Jess's Recipes

Serves 1-2 {depending on your appetite} Being a "grain" which contains loads of protein, Quinoa is very nutritious way to start your day. This recipe is very adaptable...you can use any fruit {apples, pears, apricots}, milk {whole, skim, soy}, or sweetener {agave, brown sugar, stevia} here. It would also be great with some chopped nuts on top! 1/2 cup quinoa {rinsed + drained} 1 1/2 cups milk 1 tablespoon maple syrup {or to taste} pinch of ground cinnamon 1/2 cup mixed fresh berries sliced banana Bring the milk and quinoa to a simmer in a saucepan over medium-high heat. Reduce the heat to maintain a simmer, cover the pot, and cook until the quinoa is tender, and most of the milk has been absorbed {about 15 minutes}. Remove from heat, and stir in the maple syrup and cinnamon. Serve topped with berries and banana slices. 13 points plus as written above with 1 T agave and skim milk. I would use splenda and cut 2 pts.

1 medium onion, diced 3 to 4 garlic cloves, minced 1 carrot, finely grated 1/2 can black beans, slightly drained 1/2 of 1 baked sweet potato, flesh scooped out 1/2 cup quinoa, cooked (I was confused by this direction, not sure if it meant half a cup of cooked quinoa or what–so I interpreted it as, take 1/2 cup dry quinoa and prepare it, and use what results–which is way more than 1/2 cup after it’s all soaked, of course! That seemed to work fine, so I think that is what they meant.) 1/2 cup bread crumbs 3 Tb chopped cilantro (I used 1 Tb dried) 2 Tb tomato paste or ketchup hot sauce or cayenne pepper to taste 1 tsp balsamic vinegar Salt and pepper to taste 1. Saute onion and garlic in non-stick skillet. 2. Add beans to pan and cook for 2 minutes more, stirring now and then. 3. Turn off heat. Mash beans in pan till they’re about half crushed. Put in big bowl with all the rest of the ingredients and mix thoroughly. If too moist, add more bread crumbs. 4. Form into patties. Grill or bake....

1 1/2 cups uncooked quinoa, rinsed and drained 3 cups water 1 cup diagonally cut snow peas 3/4 cup (3 oz) diced fresh mozzarella cheese 1/2 cup chopped red onion 1/2 cup chopped seedless cucumber 1/4 cup chopped fresh mint 2 TBS chopped fresh basil 1 pint cherry tomatoes, halved 1 tsp grated lemon rind 1/4 cup fresh lemon juice 4 tsp extra virgin olive oil 1 1/2 TBS Dijon mustard 3/4 tsp kosher salt 1/4 tsp freshly ground black pepper 1/4 tsp hot pepper sauce (such as Tabasco) Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes) Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat. Yield: 6 servings (serving size 1 1/2 cups) Calori...

Steamed quinoa has an unbelievably light and fluffy texture. If you can get fresh-picked corn, you can add it to the salad raw—even without cooking, the kernels will be sweet and tender. Yield: Makes 8 Active Time: 30 min Total Time: 30 min 4 ears corn, shucked 1 tablespoon finely grated fresh lemon zest (from 2 lemons) 2 tablespoons fresh lemon juice 1/2 stick (1/4 cup) unsalted butter, melted 1 tablespoon mild honey 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups quinoa (about 10 oz) 4 scallions, chopped 1/2 cup chopped fresh mint Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife. Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined. Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each t...