RiceSelect Quinoa - The Healthy and Flavorful Side Dish to Try This Summer

RiceSelect® recently released three new quinoa varieties; red, white and tri-color that are the perfect addition to your summertime cooking lineup to make your recipes healthier than normally while still being tasty.

Tri Quinoa

Quinoa, the ancient supergrain originally known as the “The Gold of the Incas” provides consumers with a healthy, versatile and gluten free complete source of proteins that can be prepared in less than 15 minutes. If you are looking for a substitute for rice, couscous, pasta or any side dish, RiceSelect® Quinoa makes for a healthier alternative as it contains twice as much dietary fiber as other grains. It is also non-GMO Project Verified and Star K Kosher certified. Depending on how long you cook the quinoa you can change the texture slightly, ranging from smooth and soft to a slightly more firm taste that can even provide a slight crunch.

White Quinoa

Each of the three versions has their own unique flavor, with the red version being so flavorful it can actually stand all alone and be enjoyed. You can use quinoa in salads, as a base or simply as a side with a piece of fish.

Red Quinoa

We have two great recipes that will allow you try out quinoa in some different ways.

Quinoa Meatball Sliders Featuring Red Quinoa

Preparation Time: 15 minutes
Yield: 30 person(s)
Cooking Time: 20 minutes

PinterestQuinoa Meatball Sliders< back to recipes
1/2 cup, uncooked Red Quinoa
1 beef bouillon cube
non-stick cooking spray
1 pound extra lean ground beef*
1/4 cup finely chopped onion
1/4 cup grated carrot
2 tablespoons ketchup
2 cloves garlic, chopped
1 tablespoon soy sauce
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 egg
1 1/2 cups marinara sauce
1/2 cup freshly shredded Italian blend or Mozzarella cheese
2 tablespoons chopped fresh parsley
Bring 1 cup of water to a boil in a small saucepan. Add bouillon cube and stir to dissolve. Stir in quinoa. Reduce heat to low and cover. Simmer 15 minutes.
Preheat oven to 400 degrees F.
Coat a large baking dish with cooking spray; set aside.
In a large bowl, mix together all ingredients except the marinara sauce, cheese and parsley. Form into walnut-sized balls and arrange on baking dish.
Roast in oven for approximately 20 minutes or until cooked through and golden brown.
Spoon sauce on top, then sprinkle with cheese; bake an additional 5 minutes or until sauce is hot and cheese is melted. Remove from oven and sprinkle with parsley.
Make sliders by slicing a dinner roll in half and placing meatball on top, sprinkle with fresh parmesan cheese for extra flavor.
*Note: ground turkey or pork can be substituted.

*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.

Preparation Time: 15 minutes
Yield: 12 person(s)
Cooking Time: 20 minutes

PinterestCarrot Quinoa Cupcakes< back to recipes
1 cup, cooked and cooled Red Quinoa
3/4 cup packed brown sugar
1/2 cup coconut oil, melted
1/2 cup vanilla Greek yogurt
1 teaspoon vanilla
2 eggs, slightly beaten
1 cup grated carrots
1/2 cup finely chopped pecans
1 cup whole wheat flour
3/4 cup almond flour
1 1/2 teaspoon baking powder
2 teaspoons cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
cream cheese frosting, optional
Preheat oven to 350 degree F. Line a muffin tin (12 count) with foil liners and set aside.
In a large bowl, combine quinoa, brown sugar, coconut oil, yogurt, vanilla, eggs, carrots and pecans.
In a separate bowl, combine flours, baking powder, cinnamon, nutmeg and salt. Stir dry ingredients into wet ingredients mixing until well blended.
Fill muffin tins about 3/4 full. Bake 20 minutes or until centers are done. Allow to cool; top with favorite cream cheese frosting, if desired.

*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.

For more information, visit: RiceSelect

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