Tasty Tuesday

Today's Tasty Tuesday is going to focus on Quinoa!
If you're unfamiliar with Quinoa...here's a brief summary of what this super-food is all about:

Quinoa is a grain-like crop grown primarily for its edible seeds.  Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.  Here's what it looks like in most stores:

Here are some yummy recipes using this super-healthy food that is perfect for side dishes or as a component of a main meal!

BBQ Chicken Quinoa Salad



Ingredients (serves 4)

• 1 cup quinoa, rinsed very well
• 2 cups chicken broth
• 2 chicken breasts
• salt & pepper
• 2 ears corn, shucked (or 1 cup corn kernels)
• 1/2 cup black beans, drained & rinsed
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup plain Greek yogurt
• 1/4 cup BBQ sauce (plus more for chicken)

Instructions

• Rinse quinoa very well in a fine mesh sieve under cold running water. Combine with the chicken broth in a saucepan then bring to a boil. Place a lid on top, lower heat to medium-low, and cook until quinoa is tender, about 20 minutes.
• Meanwhile, season both sides of the chicken breasts with salt & pepper, then grill over medium-high heat for 4-5 minutes a side, or until no longer pink in the center. (Alternatively you could poach the chicken, or use leftover or rotisserie chicken.) Add corn to the grill at the same time, and rotate every couple of minutes to evenly char on all sides. Remove chicken and corn to a plate and let cool slightly. Shred or cut chicken into cubes, then mix with enough BBQ sauce to coat. Slice kernels off the cob.
• Mix together Greek yogurt and BBQ sauce in a bowl. Evenly divide the cooked quinoa, shredded BBQ chicken, grilled corn, black beans, and shredded cheese between four plates. Drizzle with yogurt and BBQ sauce mixture, then garnish with chopped cilantro.

Mini Ham & Cheese Quinoa Cups



Ingredients (makes 28 mini cups)

• 2 cups cooked quinoa (about 3/4 cup uncooked)
• 2 eggs
• 2 egg whites
• 1 cup shredded zucchini
• 1 cup shredded sharp cheddar cheese
• 1/2 cup diced ham
• 1/4 cup chopped parsley
• 2 Tablespoons grated Parmesan cheese
• 2 green onions, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Preheat oven to 350 degrees. Add all ingredients to a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes in the tin before eating. Do not underbake or they won't come out of the pan.

Fruit & Grain Summer Salad



Ingredients (serves 2)

• 1/3 cup packed fresh basil
• 3 cloves garlic
• 3 Tablespoons fresh lemon juice
• 1/4 cup olive oil
• salt & pepper
• 1/2 cup quinoa
• 1 cup chicken broth (or water)
• 1 green onion, sliced
• 10 jumbo shrimp
• 1 bag salad mix (I used Spring Mix)
• 1 cup cantaloupe cubes
• 1 cup blueberries
• 2 Roma tomatoes, chopped
• 1/4 cup chopped fresh herbs (chives, mint, basil, parsley)

Instructions

• Prepare the basil dressing by combining basil, garlic, lemon juice, and olive oil in a food processor. Season with salt and pepper, then process until basil is chopped small, scraping down the sides once or twice if necessary.
• Rinse quinoa very well under cold running water. Combine with chicken broth in a saucepan and bring to a boil. Place a lid on top, lower heat to medium-low, then cook until the broth has been absorbed and quinoa is tender, about 15-20 minutes. Add green onion and a heaping Tablespoon of the basil dressing, then stir to combine and set aside.
• Meanwhile, toss shrimp with 1 Tablespoon basil dressing in a small bowl, and heat a large skillet over medium-high heat. Spray the skillet with non-stick spray then add the shrimp and cook for 2 minutes per side, or until pink.
• Add lettuce to a large bowl and toss with remaining dressing. Divide the dressed lettuce, quinoa, shrimp, cantaloupe, blueberries, and tomatoes between two plates. Top with fresh herbs and serve.

The above 3 recipes (which are all AWESOME and SO yummy) come from the blog 'Iowa Girl Eats'. 

Below is a recipe from one of our very own--Dan Chibnall

Black Bean and Tomato Quinoa Salad

Zest from one lime

Juice from two limes

1 teaspoon olive oil

1 cup quinoa

1.5 cups water

1 can black beans, rinsed and drained

2 medium tomatoes, diced

4 scallions, chopped

.25 cup chopped fresh cilantro

1 avocado, sliced

Greens for serving

Whisk together lime zest and juice and oil in a large bowl. Season with salt and pepper. Over high heat, bring quinoa and water to a boil in a small saucepan. Cover, reduce heat, and cook for 10-15 minutes until quinoa is tender and water has been absorbed. Turn off heat and let sit for a few minutes; fluff with a fork. Add quinoa to dressing and toss until dressing is absorbed, then stir in black beans, tomatoes, and cilantro. Serve the quinoa over the greens and top each portion with slices of avocado.

If you have any yummy quinoa recipes, please send them my way!!  I have an idustrial-sized bag of Quinoa from Costco and I'm always looking for new recipes!!