Quinoa Made 3-Ways: Collaboration with May Zhu of Nutrition Happens
 
 
Ingredients
Southwest Quinoa Salad
  • 1 cup uncooked quinoa
  • 1 can black beans
  • 1 cup corn
  • ½ cup cherry tomatoes, halved
  • 1 avocado, diced
  • 1 lime, juiced
  • ½ tbsp cumin
  • Cilantro (optional, to garnish)
Quinoa Tabbouleh
  • 1 cup quinoa
  • ½ cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ red onion, chopped
  • 3 tbsp extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 oz parsley
  • 1 oz fresh mint
  • ½ tsp black pepper
Breakfast Quinoa: Pomegranate, Toasted Coconut, Mint, and Yogurt
  • 1 cup quinoa - instructions below**
  • 1.5 cup coconut milk
  • 1 tbsp honey (optional, adjust to liking)
  • ¼ cup unsweetened coconut flakes
  • 1 cup pomegranate seeds
  • ¼ cup mint, chopped
Instructions
Quinoa
  1. Key measurement to remember for delicate and fluffy quinoa: Use 2 cups of water for every 1 cup of (uncooked quinoa)
  2. Add water* and quinoa to a medium saucepan.
  3. Cover with a lid and bring to a boil.
  4. Reduce heat to low and cook over low heat for until done or when the liquid is all absorbed - about 15 minutes. Quinoa cooks quickly so keep your eye on the time!
  5. Keep the quinoa covered and let it sit and cool for about 10 minutes. Use a fork to fluff the quinoa prior to serving.
  6. *Note: to add more flavor, chicken or vegetable stock can be substituted for water - ratios are the same!
Southwest Quinoa Salad
  1. Combine all ingredients into the quinoa after quinoa has been cooked
  2. Place your avocado slices on top
  3. Garnish with cilantro if you wish
Quinoa Tabbouleh
  1. Combine all ingredients together
Breakfast Quinoa
  1. **Combine quinoa, coconut milk, honey and prepare as normal quinoa instructions above.
  2. Top with pomegranate seeds, coconut flakes, and mint.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-quinoa-made-3-ways-by-may-zhu/