Cheesy Quinoa Cups

Inspiration:
Dunkley, originally from IowaGirlEats

Ingredients:

• 2 cups cooked quinoa (about 3/4 cup uncooked)
• 2 eggs
• 2 egg whites
• 1 cup shredded or diced vegetables (I've used steamed broccoli and sauteed spinach)
• 1 cup shredded cheese (I used sharp cheddar)
• 1/2 cup diced meat or additional vegetables (I used ham)
• 1/4 cup parsley, chopped (omitted)
• 2 Tablespoons parmesan cheese
• 2 green onions, sliced
• salt & pepper

Instructions:

1. Preheat oven to 350 degrees. 
2. Combine all ingredients in a large bowl and mix to combine. 
3. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. 
4. Bake for 15-20 minutes, or until the edges of the cups are golden brown. 
5. Let cool for at least 5 minutes before removing from the mini muffin tin.

Notes:
I had some quinoa left over after making a few batches of Quinoa with Black Beans and Cilantro for a neighborhood party. Luckily, my friend Sarah had just posted Cheesy Quinoa Cups on her blog. I dug through my refrigerator and had all the ingredients except parsley on hand. Voila! A delicious, portable snack.

Next time I make these, I may try using shredded Swiss (I love ham, spinach, and Swiss cheese together), or add some spices or herbs. Really any flavor combination should work!

Liz's Rating: 8.5/10
Tim's Rating: 8/10
Henry's Rating: ate three


(Yes, we have a new little guy in our life. He's 11 months old, and we'll blame the blog hiatus on him. Luckily, he loves to eat-- anything and everything. I'll include him as a rater from now on.)

Quinoa Salad with Cucumber

Inspiration:
A search for a new rice/pasta/other salad to take for lunch, and Martha Stewart's Living.


Ingredients:

• 2 cups water
• 1 cup quinoa, rinsed
• Coarse salt
• 1 small shallot, finely chopped
• 3 tablespoons champagne vinegar
• 1/2 teaspoon red-pepper flakes
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
• 3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

1. Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2. Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3. Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.


Liz's Rating: 7.5/10
Tim's Rating: 8/10

Peruvian Quinoa Stew

Inspiration:
Moosewood Restaurant Cooks at Home

Ingredients:

• ½ cup quinoa
  
• 1 cup water
  
• 2 cups onions, chopped
  
• 2 garlic cloves, minced
  
• 2 tablespoons vegetable oil
  
• 1 celery stalk, chopped
  
• 1 carrot, chopped
  
• 1 bell pepper, cut into 1-inch pieces
  
• 1 cup zucchini, cubed
  
• 2 cups undrained tomatoes, canned or fresh
  
• 1 cup vegetable stock (or water)
  
• 1 teaspoon ground coriander
  
• 2 teaspoons ground cumin
  
• ½ teaspoon chili powder
  
• 2 teaspoons fresh oregano (1 teaspoon if dried)
  
• Pinch of cayenne
  
• Salt, to taste
• Optional garnishes: sour cream, chopped cilantro, chopped green onions, and/or cheese
  

Instructions:
1. Rinse the quinoa in a fine sieve.
2. Place in pot with water and cook, covered, on medium low for 15 minutes until soft. Set aside.
3. While the quinoa cooks, sauté the onions and garlic in a deep pot in oil for 5 minutes on medium heat.
4. Add celery and carrots and cooked another 5 minutes, stirring often.
5. Add the bell peppers, zucchini, tomatoes and water or stock.
6. Stir in cumin, chili powder, ground coriander, cayenne and oregano and simmer for 10-15 minutes until vegetables are tender.
7. Stir cooked quinoa into the stew and add salt to taste.
8. Serve topped with your choice of fresh coriander, grated cheddar and sour cream.


Tim's Rating: 9.5/10 ("Would rate it a 10 if it were spicier.")
Liz's Rating: 9/10


Recipe Notes: Serves 4, or makes 7 8-oz servings.


Nutritional Information (per 8-0z serving):
140 calories, 2.8g protein, 4.7g fat, 22.9g carbohydrate, 52mg sodium, 0mg cholesterol.


Notes: This was one of those meals where I felt like I was getting healthier with every bite.

Quinoa Fritters

Inspiration:
Food & Wine


Ingredients:

• 2/3 cup quinoa
• 1 1/3 cups water
• 1/4 cup all purpose flour
• 1/4 cup grated Cotija cheese
• 3/4 teaspoon salt
• Pinch of freshly ground black pepper
• 4 scallions, white and light green parts, finely chopped
• 1/2 bunch Italian parsley leaves, chopped
• 1 egg
• 1 egg yolk
• 3/4 cup vegetable oil
• lemon wedges for garnish
• Red Salsa for serving

Instructions:

1. Wash the quinoa and drain well. Place a small dry saucepan over high heat. Add the quinoa and toast, shaking and stirring constantly with a wooden spoon to prevent scorching, about 5 minutes. Transfer to a large saucepan and add the water. Bring to a boil, reduce to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Set aside to cool.
2. In a large bowl, combine the quinoa, flour, cheese, salt and pepper. Add the scallions, parsley, egg and egg yolk. Blend thoroughly with a mixing spoon until the mixture has the consistency of a soft dough.
3. Heat the oil in a large skillet over medium heat. Using two soup spoons, press the batter into egg-shaped ovals and gently slide into the hot oil. Fry until the bottoms are golden and brown, less than a minute. Turn and fry the second side until golden, less than 1 minute. Drain on paper towels and serve warm with lemon wedges and red salsa.
   

Notes:
I didn't have red salsa on hand so I used a spicy taco sauce instead. It looks like ketchup in the photo, but it isn't!
I didn't think that the cheese flavor was evident. You could easily omit it if you can't find Cotija.
While I prefer Quinoa with Black Beans and Cilantro, this was good as well. You could serve this as a first course (serves 6) or a main (serves 2-3).


Tim's Rating: 9/10
Liz's Rating: 8.5/10

Quinoa with Black Beans and Cilantro

Inspiration:
An attempt to make more vegetarian dishes!

Ingredients/Instructions:
Bon Appétit
Notes:
I *loved* this dish! We do not care for bell peppers, so I substituted a large tomato, chopped, and added it along with the beans. If you can find cotija cheese, you must buy it. It's so fantastically delicious. This was an easy meal to put together on a weeknight. Serves 3-4 as a main course.

Liz's Rating: 9.5/10
Tim's Rating: 10/10 ("My favorite salad I've ever had.")