I'm loving it too!!!
I made spanish "rice" with it the other day and my family loved it. I sauteed some onions and garlic with some salt, pepper, chili powder and cumin. Then I added the quinoa and a can of diced tomatoes, a couple handfulls of beans and corn and enough water to make up the difference between what was in the can of tomatoes. I cooked it about 18 minutes and viola!
I just made these:
Pumpkin Quinoa Muffins (I believe this is adapted from Bob's Red Mill but, I did a bunch of my own tweaks)
INGREDIENTS
1 1/4 cups ground oatmeal or oat flour
1/2 cup coconut palm sugar
2T molasses (the original recipe called for 3/4 cup brown sugar)
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups quinoa, cooked
2 eggs
3/4 cup unsweetened canned pumpkin
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/2 cup shelled sunflower seeds or pepitas or other nuts, raisins or other dried fruit as desired.
PREPARATION
1. Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
2. In a large bowl, combine the flour, sugar, pie. spice, baking powder, baking soda, and salt. (I use whole oats so I just add everything to the food processor and process until the oats are ground into a course flour)
3. In another bowl, beat the eggs, then add the quinoa, pumpkin, buttermilk, butter, nuts and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
4. Spoon the batter into muffin tins. Bake for about 20 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.
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