Quinoa corn capsicum salad

One box quinoa
Yogurt
Corriander
Fresh red capsicum
Roasted capsicum
Fresh corn on the cob

Cook quinoa (in 2x volume water, about 15 min then close pot and let the quinoa absorb the rest of the water. Don't add too much water otherwise quinoa will be mushy).

Chop corriander, raw capsicum, roasted capsicum, and knife the corn off the cob.

Pour the raw corn corn into a serving bowl, followed by the chopped roasted peppers.

Pour the freshly cooked quinoa into the bowl and onto the raw corn and roasted peppers. The quinoa MUST be hot off the stove so its heat can partially cook the raw corn.

Add yogurt to the mix, enough that the quinoa looks coated but not drenched.

Add chopped corriander and raw capsicum. Stir, refrigerate and serve cold.

Source

Coriander chicken with grilled zucchini and quinoa

275g (9 3/4oz) quinoa
230g (8oz) chicken fillets
1tsp freshly crushed coriander seeds
2 long zuchinnis, thinly sliced
4tbsp oil
1 red chilli, deseeded and finely chopped
4 cloves garlic finely chopped
2cm (3/4in) fresh ginger, peeled and sliced thinly, then chopped
1 large bunch spring onions, thinly sliced
Herbs to scatter over, to serve

Cook quinoa in 850ml water, for 10 minutes, until the seeds just begin to pop to show a little of the germ. Place the lid on the pan, turn off the heat and leave until any remaining water has been absorbed. Tip onto a plate and leave to cool.

Cut the chicken into 2cm (3/4in) lengths and toss with the coriander seeds and a little sea salt and pepper. Set the grill to high and line a baking tray with tinfoil.

Toss the courgettes with 1 tablespoon of the oil and grind over some pepper. Grill 15cm (6in) from the heat for 8 minutes, until lightly charred golden, and turn over and cook for another three minutes.

Heat 1 tablespoon of oil in a wok. Add the chicken and fry on all sides for 5 minutes, transfer to a bowl and wipe out the wok. Heat 2 tablespoons of oil and add the chilli, garlic and ginger.

Stir-fry for a few minutes, then add the spring onions and the quinoa. Stir to mix, add the chicken and fold through with the grilled courgettes. Scatter over a mixture of herbs of your choice.

Source

Stuffed capsicums

1 cup quinoa, rinsed well several times
3 T olive oil
1 bunch scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded (or for a less spicy alternative, Anaheims)
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
½ pound spinach leaves
½ cup chopped corriander
¼ lb feta cheese, cut into small cubes
4 yellow, orange, or red capsicums

Cook quinoa in 2 cups water until the grains are tender, about 15 minutes.

Warm half the oil in a wide skillet. Add the scallions and chiles, cook over medium heat for about 2 minutes, then add the garlic, cumin, corn and spinach, along with 2 tablespoons of water. When the spinach is wilted, add the corriander, quinoa, and feta. Toss everything together, taste for salt, and season with pepper.

Slice the capsicums in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Simmer until tender to the touch of a knife but not overly soft, 4 to 5 minutes, and remove. Fill with quinoa mix and put in a large baking dish.

Drizzle the rest of the oil over the capsicums and bake at 400 degrees F until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm, or at room temperature.

Source

Couscous salad

Couscous
Quinoa (optional)
Spring onions or Spanish onions
Kalamata olives
Red capsicum
Feta cheese
Chick peas
Red chili (optional)
Mint
Olive oil
Cider vinegar or balsamic vinegar

For the quantities... well, as you like really. As a guide, I use about 1 can chickpeas, one large capsicum, one block feta, a couple of spring onions, and a handful of mint per 2 cups couscous.

Method
Prepare the couscous and quinoa according to instructions, chop up the onions, capsicum, olives, cheese, chili and mint, mix everything, add oil and vinegar to taste. Don't be shy with the vinegar - I'm always surprised at how much I need to add to get the taste right.

I've also made it without any oil - this is good too. We find it salty enough with the olives and feta, but you might like a bit more.

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What do the food critics say? YUM!
What does the cook say? My standard salad for BBQs, I even sometimes serve it as a complete meal. OK, I quite often serve it as a complete meal.

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Source: copied from something we had in Canada years ago, at the cafe in which the wife of T's fairy-godfather-to-be worked.