My favorite way to eat it, lately, is with whatever veggies we have on hand sauteed with shrimp. And when we don't have shrimp, since the quinoa has protein, it's totally okay. And, again, super filling. Actually, that's a warning - quinoa is kind of like pancakes - you can keep eating and eating then later you will be moaning because you may explode.
So here's my favorite quinoa go-to, the veggie and shrimp stir fry originally came from Pioneer Woman last summer, with a few of my own additions, quinoa included:
Ingredients:
1 cup quinoa, uncooked
2 tbsp butter
2 tbsp olive oil
2 cloves garlic, minced
1 lb. shrimp, peeled and deveined
1 large zuchinni, sliced
1 large squash, sliced
1 red pepper, cut into strips
salt and pepper, to taste
fresh herbs
Juice of 1/2 lemon
Cook quinoa according to package directions. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for about 3 minutes. Remove to a plate. Do not clean skillet.
Add the rest of the butter and oil and heat over medium heat. Add zucchini and squash slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add red pepper to the middle of the pan. Cook for another minute or two. Add salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Place a half cup of quinoa on plate and top with vegetables and shrimp. Squeeze lemon juice and herbs and serve.
(I've also done this with fresh corn, tomatoes, onions, green beans, sugar snap peas, etc. - just alter cooking time according to the vegetables - but don't overcook - the fresher the better).
Anyone else on the quinoa bandwagon these days? I'd love your favorite recipes.
These were pretty good....and since you mentioned pancakes....
ReplyDeleteThey have a different than regular pancake flavor that I liked and I supposed that if you add a good fruit topping it won't be too strong. I've also make quinoa oatmeal-style. Enjoy! Darcey
Quinoa Pancakes
Everyday Food
Ingredients
1 cup cooked quinoa
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon course salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet
1/4 cup lowfat milk
2 tablespoons pure maple syrup, plus more for serving
fresh fruit or fruit preserves (optional) for serving
Directions
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.
Thanks for the recipe... It looks so delicious!
ReplyDelete