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Quinoa-veggie burger

Chatelaine | posted Tuesday, Apr 26th, 2016

Prep: 20 minutes
Total time: 40 minutes

Makes: 4 servings


  • 1/2 cup uncooked quinoa, about 2 cups cooked
  • 1 tsp vegetable oil
  • 1/2 227-g pkg cremini mushrooms, coarsely grated, about 1 cup
  • 1 cup coarsely grated zucchini
  • 3/4 cup coarsely grated carrot
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1/8 tsp 


  1. COOK quinoa according to package directions, omitting salt, about 14 min. Transfer to a large bowl.
  2. HEAT a large, wide non-stick frying pan over medium. Add oil, then mushrooms, zucchini, carrot, shallot and garlic. Cook until soft, about 5 min. Add to quinoa. Stir in egg, cornstarch, salt and cayenne.
  3. HEAT the same non-stick frying pan over medium. Firmly press quinoa mixture into a 1/2-cup measuring cup. Turn and release into pan. Gently press to shape into a patty about 4 in. wide. Repeat, cooking 2 patties at a time. Cook until golden and warmed through, about 4 min per side. Top with tahini sauce and roasted plum tomatoes.
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Maple-cider chicken and nutty quinoa recipe

Chatelaine | posted Friday, Mar 11th, 2016

Preparation time: 5 minutes
Total time: 30 minutes
Makes: 4 servings


  • 1 cup dry quinoa
  • 1/2 cup chopped walnuts
  • 3 skinless, boneless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 1 tbsp olive oil
  • 1/3 cup chopped parsley


  • 3 tbsp olive oil
  • 3 tbsp cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt


  1. COOK quinoa according to package directions, about 12 min.
  2. TOAST walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2 min. Set aside in a medium bowl. Season both sides of chicken with 1/2 tsp salt and pepper. Add 1 tbsp oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to mediumlow. Flip chicken. Cook, covered, until golden and cooked through, about 7 min.
  3. STIR walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp oil with vinegar, maple syrup, Dijon and 1/2 tsp salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.
  4. SCOOP quinoa onto 4 plates. Thinly slice chicken breasts and lay on quinoa. Drizzle with reserved dressing.


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Mexican Quinoa

Today's Parent | posted Tuesday, Mar 1st, 2016

Preparation time: 5 minutes
Cooking time: 20 minutes
Standing time: 5 minutes
Makes: 4 servings


  • 2 tbsp olive oil
  • 1/2 cup chopped onion
  • 1 cup quinoa, rinsed well and drained
  • 1 tbsp chopped garlic
  • 2 tsp chili powder
  • 1 cup sodium-free vegetable stock
  • 1 540-mL can black beans, rinsed well
  • 1 398-mL can diced tomatoes
  • 1 cup fresh or defrosted frozen corn kernels
  • 1/4 tsp salt


  • chopped cilantro
  • grated cheddar cheese
  • lime wedges


  1. Heat olive oil in a medium saucepan over medium heat. Add onion and sauté for 2 min or until beginning to soften.
  2. Add quinoa and sauté for 4 min or until quinoa begins to brown and smell nutty. Add garlic and chili powder and sauté 1 min longer.
  3. Add stock, beans and tomatoes and bring to a boil. Cover pot (but leave lid slightly askew), turn heat to low and simmer for 15 min or until quinoa is cooked.
  4. Add corn to pot, remove from heat and let stand 5 min. Season with salt and fluff with a fork to combine. Serve with garnishes on the side.


Toasting grains and seeds, like quinoa, in a dry pan before adding liquid brings out their nutty flavour.

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Kaleidoscope Quinoa Salad

BT Toronto | posted Monday, Jan 25th, 2016

Ingredients – Salad

  • 4 cups Fresh Mixed Greens (radicchio, arugula, escarole, romaine, chicory) rinsed and sliced into bite size pieces
  • 8 pc Baby Heirloom Carrots – scrubbed and rinsed
  • 8 pc Baby Heirloom Beets – scrubbed and rinsed
  • 1 pc Broccoli – rinsed, trimmed into small florets and blanched
  • 2 cups Rainbow Quinoa – rinsed, blanched and drained
  • handful Pea Shoots – rinsed
  • Extra Virgin Olive Oil as needed
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste


  1. Position rack in the center of oven, preheat to 350°F (220°C)
  2. Place the beets and carrots on separate sheets of foil, drizzle with olive oil, season with salt and pepper
  3. Fold edges of foil sheets to make sealed pockets, roast for 60 minutes or until tender
  4. Cool roasted vegetables slightly, using paper towel, gently rub off the beet and carrot skin
  5. Combine ingredients in a large bowl, season with dressing, salt and pepper, serve


Ingredients – Pickled Radish

  • 24 pc Radishes – (red, watermelon, lime) trimmed, scrubbed, fine slices and quarters
  • 8 pc Shallots – peeled and fine slices
  • 3 pc Fresh Tarragon – rinsed
  • 2 cups Cider Vinegar
  • 1 cup still water
  • 3 tbsp White Granular Sugar
  • 1 tbsp Fine Sea Salt
  • 1 tsp Whole Black Peppercorns


  1. Combine ingredients in a saucepan over medium heat, bring to boil, remove from heat and cover, allow to cool


Ingredients – Vinaigrette

  • 50 ml Cider Vinegar
  • 150 ml Extra Virgin Olive Oil
  • 1 tbsp Whole Grain Mustard
  • 1 tbsp Clover Honey
  • Flaked Sea Salt to taste
  • Fresh Ground Black Pepper to taste


  1.  Combine vinegar, mustard, honey, salt and pepper, mix until combined, add olive oil in steady stream while whisking


Recipe courtesy of Chef Jonathan Collins

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Quinoa tabbouleh

Cityline | posted Tuesday, May 19th, 2015

This fresh, gluten-free alternative to traditional tabbouleh makes a great side dish or summer potluck salad!

Quinoa tabbouleh


  • 3 cups cooked quinoa
  • 1 cup cherry tomatoes
  • 1 cup rough chopped parsley
  • 1/2 finely chopped red onion
  • 1/2 cup rough chopped mint
  • 1/2 cup feta cheese
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil
  • Freshly ground pepper


Toss in a large bowl and serve.

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Quinoa rolls with avocado, hearts of palm

BT Toronto | posted Thursday, Jul 17th, 2014

Quinoa rolls with avocado, hearts of palm


Rice Flour Batter

  • 180 ml cold water
  • 250 ml rice flour
  • 25 g cornstarch
  • ½ tbsp. garlic brunoise
  • ½ tbsp. thai chili brunoise
  • ½ tbsp. coriander sliced
  • ½ tbsp. fresh ginger chopped
  • 1 tbsp. brunoise green onion

Avocado and hearts of palm

  • 2 avocadoes cut in 16 pieces
  • 8 heart of palm cut in halves
  • 1 head of frisee cut
  • ½ cucumbers sliced
  • ½ cup lemon dressing


  • 1 avocado
  • ½ Spanish onion brunoise
  • 1/4 brunch of coriander
  • 1 thai chili
  • 3 limes-juiced

Quinoa rolls

  • 8 rice paper
  • 2 cups quinoa
  • 1 tbsp chopped parsley
  • 4 tbsp lemon dressing
  • 1 tsp lemon confit


  1. Mix water, corn starch and rice flour, add all other ingredients.
  2. Dip Avocado and Heart of palm in batter and fry for 45 seconds.
  3. Mix all ingredients together for guacamole, add salt and pepper to taste.
  4. For quinoa rolls, mix lemon dressing, parsley and lemon confit.
  5. Add quinoa to boiled water and put over for 13 mins.
  6. Strain the water and add lemon dressing, parsley, lemon confit mix.
  7. Roll in the rice paper.
  8. To arrange plate, put sliced cucumber, quinoa rolls and guacamole.

Courtesy Executive Chef J.P. Challet, The Living Room at Windsor Arms

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Quinoa and grilled asparagus salad

BT Toronto | posted Monday, May 26th, 2014

Quinoa, native to South America, is combined with Ontario grilled vegetables in this easy-to-prepare salad bursting with refreshing flavour. This vegetarian salad is a great option for brunch and outdoor celebrations, as a main dish salad or as a side salad to accompany grilled meat, chicken or fish.

Quinoa and grilled asparagus salad

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves 6 to 8


  • 1 cup (250 mL) quinoa, rinsed
  • 1 lb (500 g) Ontario Asparagus, trimmed
  • 1 Ontario Greenhouse Sweet Pepper (any colour), seeded    and quartered
  • 1 large Ontario Onion, cut into 1/2-inch (1 cm) thick slices
  • 2 tbsp (25 mL) vegetable oil
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/2 cup (125 mL) chopped flat-leaf parsley
  • 1 tsp (5 mL) grated orange rind
  • 1/4 cup (50 mL) orange juice
  • 1 tbsp (15 mL) Ontario Liquid Honey
  • 1 tbsp (15 mL) each red wine vinegar and Dijon mustard
  • 1 small clove garlic, finely minced
  • 1/4 tsp (1 mL) each salt and pepper


  1. In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until most of the water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Place in serving bowl; let cool.
  2. Meanwhile, place asparagus, sweet pepper and onion on rimmed baking sheet; brush with 1 tbsp (15 mL) of the oil. Place vegetables directly on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender-crisp and lightly marked, 5 to 10 minutes, transferring back to baking sheet as they are done.  Let cool slightly. Cut into bite-size pieces; stir into quinoa along with chickpeas and parsley.
  3. In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature.

Tips: For a Brazilian flair, substitute black beans for chickpeas. For a Chilean twist, use cilantro instead of parsley.

Courtesy Mairlyn Smith/Foodland Ontario, www.foodlandontario.ca

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