On Tuesday, October 8, Himmelfarb Library’s Healthy Living @ Himmelfarb initiative welcomed Whole Foods Market Foggy Bottom back to the library for another cooking session. This time, quick nutritious quinoa recipes were featured, and we’re pleased to share the recipes!
2 cups quinoa
1 cup water
1. Rinse quinoa thoroughly, either by using a strainer or by running fresh water over the quinoa in a pot. Drain excess water. Place quinoa and water in a 1 1/2 quart sauce pan and bring to a boil.
2. Reduce to a simmer, cover, and cook until all of the water is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated.
Stuffed Bell Peppers
4 bell peppers
1 can diced tomatoes
1 onion, diced
2 cups cooked quinoa
1 carrot, diced
1 zucchini, diced
1. Cut off the tops of the peppers. Remove the seeds and white membranes. Discard the stems, and dice the tops.
2. Add the diced bell pepper tops, carrot, onion and zucchini in a microwave safe bowl with 1 Tbs water. Microwave for 4-6 minutes, until vegetables are cooked but crunchy.
3. Mix cooked vegetables in a bowl with the quinoa, diced tomatoes, and cheese and sausage if using. Mix well and spoon into bell peppers.
4. Place the four bell peppers into one microwave-safe dish, ensuring that they will remain upright. Microwave on high for 11-14 minutes. Let rest around 5 minutes.
1/2 cup cooked quinoa
1 banana, sliced
1/4 cup almond milk
1/2 tsp honey
1 tbs sliced almonds
Mix first five ingredients together and microwave for 2 minutes. Top with sliced almonds.
2 collard leaves, soaked in vinegar water for 10 minutes and stalk trimmed
1/4 cup hummus
1/4 cup cooked quinoa
4 thin slices of cucumber
1/4 cup sliced carrots
1/4 cup alfalfa sprouts
Place the two collard leaves with stems facing in, overlapping a bit. Evenly spread the remaining ingredients over the middle section of the leaves. Wrap like a burrito: flip the sides up, then tuck and roll.