quinoa Archives - The Midnight Baker

Quinoa Stuffed Peppers

Judith Hannemann — Fri, 14 Mar 2014 00:00:00 +0000

Quinoa Stuffed Peppers

These quinoa stuffed peppers are packed with delicious salsa flavor. It’s a great meatless vegetarian meal easily made vegan with substitutions.

I fell in love with these the first time I saw them. My friend Lori made them and posted a pic on her Facebook wall. I immediately started drooling because they looked so good.

Salsa Adds YUM

She’d said she got the recipe off the box of quinoa, but she’d thrown out the box and couldn’t remember the brand. I so badly wanted this recipe! A few months later, she remembered the brand and sent me the recipe from their website. Unfortunately, the brand name was no part of the link she sent me nor was it stated in the recipe. All I know is it was a blue box, so she said. I buy my quinoa in bulk so I am not familiar with brands!! Anyway, credit here goes to some brand of quinoa in a blue box

A Red One

Now A Green One

I baked these in a conventional oven, but Lori (long story) baked them in the Nesco oven she borrowed from me, and I think they’d come out even juicier if you did them in a Nesco. However, they are delicious ANY way you make them.

Quinoa Stuffed Peppers

The dish this is baked in is the pie plate from the Temp-Tations Specialty Baking Set. The set includes this dish, a 6-cup muffin pan and a standard loaf pan. The item is retired, but some stock is still available on
Temp-tations.com

Temp-Tations Old World Specialty Baking set

Recipe as it’s stated is fine for vegetarians who eat dairy, but you can turn this vegan by replacing the butter with olive oil and omitting the cheese (or finding a vegan cheese substitute), but even though I am a cheese fanatic, these peppers do not need cheese to be great. In fact, next time I may omit it entirely—and I LOVE cheese. That’s how good these are. You won’t miss meat here. These are wonderful.

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Quinoa Stuffed Peppers

These quinoa stuffed peppers are packed with delicious salsa flavor. It’s a great meatless vegetarian meal easily made vegan with substitutions.

Prep Time30

Cook Time40

Total Time1 10

Course: Everyday Meals, vegetarian dishes

Cuisine: American

Keyword: quinoa, stuffed peppers

Servings: 4 -6

Calories: 475kcal

Author: Judith Hannemann

Ingredients

1 cup quinoa uncooked
2 cups water divided
4 large or 6 medium sweet bell peppers
1 medium onion diced
1/2 lb. fresh mushrooms sliced
2 tbsp butter
1 28 oz diced tomatoes (reserve juice)
2 cloves garlic crushed
1 12 oz salsa
2 tbsp dry sherry
10 oz mozzarella shredded (reserve a bit for the top)

Instructions

Preheat oven to 325 degrees F. You will need either a 13x9 or 11x7-inch baking pan (or any that will fit the peppers and the remaining quinoa mixture)
Cook quinoa according to package directions using 1 cup uncooked quinoa in 1 1/2 cups water. Quinoa cooks like rice. I used my rice cooker for this.
Cut off and reserve the tops of the bell peppers. Hollow them out then steam both the tops and the peppers in the remaining 1/2 cup of water until slightly soft but not limp; drain and cool slightly.
In a large skillet or saute pan, melt the butter over medium heat. Add the mushrooms and onion and saute until tender.
Drain the can of diced tomatoes, but reserve the juice. Add the drained tomatoes, garlic and the salsa to the onion/mushroom mixture. Stir well and simmer uncovered for 10 minutes.
Add the sherry and stir well. Fold in the cooked quinoa and the mozzarella cheese. Stuff peppers with the quinoa mixture--you will use about half of the mixture to stuff the peppers. Place stuffed peppers upright in a baking dish and sprinkle tops of each pepper with reserved cheese.
Stir the reserved juice from the can of tomatoes into the remaining half of the quinoa mixture and pour around peppers in the baking pan.
Bake uncovered for 20-25 minutes. Top with reserved pepper tops and bake an additional 10-15 minutes.
Serves 4-6 depending on size of the peppers.

Nutrition

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Cheesy Broccoli Rice Casserole

Judith Hannemann — Mon, 03 Feb 2014 00:00:00 +0000

Cheesy Broccoli Rice Casserole

A warm and comforting casserole that can be a side dish or a main–just add leftover meat for a complete meal!

This is a wonderful casserole for cold winter nights! It’s full of cheese and delicious broccoli.

Comfort food and you can use your leftovers!

I added some leftover chicken to the mix, but you don’t have to do that. If you leave it out, it becomes either a meatless/vegetarian main dish or a rich side dish.

You’ll love the buttery crunchy topping

I used white rice in this as I was pressed for time. However, I want to try it next with brown rice. Since the rice is cooked first, the length of time for the final cooking will not be altered. Quinoa would probably be even better! So use whatever grain you want! Even leftover rice will do!

Creamy, cheesy and delicious

Sure this casserole is heavy on the fat, but using brown rice or quinoa packs quite a bit of fiber–as does the broccoli.

Anyway, this is comfort food at it’s finest. Enjoy!

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Cheesy Broccoli Rice Casserole

A warm and comforting casserole that can be a side dish or a main–just add leftover meat for a complete meal!

Prep Time15

Cook Time35

Total Time50

Course: Comfort Foods, side dishes

Cuisine: American

Keyword: broccoli, broccoli casseroles, cheese, RICE

Servings: 4

Calories: 771kcal

Author: Judith Hannemann

Ingredients

10 oz frozen broccoli florets defrosted & drained
1 10.75 oz cream of chicken soup
2 cup cooked rice
1 1/2 cups shredded cheddar cheese
1/2 cup cubed Velveeta*
1/2 cup evaporated milk or cream
2 tbsp butter
1/2 tsp pepper
1/2 tsp salt
2 cups cooked cubed chicken optional

TOPPING

1 cup Ritz cracker crumbs
2 tbs butter melted

Instructions

*The Velveeta may be omitted. I add this as Velveeta stops any cheese sauce from separating and keeps it creamy. I happen to like it too, but if you don’t, just leave it out.
Preheat oven to 350 degrees F. Lightly spray a 1.5 quart oven-proof baking dish.
Cut broccoli florets into pieces all about the same size.
In a large microwave-safe bowl, combine soup, evaporated milk, butter and Velveeta. Microwave on HI for about 1 minute; remove and stir. If mixture still has large chunks of the Velveeta, then microwave an additional 30 seconds on HI. Remove and stir until almost smooth.
Add cooked rice, broccoli, shredded cheddar, salt, pepper and chicken if using, to bowl with the soup/cheese mixture. Mix well.
Turn into prepared baking dish.
Mix Ritz crumbs with melted butter, so all crumbs are coated. Top casserole with buttered crumbs.
Bake 30-35 minutes or until crumbs are browned and sauce bubbles on the edges of the baking dish.

Nutrition

Piping hot from the oven

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Sausage and Quinoa Risotto

Judith Hannemann — Sun, 05 May 2013 23:00:00 +0000

Sausage and Quinoa Risotto

This is OH SO GOOD!! And easy too. One-pot meal.

I have to admit. This was one of those suppers I threw together because it was one of those days I’d forgotten to defrost something.

Sausage defrosts quickly and cooks SO nicely in a rice cooker or pressure cooker. I cooked this entire meal in my 5 cup rice cooker. Of course, it was a single portion, so if you’re cooking it for a family, use a larger model!!

Quinoa cooks exactly like rice, so perfect to be made in a rice cooker. I also sauteed the onion, peppers and mushrooms in the rice cooker–set to COOK, which is the high heat. If you are using a pressure cooker, then HI or BROWN (on electric models) will do fine.

A rice cooker will switch to WARM once the liquid is evaporated, so when the cooker switches to OFF or WARM, the dish is done.

If you are going to do this in a pressure cooker, then set it to HIGH or MEAT and cook for 15-20 minutes.

I was so surprised at how tasty and succulent the sausage was cooked this way. I’m so used to baking them, and thought they were good then, but I think I will use my rice cooker in future to do this. This was oh-so good and definitely a keeper.

And to think, this was one of those “toss what you have on hand in” kinda meals. What a pleasant surprise! I used sweet Italian sausage in here, but hot would be good, or any variety sausage!

This can be cooked by conventional methods on the stovetop. Use a covered skillet or everyday pan. After you add the quinoa & water, bring the water to a boil, cover, reduce heat and cook until all water is absorbed.

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Sausage and Quinoa Risotto

This Sausage and Quinoa Risotto is OH SO GOOD!! And easy too. One-pot meal.

Prep Time10

Cook Time15

Total Time25

Course: Pork

Cuisine: American

Keyword: italian sausage, pork,, quinoa, risotto recipe

Servings: 2

Calories: 1547kcal

Author: Judith Hannemann

Ingredients

6 Italian sausage links
1/4 cup diced green or red bell pepper or a combo of the 2
2 tbsp chopped onion
1/2 cup sliced mushrooms
1 pkg G. Washingtons Brown Seasoning mix or 1 beef or chicken stock cube
1 cup quinoa
2 cups water
1 tbsp olive oil

Instructions

Set rice cooker (or pressure cooker) to HIGH. Add oil and heat. Add the peppers, onions and mushrooms. Saute until onion is translucent.
Add water, quinoa, seasoning mix (or stock cube) and sausages. Stir.
Leave rice cooker on HIGH. If using pressure cooker, seal and set on HIGH or MEAT for 15 minutes.
When rice cooker switches to OFF/WARM dish is done. With pressure cooker, let pressure drop naturally for 5 minutes, then release pressure.
Serves 2 (larger servings) or 3 smaller servings.

Nutrition

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Quinoa Fried “Rice”

Judith Hannemann — Sat, 05 Jan 2013 17:16:00 +0000

Quinoa Fried Rice

Quinoa has become one of my favorite grains. Often, I will substitute quinoa for rice in many dishes.

Using quinoa in place of white rice in my fried rice recipe was a big improvement. The grain has a natural crunch and nuttiness that adds so much to this dish.

Quinoa is cooked exactly like rice. I use my rice cooker to prepare it. Yes, it’s a little more costly than rice, but you can find deals. I buy this in my local health food store in the bulk section. It’s half the price as a small box you can buy in the supermarket.

Delicious Quinoa Fried Rice

The version shown above is vegetarian. If you prefer a little meat in this, then any leftover chicken, pork or beef will do. For the recipe given, add about 1 cup of diced, cooked meat and add it after the eggs are scrambled.

Check out more healthy/grain recipes at Shine Supper Club

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Quinoa Fried "Rice"

The grain has a natural crunch and nuttiness that adds so much to this dish.

Prep Time20

Cook Time10

Total Time30

Course: side dishes, skillet dinners, vegetarian dishes

Cuisine: Asian

Keyword: fried rice, quinoa

Servings: 6

Calories: 197kcal

Author: Judith Hannemann

Ingredients

3/4 cup uncooked quinoa
1 1/2 cups water
1 tsp olive oil
3 eggs
1 medium onion thickly sliced
2 large garlic cloves minced
1/2 cup cooked peas
1 tsp dark sesame oil
3-4 tbsp soy sauce
2 tbsp vegetable oil for frying

Instructions

Place the quinoa, water and olive oil in a medium saucepan. Bring to boil, cover, reduce heat and cook until all the water is absorbed. If you are using a rice cooker, add the quinoa, water and olive oil and set to COOK (it is done when the rice cooker switches to WARM).
Heat the 2 tbs of vegetable oil in a large skillet or wok. Break eggs into pan and with a spatula, scramble the eggs. When eggs are almost set, add garlic and onion (and meat if you are adding). Stir fry until onion is almost translucent.
Add cooked quinoa, sesame oil and soy sauce. Stir. At this point taste the quinoa--you may have to add more soy sauce depending on your personal tastes. Stir in peas, and heat through.
Makes 3 hearty servings or 6 side dish servings.

Nutrition

Quinoa Fried Rice

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