Top Rated Quinoa Recipes

I'm not going to lie, making risotto can be both time-consuming and tiring for that hard working stirring arm, but the final product of creamy decadence makes it all worth it. In culinary school, we learned that risotto is not actually a type of rice, but instead a method for cooking grains, which is a common misconception. The risotto method simply means to add cooking liquid (usually stock) a little at a time to the grain, while stirring frequently. This allows starch to be extracted from the grain, making the end product cohesive, creamy, and smooth. Keep in mind that the more you stir, the more starch is released, and the thicker your risotto will be. Some people think that you must stir constantly during the cooking process, but I like my risotto a little looser, and my arm a little less sore, so I take some stirring breaks. Try using the risotto method on some different grains, such as barley, farrow, quinoa, and even wild rices. If you want to stick to the classic Italian preparation, any short- or medium-grain rice will work.  Arborio, Vialone Nano, and Carnaroli are the best varieties, and can be found at most grocery stores. 
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Easy Pasta
I love making this recipe when I'm craving something warm and cheesy but don't have the time or patience to make anything complicated. While I actually used quinoa noodles in the photo, I usually use brown rice vermicelli that becomes soft and pliable when soaked in hot water for 2-3 minutes — amazing, I know. This cuts down the time spent boiling the pasta so the whole thing can be pulled together in under 5 minutes. But you can also use any kind of pasta and it will still be a quick meal. Lighter and less filling than traditional pasta, these vermicelli noodles are perfect for this almost no-cook dish. I usually throw in whatever I have on hand, so feel free to add chopped broccoli, peppers, snow peas, canned corn, chickpeas or any other vegetables or herbs that you have. Click here to see Recipe SWAT Team: 15-Minute Meals
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Meat options for this dish, beef Blade, beef Short ribs, veal or lamb shank, oxtail are all great alternatives.
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kitchari
Kitchari is a nourishing mixture that is easy on the digestive system. You can substitute the rice with different grains and add different spices.
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Pine Nut Stuffed Mushrooms
My oh my are these ever yummy. If you’re a big stuffed mushroom fan in general, you’ll go wild for these cute little pine nut stuffed mushrooms. You’re probably going to giggle when I say this, but these cute bite-sized snacks are the 2012 of stuffed mushrooms. Seriously. They’re not difficult to make and literally take 30 minutes from start to finish. That’s right — no slaving in the kitchen over a hot oven. They’re tender and soft. Now normally, I prefer a chewier mushroom but I love the soft feel and texture of these. They’re perfectly savory and would be lovely drizzled with balsamic vinegar. See all mushroom recipes. Click here to see Gluten-Free Recipes That Actually Taste Good.
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Freekeh Tacos
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Freekeh is a nice substitute for rice in tacos or wraps. It adds more protein and a crunchy, nutty taste. This recipe is from The Freekeh Cookbook; click here for more information on the cookbook. Click here for more freekeh recipes.  
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This Rotel inspired recipe makes my mouthy water just thinking about it. While the chicken is simmered in a tomato and mushroom sauce with chopped green chilies, I serve with a side of rice or quinoa for a little extra contrast.
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Foil-Baked Salmon with Mango, Chile, and Lime
At the end of a long workday, my favorite kind of recipe to make is one that requires minimal attention and prep. This salmon recipe is one such example. I let a side of quinoa simmer away while this was in the oven, and if you like, you can make some salad as the salmon cooks, too. Getting dinner on the table easily is all about multitasking. Click here to see 8 Great Salmon Recipes.
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Collard greens don't just have to be with fried chicken. The nutritional leaf makes a great substitute for wraps and is a low-sodium substitute. 
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Pinto Bean Chili with Pan-Roasted Spices and Chipotle
Although I’ve created many recipes for different kinds of chili, the one I love most is this pinto bean chili with pan-roasted spices. Dry-roasting cumin and coriander seeds in a hot pan gives these two spices a depth and nuttiness that permeates the dish. As I hand-grind the roasted spices in a mortar, the whole kitchen comes alive with their intense aroma. (Any recipe that starts this way, in my book, is a good dish!)
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Nut-Crusted Mahi-Mahi
Try this protein-packed, tasty, healthy  Mahi-Mahi fish entrée any night of the week for a change of routine. Serve with a side of quinoa or roasted vegetables for a complete meal.
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