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This Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks, and BBQs. Vegan and Gluten-Free! With soaring temperatures here in the Northwest, we’ve been turn…
This Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks, and BBQs. Vegan and Gluten-Free! With soaring temperatures here in the Northwest, we’ve been turning to salads for dinner. This refreshing Southwest-inspired Blackbean Quinoa Salad fits the bill and requires very...
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Continue reading How To Cook Quinoa on 101 Cookbooks
If you know how to cook quinoa perfectly, you’re on your way to a wide range of amazing meals. It’s a fantastic adventure to cook your way through the world’s wonderful heirloom grains (and grain-like seeds), and quinoa is one of them. The trick to nailing the perfect fluffy pot of quinoa is using the right ratio of water to quinoa and knowing a few little tricks. While I initially purchased quinoa for its nutritional perks (of which there are many) I kept purchasing it for its grassy taste and fluffed up, creamy-while-crunchy texture.
Quinoa [Keen-wah] is a fantastic grain to utilize in year-round cooking. It has long been celebrated as a nutritional powerhouse – protein-rich, delicious, and charmingly versatile. Technically not a true grain, it is related botanically to Swiss chard and beets, but it is grain-like in spirit when it comes to cooking.
Quinoa grows in a wide range of colors. The most commonly available in the U.S. are red, brown, black, and ivory. You can also buy tri-color blends of quinoas. Most quinoa tastes very similar to me. White often cooks up fluffiest. The colors have very similar nutritional profiles, although I suspect red and black quinoa have increased phytonutrients. Black can also take a few extra minutes to cook. The biggest difference to me is visual impact. I tend to go with the ivory quinoa if making a meal for someone who might not be a very adventurous eater, or picky kids. The light colored quinoa tends to blend or bake right into things seamlessly. That said, I love the visual punch colored quinoa delivers to pizza crusts, muffins, grain bowls, and the like. So that’s usually my choice.
This is a thing. Always rinse quinoa before using to remove bitter saponin coating (which the plant produces to deter birds and insects).
Nearly every basic quinoa recipe will instruct you to use water to cook your quinoa. I think this is great advice your first few times through. You can get a real sense of the flavor of quinoa by keeping it simple. Just know, there is a world of flavor to explore beyond that! I love to cook my quinoa with strong broths. A dollop of curry paste is always welcome for a jolt of flavor. Or you can experiment with spices like turmeric, powdered chiles, or seaweeds, or mushroom powders. Chopped garlic? Yes! Miso? So good. The realm of possibilities is endless.
Stir leftover quinoa into all your favorite baked goods for more interesting flavor, texture, and nutritional punch. The key here is experimenting. Stir a cup of cooked, room-temperature quinoa into your favorite muffin mix. Or cut it into your best pie crust, or biscuit dough. This amount is usually a good place to start until you get a feel for things. Make notes! Then, add more or less quinoa the next time through. This is one of my favorite baking pro-tips. Once you start adding things like quinoa or millet to your baking, all-white flour baking gets less and less interesting.
Store leftover quinoa in the refrigerator for up to a few days, beyond that, transfer it to the freezer. It freezes beautifully. When you’re ready to use it, bring to room temperature and then transfer to a bowl. Use a fork to break up clumps and make uniform. My motto here is: Fridge, freeze, fluff.
If you’re looking for great quinoa recipes, you’re in the right place!
Broccoli lovers delight, with a broccoli pesto, quinoa, sliced avocado and a drizzle of feisty chile pepper oil. 
Simply mung beans and quinoa with deeply sautéed and spiced celery.
A hearty melding of beans, and corn, and taco spices, and quinoa.
Vegan burritos packed with all the good stuff – quinoa, mung beans, and lots of kale. 
Double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base. 
The perfect on-the-go snack or mini meal.
A one pot, effortless, green, nutrient-packed twist on one of my favorite things to eat. 
Vegan sushi made with sweet potato fries, seasoned tofu, avocado, kale chips, and a quinoa-sushi rice blend. 
The crust of this tart deploys a favorite baking trinity of mine – rye, cooked quinoa, and all-purpose (or bread) flour. 
A berry-studded breakfast quinoa with pecans and blackberries, sweetened with agave nectar or honey. 
The next time you have leftover quinoa (other other favorite grain) give it a try – coconut, garlic, almonds, kale, topped with salted yogurt and avocado. 
A rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread. 
A one-skillet quinoa recipe – quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes. 
A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack.
Deeply chocolate-flavored with dark black cocoa and cocoa nibs, this granola is packed with heart-healthy oats, quinoa crispies and seeds.
An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.
This quinoa and grilled zucchini recipe is tossed with a pretty, pale green cilantro-flecked avocado dressing.
Cookies made from toasted quinoa and wheat flours, flecked with chocolate shavings, rolled and stamped into cloud shapes.
A quinoa salad made from a quirky combination of quinoa, dill, shredded zucchini, and currants.
A colorful grain blend inspired by a trip to Japan.
Have fun cooking with quinoa! Use it in soups, on salads, as a base for all sorts of quinoa bowls, and as a nutrient-packed alternative to white rice or pasta. Stir it into your batters and fold it into your bread and pizza doughs. If you find you enjoy recipes featuring whole quinoa, there are also other forms of quinoa available. Keep an eye out for quinoa flakes, popped/puffed quinoa as well as quinoa flour. All are delicious, interesting, and easy to incorporate into your cooking. Have fun!
Continue reading How To Cook Quinoa on 101 Cookbooks
Here’s a simple recipe for Japanese Rice cooked on the stovetop, using short-grain rice seasoned with sesame oil, rice vinegar and Furikake to use in bowls, or as a tasty side to meat and fish. We’ve been loving our homemade Furikake Seas…
Here’s a simple recipe for Japanese Rice cooked on the stovetop, using short-grain rice seasoned with sesame oil, rice vinegar and Furikake to use in bowls, or as a tasty side to meat and fish. We’ve been loving our homemade Furikake Seasoning and have been enjoying it on Japanse Rice as of late, to serve as...
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Here are 20 of our Best Quinoa Recipes that will not only leave you feeling nourished and satisfied but will DELIGHT your taste buds, as well! Many of you have been asking for more recipes featuring Quinoa- a mighty little superfood packed full of pro…
Here are 20 of our Best Quinoa Recipes that will not only leave you feeling nourished and satisfied but will DELIGHT your taste buds, as well! Many of you have been asking for more recipes featuring Quinoa- a mighty little superfood packed full of protein and fiber –so here are 20 of our most popular, highly-rated, globally-inspired Quinoa...
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Packed with nutritious ingredients, this Chickpea Quinoa Veggie Burger is full of delicious flavor and satisfying texture. Great with a variety of toppings. Vegetarian and Gluten-free, Vegan-adaptable! When I let go of what I am, I become what I migh…
Packed with nutritious ingredients, this Chickpea Quinoa Veggie Burger is full of delicious flavor and satisfying texture. Great with a variety of toppings. Vegetarian and Gluten-free, Vegan-adaptable! When I let go of what I am, I become what I might be ~ Lao Tzu I crave a good veggie burger! This is one is close to...
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A stunner of a coffee cake with extra thick streusel topping and blueberries bursting into the tender crumb in dramatic fashion. Rustic and rye flour based.
Continue reading Heidi’s Coffee Cake on 101 Cookbooks
There are two main reasons people love this coffee cake. First, the streusel topping doesn’t skimp. There’s plenty piled on for the crumble fans. Second, it’s wonderfully rustic and full of freshly baked flavor. There are a lot of coffee cake recipes out there that are beautifully cinnamon-streaked and sweet, but I like a bit more depth and range of ingredients in my buttermilk-based batter. Rye flour, old-fashioned oats, and brown sugar are my secret weapons here.
This is a great cake to go along with an afternoon espresso and chat with a friend. Or to take on a picnic or day in the car. It’s a stunner of a cake without being fussy. The blueberries burst and bleed into the crumb of the cake in dramatic fashion. The crumble crust plays off the tenderness of the cake nicely, so be sure to get a bit of it in every bite.
Maple Huckleberry Coffee Cake: This has long been a favorite variation of mine. I like to add a bit of thyme and rosemary from my herb garden. Just a hint to play off the berries and perfume the cake – barely a whisper. Swap in whole wheat pastry flour for the rye flour. And Add 1/4 teaspoon chopped fresh thyme and 1/4 teaspoon chopped fresh rosemary. Lastly and the zest of one lemon to the dry ingredients of the cake. And if you can get your hands on wild huckleberries trade those in for the blueberries
Cherry Almond Coffee Cake: It’s cherry season right now, feel free to swap out the blueberries for chopped (pitted) cherries. Use chopped almonds in place of the walnuts, and almond extract in place of vanilla extract if you have it.
Michelle in the comments used chopped mission figs in hers, a brilliant idea. Generally speaking, on the fruit front, if it’s juicy, fruity, and goes with maple I suspect it’ll be good here, so play around.
I like to enjoy this cake warm, or at room temperature. That said if you have leftovers after a day or so I tend to slide it right back into the pan on its parchment paper, cover, and refrigerate from there for up to 4-5 days. Bring up to room temperature before eating or pop it a hot oven to reheat for ten minutes or so.
Continue reading Heidi’s Coffee Cake on 101 Cookbooks
Here’s a springy recipe for Asparagus Risotto that is lemony & creamy yet light and flavorful – delicious on its own as a vegetarian main, or a beautiful base for fish, seafood or mushrooms. Vegan adaptable and Gluten-free. Oh hello, …
Here’s a springy recipe for Asparagus Risotto that is lemony & creamy yet light and flavorful – delicious on its own as a vegetarian main, or a beautiful base for fish, seafood or mushrooms. Vegan adaptable and Gluten-free. Oh hello, new favorite dinner! Last weekend we made this Asparagus Risotto for Easter and topped with...
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This recipe for Farmers Market Fried Rice makes use of all the beautiful veggies you may have in your fridge, CSA box or the colorful seasonal veggies you find at your local farmer’s market. It’s simple, packed full of nutrients and vegan-…
This recipe for Farmers Market Fried Rice makes use of all the beautiful veggies you may have in your fridge, CSA box or the colorful seasonal veggies you find at your local farmer’s market. It’s simple, packed full of nutrients and vegan-adaptable. Here’s a recipe that may come in handy on a busy weeknight that...
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A simple comforting Irish Stew with naturally-cured Corned Beef and Cabbage! Deeply satisfying and quick to throw together. Carry your heart through this world like a life-giving sun. ~ Hafiz Happy St. Patrick’s Day! Here is a delicious home…
A simple comforting Irish Stew with naturally-cured Corned Beef and Cabbage! Deeply satisfying and quick to throw together. Carry your heart through this world like a life-giving sun. ~ Hafiz Happy St. Patrick’s Day! Here is a delicious homey Irish Stew, easy to throw together with your homemade naturally-cured Corned Beef. This has all the makings...
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Hearty Breakfast Cookies are chockfull of flavor and sustenance. Filled with oats, seeds, spices, tahini and dried fruit these healthy, vegan breakfast cookies are like granola, but in a cookie form. A fast and easy recipe that can be made in under …
Hearty Breakfast Cookies are chockfull of flavor and sustenance. Filled with oats, seeds, spices, tahini and dried fruit these healthy, vegan breakfast cookies are like granola, but in a cookie form. A fast and easy recipe that can be made in under 30 minutes! Perfect for a snack or breakfast on-the-go. We shake with joy, we shake...
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