4. Use cooked, pulverized quinoa to thicken soups, stews and smoothies.
Tuscan Tomato and Quinoa Soup Recipe
- 3 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 4 garlic cloves, finely minced
- 2 tablespoons tomato paste
- 1 28-ounce can chopped tomatoes, with juice
- pinch red chili pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups water
- rind of Parmigiano-Reggiano cheese
- 5 cups cooked quinoa, pureed in a blender until smooth
- 3 tablespoons fresh basil, cut into ribbons
Heat 2 tablespoons of oil in a large soup pot over medium-low heat. Add the onion and cook until tender, about five minutes.
More: 8 Heart-Healthy Soups for Athletes
Pulse the tomatoes in a food processor or blender until coarsely blended.
Add the garlic to the soup pot and cook, stirring, for about one minute. Add the tomato paste and stir, cooking for about 30 seconds. Add blended tomatoes, red chili pepper flakes, salt, pepper and cheese rind and cook for about 10 minutes. Stir the quinoa into the pot. Add the water and half of the basil. Simmer the soup for about 15 minutes, stirring frequently. Stir in the remaining basil, taste and adjust seasonings. Fish out any of the remaining cheese rind. Serve soup with a drizzle of the remaining olive oil.
More: Roasted Tomato and Garlic Soup With Grilled Cheese Croutons Recipe
5. Combine quinoa seeds with shredded coconut to create a crunchy coating for shrimp, fish sticks or chicken strips.
Quinoa Coconut Shrimp Recipe
- 2 large egg whites, beaten until frothy
- 1 pound large shrimp (21/25 count), peeled and deveined with tails on
- salt and freshly ground pepper
- 1/2 cup flaked unsweetened coconut
- 3 tablespoons all-purpose or potato flour
- 6 tablespoons ground quinoa
Preheat oven to 450 degrees F. Spray a baking sheet with nonstick spray. Pat the shrimp dry with paper towels.
Combine coconut, quinoa and flour in a large bowl. Sprinkle shrimp with salt and pepper on both sides. Add shrimp to egg whites and toss to coat. Lift each shrimp from the egg whites, letting excess drip off, and then coat both sides with crumb mixture, pressing to adhere. Place coated shrimp on baking sheet in a single layer. Lightly spray shrimp with nonstick spray. Bake until shrimp are golden on the outside and cooked through, about 8 to 10 minutes. Serve with your favorite mango chutney or fruit-based salsa.
More: Active Cookbook: Clean Eating Recipes for Athletes
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