa mixture over entire pizza. Bake as directed. Any fresh herbs work. The more the better and basil or rosemary are particularly great here.

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Easy Quinoa Taco Salad

GG's Quinoa, 1 bag, thawed
1 Packet taco seasoning of your choice
Iceberg lettuce, half head chopped
Tomato, 1, chopped
Black olives, handful sliced
Sour cream, big dollop
Salad dressing of your choice (ranch, thousand island or catalina is best)
Corn chips

Heat GG's Quinoa and taco seasoning in pan until hot. Toss lettuce and salad dressing and place on plates. Scatter tomatoes and black olives over lettuce. Top with hot quinoa taco mixture. Dollop with sour cream. Serve with corn chips. A great quick classic!

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Enchiladas Verde w/Quinoa & Goat Cheese

GG's Quinoa, 2 cups, thawed
Roma tomatoes, 2, chopped
Cilantro, 1 1/2 cups chopped, divided
Tomatillos, 2, chopped
Garlic, 3 cloves, chopped
Green enchilada sauce (verde sauce) 15 oz. can of your choice
Serrano chili, 1 chopped
Goat cheese, 6 ounces
Queso Fresca, 4 ounces
Lime, 1
Salt & Pepper

In a saucepan add the can of verde sauce, 1 cup of the cilantro, garlic, serano chili and tomatillo. Bring to a simmer and it's done. For real, so insanely good and a beautiful, vibrant green color.

While the sauce heats, mash in a bowl with a quinoa, tomatoes, goat cheese, queso fresca and half cup chopped cilantro. Squirt the whole thing with some lime then salt and pepper a bit. Roll this filling into about 6 medium sized tortillas. See? Super easy.

Now place your rolls in a baking pan and bake at 400 for about 10 minutes. Using a spatula, carefully place 2 hot enchiladas each on 3 serving plates. Top each with 1/2 cup or so of verde sauce, then sprinkle with a grated cheese blend of your choice (like that Mexican blend you can buy already grated). Avocado is nice here, too. Serve with a side of brown rice and some black beans, both sprinkled with queso fresca and chili flakes and you've got gourmet enchiladas really quick-like. Taaa-Daaa!

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Grains, Collards & Coconut Milk

GG's Quinoa, 1/2 bag (or Brown Rice or Wheat Berries!)
Collard greens, big ol' bunch
Coconut milk, half a can, more or less
Lemon, 1
Chili flakes (optional)

Chop the greens very coarsely. Put them in a saucepan with the coconut milk and a pinch of salt. Cook on medium for a about 5 minutes. Add quinoa (or GG's Brown Rice or Wheat Berries) and cook for another 5 minutes or so until you get the greens the consistency you prefer. I'm more of an 'al dente' greens girl. Plate your greens and squirt it all with some fresh lemon and sprinkle with chili flakes if you like. So good and simple. If you aren't in the mood for grains, chop the greens small and toss the coconut milk/greens mixture with some pasta or rice noodles.

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Heather's Hazelnut Quinoa Salad

GG's Quinoa, 2 cups, thawed
Toasted hazelnuts, whole, 1 cup
Garbanzo beans, 1 cup
Chopped parsley, 1/2 cup
Shredded carrots, 1/2 cup
Green onion, 1/2 cup sliced
Garlic, 3 cloves, chopped
Olive oil, 1/4 cup
Red wine vinegar, 1/4 cup
Goat cheese, as much as you want (optional)
Salt & Pepper to taste

Whisk oil, vinegar and garlic together. Toss remaining ingredients (except goat cheese) together. Toss all ingredients with dressing. Adjust flavor with salt and freshly cracked pepper, then dot with goat cheese. Grilled sliced chicken over the top of this would be amazing! Thanks for the idea Heather. Nice meeting you!

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Hot Quinoa Cheese Dip

GG's Quinoa, 2 cups
Crumbled feta, 1/2 cup or so
White cheddar, 1/2 cup or so cubed
Chives, fresh chopped 2 tbsp
Mango, 1/2 cup chopped small
Garlic, 1 tsp chopped small

Combine all ingredients in small, greased oven proof dish. Bake at 375 for 15 minutes. Stir and add more cheese or quinoa, dependent upon how you like the texture of your dip. Bake another 5 minutes. Broil for 2 minutes if you want a crusty top. Serve with crackers, chips, carrot sticks or apple slices.
If you've only got cheddar or cream cheese or any other combo of cheeses, go ahead and cube them up and mix it with the quinoa and whatever other herbs you've got. The quinoa cuts up the cheese so perfectly in this dip you can use whatever you've got lying around!

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Huevos Graincheros

GG’s Brown Rice or GG’s Quinoa, (or a blend)1 cup per person
Eggs, 1 poached per person
Salsa verde, as much as you prefer
Cilantro, small handful chopped
Lime, big squeeze

Distribute GG’s Quinoa or Brown Rice (or a mixture) evenly into two bowls. Microwave for a few minutes until hot. In the meantime poach eggs. Top hot grains with generous amount of salsa verde and cilantro, then egg, then squeeze of lime. Got avocado lying around? Marinated tomatoes are a beautiful accompaniment. Super hot sauce? Super delish. We use dinner leftovers with this all the time; roasted veggies, little bit of salmon or chicken all go nicely with hot grains and a poached egg. Revolutionize your idea of breakfast!

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Hush Puppies w/Quinoa & Corn

GG's Quinoa, 1 cup, thawed
Green onion, 1, chopped
Garlic, 3 cloves, chopped
Corn, 1/2 cup, whole kernel
Cilantro, 1/4 cup, chopped
Coriander, 1 1/2 tsp.
Cumin, 1 1/2 tsp.
Agave or sugar, 1 1/2 tsp.
Salt, 3/4 tsp.
Baking powder, 2 tsp.
Wheat flour, 1/2 cup
Eggs, 2
Milk, 1/4 cup
Veg broth, 1/4 cup
Vegetable, peanut or canola oil, enough to fill your skillet 3/4 inch high

Heat oil in heavy bottomed skillet or pot to medium high. Beat eggs, milk and veg broth. Set aside. Stir remaining ingredients together then add egg mixture. Stir until incorporated. Using a 1/4 cup measuring cup, scoop out batter (it will be somewhat thin) and gently pour into hot oil. Make sure oil is fully heated! Hush puppies should immediately rise to the top. Working quickly, cook about 6 hush puppies at a time, turning each after about 2 minutes until they are deep golden brown. Don't be afraid to cook them until they are dark. Let each batch drain on a paper sack or paper towels. Serve over a bed of shredded cabbage and garnish with green onion and tobasco. Total comfort food with plenty of nutrition to boot!

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Mac-N-Cheese w/Trees-N-Quin

GG's Quinoa, 1 cup, thawed
Yellow Onion, 1/2 chopped fine
Garlic, 1 clove, chopped fine
Whole Wheat Pasta, 16 oz. bag, (elbow, shells, whatever)
Butter, 2 Tbsp. plus 1/2 tsp.
Flour, 2 Tbsp.
Milk, 2% or Whole, 1 1/2-2 cups
Feta or Gorgonzola (or whatever cheese that meltable) 6 oz.
Broccoli, cooked and chopped or Peas-1 cup or so
Salt & Pepper

Cook pasta according to directions on the package. While pasta is boiling, saute onions over medium heat in 1/2 tsp. butter until very soft-5 minutes or so. Add garlic and cook 30 seconds. Add remaining butter then sprinkle flour over the mixture and stir until flour in incorporated mixture becoming pasty. Slowly add milk in stages and whisk until mixture comes to a low boil. Cook for a few minutes. Add cheese and stir until melted and creamy. Salt and pepper to taste. Toss cooked pasta and sauce then add quinoa and hot vegetables. Stir just until evenly distributed. Top with chili flakes if you like a little kick like I do.

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Millet-Quinoa "Mashers"

GG's Quinoa, 1/2 cup frozen or thawed
Millet, raw 1 cup
Water, 2 cups
Milk, 1 1/2 cup
Butter, 2 tbsp
Salt & Pepper to taste
Chives or any fresh herbs you'd like

Combine millet, GG's Quinoa and water in saucepan. Bring to low boil. Boil until water is absorbed. Add milk in 1/2 cup at a time until absorbed, about 1/2 hour. Stir often. Add more milk until mixture is soft like mashed potatoes. Stir in salt, pepper nd butter. Top with chives, herbs or try chopped tomatoes, avocado, hot sauce or salsa!

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Nicole's Grilled Cheese w/Quinoa

GG's Quinoa, 1/4 cup
Whole wheat bread, 2 slices
1 slice cheddar cheese
Goat cheese, 2 ounces
Rosemary (or any herb), chopped fresh (optional)

Place cheddar cheese slice on bread. Pile quinoa and herbs on top of it. Sprinkle or smear goat cheese on quinoa mixture. Top with bread slice. Place on medium heat griddle or saucepan. No need to butter it. Put a lid over the sandwich and heat for 5-10 minutes until bread is desired doneness. Turn over and heat other side with no lid. Serve with quinoa tomato soup or just a squirt of ketchup like the old days.

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Nutty Quinoa Breakfast Delight

GG’s Quinoa, about a cup, thawed
GG’s Wheat Berries, about a half cup, thawed
Cinnamon, 3-4 pinches
Dried fruit of your choice, big handful
Toasted nuts, any kind, two handfuls (dry skillet, med-high heat until you can smell em’)
Yogurt, whatever you prefer or whatever’s in the fridge

Combine all ingredients, except yogurt. Top yogurt with Quinoa Breakfast Delight. Hit the ground running!

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Quick Gourmet Quinoa (1)

GG’s Quinoa, one bag thawed
Garlic, couple cloves minced
Cinnamon, ½ tsp
Currants, big handful
Cashews, big handful chopped

Combine all for hot or room temp side dish or entrée. Salt to taste. Goes great with grilled/stewed chicken or tofu.

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Quick Gourmet Quinoa (2)

GG’s Quinoa, one bag thawed
Garlic, couple cloves minced
Ginger, few tsp’s minced fresh
Cardamom, ½ tsp
Dates, handful chopped
Parsley, small handful chopped small

Combine all for hot or room temp side dish or entrée. Salt and pepper to taste. Delicious on a bed of hearty wilted greens. Grilled chicken, pork or tofu love this quinoa too.

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Quinoa & Fried Sweet Potatoes

GG's Quinoa, 2 cups
Sweet potato, 1
Avocado, 1
Canola, peanut or olive oil, 3 tbsp.
Salt & pepper

Scrub and cube potato. Heat oil in large saucepan to medium heat. Add potatoes, salt and pepper and cover with tight fitting lid. Turn potatoes after about 10 minutes, remove lid continue cooking until browned on all sides. In the meantime chop avocado and heat quinoa in the microwave or in a small saucepan. Top quinoa with fried potatoes then with avocado. This is a fabulous breakfast. If you want, top the whole thing with a fried egg. Hot sauce perfects this simple dish. Salty, sweet, fried, creamy, healthy and spicy!

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Quinoa & Peas w/Creamy Chicken

GG's Quinoa, 1 bag, thawed
Free-range, boneless chicken, 2-3 lbs (cut into large cubes or strips)
1 can cream of chicken soup (it does come in organic)
1 can cream of celery soup (it does come in organic)
Frozen peas, half bag
Onion, one small yellow or white chopped
Celery, 1 large stalk, chopped small
Salt and pepper to taste

Saute' onion at medium heat in large saucepan for a minute or so in a bit of olive oil or butter. Add celery, cover and saute for 5 minutes. Turn up heat to medium high, add chicken, some salt and pepper and cook, stirring often until no pink is visible. Add both cans of soup to chicken, stir, cover with tight-fitting lid and reduce heat to low. Cook for 30 minutes until chicken is tender. Stir in quinoa and peas. Serve hot. Kids Love This. So does everyone that tries it. Except for vegetarians. They don't love it.

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Quinoa Almond Butter Macaroons

GG's Quinoa, 1 1/2 cups frozen or thawed
Sweetened flaked coconut, 4 cups
7 egg whites
Sugar, 1/3 cup (you can use brown sugar if you prefer)
Salt, 1/2 tsp.
Almond Butter, 2/3 cup

Process coconut in food processor until finely chopped. If you have a small processor, like me, you'll need to do it in two batches. Add quinoa to processed coconut and set aside. Add egg whites, sugar, salt and almond butter to the processor and process until foamy, about 30 seconds. Combine mixtures. Refrigerate for half-hour for easier to roll balls, or just throw them on a greased pan or parchment paper in tablespoon sized scoops. Bake 13-16 minutes at 375. Add whole almonds and super dark chocolate chips to make these a delicious, nutritious Almond Joy cookie. If you feel like getting fancy press an almond on the top before baking then once they are cool dip the whole cookie in melted chocolate chips and let set on parchment paper. Serve with coconut ice cream and an Oregon pinot noir and drive your guests mad with delight.
photo: Melissa Fenno

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Quinoa Almond Parfait

GG's Quinoa thawed, 3/4 cup, more or less
Almonds, handful
Chopped fresh fruit of your choice
Plain yogurt (I love greek)
Agave syrup or maple syrup (if desired)

Scoop a couple spoonfuls of yogurt into your favorite clear glass cup. Top with a big scoop of quinoa and drizzle with syrup. Sprinkle with chopped fruit and top with almonds. Repeat. Finish with a bit of yogurt on the top to seal in the parfait (this way it stays good in the fridge a day or two if you make extras). Sprinkle with quinoa and top with an almond and mint sprig to serve. These can be made the night before as long as you finish with yogurt to seal in the parfait. Good for breakfast, lunch or dessert!!

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Quinoa Brown Rice Timbales

For Timbales:
GG's Quinoa, 1 cup thawed
GG's Brown Rice, 1 cup thawed
Tomato, 1/2 chopped fine
Olive Oil, 3 tsp.
Lemon Juice, 3 tsp.
Chopped mint, 4 tbsp.

For Sauce:
Cucumbers, 2, seeded and peeled
Plain yogurt, scant cup
Milk, big splash (any kind you like)
Lemon juice, 1/4 cup
Olive oil, 3 tbsp
Salt, to taste

For Timbales:
Stir all ingredients, press into a 1/2 cup measuring cup.

For Sauce:
Puree all of the above until smooth. Pour into 4 shallow bowls and invert a cup onto each plate. Garnish with fresh cucumber and mint. Beautiful, delicious and easy!!

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Quinoa Butternut Squash Gratin

GG's Quinoa, 2 cups, thawed
15 0z. frozen butternut squash cubes, thawed
or
One butternut squash, roasted and cubed
Garlic, 4 cloves minced
Shallot, 1 chopped
Egg, 1
Gruyere, 1 cup shredded, divided
Butter, 3 tbsp.
Bread Crumbs, 1/2 cup

Toss GG's Quinoa and butternut squash in baking pan or pie plate. Saute garlic and shallots in butter for 3-5 minutes. Beat eggs, 3/4 cup of gruyere and garlic mixture together. Pour over quinoa mixture. Top with bread crumbs and remaining gruyere. Drizzle with more olive oil or butter. Bake at 375 for about 35 minutes.

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Quinoa Cheddar Herb Cookies

GG's Quinoa, 1 cup thawed
2 1/2 cups shredded cheddar
Butter, 6 tbsp.
Cream cheese, 2 tbsp
Flour, 1 cup
Baking powder, 1 tsp.
Salt, 1/2 tsp.
Dried rosemary, crushed

Beat wet ingredients. Add dry ingredients. Roll into a log in plastic wrap and freeze 15 minutes. Slice into cookie rounds and bake 10-12 minutes at 350. Kids and adults alike love these!

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Quinoa Chili Dogs

GG's Quinoa, 1 cup
Tofu dogs or your favorite frankfurter, 2
Whole wheat buns, 2
Chili, vegetarian or traditional, 1 cup
Sliced tomatoes, pickles, onions (all optional)

Mix chili and quinoa and heat in the microwave or a saucepan. Heat whatever hot dog you've chosen on a grill, microwave or a saucepan. Toast bun. Top dog with quinoa mixture then sprinkle with more quinoa, if you'd like, then top with tomatoes, pickle and onion. Super. Duper. Delicious. Oh, and healthy and no guilt. Need I say more? Oh yeah, super easy too.

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Quinoa Curry & Mint

GG’s Quinoa, one bag thawed
Shallots, two chopped
Garlic, one clove chopped
Raisins, small handful
Curry powder, red or green about a tsp.
Mint, fresh chopped handful

Sautee chopped shallots in few tbsp’s olive oil until soft. Add garlic and cook for a minute. Add remaining ingredients and stir thoroughly. If you don’t have raisins try any other dried fruit. No shallots? Just use ¼ cup of any other onion on hand. This is delicious with grilled chicken, pork or tofu!

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Quinoa Custard W/ Lime & Orange

GG's Quinoa, 1 cup, thawed

Egg yolks, 4

Grated lime & orange zest, 3 tsps of each

Sweetened condensed milk, (14 oz can)

Fresh lime juice, 1/2 cup

Beat the egg yolks with the 3 teaspoons of grated lime and orange zest each. Whisk in sweetened condensed milk and fresh lime juice. Add quinoa and stir. This is the cool part: the lime juice essentially "cooks" the egg yolks, and once you let it sit for 30 minutes (stirring once or twice in there) it sets up all by itself!

At this point you can put it in little cups like pudding and top it with whipped cream. However, if you don't like the idea of the yolks uncooked, spoon the custard into individual ramekins, or a pie dish. Make sure they are buttered. Bake the custard at 325 for 15-20 minutes until it's jiggly but not sloshy. I let mine sit for 10 minutes then unmolded them for a pretty presentation. Homemade whipped cream is a must. Maybe even some orange zest in the whipped cream? Next time I'm definitely going to put some finely diced jalepenos in this custard. Sweet, spicy, creamy quinoa delightfulness. I'm really pretty excited about this recipe and the directions it could go. What to drink with a creation like this. Any suggestions?

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Quinoa Date Brownies

3/4 Cup GG's Quinoa, Thawed

1 3/4 Cup Dates

1/4 Cup Nut Butter

1 Cup Cashews

1/3 Cup Cocoa Powder

8 Coffee Beans

1/2 Cup Chopped Walnuts (optional)

Pinch of Salt

Process cashews, quinoa and coffee beans until well ground. Add all other ingredients except walnuts, and process until mixture begins to come together. Add walnuts and pulse until incorporated but not ground. Press into pan and keep refrigerated. Cut into squares when ready to serve. Or you can roll them into festive balls and dust with cocoa powder or toasted coconut. Use whatever nuts or nut butter you prefer!

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Quinoa Deviled Eggs

GG's Quinoa, 1/2 cup
Eggs, 6 large
Horseradish, 1 tbsp.
Red onion, finely chopped, 1 tbsp.
Mayonnaise, 1/4 cup, or so
Dijon mustard, 1 tbsp.

Cover the eggs with cold water in a pot. Bring to a boil over med-high heat and boil for about 5 minutes. Plunge them in a cold water bath until they are cold, then peel away. Next, slice them in two and mixed the yolks with horseradish, chopped red onion, mayo and dijon mustard. You’ve got to beat this mixture until all the lumps are out and it becomes a bit fluffy. Add the quinoa and mix it on in. The quinoa instantly adds texture, nutrition and a pleasing visual aesthetic. My favorite part is filling the little white egg-boats back up with the now creamy, spicy delicious filling. Imagine this topped with a shrimp and drizzled with cocktail sauce for a party.

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Quinoa Ginger Citrus Nut Cake

GG's Quinoa, 2 cups, thawed
Spelt flour, 1 cup
Brown sugar, 1 cup
Fresh ginger, 6 tbsp, chopped fine
Orange juice, 1/4 cup plus zest from the rind
Lemon juice, 1/4 cup plus zest from the rind
Eggs, 3
Butter, 1 stick, melted
Pecans, 1 cup toasted and finely chopped
Baking powder, 1 1/2 tsp
Baking soda, 1/2 tsp
Vanilla extract, 3 tsp

Preheat oven to 350. Butter and flour medium size baking pan of your choice of shape. I usually do muffins too, just for fun. Beat eggs, juices, butter and vanilla. Add all dry ingredients. Beat well, but just for a minute or two. Bake for about 25-30 minutes for muffins and 30-40 for medium cake. More like 40-50 if doing just one large cake.
This is a perfect breakfast cake; whole grains, nuts and fruits. Who says you can't have your cake and be healthy too?

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Quinoa Green Bean Nectarine Almond

GG's Quinoa, 1 bag, thawed

Almonds, whole roasted salted 1-3 cups (or your nut of choice)

Nectarine (dried or fresh) 1 cup chopped

Chives, 1/8 cup chopped

Green beans, fresh chopped, 2 cups

Red wine vinegar, 1/4 cup, Olive oil, 1/2 cup, salt, pepper

Finely chopped garlic, 1 tsp.

Toss green beans with oil, vinegar, salt, pepper and garlic. Let sit for 15 minutes. Toss with all other ingredients. Let flavors blend for 15 minutes. Serve over bed of romaine or as a side to fish or chicken. Would be excellent with roasted tofu. Sprinkle with sesame oil? Chili flakes? Just run with the idea!

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Quinoa Ham & Cream Cheese Rolls

GG's Quinoa, 1 1/2 cups, thawed
Cream cheese, 4 oz, softened
Goat cheese, 4 oz
Stone ground mustard, 1 1/2 tbsp
Ham cold cuts, 3/4 lb, any kind you like
Thin sliced celery sticks, 10

With a fork, mash cheeses, quinoa and mustard. Spread on ham laid out flat. Place celery stick slightly off center of cheese spread. Roll up! Great for picnics or to pack in lunches. Substitute lettuce for ham for vegetarian option. Totally delicious!

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Quinoa Meatballs

GG’s Quinoa, half bag thawed or frozen
Hamburger, ground chicken or turkey, ½ lb.
Bread crumbs, big handful
Eggs, 2
Milk, couple tbsp’s
Ketchup, organic, big squirt
Soy sauce, couple shakes

Combine all in bowl. Salt and pepper. Mix well with hands. Form into balls and place on oiled cookie sheet and cook at 350 for 30-50 minutes depending on size. You can always add onion, garlic, minced carrots, or last night’s broccoli. (I treat meatballs like a soup-just throw what I’ve got lying around in and mix it up). These are the ultimate kid dinner when served with a dipping sauce. They love em’ and you’ll feel so good about serving em’!

(use this recipe or substitute half the meat in your recipe with GG’s Quinoa)

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Quinoa Peanut Butter & Celery

GG's Quinoa, 1/2 cup thawed or frozen
Celery sticks, 5
Peanut butter, smooth or chunky
Honey, drizzle
Chili flakes, 1tbsp.
Juice from 1 lime

Toss quinoa with chili flakes and lime juice. Spread peanut butter on celery sticks and sprinkle with quinoa mixture. Drizzle with honey. Delicious, good for you and interesting too!

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Quinoa Pineapple Upside-Down Cake

CAKE:
GG's Quinoa, 1 cup
Spelt, wheat or Quinoa flour, 1 1/4 cup
Egg yolks, 2
Baking powder, 2 tsp
Salt, 1/2 tsp
Whole milk, 1/2 cup
Butter, 3/4 stick, softened

PINEAPPLE LAYER:
Butter, 3/4 stick
Brown sugar, 1/2 cup, packed
Fresh or canned pineapple slices (rounds), 6

Heat oven to 350.
I do this whole cake in a large oven-proof saucepan so there is only one pan to mess with. Non-stick works best. Cast iron gets too sticky.
Pineapple layer:
Melt butter in saucepan over medium. Add sugar and swirl for a few minutes. Place pineapple evenly over entire saucepan.
Cake:
Beat butter and sugar until fluffy. Add eggs beating well after each. Add all dry ingredients beating well until evenly incorporated. Add milk and quinoa until just combined.
Pour batter over pineapple layer in saucepan and place whole thing in the oven. Bake 25-35 minutes. Within a few minutes of removing the cake from the oven, invert cake onto cake plate. Do not wait or sugar will set and stick to pan.
This is a great breakfast item; fresh fruit and whole grains!
So good with coconut ice cream for dessert.

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Quinoa Sausage Gravy & Toast

GG's Quinoa, 1 1/2 cups, thawed
Ground Sausage, 1/2 lb.
Flour (any type), 3 tbsp.
1% Milk, 2 cups
Rosemary, 1 tbsp. chopped small
Salt
Pepper
Whole Wheat bread, couple slices

First, brown 1/2 lb. sausage on med-med high until cooked with crisp edges, around 15 minutes. Add 1 1/2 cups cooked quinoa. Lightly salt and heavily pepper then add rosemary.

Next, sprinkle flour over quinoa-sausage mixture and stir and cook over medium heat until incorporated, a couple minutes. Slowly pour in 1 cup of 1% milk until it begins to dramatically thicken and comes to a low boil. Slowly add 1 more cup milk and reduce heat slightly and allow to thicken, stirring constantly. Bring to a slight boil again then remove from heat. If gravy is too thick, add milk a few tbsps at a time. If it is too thin mix 1 tbsp of flour in 1/8 cup COLD milk then add that to hot gravy. Bring back to a low boil, then remove from heat. Spoon gravy over whole wheat toast (I am obsessed with Dave's Killer Bread) and top with a poached egg for the Real Deal.

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Quinoa Scramble

GG’s Quinoa, 1/2 cup for every 2 eggs
Eggs, 2 per person
Cream cheese, softened about 1 tbsp per egg
Green onion
Butter, couple pats

Heat GG’s Quinoa in skillet over medium heat with butter. Dollop with cream cheese. Crack eggs over quinoa and cream cheese, salt and pepper and stir gently. Cook over medium heat for a few minutes until set but not over cooked. Sprinkly generously with green onion. Got leftover salmon? Break it up and stir it in. Steak? Chop it up and stir it in. Serve this over a bit of leftover arugula. Waste nothing!

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Quinoa Sloppy-Joes'

Half bag GG's Quinoa
1/2 lb lean ground beef
1/2 white or yellow onion, chopped
1 can tomato sauce, 15 oz
Seasoning packet for Sloppy Joe (McCormicks is good)

Saute' onion over medium heat until soft. Add ground beef. Cook until fully cooked, not stirring too much because you'll want some chunks of beef. Add seasoning pack and tomato sauce. Heat just until hot. Stir in quinoa. Heat through. Put on a wheat bun with lettuce and tomato. When you substitute half your beef for quinoa the nutritional value of this dish just shoots through the roof. Zero compromise on taste but way better for everyone. How can you go wrong??

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Quinoa Southern Style

GG’s Quinoa, half a bag, frozen
Salt, ½ tsp
Butter, 2 tbsp

Heat GG’s Quinoa in the microwave or stovetop. Add salt and butter. What isn’t delicious with just salt and butter?!

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Quinoa Stuffed Peppers W/Pepitas & Cilantro

GG's Quinoa, 2 1/2 cups
Whole Red, yellow and green bell peppers, 6 or so depending on size
Black beans, 1 can drained and rinsed
Corn, half a can, drained and rinsed
Onion, 1/2 cup sweet yellow finely chopped
Cilantro, 1 cup finely chopped
Cumin, 1 tbsp
Cheese, cheddar, jack or your choice (goat?)
~around 1 cup shredded or crumbled~
Pepitas (pumpkin seeds), 1 cup
Salt & Pepper

Preheat oven to 350. Carefully remove tops of peppers and slice off seed pod. Save tops (they are cute). Toss remaining ingredients in a bowl. Tightly stuff ingredients into peppers. Replace tops. Bake for 35-45 minutes depending on how soft you like your peppers. Such a beautiful and delicious dish. Really fun to serve at a dinner party and very simple. Very little clean up too! Leave out the cheese to make it deliciously vegan~

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Quinoa-Ginger Spinach Salad

GG’s Quinoa, half bag thawed
Spinach, big bunch fresh
Mandarin oranges, small can or ¾ cup fresh
Almonds, sliced
Ginger, about 2 tbsp’s fresh grated
Asian dressing, any style creamy or vinaigrette (or see recipe below)

Thoroughly rinse spinach, give it a very course chop and toss with quinoa and ginger in a large bowl. Toss with dressing and top with oranges and almonds. Got yellow or orange peppers? Toasted sesame seeds? Toss em’ in!
(Asian dressing: 2 tsp. honey, ½ cup veg oil, 6 tbsp orange juice, 1 tbsp red wine vinegar, 1 tsp grated ginger. Whisk all together!)

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Quinoa-Lentil Salad

GG’s Quinoa, half bag thawed
Lentils, two cups cooked and cooled
White wine vinegar, 2 tbsp’s (or red wine vinegar if you got it)
Tarragon, small handful chopped small
Olive oil, few tbsp’s
Pecans, handful toasted and chopped
Carrot, 1 shredded
Shallots, 2 finely chopped

Combine all. So delicious. Major hit at picnics in place of potato salad. Last three ingredients can be omitted or substituted with what you’ve got in the fridge, of course.

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Quinoa-Mango Salsa

GG's Quinoa, 1-2 cups, thawed
Mangos, 2, ripe and cubed
Serrano chili, 2-4 seeded and chopped
Red onion, 1/4 cup chopped
Cilantro, 1/2 cup or more, chopped
Juice of 1 lime
Rice wine vinegar, 3-4 tbsp
Pinch salt

Combine all ingredients. Serve with chips or as a side dish to any fish. (In fact, wrap any fish in a piece of parchment paper, pile this salsa on top of the fish and bake at 350 for 12 minutes or so.)
Top a plate of black beans with this or just put it in your burrito.
Double or triple the quinoa, add more vinegar and some olive oil and you have a delicious cold salad.
How about served along side an egg for breakfast?
Endless uses for something with such flavor and fabulous nutrition profile!
One of our fans decided to cook this down to make a saucy salsa and spooned it over roast pork. Excellent. Thx Chris R.!

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Quinoa-Polenta Bake w/Red Wine Sage Gravy & Smashed Reds

Meatless Loaf
GG's Quinoa, 1 1/2 cups, thawed
Uncooked polenta, 1/4 cup
Bread crumbs, 1 cup
Eggs, 2
Ketchup, big squirt
Worcestershire, 1/4 cup
Dijon mustard, 1 tbsp.
Fresh sage, 3 tbsp. chopped
Carrots, 2, chopped fine (1/4 cup reserved for gravy)
Celery, 2 stalks, chopped (1/4 cup reserved for gravy)
Onion, 1, chopped (1/4 cup reserved for gravy)
Mushrooms, 8-10 of your choice, chopped (1/4 cup reserved for gravy)
Garlic, 3 cloves (1 tsp. reserved for gravy)

Red Wine Sage Gravy
Reserved from meatloaf 1/4 cup each:
Onion
Carrot
Celery
Mushrooms
along with:
1 tsp. garlic
1 tbsp. chopped sage
1 tbsp. cornstarch
3/4 cup red wine, more or less
3/4 cup vegetable broth, more or less

Smashed Herbed Red Potatoes
GG's Quinoa, 1 cup
Red potatoes, 5 large
Thyme, rosemary, oregano-in whatever combination, 1/2 cup
Garlic, 2 cloves
Olive oil, heavy 1/4 cup
Salt
Pepper

For the Loaf:

Combine first 8 ingredients in a bowl along with some salt and pepper.

Saute in a large saucepan the remaining ingredients (minus the reserved ingredients for the gravy) in a few tablespoons olive oil for about 15-25 minutes until it is good and cooked down. Added this veggie mix to the quinoa mix and mix away. Pat the whole bowl-full into the traditional meatloaf pan (greased), topped with your favorite barbecue sauce (or just some ketchup) and bake it for 40 minutes at 400. The anticipation can kill you.

For the Gravy:

Saute reserved onion, carrot, celery, mushrooms and garlic in a saucepan for 10 minutes on medium heat. Turn heat to med-high and add a tablespoon of cornstarch and fry it into the veggies, stirring constantly for a minute. Then slowly add about 3/4 cup red wine. Slowly. As the gravy thickens add about 3/4 cup vegetable broth to adjust the thickness. (Add all liquids to gravy slowly!!) Add sage at the end and cook to perfect gravy thickness, adjusting with vegetable broth or more cornstarch (added to a bit of cold water and whisked first!) if needed.

Smashed Herbed Potatoes:

Boil clean potatoes. Always add potatoes to cold, salted water then turn on the heat so the outsides don't cook too quickly. Boil until potatoes pierce easily with fork, about 45 minutes. Process in food processor or blender the herbs, garlic, oil, salt and pepper. Pour this mixture over potatoes and smash with potato masher or whatever you've got until fully incorporated.

Let meatloaf rest for 1/2 hour before slicing. Place sliced meatloaf over smashed potatoes then top the whole thing with gravy. So unbelievably good and healthy for you. It may take some time, but is sooooo worth it and will seriously make your friends and family think you are a genius in the kitchen! Tweek the recipe by using your favorite "binder" in place of the eggs and a vegan meal like no other for Thanksgiving will blow everyone away. For real. Vegheads.

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Quinoa-Tofu Wontons

GG's Quinoa, 1 cup, thawed
Organic tofu, one block, drained
Carrot, 1 chopped fine
Brussel Sprouts, 5 chopped fine
Green onion, 2, chopped fine
Radish, 3, chopped fine
Garlic, 1 clove, chopped fine
Stir fry sauce, or asian flavored sauce of your choice, 3 tbsp or more
Soy sauce, big splash

Saute brussel sprouts, tofu, onion, carrot and garlic together until soft, about 5 minutes. Add radish, quinoa and sauces. Stir until well incorporated. Make sure the tofu is broken into small bits. Fold into wonton wrappers according to package directions. Wonton wrappers are the most awesome way to wrap up and eat leftovers. That's what this recipe is from~odds and ends from my fridge, chopped up small and wrapped in wontons. Run with the idea, you will be amazed at how good they are. I fried them in a little canola oil. You can also boil them in some vegetable broth. They truly impress as well!

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Roasted Baby Reds & Quinoa

GG's Quinoa, 2 cups
Baby red potatoes, or any small roasting size potato
Olive oil
Salt

Scrub and remove eyes from potatoes. Dry and toss them with a few tablespoons olive oil and high quality sea salt. Place them on a roasting pan and roast at 400 for 40-50 minutes depending on size. Turn once. Microwave quinoa in safe bowl for a few minutes. Plate potatoes and top with quinoa. Top with your favorite hot sauce and a drizzle of sour cream or yogurt. Salsa verde or rojo, or a big squeeze of lemon and handful of fresh herbs. Just use what you've got to top this dude off! ~Make enough potatoes so you can throw this together the next day in just two minutes~

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Savory Quinoa Cakes w/Mint & Peas

GG's Quinoa, 2 cups, thawed
Peas, 3/4 cup
Cashews, 1/4 cup
Red Curry Paste, heaping tbsp.
Fresh mint leaves, about 10
Eggs, 2
Cayenne pepper (optional) 1/2 tsp
Salt

Preheat oven to 375. Grease with olive oil large sized muffin tins (6 count) or small (12 count). In food processor place all ingredients except eggs and quinoa. Pulse until well mixed. In separate bowl thoroughly mix eggs and quinoa. Add the mixture from the food processor to the quinoa and blend well. Fill greased muffin tins half full of the mixture. Bake for 20 minutes. Thin 1 cup of greek yogurt with 2 tbsp lime juice and 1 tbsp milk for a great dipping sauce.

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Sesame Quinoa & Rice Noodles

GG's Quinoa, 2 cups, thawed
Thin Rice noodles, one package
Broccoli, half head more or less
Cauliflower, half head more or less
Sesame oil, 1/4 cup
Soy sauce, 1/4
Ginger, fresh chopped, 2 tbsp, if you want
Green onion, chopped, 3/4 cup, if you want
Chili flakes, tbsp, if you want

Blanch cauliflower and broccoli in boiling water about 2 minutes. Remove from water with tongs and rinse with cold water. Boil noodles in the same water as the blanched veggies for three minutes. Remove and rinse in cold water. Chop veggies to desired size. Combine quinoa, noodles, ginger, sesame oil and soy sauce in large bowl. Toss in chopped vegetables and green onion. Top with chili flakes.
Use whatever vegetables you have in the fridge. Grated carrots are delicious in this.

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Simply Herbed Quinoa

GG’s Quinoa, one bag frozen
Olive oil, couple tbsp’s
Green onion, few chopped
Fresh herbs, big handful, chopped (thyme particularly good, any fresh work)

Heat GG’s quinoa in microwave or stovetop until hot. Stir in remaining ingredients. Got toasted nuts on hand? Throw em’ in! Squeeze of lemon or lime? Squeeze it on!
Goes fab with chicken, fish or steak.

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Spicy Quinoa Plantain Cakes

GG's Quinoa, 1 1/2 cup, thawed
Plantain, 1 large, very, very ripe (or banana if can't find ripe plantain)
Sugar, 2 tsp.
Eggs, 2
Flour, 2 tbsp.
Red pepper flakes, 1 tsp.
Salt, 1 tsp.
Milk, couple tbsp. (for consistency)
Lime wedges

Mash well plantain (or banana). Add remaining ingredients adjusting consistency to that of pancake batter with milk and/or flour. Pour pancake sized servings onto hot greased griddle and cook until deep golden brown-2 to 3 minutes per side. Squeeze with lots of lime and serve with lime wedges. Delicious served with black beans, soup or just as a bread side to your favorite salad or dinner. Got sour cream, tomatoes, cilantro? Throw em' on top!

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Ultimate Quinoa-Chocolate Bundt Cake

GG's Quinoa, 1 cup, thawed
Cocoa powder, 3/4 cup
Chocolate chips, 3/4 cup
Baking soda, 1-1/2 teaspoons
Baking powder, 1-1/2 teaspoons
Eggs, 2
Butter, 1/2 cup, melted
Whole wheat flour, 1 3/4 cup
Sugar, 1 cup
Maple syrup, 1/2 cup
Vanilla, 2 teaspoons
Salt, 1 teaspoon
Yogurt, 1 cup
Boiling water, 1 cup

Heat oven to 350. Spray Bundt pan with cooking spray, or oil it up. In food processor, pulverize the quinoa and chocolate chips until well ground. In separate bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, yogurt, butter, vanilla, maple syrup and quinoa-chocolate mixture. Beat for 2 minutes. Add boiling water and stir gently until incorporated. Batter will be a bit thin. Pour into prepared pan. Bake 50-55 minutes. Serve with fresh whipped cream or just a bit of powdered sugar. You will blow your guests away and have zero guilt serving this to your kids.

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Whole Wheat Penne w/Quinoa & Creamy Red Sauce

GG's Quinoa, 1 1/2 cups more or less
Whole wheat pasta of any type
Marinara sauce, half jar or more
Vegetables needing to be used from your fridge,
chopped and sauteed in olive oil
Heavy cream, big splash
Chili flakes (optional, of course)

Cook pasta according to package. Chop and saute any leftover veggies you've got in the fridge. Ends of eggplant, carrots, broccoli, onions.. use it all in this. Add pasta sauce, cream and quinoa to sauteed veggies. Pour sauce over strained pasta. Really delicious and over-the-top nutritious.