Quinoa looks like a grain, smells like a grain, and tastes like a grain…but quinoa is actually a vegetable. A member of the beetroot and spinach family, quinoa is known as a superfood for its high fiber and protein content. Quinoa is also a vegan’s dream as it is a complete protein and packed with vitamins and minerals. Quinoa is extremely versatile and can used eaten for breakfast, lunch, dinner, and even dessert.
Spice up your quinoa dishes with colorful red, black, and golden tricolor quinoa. Complete with the same fiber and protein as regular quinoa, the tricolor variety looks beautiful on any plate. And the news just keeps getting better –red and black quinoa contain even more nutrients!
Check out our brand new, super high quality white quinoa and tricolor quinoa, and our entire collection of 13 whole grains and rices. What an easy, tasty, and healthy way to add delicious dimension to dinner. All of these super-healthy, super-tasty treats are available to buy online! Sweet.
Greek Style Tricolor Quinoa Salad
- 1 cup uncooked Fairway Quinoa Tricolor
- 1/4 cup crumbled Fairway feta cheese
- 1/4 cup or 12 pitted kalamata olives, sliced
- 1 scallion, chopped
- 1 cup English cucumber, sliced
- 2 tablespoons Fairway extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon minced garlic
- salt and pepper to taste
- Pour 2 cups of water into a medium sized pot and add quinoa.
- Bring to a boil, cover and simmer for 10-15 minutes until all water is absorbed. Set aside to cool.
- Add remaining ingredients to a serving bowl and stir to coat with dressing. Once quinoa is cool, add to the serving bowl. Add salt and pepper to your liking.
- Serve over a bed of fresh kale, mixed greens or romaine.
Quinoa and Roasted Red Pepper Chili
- 2 red bell peppers
- 2 poblano chiles
- 4 tsp Fairway olive oil
- 3 cups chopped zucchini
- 1 ½ cups chopped onion
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tbsp cumin
- ½ teaspoon paprika
- ½ cup water
- 1/3 cup uncooked Fairway Quinoa
- ¼ tsp kosher salt
- 1 can fire-roasted diced tomatoes with chipotles
- 1 can black beans
- 1 cup low sodium vegetable broth
- Preheat broiler. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.
- Heat a large pot over medium-high heat. Add oil to pan and coat bottom. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.
Quinoa and Farro Vegetarian Sliders
- 8 oz. Fairway Quinoa Tricolor
- 8 oz. Fairway Farro
- 4 ½ c. vegetable stock, divided
- 3 cloves garlic, minced
- ½ cup fresh cilantro, chopped
- 14 oz. firm tofu
- 3 T. chili powder
- 1 T. cumin
- 2 egg whites
- Panko bread crumbs, as needed
- Salt and pepper, to taste
- Fairway Olive oil, as needed
- 22 Tomato slices
- Red onion, julienned, as needed
- In a pot, bring 2 c. vegetable stock to a boil. Add quinoa to boiling stock and simmer, covered, for 15 minutes.
- In a separate pot, bring 2 c. stock to a boil and simmer farro, covered, for 25 to 30 minutes.
- Purée 1 c. cooked farro just enough to leave a little consistency.
- Purée the tofu, will yield 2 cups when whipped; add to the puréed farro.
- In a bowl, combine the puréed farro/tofu, the rest of the cooked farro, cooked quinoa, the remaining vegetable stock, egg whites, garlic, cilantro, cumin and chili powder. Mix well. (If mixture is too wet, add just enough Panko bread crumbs to enhance binding.) Season with salt and pepper. Portion out burger mix into 3-oz. patties.
- Lightly coat each patty with Panko bread crumbs.
- Pan-sear each patty in olive oil for 3 minutes per side.
- To serve: On each bottom half of Fairway slider buns, layer a slice of tomato and julienne of red onion. Top with a seared quinoa/farro patty. Brush each top bun half with your condiment of choice and crown the sliders.
Tricolor Quinoa Stuffed Peppers
- 1 medium onion, finely chopped (1 cup)
- 2 Tbs. Fairway olive oil
- 2 ribs celery, finely chopped (½ cup)
- 1 Tbs. ground cumin
- 2 cloves garlic, minced (2 tsp.)
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
- 2 15-oz. cans diced tomatoes, drained, liquid reserved
- 1 15-oz. can black beans, rinsed and drained
- ¾ cup Fairway Quinoa Tricolor
- 3 large carrots, grated (1½ cups)
- 1½ cups grated reduced-fat pepper Jack cheese, divided
- 4 large red bell peppers, halved lengthwise, ribs removed
- Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
- Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper.
- Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
- Fill each bell pepper half with heaping ¾-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.