Tasty Tuesday: Quinoa Favorites

We've been enjoying lots of quinoa (pronounced keen-wa) in our home lately.  The National Academy of Sciences calls it "one of the best sources of protein in the vegetable kingdom".  This supergrain is full of all kinds of amino acids and is easily digestable which makes it great for babies (and big people too!).  Here are a few of our favs for breakfast, lunch, and dinner.

Breakfast Quinoa:

1 cup cooked quinoa
2 tbsp sunflower seeds
2 tbsp raisins
2 tbsp chopped dried apricots
2 tsp craisins
1/4 tsp salt
1/2 tsp cinnamon
1 cup almond or soy milk

1- Combine all ingredients in a 2 quart saucepan.
2- Heat on medium-low, stirring, until the quinoa has soaked up the liquid, and the dried fruit has plumped up nicely.  Add more milk if needed.
**I can't remember where this recipe originated... so props go to someone but not me**

Lunch: Greek Quinoa and Avocados:
** Recipe originates from the Better Homes and Gardens cookbook**

1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion (1 small)
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
spinach leaves
2 ripe avocados, halved, seeded, peeled, and sliced
1/3 cup crumbled feta cheese (about 1 1/2 ounces)

1.  In a saucepan combine quinoa and water.  Bring to boiling, reduce heat.  Simmer, covered, about 15 minutes or until liquid is absorbed.
2.  Place quinoa in a medium bowl.  Add tomato, shredded spinach, and onion; stir to combine.  In a small bowl whisk together lemon juice, oil, and salt.  Add quinoa mixture, toss to coat.
3.  Place spinach leaves on four salad plates.  Arrance avocado slices on spinach leaves.  Spoon quinoa mixture over avocado slices.  Sprinkle with feta cheese.

Dinner: Quinoa Stuffed Peppers
** I got this recipe off the back of the quinoa box.  It's a definite winner.**

1 cup quinoa
2 cups water
4 large or 6 medium green peppers
1 medium onion, diced
1/2 lb. fresh mushrooms, sliced
2 tbsp butter
1-28 oz can tomatoes, coarsely diced (reserve juice)
1 12 oz jar mexican salsa
optional:  10 oz. mozzerella cheese, shredded

Preheat oven to 325 degrees. Cook quinoa for 10 minutes in 2 cups of water.  Steam green peppers until soft but not limp.  In a large skillet, saute the onion and mushrooms in butter.  Add the diced tomatoes (reserve the juice).  Add the crushed garlic and mexican salsa.  Cook over medium heat for 10 minutes.  Fold in quinoa.  Place peppers in baking dish and fill with quinoa mixture.  This will take about half the mixture.  Thin remainder with reserved juice and pour around peppers.  Sprinkle shredded mozzarella over peppers and bake for 30-35 minutes.