With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose Piquante" a Cajun cookbook from Baton Rouge,...
Author: Dan-Amer 1
This recipe was originally at www.divinerecipes.com, but I tweaked it. In the original it was suggested that you could use Tuna oil or Chicken stock/bouillon instead of the beef. It also said to form into...
Author: Canwi
I got this off the back of a box of cereal and we tried it and loved it. Even my toddlers gobble it up!
Author: Ginny Ax
Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti....
Author: Debs Recipes
From the Kitchn blog. Good, healthy stuff! This salad can be served room temperature or cold. Leftovers will keep refrigerated for up to a week. The original recipe adds 3 oz of goat cheese.
Author: lolablitz
Make and share this Quinoa, Spinach and Walnut Stir Fry recipe from Food.com.
Author: ellie_
This was the winning crockpot recipe on Emeril's Good Morning America contest. I haven't tried it yet but will, and let you know how it turns out. Sounds good and easy, especially for the holidays.
Author: Marich
This was a featured recipe in an email from Hungry Girl today. Sounds yummy! Sesame Treat! Cold sesame noodles with HALF the fat and a FRACTION of the calories compared to the average order? Give us forks...
Author: senseicheryl
I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water...
Author: PDX Meems
I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious! Dried cherries are a tasty substitution for the dried cranberries....
Author: SeattleFarmersMarketGirl
From wholefoods.com. This is similar to either fried rice or a pilaf, but using quinoa instead of rice. The lemon and garlic is very tasty with the shrimp. To prepare the quinoa, I always wash it very...
Author: VegSocialWorker
This salad has a little taste of Greece. The creamy feta, crunchy cucumber, and salty olives bring out delicious flavors in this salad. Entertaining doesn't get any easier than this. Serve it up with lamb,...
Author: Only Gluten Free Recipes
This is a wonderful, nutty side that is great as a base for a stew or a creamy stroganoff type dish. From Weightwatchers.com. This is 2 points per serving or core.
Author: KelBel
Though this is a salad, it is substantial enough to be a main dish. It keeps refrigerated for a few days.
Author: Anonymous
This fried chicken and rice salad with bacon dressing is an old favorite of mine.
Author: Shawna
I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgar as the base of this Mediterranean-Middle Eastern salad.
Author: justcallmetoni
Farro is a sturdy grain that stands up well to such lusty ingredients as beet greens. The flavor is sweet and nutty, and it contrasts nicely with salty feta or goat cheese. The farro will absorb the color...
Author: Nado2003
I first made the original version of this about 20 years ago -- Jane Brody's Crunchy Barley Salad. After years of experimenting with it, the most recent incarnation is my favorite yet. Though it can be...
Author: KimAnRivers
What better to brighten up your day than a funky summer salad? Bit of a mishmash, really, but put all these flavors together and you're on to a winner. Garnish with fresh mint and cilantro leaves.
Author: Pete Cooks
Not fancy just plain old comfort food that makes a nice vegetarian main dish when served with a baby green salad and a glass of red wine. I use homemade Mascarpone (include in this recipe) or you can buy...
Author: Debbwl
Natural ingredients perfect for a winter meal, including barley - a superfood rich in dietary fibre, vitamins, and antioxidants.
Author: Mary Jenny
originally from Zingerman's Deli in Ann Arbor; posted on epicurious - http://www.epicurious.com/recipes/food/views/Zingermans-Ann-Arbor-Mushroom-and-Barley-Soup-40019
Author: ellie3763
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Author: Dr. John McDougall
Make and share this Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea recipe from Food.com.
Author: Vegan Courtney
Found this recipe years ago in a "Southern Living" magazine and have been stuffing my turkey every thanksgiving with this very southern, tasty favorite ever since!
Author: Recipe Baroness
Make and share this Three-Cheese Polenta Gratin Alla Genovese recipe from Food.com.
Author: MarraMamba
Make and share this Buckwheat Polenta recipe from Food.com.
Author: Mia in Germany
Make and share this Curried Cashew Couscous recipe from Food.com.
Author: Dreamer in Ontario
From Huey's Kitchen. This vegetarian dish will feed 6 to 8 as a main with a salad on the side or could be a side for about 12 people.
Author: ImPat
Stolen from http://aroundthetableri.blogspot.com/2012/02/cheesy-quinoa-mac-cheese.html ... Put here for nutrition facts and safe keeping!
Author: likethebird
My friend from Ecuador made it for us and I tried to replicate it with much success. It's now one of my favorite soup to make. If you like a creamier soup, you can make it with 3 cups soy milk and 1 cup...
Author: Dina Cohen
Adapted from Guy Fieri's new cookbook, this is the bomb! A great way to fix quinoa, with lots of flavor. Enjoy!
Author: Sharon123
This is a recipe I found while looking for a good Tabbouleh recipe. I'm always altering it by adding sun dried tomatoes, using different olives etc and it always comes out fantastic. The original recipe...
Author: mmjj_d
A simple side dish, and what is so nice with this is you can use any vegetables you like. I happen to like asparagus and red pepper, but you could use peas, lima beans, broccoli, etc. It does take 25 minutes...
Author: SarasotaCook
These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian
Author: Sharon123
Quinoa and buckwheat together are delicious. This is a frequent dish at my house, and a great alternative to rice.
Author: Jacob Galley
I threw this together last night to have on hand to take for lunches. Similar to Mexican Rice, only made with the nutritional powerhouse, Quinoa! This began as an attempt to use of some left-over homemade...
Author: Kozmic Blues
Prep the grilled elements of this dinner over the weekend and store them in your fridge for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.
Author: Anna Stockwell
A slightly adapted recipe from the cookbook 1,000 Vegetarian Recipes by Carol Gelles. Corn truly is the food of the gods.
Author: COOKGIRl
This is low in fat and high in protein and fiber, seasoned with lovage adding it flavor of anise and celery and helps reduce flatulence or colic by expelling gas.
Author: Rita1652
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...
Author: justcallmetoni
A unique way to make stuffing for any chicken or turkey meal and without stuffing the bird... Crunchy outside texture.. but moist and tasty inside... the vegetables make the difference.
Author: Georgia Sawhook