Mediterranean Quinoa

Ingredients

• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 2 cloves garlic, crushed
• 3/4 cup uncooked quinoa
• 4 cups vegetable broth or stock
• 1 tablespoon tomato puree
• 3 tomatoes - peeled, seeded and chopped
• Italian seasoning to taste

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. Add the garlic, and cook for about 2 more minutes. Stir in the quinoa, vegetable stock, and tomato puree.
2. Return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. Stir in the diced tomatoes and season with Italian seasoning. Cook until heated through, then serve.

Whole Wheat and Quinoa Pancakes

Ingredients

• 1 cup frozen mixed berries (such as Europe's Best® 4-Field Berry Mix)
• 2 tablespoons maple syrup
• 1 cup whole wheat flour
• 1/2 cup quinoa flour
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 2 tablespoons SPLENDA® Granular (optional)
• 1 cup milk
• 1 egg, beaten
• 1 cup vanilla yogurt

Directions

1. Place frozen berries and maple syrup in a microwavable bowl, and cook on High for 2 minutes. Drain.
2. In a large bowl, stir together the whole wheat flour, quinoa flour, baking powder, and cinnamon. Stir in Splenda® if desired. Pour in milk and egg. Stir just until smooth.
3. Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Top pancakes with berries and vanilla yogurt to serve.

Quinoa Side Dish

Ingredients

• 1 tablespoon butter
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 teaspoons chopped garlic
• 2 tablespoons chopped fresh parsley
• 1/2 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1 small onion, finely chopped
• 1 dash fresh lemon juice (optional)

Directions

1. Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.
2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.