LASAGNEQUINOA

Posted in Quinoa Corporation (Source)

1 can peeled tomatoes or 4 roma tomatoes, chopped 1 lb hamburger or veggie burger 2-8 oz cans tomato sauce 3 cups quinoa, cooked 1/4 lb mozzarella cheese, crumbled 1/4 lb parmesan cheese, grated

1/4 cup olive oil 1 tsp salt 2 tsp oregano 1 cup onion, minced 1/2 lb ricotta cheese 2 cloves garlic, minced

Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2" baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.

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QUINOA PILAF

Posted in Quinoa Corporation (Source)

1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)
1/2 cup green onion, diced 1/4 cup olive oil
1/4 cup celery, diced 2 cloves garlic, crushed
1/4 cup green pepper, diced 1 cup almonds, sliced
1/4 cup sweet red pepper, diced 1/4 tsp oregano
salt to taste

Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
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TABOULI

Posted in Quinoa corporation (Source)
Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.

2 cups quinoa, cooked 1/2 tsp basil
1 cup chopped parsley 1/2 cup lemon juice
1/2 cup chopped scallions 1/4 cup olive oil
2 TBL fresh mint or 1 TBL dried mint salt and pepper to taste
1 garlic clove, pressed lettuce leaves, whole
1/4 cup olives, sliced

Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives. Serves 4
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Quinoa Stir Fry

(for hungry family of 4)
Created by: Pam Ruggles, posted by Quinoa corporation (Source)

2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.

Navy Bean Soup

Submitted by: SLCOLMAN, posted in Spark Recipes (Source)


Classic Dried Bean Soup Recipe

Number of Servings: 8

Ingredients

1 lb dried navy beans
1 tbsp dried parsley
1/3 tsp garlic powder
1/3 tsp black pepper
1 tsp seasoning salt
1 medium onion, chopped
3 stalks celery, chopped
8 baby carrots, sliced
1 ham bone with about 1/2 lb of meat still on it
About 12 cups water or enough to cover ham bone

Directions

Place all ingredients into large pot.
Bring to a boil.
Simmer at least 2 hours or until beans are tender.

Number of Servings: 8
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Ham and Navy Bean Soup

Submitted by: BFFM2008, posted in Spark Recipes (Source)

with Ham from Father Tim's Baked Ham

Number of Servings: 12

Ingredients

2 cup diced, leftover ham
Ham bone from Father Tim's Baked Ham (from the Mitford Cookbook...trust me, you need one.)
1 16 oz. package navy beans, or other white beans
1 cup chopped yellow, sweet onions
1 cup chopped celery
3 cloves garlic, minced
1 tsp. salt, or to taste
1 tsp. pepper, or to taste

Directions

Save about 1 cup leftover ham bits from Father Tim's Baked Ham (from "The Mitford Cookbook & Kitchen Reader"), and set aside. Also, save the ham bone.

Soak beans overnight, or use the quick soak method on the package. Cover beans with water in soup pot. Add ham bone, onions, celery, garlic and seasoning. Simmer until beans are tender.

Cool the soup, and remove the ham bone. Dice any meat remaining on the ham bone. There should be at least 1 cup. Add this to the reserved 1 cup of leftover ham bits. Add the 2 cups diced ham to the soup, and adjust the seasonings.

Treat your dog with the leftover bone!

Makes about 8, 1-cup servings.

I serve this with Aunt Lila's Hot Water Cornbread, or other favorite cornbread recipe.

Number of Servings: 12
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Navy Bean and Tomato Soup

Submitted by: LYBBE1631, posted in Spark Recipes (Source)

Very filling and hearty soup

Number of Servings: 6

Ingredients

1 cup cooked navy beans (or any white bean)
1 cup brown rice
6 cups water
20 medium baby carrots
1/2 cup shelled edamame (soy beans)
1 whole onion chopped
2 cups fresh green cabbage, chopped
1 tbsp curry powder
4 medium ripe tomatoes, chopped

Directions

Place all ingredients in pot and simmer until nicely blended.

Number of Servings: 6