I need your best vegan quinoa recipes, please! - Mothering Forums

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Old 05-27-2004, 09:15 PM - Thread Starter
 
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Please post your tastiest quinoa recipe that is vegan...I am looking for good ones for a friend who is new to this tasty grain and mine are pretty much all the same! Thanks!

Mama to girl (11), boy (7) and girl (4).  "Can't we all just get along?" joy.gif
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Old 05-27-2004, 09:39 PM
 
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Rinse quinoa, toast in a saute pan until dry. Add broth/water in 2 : 1 liquid to quinoa ratio. Add curry, garlic, garbonzos and almonds. Cook until quinoa is soft. Add diced dried apricots right before the end. Yum....
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Old 05-28-2004, 02:48 AM
 
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Hehe. I have some I only made once just like rice, but with lots of collard greens and leeks on top. Mixed together it was really good. (sautee leeks first in pan with olive oil, then add collards in thin strips with some water and steam/sautee with lid on top until somewhat soft but not mushy).

I, myself, since I'm lazy, like to eat it as the pasta with corn. I can't remember the brand but it's in a green box. I love the elbow-shaped ones! Even just with Earth Balance and salt and pepper.

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Old 05-28-2004, 04:13 PM
 
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Here's a simple tasty and easy recipe for you:

saute 1/2 cup quinoa in pan (in butter or olive oil) until browned, add
1 & 1/2 cup of water, a tablespoon of naturally fermented soy sauce (or tahini), 1/2 cup frozen peas and or chopped onion and simmer uncovered until liquid is gone (about 20 minutes).
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Old 05-28-2004, 04:25 PM
 
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I myself was a quinoa virgin until a month ago. I thought it was very yummy, so I can't wait to find more recipes!
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Old 05-29-2004, 01:41 AM
 
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Quinoa salad is a staple of our summer diet. I'm not very good at following recipes, but here's the basic idea: cook 2 cups of rinsed quinoa in 4 cups salted water until tender and until the water is absorbed (15-20 minutes); chill; add chopped tomatos, cucumbers, onion, green or red peppers, and whatever else sounds good; toss with about 1/2 cup of your favorite oil and vinegar dressing (I use a simple mix of olive oil, balsamic vinegar, salt, pepper, and herbs.) Serve cold or room temperature.

This recipe makes a big batch, but it's such a favorite around here that we never have a problem with leftovers. Besides, it's even better the second day.
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