Quinoa Recipe

In an effort to be healthier, we are making some lifestyle changes including daily vitamins, exercising more (okay, that’s just me), and changing our diet to include more natural, whole foods. Part of this diet change is to incorporate more protein in every meal and snack. I have been searching for good recipes for home made granola bars, oat meal, and general recipes with quinoa (pronounced KEEN-wah by the Canadians), millet, and kamut. Those last three I hadn’t heard of before a few weeks ago. Well, I have a good recipe for quinoa and thought I’d share it with you. I adapted it from a pasta dish I used to make.

1 C quinoa (rinsed and lightly toasted in the pot you will cook in)
2 C water (vegetable stock or chicken stock would be good too)
1 C shredded cheese (parmesan or cheddar would be good)
1 large zucchini, chopped into bite-size pieces
2-3 roma tomatoes, de-seeded and chopped into bite-size pieces
extra virgin olive oil
S & P to taste


  1. Rinse quinoa and toast on medium heat, stirring until it’s dry and slightly brown. Add 2 C of liquid and bring to a boil. Cover with lid and simmer on med-low heat for about 15 minutes or until liquid is absorbed.
  2. Chop zucchini and tomatoes and place in a mixing bowl. Drizzle with e.v.o.o. until coated. Sprinkle with salt and pepper (I like to use Montreal Steak seasoning sometimes).
  3. Spread the zucchini and tomatoes on a baking sheet (preferably one with sides) and broil until they are brown and look nice. You may want to oil the baking sheet with Pam or e.v.o.o. on a paper towel.
  4. When everything is done, add the vegetables and cheese to the quinoa and stir until the cheese is melty throughout. Enjoy!

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