instapot quinoa

quinoa in the instapot 

good link.... but i found i need less water. 

i also add tomato bouillon in the liquid (water or chicken broth) and some garlic salt 

this stuff is a game changer!

i also add it to soups and stews!

https://www.thekitchn.com/instant-pot-quinoa-recipe-23033875

for easy meal prep, i make a batch and freeze it in 1/2 cup servings.

i like to eat it with: 

-an egg on top with pico or avocado (or both
-roasted veggies on top 
-black beans
-chicken 

Avocado Quinoa Salad

 

INGREDIENTS

• 1 1/2 cups cooked quinoa, red or tricolor
• 8 ounces haas avocado, from 2 small, diced
• juice of 1 lime
• 1 ripe beefsteak or heirloom tomato, diced
• 2 mini cucumbers, diced
• 1/3 cup chopped cilantro
• 1/3 cup chopped red onion
• 1 jalapeño, sliced thin with seeds
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon kosher salt, plus more to taste

INSTRUCTIONS

• Combine all the ingredients together in a bowl and eat right away.
• Taste for salt and lime juice, and adjust as needed.
• If meal prepping, combine all the ingredients except for the avocado, and add when ready to eat.
• Multiply the recipe for more servings.

quinoa chili

 https://www.eatingwell.com/recipe/7909910/quinoa-chili-with-sweet-potatoes/

Look tasty!

Slow Cooker Chicken Enchilada Quinoa Soup

trying this out!

Ingredients

• 2 (14.5 oz) cans low-sodium chicken broth
• 2 cups canned mild red enchilada sauce*
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 tsp ancho chili powder**
• 1 1/2 tsp ground cumin
• Salt and freshly ground black pepper
• 1 1/4 lbs boneless skinless chicken breasts
• 1 medium onion, halved from root to tip and peeled (also barely chop root off so onion stays intact)
• 2 cloves garlic, pressed through a garlic crusher
• 2/3 cup dry quinoa
• 1 1/2 cups frozen corn***
• 1 (14.5 oz) can black beans, drained and rinsed
• 1 avocado, diced
• 1/4 cup chopped cilantro
• Toppings:
• Shredded Mexican blend cheese, sour cream and tortilla chips

Directions

• To a 6-quart slow cooker add chicken broth, enchilada sauce, tomatoes, chili powder, cumin and season with salt and pepper to taste. Add in chicken, onion and garlic. Cover and cook on low heat until chicken has cooked through and is tender, about 6 hours, while adding in quinoa during the last 30 minutes of cooking (so at about 5 1/2 hours add quinoa). Remove onion and discard. Remove chicken and dice or shred.
• Add corn and black beans to soup and heat through. Return chicken to soup and stir in avocado and cilantro. Serve warm with cheese, sour cream and tortilla chips.
• *I've tested La Victoria and Las Palmas since they were chili based sauces. I liked La Victoria but not Las Palmas it tasted almost bitter. Next I'd like to try Old El Paso, if you do try it please let me know how you like it. I think it may need more chili powder though as it is tomato based.
• **Adjust this to taste. You may want a little more depending on the brand of enchilada sauce used some are more chili pepper based than others.
• ***You can warm this in the microwave in water first then drain if you don't wait to wait for it to warm in the soup.
• Recipe source: Cooking Classy

breakfast quinoa???

Pumpkin Breakfast Quinoa

Yield – 6 to 8 breakfast servings

Preparation Time – 5 minutes

Cooking Time – 20 minutes

Ingredients

• 2 cups quinoa
• pinch of salt
• about 3/4 cup canned pumpkin
• 1/4 cup brown sugar, or other sweetener
• 1 Tbsp homemade pumpkin pie spice

Directions

• Rinse the quinoa in a colander to help remove the bitter taste.
• In a medium saucepan, bring 4 cups of water to boiling, then add the rinsed quinoa. Return to boiling, then reduce heat, cover and cook for 20 minutes.
• Onec cooked, fluff with fork and add the canned pumpkin, brown sugar (or other sweetener, add to taste), and the spices. If you don’t have all the spices on hand to make the pumpkin pie spice mix, adding 2 tsp cinnamon plus 1 tsp of ginger will work too.
• Serve Pumpkin Breakfast Quinoa with a piece of fruit.
• To prepare as “make ahead,” divide into small plastic containers and refrigerate up to 5 days.

Read more: http://www.5dollardinners.com/make-ahead-pumpkin-breakfast-quinoa-gluten-free-fall-breakfast/#ixzz3BGdGRF2u