The first time I tried to feed the Phoebster quinoa for dinner she gagged and asked if it was bee eggs. Blech. Now none of us want to eat it. However, the Costco bag hanging around my kitchen must be used so I persevered and found a recipe even the harshest critic couldn't complain about - Broccoli Cheese Quinoa Casserole. The second recipe below is for Quinoa, Corn and Spinach Chowder. Joel and I liked it. Malia tried it and Phoebe wouldn't touch it. So there you go.
Broccoli Cheese Quinoa Casserole (I'm not sure where the original recipe is from to give credit where credit is due.)
1-10 oz can condensed light, Broccoli Cheese Soup
1/3 cup reduced fat mayonnaise
2 tablespoons milk
1 1/4 cups reduced fat shredded cheese (cheddar, colby-jack, etc)
1/2 teaspoon sugar or 1 packet of splenda
1/4 teaspoon black pepper
2 cups cooked broccoli
1 1/2 cups COOKED quinoa (see note)
Feshly grated Parmesan cheese
*To cook quinoa:
3/4 cup quinoa
1 1/2 cups water
1/4 teaspoon salt
*Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa, water, and salt. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
Preheat oven to 350 degrees and coat a shallow (8×8 in or 5-6 cups) casserole dish – or individual ramekins – with vegetable cooking spray.
In a large bowl combine the soup, mayonnaise, milk, shredded cheese, Splenda, & pepper, until well mixed. Stir in the quinoa and broccoli.
Spoon mixture into prepared casserole. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden. Makes 8 generous 1/2-cup servings.
Quinoa, Corn and Spinach Chowder (from cookbook "Vegetable Soups from Deborah Madison's Kitchen")
3/4 cup quinoa, rinsed thoroughly under running water
2 ears corn, shucked (I used frozen, worked fine)
2 tbs olive oil
1 garlic clove, finely chopped
1 jalepeno chile, seeded and finely diced
1/2 tsp ground cumin
sea salt and freshly ground pepper
2 potatoes, peeled and cut into 1/4 inch dice
1/4 pound feta cheese, cut into small cubes (I used Gorgonzola yum)
1 bunch of spinach, stems removed and leaves wahsed
3 scallions thinly sliced
1/3 cup chopped cilantro leaves
1 hard-boiled egg, peeled and diced, optional
- Simmer the quinoa in 7 cups boiling water for 10 mins. Drain the quinoa but reserve the liquid.
- Heat the oil in 3 quart saucepan the garlic and chile, cook for about 30 seconds over med. heat, then add the cumin, 1/2 tsp. salt, and the potatoes. Measure 6 cups of the quinoa cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender about 15 mins. Add the corn.
- Turn off the heat, add the cheese and season with salt and pepper. Sitr in the spinach and scallions. As soon as the spinach is wilted, after to 2-3 minutes, serve the soup, garnished with the cilantro and the hard-boiled egg if you are using it.