One Big Batch of Quinoa, Three Unique Meals
I love a work-horse recipe. One that’s simple to make, makes a big batch, can be used in multiple ways throughout the week, and most importantly… everyone LOVES.
Well, my hubs, the kids and I really dug this recipe for Primavera Quinoa. It tastes great on it’s own, which is how I served it the first night. Straight up with grilled chicken breast on top.
The second night, I made a Southwest Shrimp & Quinoa “Lasgna” and layered the leftover quinoa with salsa, cheese and shrimp. Also fantastic.
Finally, we rounded out our week ‘o quinoa with awesome Baked Quinoa Fritters topped with Chipotle Aioli and served with roasted asparagus.
Here are the recipes for you to get your meal plan started for next week:
*If you plan to have leftovers, go ahead and make a double batch, which is what I did.
1 1/2 cups uncooked quinoa
3 tsp. vegetable bouillon (I like the “Better than Bouillon” brand.)
4 ounces reduced-fat cream cheese
1/4 cup chopped basil or 2 tsp. dried basil
1 tablespoon butter
3 cloves minced garlic
5 cups chopped, bite-size veggies: I used zucchini, broccoli, carrots, onions, and mushrooms
3 tablespoons parmesan cheese
Bring quinoa and broth to boil; reduce heat. Cover and simmer 20-25 minutes until broth is absorbed. While quinoa is cooking, melt butter in a large skillet over med. heat. Cook garlic in butter for one minute, stirring frequently. Stir in veggies. Cook 3-5 minutes until vegetables are crisp-tender.
Stir in cream cheese and basil to cooked quinoa. Add veggies to quinoa mix and sprinkle with cheese.
Southwest Shrimp and Quinoa “Lasagna”
3 cups prepared Primavera Quinoa
3/4 # cooked shrimp
1/2 cup salsa
3/4 cup ricotta
1 egg, beaten
3/4 cup Mexi-cheese blend, shredded
Preheat oven to 375 degrees. Mix prepared quinoa with ricotta and eggs. Layer half of quinoa mixture into greased 9×13 dish. Scatter shrimp, salsa and 1/2 cup cheese over quinoa. Smooth out remaining quinoa on top of shrimp and cheese. Top with remaining cheese. Bake 30 minutes until warmed through and bubbling. Place under broiler for three to five minutes until golden.
Baked Quinoa Fritters with Chipotle Aioli
4 cups leftover Primavera Quinoa
2 tb. flour
2 eggs, slightly beaten
3/4 cup cheddar cheese
Directions: Mix quinoa, eggs and flour. Scoop into greased muffin tin and top with cheese. Bake at 350 degrees for 25-30 minutes or until heated through, crispy on the edges and cheese is slightly golden. Top with Chipotle Aioli and hot sauce if desired.
For the Aioli: mix 3/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 2 cloves minced garlic, 1 minced chipotle in adobo, and a sprinkle of salt. Chill until ready to serve.