Ingredients
Ingredients for Breakfast Quinoa:
- 1⁄2 - 1 cup Quinoa
- Chai-ish Coconut Milk (recipe below)
- Blueberries, raspberries
- 1⁄4 cup Brown Sugar
- 1⁄4 cup shredded coconut for garnish
Ingredients for Lunch Quinoa:
- 1⁄2 - 1 Cup Quinoa
- 1⁄4 Cup Grilled Corn off the cob
- 1⁄4 Cup sliced Cherry Tomatoes
- 1 Tablespoon chopped red onion
- Several sprigs of fresh basil
- Salt/pepper
- Honey Lime Cumin Vinaigrette
Ingredients for Honey Lime Cumin Vinaigrette:
- 1 oz honey
- juice of one lime
- 2 oz Olive Oil
- pinch of Cumin
- pinch of Salt and Pepper
Ingredients for Basic Quinoa:
- 1 Cup rinsed and drained Quinoa
- 2 Cups Vegetable stock
- Drizzle of Olive Oil
- Salt and Pepper
Ingredients for Quinoa for Dinner (Side Dish):
- 1⁄2 - 1 cup warm Quinoa
- 1⁄4 cup Toasted Chopped Pecans
- 1⁄4 cup Dried, chopped Cherries
- Several sprigs of Baby or Rocket Arugula
- 1⁄4 cup Feta crumbled
- Balsamic Glaze
Ingredients for Balsamic Vinaigrette
- 1 oz of Balsamic Glaze (reduced Balsamic Vinegar)
- 1 oz of Honey (optional, but delicious)
- 2 oz Olive Oil
- Pinch of salt and pepper
Chai-ish Coconut Milk Soak
- 1 cup Coconut Milk (or Almond or combo)
- 1⁄2 teaspoon Cinnamon (or a stick)
- Pinch of ground black pepper
Directions for Basic Quinoa:
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In a large (heated on Med. ) skillet, drizzle the Olive oil and add the Quinoa. Stir to lightly dry and toast the Quinoa, then pour in the stock , season and bring to a boil.
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Cover, lower heat and cook for about 15-20 mins.
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Fluff with a fork, cool and chill in refrigerator to hold for up to 4 days.
Directions for Breakfast Quinoa:
- Scoop Quinoa into each bowl
- Pour over warm Chai-ish Coconut Milk
- Stir in berries, sprinkle with brown sugar and garnish with coconut.
Directions for Lunch Quinoa:
- Scoop Quinoa into a bowl and toss with corn, tomatoes, and red onion.
- Drizzle Vinaigrette over the Quinoa, then serve on a luncheon plate, garnish with basil.
Directions for Dinner Quinoa:
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Scoop warm Quinoa into a bowl and toss with pecans, cherries and Arugula.
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Drizzle with Balsamic Glaze, toss and garnish with feta.
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Serve on plate with main entree (ie, chicken, pork, etc.)
Directions for Honey Lime Cumin Viniagrette:
- Shake or Whisk until thick.
Directions for Chai-ish Milk Soak:
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Heat milk in saucepan, just til hot. Add Cinnamon and pepper, cover the pan, remove from heat and allow to infuse for 8-10 minutes.
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Strain if desired, but not needed.
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Pour over Quinoa, add berries and top with shredded Coconut.
Quinoa for Breakfast and Lunch - Home & Family
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