We’ve been having a quinoa salad with a lemon juice and olive oil dressing tossed with minced shallots, good feta, globe basil and lemon cucumber from the garden. I always toast the quinoa then cook it with some bullion.

Looks delicious. I’m curious how you get such perfect lighting for your photographs. Are you using a flash? And what model camera are you using?

I wonder if you could cook this like pasta: lots of water and then drain. I actually cook my rice like this too.

An old coworker once told me she thought quinoa looked like little condoms. Though I love the grain, I’ve never been able to erase that mental image. 🙂

We’ve just been talking about Quinoa on our forum. I’m definitely going to try this recipe. Good for you and great tasting. Quiona is also good sprinkled on top of salads…

I also toast my quinoa first in a cast-iron skillet, and then when cooked, combine with black beans, corn, olive oil, lime juice and cumin. Tasty!
I discovered quinoa on a trip to Ecuador, where nearly every day for 2 weeks, we ate a variation on the theme of a quinoa/vegetable soup.

If you want really fluffy quinoa, try steaming the grains after you boil them. I boil my quinoa and then strain it using a metal mesh strainer. Using same strainer, I place the grains over boiling water, cover with a clean dish cloth and lid, and steam for up to 15 minutes. It’s extra effort but for a dish in which quinoa is the star, so worth it!

After rinsing the quinoa, I toast it dry in a skillet before boiling it. Adds a great, slightly dense, texture.

Thank you all for all these great ideas! I usually cook mine with a bit of basil and steam some smoked tofu slices with it and eat it with some organic baby greens. I can’t wait to try all of your different ideas. This is one of my favorite grains, but I’ve had only one way to cook it. Thanks!

I like to chill my quinoa after I cook it. Then I serve it cold tossed with sliced green grapes, berries, and almonds. It makes a great, light side dish for grilled chicken or fish (really good with spicy or savory recipes). It also makes an easy-to-pack, satifsying lunch for work or school.

Ooh, this recipe looks great! Incredible photos. I’ve been looking for more quinoa recipe ideas lately. My usual is quinoa black bean salad. I’m excited to try your tahini dressing!

I’m so glad quinoa is making a come-back. Another phrase: more protein than tofu.
But it can be difficult to keep from mushing out. Where I’m consulting they make it in saffron water and dice roasted summer squashes, tossing them together for a nice medly.
I used to like to slowly melt onions in scant olive oil/butter and “roast” quinoa in this before adding water.

I simply don’t know where to start with your fabulous site: so much to read, too little time!

I use quinoa instead of rice all the time – for stir fries, in soup (mushroom barley soup is great with quinoa instead), etc. lentil-quinoa pilaf (with lots of jalapeno and cilantro) is a great taco filling for the vegetarians.

Yes, the quinoa from Rancho Gordo is superb. It’s organic from Bolivia, I believe Very light in color, fabulously flavorful.
Thanks, Heidi, for this simple rendition.

Fatemeh,
I believe it is the new Bolivian grown quinoa from Rancho Gordo. I had a half bag left that I saved in an unlabeled plastic baggie – used that. Thanks for the reminder, I meant to link to him!

One of my daughter’s (18 mos) favorites is quinoa with roasted carrots, raisins, and yogurt. I’ve also started using it as a binder replacing traditional breadcrumbs. I’ve been loving quinoa for at least a decade now, and so happy to see it get the culinary respect it deserves!

I’ve cooked with with tomatoes and leeks: http://cookingdownunder.com/articles/2001/049.htm
It seems to come and go on restaurant menus. I imagine it could also be substituted for couscous.

For all national and international stockists, contact Bison Australia on +61 2 6257 7255 or [email protected]
they will send you a catalog and you can order that way.

I like to use quinoa in place of bulgur in tabbouleh. I also toss in feta and lemon zest. Yum.
For the morning I cook it is water with cloves, cinnamon sticks, and star anise, then serve with sides of warm soymilk, maple sugar, and raisins. A protein packed alternative to oatmeal.
I am excited to see your cookie recipe!

I love the looks and sounds of your salad and can’t wait to try it out.
I’ve bought both the red and white and mix them together here to make a great tabbouleh http://onceuponafeast.blogspot.com/2006/05/simple-spring-to-summer-menu.html
I still love it steamed with a clove or two of garlic and used to sop up great gravies like Moroccan meatballs
http://onceuponafeast.blogspot.com/2006/04/special-treats-visitors-moroccan-style.html
Thanks for sharing your recipes and asking for others.

Hmmm… your quinoa is much paler than mine is when cooked; mine is almost bulgur-colored.
Where do you get yours?

I have just returned from my holidays in Peru. There, I had tried a few local dishes made with quinoa and this one was my favourite:
http://cr-eat-ive.blogspot.com/2006/09/chupe-de-quinua-quinoa-soup.html

I’ve got some incan red in the pantry just asking to be turned into this salad! I’m always looking for a good gluten-free side dish recipe. This sounds like it would be a refreshing accompaniment to baby field greens topped by a nice poached salmon with a caper/lemon/herb compound butter and a crisp Pinot Grigio. Yummy.

Nummers!