Garlic and Ginger Glazed Bok Choi Tacos

Taco Ingredients:

4 corn tortillas
1/2 cup cooked quinoa
1/2 cup canned white beans, rinsed 
2 heads baby bok choy, sliced
2 cloves garlic, diced
1" knob ginger, diced
1 cap full of soy sauce (I know, such an exact measurement right? Probably about 1 t.)
1 t. sweet chili sauce
4 avocado slices (optional)

Instructions:

To make taco shells: Preheat oven to 425. Spray each tortilla with cooking spray and microwave for about 25-30 seconds. Being very, very careful drape each tortilla over two oven grates. Cook for 7-10 minutes or until edges have browned. Remove using a fork in one hand and an oven mit in the other.

Add garlic and ginger to a large pan over medium heat with 1 t. oil. Cook for about 5 minutes and then add bok choy. Cook for 1-2 minutes.

Add soy sauce and chili sauce and cook until bok choy has just wilted. Remove from heat.

To construct taco layer quinoa, beans, bok choy and avocado slice. Serve with cherry tomatoes if you're so inclined and enjoy!

Recipe Source

Quinoa Salad with Spring Radishes and Greens

Ingredients:

1/2 cup quinoa
1/2 teaspoon salt
3 tablespoons good, unsalted butter
1 1/2 cups microgreens or baby greens, such as arugula
1/2 cup sliced radishes
2 tablespoons thinly sliced fresh basil
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon fleur de sel or other flaky sea salt

Instructions:

Transfer the quinoa to a fine-mesh strainer, rinse thoroughly with cool water, and drain. Place rinsed quinoa in a small saucepan with 1 cup water, 1/2 teaspoon salt, and the butter. Bring to a boil, the reduce to a simmer over very low heat and cover. Cook for about 15 minutes, or until all liquid is absorbed.

Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the quinoa out on a dinner plate to cool completely.

Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired. Serve by itself or on a bed of lettuce.

Recipe Notes
Make this salad into a complete meal with a poached egg, chicken, or salmon. It would also be very good tossed with some toasted almonds and goat cheese or feta.

Recipe Source

Quinoa Fried Rice

INGREDIENTS

• 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
• 1 ½ cups water or low-sodium chicken (or veggie) stock
• ¼ small onion (or leeks, chopped
• 2 carrots, peeled and chopped
• 3 scallions, chopped and divided
• 3 garlic cloves, minced
• ½ teaspoon fresh ginger, minced
• 1 tablespoon olive oil
• 2 eggs, lightly scrambled (still raw)
• ½ cup frozen peas, thawed
• 1 head Kohlrabi, sliced

Sauce:

• 1 ½ tablespoons teriyaki sauce
• 2 ½ tablespoons soy sauce
• ¾ teaspoon sesame oil

INSTRUCTIONS

Rinse quinoa a few times in cold water.
Bring quinoa and water or chicken/veggie stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
Cool and store in the fridge, preferably overnight.
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion, kohlrabi and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve

http://www.cookingforkeeps.com/2013/03/27/quinoa-fried-rice/

Quinoa Hash with Cumin and Peppers

2 tbsp olive oil

2 cups cooked quinoa

1 cup chopped carrots

1 chopped onion

2 sweet peppers chopped

Sea salt

2 tsp cumin

½ tsp coriander

2 cloves chopped garlic

fresh snow peas

½ cup vegetable broth

½ cup chopped fresh basil

Instructions:

In a med/large- sized frying pan, heat the olive oil for a minute or so, then toss in the chopped onions and carrots.  Cook on medium high heat for 10 minutes until the carrot is just tender and the onions are soft.  Add the garlic, 2 tsp. of cumin, 1/2 tsp. coriander and 1 tsp. of sea salt and stir in well.  Add the sliced peppers.  Cook for another 10 minutes, stirring occasionally, until the onion is very tender and a little bit carmelized.

At this point, the pan will be a bit dry.  Don't add oil.  Just add the cooked quinoa and stir in.   Let the quinoa sit on the stove for 1-2 minutes.  If the quinoa starts to get brown, that is great, it will add flavor.  Stir in the 1/2 cup of chicken broth, the remaining 1/2 tsp. of salt and the chopped snow peas.  Cook for 2 more minutes.  Then stir in the chopped basil and cook for 30 seconds or so - just enough time for the flavors to filter through the food.  Taste, adjust and serve hot.

Source: http://www.tenderfoodie.com/blog/2011/8/16/recipe-quinoa-hash-with-cumin-sweet-peppers.html

Carrot Top and Quinoa Soup

Ingredients:
• 1 tablespoon light olive oil or 1 tablespoon canola oil
• 1/2 sweet onion, diced
• 4 cups water
• 4 medium carrots, peeled and cut into 1/4 inch rounds
• 1 cup carrot, tops washed and finely chopped
• 2 teaspoons beef bouillon granules
• 1/2 cup quinoa, rinsed
• sea salt
• fresh ground black pepper
Directions:
-In a 3-quart pot, sauté the onion in oil until translucent, then add the remaining ingredients and simmer for 20-25 minutes. Season with salt and pepper.
Source: http://www.food.com/recipe/carrot-top-quinoa-soup-273145#ixzz1YsgldptY