Quinoa side dish 2 ways

Now that eating healthier is à la mode, ancient grains have been resurrected and are being worshipped for just how awesome they really are. Although most of us don’t always know what to do with them, we’re getting to know them better and are even learning to love them.

Quinoa (pronounced KEEN-wah) is an oldie dating back to the Incas. It has more protein than any of the other grains on the market and contains good-for-you amino acids. It is often found used in breakfast cereals, pastas and flour.

These easy quinoa side dishes can go with many meals. Serve them warm or cold.

Buttery Quinoa With Kale and Mushrooms

3 tbsp butter
1 leek (white and light green part only), thinly sliced
1 pkg (about 227 g) cremini mushrooms, sliced
2 cups chopped stemmed kale
1/2 cup quinoa, cooked according to package directions
1/4 tsp each salt and pepper

In skillet, over medium-high heat, melt butter. Cook leek and mushrooms, stirring occasionally, until soft, about 5 minutes. Stir in kale; cook until wilted, about 2 minutes. Toss with hot quinoa, salt and pepper.


Fiesta Quinoa

1 tbsp olive oil
1/2 red onion, diced
2 cloves garlic, chopped
1 tsp chili powder
1/2 tsp each ground cumin and ground coriander
Pinch each salt, pepper and cayenne pepper (optional)
1 cup black beans, drained and rinsed
1 cup halved grape tomatoes
1 avocado, diced
1/2 cup quinoa, cooked according to package directions

Garnish: Handful of chopped cilantro and a squeeze of fresh lime juice

In a skillet over medium heat, cook olive oil and onion until soft, about 5 minutes. Stir in garlic, chili powder, cumin, coriander, salt, pepper and cayenne pepper (if using). Cook until fragrant, about 2 minutes. Stir in black beans and tomatoes; cook until warmed through, about 2 minutes. Toss with avocado and hot quinoa. Garnish with a sprinkle of cilantro and a squeeze of fresh lime juice.

How do you enjoy quinoa?