Thumbs Up Thursday

Thumbs up for quinoa.  I'm a little obsessed with quinoa these days.  Not only is it so good for you, but it takes on the flavor of whatever you add to it so it can serve as something sweet or something savory.  I've recently come across some great quinoa recipes on Pinterest so I thought I'd share!

Mango-Berry Quinoa Salad with Lemon Basil Dressing from homemadetoast.blogspot.com

Ingredients:

1 1/2 cups uncooked quinoa, rinsed VERY VERY well

2 1/2 cups water (more or less)

zest from 1/2 lemon (about a teaspoon)

3 cups dicced fruit (I used mangoes, strawberries, and blueberries)

handful of basil - about a 1/2 cup, loosely packed (plus more for garnish)

1/4 cup honey

1-2 lemons

Directions:

Rinse quinoa very well, until water is perfectly clear. In a medium saucepan, add quinoa, water, lemon zest, and stems from basil. Over medium-high heat, bring the quinoa to a simmer. Once it begins simmering, remove basil stems, and cover. Continue to simmer over medium heat for about 15 minutes, or until the water is absorbed. Add more water while cooking, if necessary.

When the quinoa is finished, fluff it with a fork and allow it to cool, uncovered while you prepare the sauce and fruit.  Add a handful of basil leaves, honey, and lemon juice all in a food processor or blender. 

Prepare fruit by dicing into uniform-sized pieces.

In a large bowl, combine fruit and sauce. Stir to coat.

Then, add in the quinoa. Chill for at least two hours, stir again before serving.

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing from www.eating-for-england.com
Ingredients:
1 cup dry quinoa, rinsed
1 tbsp olive oil
1 3/4 cup water
1 can black beans, drained and rinsed
1 avocado, chopped into chunks
handful cherry tomatoes, quartered
1/2 red onion, diced
1 small clove garlic, minced
1 red bell pepper, chopped into chunks
small handful cilantro, diced
1 limes, juiced
1/2 tsp cumin
1/2 tbsp olive oil
salt, to taste

Directions:
Warm the olive oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. Serve with tortilla chips and a refreshing, cold beer.