"THRIVE Quinoa is unique because although it is sometimes considered a grain it is actually closely related to leafy green vegetables such as spinach, making quinoa rich in both amino acids and protein. When cooked, quinoa can become a delicious hot cereal, pasta, or side dish. It also can add a rich flavor to soups and salads."
Martha Stewart's, Breakfast Quinoa
- 2 cups milk, plus more for serving
- 1 cup quinoa, rinsed
- 3 tablespoons light-brown sugar, plus more for serving
- 1/8 teaspoon ground cinnamon, plus more for serving
- 1 cup blueberries (I of course used THRIVE Blueberries!)
- Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
- Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.
Mexican Quinoa Salad
The next recipe I got from my friend Susan. It's a family favorite of theirs so I thought I'd try it.
- 1 Cup THRIVE Quinoa
- 2 Tablespoons white vinegar
- 2 Tablespoons Lemon juice
- 3 Olive Oil
- 1 teaspoon spike seasoning
- 2-4 Tablespoon fresh cilantro (I say the more the better!!!)
- Garlic salt to taste
- Salt to taste
- Fresh ground pepper to taste
- Bring 1 1/2 cups water to a boil in a small saucepan. Add your 1 cup quinoa, and return to a boil. Reduce heat to low, and simmer, covered, about 12-15 minutes. Let cool in the refrigerated, covered, for about an hours.
- While that is cooling prepare your dressing. Once the pasta is cooled, add your dressing and seasoning to taste.