1 1/2 cups water
3/4 cup quinoa
1 1/2 lbs ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 T Worcestershire sauce
1 egg
Bring water to boil in small sauce pan. Add quinoa and cook, covered for 10-15 minutes, then cool for about 10 minutes. In a large bowl, combine the rest of the ingredients and mix well. Add in the quinoa and stir together. Place mixture in a 2 quart dish and bake in a 375 oven for 35-45 minutes or until meat is no longer pink inside.
Showing posts with label quinoa. Show all posts
Showing posts with label quinoa. Show all posts
Sunday, September 4, 2011
Saturday, September 3, 2011
Quinoa Chili (and dip)
1/2 cup onions
1 bell pepper
1 T olive oil
3/4 cup quinoa
1 1/2 cup water
Place olive oil, onions and bell pepper in a large pot and cook until semi-tender. Add quinoa and water, then bring to a boil. Turn the heat down and simmer for 10-15 minutes or until water is mostly soaked up.
2 cans chili beans in chili sauce, do not drain
1 can sliced olives, drained
1 can corn, drained
1 can diced tomatoes, do not drain
1 can tomato paste plus one can water
1 t cumin
2 t chili powder
1 t garlic powder
1 T dried onions
1/2 t pepper
1 T sugar
Place the rest of the ingredients into the pot and stir well. Cook on low-medium heat for 20-30 minutes. Serve with chips and cheese.
This can be warmed up and served as a dip for chips the following day.
1 bell pepper
1 T olive oil
3/4 cup quinoa
1 1/2 cup water
Place olive oil, onions and bell pepper in a large pot and cook until semi-tender. Add quinoa and water, then bring to a boil. Turn the heat down and simmer for 10-15 minutes or until water is mostly soaked up.
2 cans chili beans in chili sauce, do not drain
1 can sliced olives, drained
1 can corn, drained
1 can diced tomatoes, do not drain
1 can tomato paste plus one can water
1 t cumin
2 t chili powder
1 t garlic powder
1 T dried onions
1/2 t pepper
1 T sugar
Place the rest of the ingredients into the pot and stir well. Cook on low-medium heat for 20-30 minutes. Serve with chips and cheese.
This can be warmed up and served as a dip for chips the following day.
Friday, August 26, 2011
Mexican Quinoa Casserole
2 cups water
1 cup quinoa
2 cups diced zucchini
2 cups bell pepper strips
1 can (14 ounces) black beans, drained and rinsed
1 T taco seasoning
1/4 cup sliced green onion
1 cup salsa
1 cup shredded cheddar cheese
1/3 cup sliced black olives
sour cream (optional for topping)
Bring the water and quinoa to a boil. Reduce to a simmer, cover and cook for 10-15 minutes.
Spread the diced zucchini on the bottom of a greased 9 by 13 pan. Layer bell pepper strips on top. Mix the quinoa with the black beans, green onions and the taco seasoning. Place mixture on top of the veggies in the pan. Spread the salsa on top and cover with cheese and black olives.
Bake for 30 minutes in a 350 oven or until cheese has fully melted. Serve immediately with sour cream, if desired.
(found in the Quinoa 365 cookbook)
1 cup quinoa
2 cups diced zucchini
2 cups bell pepper strips
1 can (14 ounces) black beans, drained and rinsed
1 T taco seasoning
1/4 cup sliced green onion
1 cup salsa
1 cup shredded cheddar cheese
1/3 cup sliced black olives
sour cream (optional for topping)
Bring the water and quinoa to a boil. Reduce to a simmer, cover and cook for 10-15 minutes.
Spread the diced zucchini on the bottom of a greased 9 by 13 pan. Layer bell pepper strips on top. Mix the quinoa with the black beans, green onions and the taco seasoning. Place mixture on top of the veggies in the pan. Spread the salsa on top and cover with cheese and black olives.
Bake for 30 minutes in a 350 oven or until cheese has fully melted. Serve immediately with sour cream, if desired.
(found in the Quinoa 365 cookbook)
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