Recipe(s) of the Week – All Things Quinoa!

quinoa bread salad

Wow, I am so elated that today’s earlier post about quinoa generated so much interest with everyone!  It truly is a wonderful and easy “grain” to work with.  And the fact that it is chock full of vitamins, minerals and overall goodness is just icing on the cake.  And by request from fellow blogger Middle Aged Plague, I have found a wonderful recipe for traditional bread made from quinoa.

For those that are looking for something easier and less time consuming, I am also including a recipe for an easy quinoa salad.  And remember, if you want the nutrients but are lazy, just throw the uncooked seeds into your soup or broth and call it a day.  If you cook the seeds with some cinnamon, it could make a great muesli or fruit compote base for breakfast!

Pan de Quinoa y Miel (Quinoa and Honey bread)

pan de quinoa y miel bread

The use of quinoa to make this bread gives it a nice chewy and slightly nutty flavor.  And remember, since it is made from quinoa, just one slice of this high protein, high fiber bread will easily tide you over until your next meal. This bread stays moist for several days, slices well, and is great for sandwiches.  Typically this is all done by hand, but if you want to use a mixer, the instructions tell you how.  Much thanks to The SGK for this recipe!  Check it out for play-by-play photos!


  • ½ cup raw quinoa (red Or white)
  • 1 cup water
  • ¼ cups oatmeal
  • ¼ cups water
  • ¼ cups milk
  • 6 tblspn. warm water
  • 1 teaspoon yeast
  • 2-½ tblspn. honey
  • 2 tblspn. canola oil
  • ¼ cups milk (additional)
  • 1-½ cup bread flour
  • 1 teaspoon salt
  • ½ cups whole wheat flour


  • Cook the quinoa over medium heat in 1 cup of water for 10 to 15 minutes until the water is absorbed.
  • While the quinoa cooks, cook the oatmeal over medium heat in the ¼ cup water and ¼ cup milk until liquid is absorbed.  Let both cool.
  • Place 6 tablespoons of warm water in a large bowl (or bowl of a stand mixer) and sprinkle yeast over the water. Let rest 5 minutes. Stir honey, oil and milk into the yeast mixture with a wooden spoon (or with dough hook on low speed).
  • Add 1/2 cup of the bread flour and the salt and stir well.  Add the cooked quinoa and oatmeal and stir.
  • Add all of the whole wheat flour and 1/2 cup more of the bread flour and stir. When the dough starts to get stiff, turn out onto floured surface and begin to knead. (If using a standing mixer, continue to knead with dough hook). Keep adding flour and kneading until dough is smooth and elastic, about 5 minutes with a mixer, or 10 to 15 minutes by hand. Dough should feel slightly sticky but should not be wet and slack. You should be able to form it into a ball and it should hold its shape.
  • Lightly oil a large bowl with vegetable oil and place bread in the bowl, turning to coat lightly with the oil. Cover loosely with plastic wrap.
  • Let bread dough rise in a warm spot until double in size, about 2 hours.
  • Oil a 9×5 loaf pan. Punch down dough and shape into a ball. Pat/flatten into an oval shape about the length of the bread pan. Fold long sides in and tuck them underneath as you place the bread into the pan, so that the top surface of the bread is smooth and without seams.
  • Let rise in warm place until bread has almost doubled in size, 45 minutes to an hour. Preheat oven to 400 degrees F.
  • When oven is hot, place bread in center of oven. Throw a handful of ice cubes into the bottom of oven (or in another dish, on the bottom rack) to create steam. Bake for 20 minutes. Cover bread loosely with foil if the top is getting too brown and bake 5-10 minutes more. Bread should sound hollow when tapped.
  • Let cool in pan for 15 minutes. Turn out onto wire rack and let cool completely.


Quinoa Salad (serves 6)

quinoa salad

Many thanks to Dr. Mom ND for this fantastic recipe!


  • 2 cups of quinoa (uncooked)
  • 4 cups of organic veggie or chicken broth
  • 1 cup of lentils, mung or adzuki beans* (or you can mix a bit of all three!)
  • 2 medium sized tomatoes
  • 1/2 cucumber
  • 1 celery stock
  • 1 green pepper
  • 2 cups of spinach
*Variations: Sweet potato, mushrooms, carrots, corn, green onions, chickpeas, avocado


  • 1/2 cup of extra virgin olive oil
  • 1/4 cup of apple cider vinegar
  • 2 cloves of fresh chopped garlic
  • Pinch of sea salt and pepper


  • In a rice cooker or pot add the quinoa with the broth.  If you are using a pot then follow these instructions, bring to a boil and then reduce to a medium heat and let simmer for 20 minutes.
  • Put the beans trio in a pot and add 3 cups of water.  Bring to a boil, reduce heat and let simmer for 5 minutes.
  • Remove from heat and let stand in water for 10 minutes.
  • Drain the beans after the 10 minutes and add to salad bowl.
  • Chop your desired veggies and put all the ingredients together.



9 thoughts on “Recipe(s) of the Week – All Things Quinoa!

  1. Pingback: Quinoa – The Incan Superfood « Rischmöller Real Estate

  2. Pingback: Recipe of the Week – Coconut Chicken Corn Soup with Quinoa « Rischmöller Real Estate

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