Black Bean and Tomato Quinoa

1 cup quinoa, dry
1 can black beans rinsed and drained (I sometimes used pre-seasoned beans)
1 small box sweet cherry tomatoes, diced in half
1 bunch green onions, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh flat leaf parsley, chopped (I leave out the parsley and use more cilantro)
1 lemon
1 lime
extra virgin olive oil
sea salt and pepper to taste

1. Prepare 1 cup dry quinoa according to package directions.

2. Place cooked quinoa in a large bowl and add the black beans, tomatoes, green onions, cilantro and parsley.

3. Squeeze the juice of the lemon and lime in the bowl. Pour in the olive oil using just enough to coat all the ingredients or until it looks good to you. Add salt and pepper to taste.

From Sunflower Farmers Markets simple suppers.

Garlic Portobellos over Summery Quinoa

For the mushrooms:
1/4 cup balsamic vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 tsp dried basil
salt and pepper
8 portobello mushroom

In a small bowl wish together the vinegar, oil, garlic, basil, salt and pepper. (We tripled this marinade.) Place the mushrooms in a shallow dish, smooth side down and pour the marinade over them. Cover and marinate for 1 to 2 hours, turning every 30 mins.

In a saute pan, heat the marinade left in the dish over medium-low heat. Add the mushroom and cook for 10 mins or until the mushrooms are cooked through. Slice and serve over the Summery Quinoa. (We sliced before the marinade.)

For the quinoa:
1 cup quinoa
2 cups vegetable stock
3 asparagus spears, woody part removed, and aliced into 1/2 inch rounds.
1/4 chopped red bell pepper
1/4 chopped green bell pepper
1/4 chopped yellow bell pepper
2 tablespoons chopped red onion

Wash quinoa grains to removed any remaining saponin (the better coating). Run cold water over quinoa in a fine-mesh strainer, gently rubbing the seeds until the water runs from cloudy to clear.

Bring the vegetable stock and quinoa to a boil, then cover and reduce heat to a low simmer for 14-18 minutes or until the germ separates from the seed like a tiny curl.

While the quinoa is cooking, boil more water and cook the asparagus for a one minute. Remove and drain.

Toss all the remaining ingredients together.

Makes 4 servings.

From Quantum Wellness Pg. 233

Quinoa Primavera with Chicken, Spring Peas and Asparagus

This dish is both fresh and warm, homestyle and almost casseroley. Use leftover or rotisserie chicken and it takes about 25 mins to prepare. And defiantly make enough to have leftovers because it's excellent cold.

Serves 4

Secret Ingredient: Quinoa Roasted or rotisserie chicken works perfectly in this recipe. Any leftover quinoa primavera can be chilled and tossed with vinaigrette to make a lively salad. To learn how to make this recipe, watch the Secret Ingredient cooking show.

Ingredients

1 cup quinoa
2 cups water
1 tablespoon extra virgin olive oil
1/2 cup finely chopped red onion
1/2 pound (about 1/2 bunch) asparagus, woody ends snapped off and discarded, spears cut into 1-inch pieces
2 cloves garlic, finely chopped
1 cup fresh peas or frozen petite peas, thawed
1 cup shredded cooked chicken
1 cup thinly sliced baby spinach leaves
Sea salt and freshly ground pepper to taste

Directions

Rinse quinoa under cold running water and drain. Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until quinoa is tender and all the water is absorbed, 15 to 20 minutes.

Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and asparagus. Cook, stirring often, until asparagus is tender and bright green, 5 to 7 minutes. Add garlic and peas and continue cooking for another minute. Stir in chicken and cooked quinoa. Add the spinach and stir until it wilts, 3 to 5 minutes. Season with salt and pepper and serve immediately.

Nutrition

Per serving (about 11oz/325g-wt.): 310 calories (80 from fat), 9g total fat, 1.5g saturated fat, 30mg cholesterol, 370mg sodium, 39g total carbohydrate (7g dietary fiber, 4g sugar), 20g protein

This recipe from Whole Foods at http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1087