Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Quinoa
    Lost? Site Map
    food image

    64 recipes in

    Quinoa

    Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "Mother Grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. No single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. Be sure to give the Quinoa good rinse to because it is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. During cooking, a fine, white spiral appears around the grain. Enjoy your health.
    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    8 Reviews |  By Rita~

    This Recipe #243689 gives four different ways to roast your poblanos.The chili's range in heat so taste a little piece if not to hot go ahead and add some pepper flakes if desired to the filling. Serve as an appetizer, side or a main vegetarian meal.

    Recipe #416348

    whole grain, gluten free, complete protein, yummy.

    Recipe #408881

    From Roger Mooking of Food Network.

    Recipe #393108

    9 Reviews |  By Rita~

    Quinoa, the principal grain of the Incas, is high in protein and contains all eight essential amino acids. Rinsing the quinoa very well before cooking effectively eliminates its slightly bitter "green" taste. I found this recipe at WholehealthMd.com This would be great stuffed into pork chops.

    Recipe #54015

    13 Reviews |  By Rita~

    After the holidays we need some healthy food.

    Recipe #54017

    10 Reviews |  By Rita~

    Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally charged Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. A good rinse Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. A tiny spiral__ During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy. WholeHealthMD.com

    Recipe #54016

    8 Reviews |  By Rita~

    Oatmeal contains a balanced soluble and insoluble fiber, which reduces your low-density lipoprotein (LDL), the "bad" cholesterol. Walnuts can significantly reduce blood cholesterol, rich in polyunsaturated fatty acids, walnuts also help keep blood vessels healthy and elastic. Cinnamon and honey together reduces the cholesterol in the arteries, lowering LDL cholesterol; helps heart health! A key nutrient in raisins and bananas is potassium which may help reduce the risk of stroke, lower blood pressure, reduce risk of heart arrhythmias. Apples have no fat, cholesterol or sodium, and contain small amounts of potassium, which may promote heart health. Take note: Commercial cultivation of quinoa removes much of the soapy saponins that coats the seeds, I would still thoroughly wash the seeds to remove any remaining saponin residue. Place the quinoa in a fine-meshed strainer, gently rubbing the seeds together with your hands while water runs over the seeds. Quinoa a very good source of magnesium, the mineral that relaxes blood vessels. Since low dietary levels of magnesium are associated with increased rates of hypertension, ischemic heart disease and heart arrhythmias, this ancient grain can offer yet another way to provide cardiovascular health. Leftovers can be cooled and refrigerated in an airtight container for up to 5 days. For results this type of breakfast should be eaten 6 times a week.

    Recipe #414395

    1 Reviews |  By Rita~

    Excellent toasted! I used leftover Recipe #414395 in this bread. It has apples, nuts and dried fruit. I also added additional fruit and nuts at the end of cycle of the bread machine. I used Back to Nature Nantucket Blend which has pistachios, almonds, cranberries, cherries, raisins. It is good! You can use whatever mixture you enjoy. If using sugar take note the dough won't be as sticky.

    Recipe #414682

    This is a wonderful way to fix quinoa. Quinoa is a gluten-free grain that is really high in protein. You can find it in healthfood stores, or in grocery stores with the grains.

    Recipe #300437

    From Christmas Memories with Recipes Recipe by Felipe Rojas-Lombardi

    Recipe #139379

    From weight watchers (3 points per serving).

    Recipe #80460

    14 Reviews |  By Geema

    You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for the qunioa if it's not available to you. The next time I make this, I think I'm going to stir in some fresh chopped spinach just before serving instead of the parsley.

    Recipe #69106

    11 Reviews |  By GinnyP

    Refreshing! Good potluck pick, too!

    Recipe #42699

    Have been introducing new grains into my menu and put this one together using leftovers and items in the pantry. So good, I thought it was worth posting. Makes a great side dish to roasted chicken or turkey.

    Recipe #103110

    Quinoa is a grain that is lighter than rice or couscous but has more protein than other grains. The recipe will serve more than 4 if you use it as a side dish rather than a main course.

    Recipe #122744

    5 Reviews |  By yogi

    This was delicious! Try something new--Quinoa provides all essential amino acids and is high in protein, iron and the B vitamins. Find it in the health/grain section of the supermarket.

    Recipe #43545

    Quinoa is a South American grain that is slowly making its way into the American menu. This grain imparts a lovely nutty flavor that is a welcome addition to the plate -- and its high fiber and protein content is good for you. Have begun using quinoa in place of rice for many sides including this one here. This recipe can easily be doubled for larger families or parties.

    Recipe #103775

    39 Reviews |  By Mirj

    This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.

    Recipe #65131

    I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.

    Recipe #101925

    Quinoa is an ancient grain unusually full of nutrients. Very nutty flavor.

    Recipe #8893

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites