Key. New. Ahhh.

That’s the ‘sound it out’ version of ‘quinoa.’ Thank you, phonetics!

I didn’t know how to say the word until I asked John to repeat it a few times. And I had never cooked with it until last night.

We’ll be away this weekend, so I thought it was a good time to tackle my weekly new recipe. I saw this dish on Giada’s show as a side, but had some ideas to tweak it into a delish dinner. Plus, I’ve been wanting to see what quinoa is all about. John made me a tasty cocktail, and away I went.


A quick Google search had informed me that quinoa is a whole grain that originated in Andean cultures thousands of years ago. It’s a great source of fiber, phosphorus, magnesium, and iron, and is popular for the increasingly common gluten-free diet. I was interested in using it as a substitute for rice or cous cous. It kind of looked like cous cous before I cooked it.


The recipe seemed pretty basic, other than the big (beautiful) pile of ingredients. Most of them went into a dressing for black beans, hominy, and quinoa.





I added chopped red onion and yellow pepper for more veggies and some color, and spiced it up with crushed red pepper. I use garlic salt often and it worked well in here, too. John had picked up good shrimp from the fish market, so I tried a glaze from the local ski resort, Deer Valley. John handled the indoor grilling.





The result was a vibrant and tasty dinner, perfect for spring and summer!



I chopped up the remaining shrimp and mixed it all together before refrigerating it. It’s just as good cold (and it’s my lunch). Quino-ahhhh.

New recipe success!

Do you have a quinoa recipe I should try? Share away!

13 replies »

  1. Haha! I never knew how to say quinoa… so don’t feel bad. This looks soooo yummy! I’ve heard quinoa is healthy for you but didn’t know a good way to eat it. I’ll have to try this! Congrats on your engagement by the way 🙂

  2. Got this one from Erinn- her kids absolutely love it too! (might be good to try out on Betty’s stove on a cold morning!)

    Cinnamon-Maple Quinoa
    from “Double Delicious!” by Jessica Seinfeld (Serves 6)

    1 1/4 cups water
    1 cup quinoa
    1 tablespoon trans-fat-free soft tub margarine spread
    1/2 cup sweet potato puree* (can used canned)
    1 tablespoon pure maple syrup
    1/3 cup light vanilla soy milk or nonfat (skim) milk
    1/4 teaspoon cinnamon
    Pinch of salt
    6 tablespoons pure maple syrup, divided for garnish
    6 teaspoons chopped walnuts or almonds, divided for garnish

    1. In a small saucepan, bring the water to a boil. Meanwhile, rinse the quinoa in cold water and strain. Add the quinoa to the boiling water and reduce heat to a simmer. Cook for 12 minutes, uncovered. Remove the pot from the heat, cover, and let sit for 5 minutes.

    2. In a separate pot, melt the margarine. Stir in the sweet potato puree, 1 tablespoon of the maple syrup, milk, cinnamon and salt. When the quinoa has finished cooking, stir in the sweet potato mixture. Divide into bowls and top with a teaspoon each of maple syrup and nuts.

  3. Oh that looks so tasty! It’s making me feel so hungry, i’m going to have to go and find food right now! It’s 10pm in the UK, so unfortunately it won’t be as exciting as this, more like a bowl of cornflakes 🙂
    Quinoa is yummy, I love the little swirly shape you get when it’s cooked.

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