Tamarind Quinoa

Below is the original recipe. I didn't use the tamarind concentrate or the raisins, and used low-fat milk. Even so, this came out very good! The note in the cookbook says that it's a new way to dress up your quinoa.

1 teaspoon vegetable oil
1/4 cup minced onion
1 tablespoon minced fresh ginger
3 minced garlic cloves
2 teaspoons coriander seeds, crushed
1 cup quinoa
2 cups vegetable broth
1/4 teaspoon salt
1/2 cup low-fat coconut milk
1 1/2 teaspoons tarmarind concentrate
1/4 cup raisins
1/3 cup frozen peas
1/4 cup chopped fresh cilantro


Preheat a 2-quart pot over medium heat. Saute the onion, ginger, garlic, and coriander seeds in the oil for about 5 minutes, until the onions are translucent. Use a little cooking spray if needed.

Add the quinoa, broth, and salt. Cover and bring to a boil. Once boiling, lower the heat to a simmer and cook, covered, for about 20 minutes, or until most of the water is absorbed, stirring often. The quinoa should be tender and fluffy. Add the coconut milk and tamarind, and stir until the tamarind is completely dissolved. Fold in the raisins, peas, and cilantro. Turn off the heat, but keep covered to warm the peas through - about 5 minutes.


Appetite for Reduction, Isa Chandra Moskowitz, 2011

Quinoa and Spinach Soup

This is one of the best home-made soups I've ever tasted.


1 medium red onion, diced (1 1/4 cups)
3 cups low-sodium vegetable broth
3/4 cup quinoa, rinsed
1 14.5-oz. can diced tomatoes with basil, garlic, and oregano
10 oz. spinach leaves

Coat large saucepan with cooking spray, and heat over medium heat. Add onion, and saute 5 minutes, or until soft. Stir in broth, and 4 cups water, and bring to a boil. Add quinoa, and reduce heat to medium-low. Cover, and simmer 15 minutes.

Stir in tomatoes and spinach leaves. Simmer 5 minutes, uncovered, or until spinach and quinoa are tender. Season with salt and pepper, if desired, and serve immediately.


Vegetarian Times, January 2009