Anyone have an idea on how to spice up quinoa?

One way to give it some extra flavor punch is to replace some or all of the water for cooking with chicken broth. Saute some diced onion (shallots are even better) and mushrooms if you have them in butter (garlic would be OK too, if you want), and stir in during the cooking process. Then, if you have any fresh parsley or chives mince some an put on top after you put it on the serving platter. It is, essentially, a quinoa pilaf.

Ok, now I am really hungry!

DELISH recipe for leftover quinoa (or to go with your steak and chard but you would need to start it early):

bowl of room temperature cooked quinoa

mix with crumbled feta cheese, dried cranberries, chopped jalapeno pepper, lime/lemon juice, and pine nuts or slivered almonds

if it’s too dry you can add a splash of olive oil

It’s scrumptious! Spicy (jalapeno) and sweet (cranberries) and salty (feta) all at once.

@sarahsugs That sounds great. I will have to give that a try.

I know it is a bit late but maybe next time.

MMMMM——- Now You’re Cooking! v5.84 [Meal-Master Export Format]

Title: Quinua A La Jardinera (Peruvian Quinoa With Vegtables)
Categories: vegetarian, side dish
Yield: 6 servings

2 tb olive oil
1 piece ginger, fresh; 1/2
-inch piece, peeled an
1 sm carrot; 1/4 inch dice
1 rib celery; minced
1/2 pieces bell peppers (red,
-green, yellow); red, diced
1/2 pieces bell peppers (red,
-green, yellow); green, dice
1/2 c corn; fresh or frozen
2 stalks scallions, white part
– only; sliced
1 Recipe Basic Quinoa II; hot
1/4 c fresh Italian Parsley
-chopped
1 tb thyme; fresh

In a large skillet over medium-high heat, heat oil with ginger. When oil is
hot and ginger smells aromatic (about 2 minutes) but has not yet colored,
add carrot and saute 1 minute. Stir in celery, then add red and green
peppers, corn, and scallions. Saute just long enough for vegetables to heat
through. Stir in hot quinoa. Season to taste with salt and pepper. Stir in
parsley or thyme leaves and serve immediately.

*NOTE: The late Felipe Rojas-Lombardi, a Peruvian chef, introduced the
colorful pilaf, which combines quinoa with other native Sought American
ingredients, namely corn and peppers. All the vegetables are cut to about
the same size as the kernels of corn; larger pieces overwhelm the fluffy,
light texture of the quinoa.

Contributor: Natural Health Magazine Mar/April 1995

NYC Nutrilink: N532^04053,N204^02021,N2752^11124,N2765^11143
NYC Nutrilink: N2914^11333,N2914^11333,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N224^02042

- – - – - – - – - – - – - – - – - – -

Per Serving (excluding unknown items): 657 Calories; 72g Fat (96.9%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 14
1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

MMMMM

i love quinoa with grilled vegetables

Besides adding olive oil, a dash of lime/lemon and whatever spices you may prefer…I also like adding corn to it. I think the crunch of corn is a nice balance to the soft quinoa. And dried cranberries! Yum!