Cool-Weather Quinoa Recipes

Looking for new ideas to serve for Thanksgiving dinner? Quinoa is a grain that’s an excellent source of plant protein. It kept the Aztec culture healthy for centuries.

These protein-rich and flavorful stuffed mushrooms are a wonderful hors d’oeuvre. Add crisp celery sticks and jumbo black or garlic stuffed green olives to serve with an aperitif before dinner. PS: The stuffed mushrooms work well for a light lunch with a salad over the holiday weekend.

For the plant-based-diet vegans and vegetarians in the group, make this delicious quinoa, lentil and vegetable stew as an alternative to turkey. To serve it as a soup, simply increase the amount of vegetable stock or water.

Mediterranean cauliflower, made with golden or green Tuscan cauliflower, is colorful and refreshing as a first course for a sit-down dinner or as a salad/side dish on the buffet table.

Bon appétit!

Quinoa, Feta And 
Spinach-Stuffed Mushrooms(Serves 12)1/2 cup plus 1 tablespoon water

1/3 cup uncooked quinoa, rinsed and drained

1 tablespoon extra virgin olive oil

2 large shallots, minced

4 cloves garlic minced

5 ounces fresh baby spinach, coarsely chopped

3 ounces feta cheese, crumbled, about 3/4 cup

2 tablespoons chopped fresh dill

Salt to taste

Freshly ground black pepper, to taste

36 medium large cremini mushrooms, stems removedTo prepare:Bring water to a boil, add quinoa, cover the pan, reduce the heat, and simmer for 15 minutes.

Remove the pan from the heat and let stand, covered until quinoa is tender and the liquid is absorbed.

Fluff with a fork.

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper and set aside.

In a skillet over medium heat, coat the bottom with oil, add shallots and garlic and sauté until soft and translucent, stirring occasionally, about four minutes.

Gradually add spinach, stirring constantly until it wilts.

Remove from the heat, add quinoa, cheese, dill, salt and pepper and mix well.

Taste and adjust the seasonings. Set aside.

Wash mushrooms quickly under cold running water, pat dry with paper towels and twist out the stems (reserve them for a later use, can be frozen).

With a teaspoon, fill the mushroom caps with an equal amount of quinoa/spinach mix.

Arrange the mushrooms on the prepared baking sheet and bake until tops are browned and mushrooms are tender, about 20 to 25 minutes.

Can be done ahead and reheated just before serving. Lentil And Quinoa 
Vegetable Stew(Serves 8-10)2 tablespoons coconut or olive oil, or more if necessary

1 large leek or 2 medium leeks, washed white parts only, sliced thin

4 large cloves garlic, minced

4 stalks celery with leaves, sliced thin

4 to 5 carrots, peeled, sliced thin

1 large parsnip, peeled, sliced thin

About 4 cups chopped kohlrabi leaves or kale, tough stems discarded

1 large poblano pepper, seeded and diced

1 tablespoon Greek oregano

2 teaspoons each of ground cinnamon, cardamom, coriander, cumin, and turmeric

Sea salt and freshly ground black pepper, to taste

2 to 3 quarts vegetable stock or water, hot (or more as needed)

1 1/2 cups organic brown lentils

1 cup organic natural quinoa

About 2 inches peeled fresh ginger, grated

Fresh flat leaf parsley, chopped

Optional garnish: Toasted pepitas (pumpkin seeds)To prepare:In a large stockpot over moderate heat, coat the bottom with oil; add leeks and garlic and cook, stirring often, until they begin to soften, about four minutes.

Stir in celery, carrots, and parsnip and continue to sauté.

Add kohlrabi leaves, poblano pepper, oregano, plus the spices and sauté until aromatic, about five minutes.

Add stock and stir well.

Add lentils, quinoa, and ginger, stir well and add more water or stock (if necessary) to cover the vegetables by one inch.

Cover the pot and bring to a boil, reduce the heat and simmer with the lid ajar until the lentils, quinoa, and vegetables are tender, about one hour.

Taste and adjust the seasonings.

Can be done ahead, cool to room temperature, and refrigerate overnight or up to five days.

Reheat over moderate heat until the stew is very hot.

Ladle into warm soup terrine or pasta dishes, garnish with parsley and pepitas and serve at once.Mediterranean Cauliflower(Serves 6-8)1 large head golden Tuscan cauliflower, trimmed and separated into floretsFor the dressing:1/4 cup freshly squeezed lemon juice

2 tablespoons white wine vinegar

3/4 cup extra virgin olive oil

3 tablespoons capers, rinsed, drained and chopped

Big fistful flat leaf parsley leaves, chopped

3 tablespoons chopped watercress leaves

3 tablespoons chopped pitted black olives

3 tablespoons chopped roasted red peppers (seeds removed)

Sea salt and freshly ground black pepper to taste

8 to 10 ounces baby arugula, washed and spun dryTo prepare:In a large pot of salted water over high heat, bring to a boil, add cauliflower, cover and cook until crunch tender, about 10 to 15 minutes. Drain, rinse under cold running water to stop the cooking process and drain well. Place the florets in a bowl.

Meanwhile, in a small bowl, whisk lemon juice, vinegar, and oil together until blended.

Add capers, parsley, watercress, olives, roasted peppers, and mix well.

Taste and adjust the seasonings with salt and pepper.

While the cauliflower is warm, drizzle only enough dressing to lightly coat the florets and set aside. Reserve the remaining dressing.To serve: Mound arugula on salad plates or a large platter.

Arrange the florets in the center, drizzle a spoonful of dressing on top and pass the remaining dressing at the table.

Serve with crusty bread.