I love quinoa (who doesn't?) - it's super easy, versatile, and goes well with so many flavors.  Gone are the days where I make it naked by itself.  so i am looking for new tasty quinoa recipes!!  Here are two I made in the past week and they were DELISH:

Curried Quinoa with Coriander and Cashews

http://www.thegluttonousvegan.com/2010/03/curried-quinoa-with-coriander-and.html

or
Sesame Shiitake Ginger Quinoa

(I modified this recipe a bit, it's delicious)

Ingredients:

1 cup quinoa
4 cloves garlic
1 inch Kombu
2 inch piece ginger, finely chopped
2 shallots or onion, chopped
10-12 Shiitake mushrooms, chopped
2-3 tbl sesame oil
toasted sesame seeds
a few tbl tamari to taste

Preparation:

In a small saucepan, bring 2 cups of water to a boil with kombu. Add the quinoa, stir, cover, and cook over very low heat for 15 minutes, until fluffy. Let stand, covered, for ten minutes, and turn into mixing bowl.

 

Meanwhile, heat oil over medium high heat and sauté ginger, shallot and garlic for 2 minutes.

Add mushrooms to pan and cook until moisture evaporates and mushrooms are well browned. Add tamari, and stir well to coat mushrooms. Cook an additional 2 minutes.

Add mushroom mixture to quinoa and mix thoroughly. Serve hot or room temperature.

 

Here is a great Quinoa recipe.  It makes a lot but I freeze the leftovers in bags just enough for a meal.  It saves lots of time during the week.

WALNUT ROSEMARY QUINOA

(This recipe makes a lot of quinoa but it is good leftover)

 

1T sesame oil

1 medium onion, chopped

1 medium red pepper, chopped

1 ½ C Quinoa, rinsed in hot water and drained well (Inca Red Quinoa)

3 cups warmed vegetable broth

1 T soy sauce (or to taste)

1 tsp chopped fresh rosemary (I use more) or ½ tsp dried

1 C peas  (I use frozen, but quickly run them under hot water)

½ C walnuts, chopped (preferably roasted in oven)

Roast walnuts in oven at 350 for 5 - 10 minutes, or until browned.

 

Heat sesame oil in saucepan; add onion and quinoa.  Saute’ over medium heat, stirring constantly for about 3 minutes.  Add red pepper and saute’ an additional 2 minutes.  Add broth, soy sauce and rosemary.

 

Bring to a boil and cover; simmer for 20 to 25 minutes (until liquid is almost absorbed).  When cooked, turn off the heat and add peas and walnuts.  Let sit for an additional 10 minutes and serve.

 

(There is usually liquid left in my quinoa, but just use a slotted spoon because if you have leftovers, it will soak up all the extra juices.)

What is kombu and where can it find it in Whole Foods? 

It's a kind of kelp or seaweed, and you can find it in the asian section of Whole Foods, with the seaweed, er, dried sea vegetables.  It comes in a package next to the dulse & nori, etc.  You just break off a piece and throw it in the pot.  I am trying to add more of those to my diet since I am trying to be more Macrobiotic and love the health benefits of seaweed. 

Thanks so much Violet!  I was looking with the veggies, so no wonder I could not find it!  Thanks again!