Did you know that today is National Quinoa Day?! Check out these three delicious recipes from quinoa brand Ancient Harvest to celebrate this healthy food holiday…
- ¾ C dry Ancient Harvest Traditional Quinoa
- 1.5 C + 2 TBSP water
- 1.5 TBSP rice vinegar
- 1 TBSP Sugar
- ¼ tsp salt
- 1 large red bell pepper
- 2 medium to large avocados
- 1 large cucumber
- 10 nori sushi sheets
- Coconut aminos, tamari, or soy sauce for dipping (optional)
- Sesame seeds (optional)
- Bamboo mat (a non-stick flexible pastry mat can work too)
- Sushi knife
- Marinade brush
- Rice paddle
- Combine sugar, salt, and vinegar in a small bowl and stir until dissolved. Set aside
- In a large pot lid, combine ¾ cup Ancient Harvest Traditional Quinoa and 1.5 cups water in a pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for 15 minutes until quinoa is fluffy and translucent. Fluff with a fork and pour into a ceramic or glass mixing bowl. Immediately refrigerate.
- While quinoa is cooling, wash the cucumber and bell pepper. Slice cucumber, bell pepper, and avocado into long, vertical strips. The bell pepper and cucumber strips should measure about ¼ of an inch in thickness, or a ½ an inch depending on preference.
- Prepare your sushi rolling station by laying out the bamboo mat, adding 2 tbsp of water to a ramekin, place veggies in organized piles on the cutting board. Set marinade brush next to ramekin of water.
- Once quinoa is back to about room temperature or cool, add vinegar mixture and stir in.
- Use rice paddle to add quinoa to the nori sushi sheets, applying a generous, even layer of quinoa, leaving about an inch of space on the bottom free of quinoa to help with rolling. Use photo for reference. Leave the top 1/3 of the nori sheet free of quinoa.
- Add veggie strips on top of the quinoa.
- Dip marinade brush in ramekin of water and paint the water on the top edge (about an inch) of the nori so it will stick when you roll it.
- Use bamboo mat to roll the nori from the bottom up to the top where the water has been brushed on.
- Cut and serve! Optional: top with sesame seeds and serve with dipping sauce.
- 1 1/2 cups Ancient Harvest Traditional Quinoa
- 1 can chopped tomatoes
- 1/2 cup frozen peas
- 1 red pepper
- 1 cup chopped mushrooms
- 1 can artichoke hearts
- 1 cup chopped carrots
- 1 small onion
- 3 cloves minced garlic
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1/2 tbsp paprika
- 1 tbsp saffron
- optional: 1/2 tbsp turmeric
- salt to taste
- lemon, parsley, and olives to top
- Heat your shallow paella pan or skillet on medium heat and add the olive oil, onion, and garlic.
- Add the chopped carrot and chopped pepper, along with one cup of vegetable broth.
- Add the sliced mushrooms and artichoke hearts (cut those in half).
- Add the peas, tomatoes, tomato paste, and stir.
- In a small bowl, mix the saffron with 1-2 tablespoons of vegetable broth.
- Add the quinoa to the pan, along with the saffron, paprika, turmeric, and salt.
- Give the paella one last stir to make sure the ingredients are evenly distributed. After this, DO NOT stir again!
- Cover the paella and cook it on high heat for 7 minutes. Then lower the heat to low/medium and cook for another 10 minutes.
- Finally, remove your paella from the heat. Top with fresh parsley, olives, and lemon wedges.
- 1 cup Ancient Harvest Harmony Quinoa
- 1 can black beans
- 1 can sweet corn
- 2 large chopped tomatoes
- 2 cups vegetable broth
- 3 tbsp tomato paste
- 1/2 onion
- 2 cloves minced garlic
- splash of olive oil
- 1/2 tbsp paprika
- 1 tbsp cumin
- salt and pepper to taste
- avocado and parsley (or cilantro) to top
- corn tortillas
- Heat a large pan over medium heat. Add the olive oil, followed by the chopped onion and minced garlic. Cook for 2-3 minutes.
- Drain can of beans and can of corn and add them to the pan.
- Add the vegetable broth, chopped tomatoes, tomato paste, quinoa, paprika, and cumin. Cover the pan and cook for 20-25 minutes, or until the liquid has pretty much evaporated.
- Add salt and pepper to taste. Take off heat.
- Heat your tortillas on a clean pan for 10-15 seconds on each side. Then add your taco mix to the tortillas and top with chopped avocado and parsley or cilantro.