Bob's Red Mill Quinoa All Day

Quinoa All Day 10 RECIPES FOR EVERY MEAL OF THE DAY

Table of Contents Quinoa isn’t just a delicious and easy-to-prepare grain: its fluffy texture and mild, nutty flavor can be used in all kinds of recipes—which means you could eat it for every meal of the day! Cook up a pot today and enjoy it all week long. All three of our organic quinoa varieties are interchangeable in recipes—use whichever one you prefer!

BREAKFAST: • Pacific Northwest Bites • Quinoa Bowls Three Ways

LUNCH: • Ensalada De Quinoa

• Fresh Herb, Feta & Quinoa Cauliflower Patties • Watermelon Quinoa Salad with Fermented Honey

DINNER: • Bean Free Quinoa Chili • Roasted Asian Style Vegetables with Quinoa • Vegan Quinoa Mushroom Risotto

SNACKS: • Spinach Quinoa Bites

DESSERT: • Gluten Free Quinoa Carrot Cake

Reasons to ❤ Bob’s Red Mill Quinoa • Complete source of protein • Good source of fiber and iron • Organic • Gluten free and vegan

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Pacific Northwest Bites These delicious bite-size muffins are absolutely delicious and contain nearly every Bob’s Red Mill product known to man (just kidding). Enjoy for breakfast or as a snack!

INGREDIENTS 1 cup Bob’s Red Mill ® Quick Cooking Rolled Oats ¾ cup Bob’s Red Mill ® Whole Grain Oat Flour ¼ cup chopped Hazelnuts or Bob’s Red Mill ® Sunflower Seeds ¼ cup Bob’s Red Mill ® Shredded Coconut 2 Tbsp Bob’s Red Mill ® Flaxseed Meal 1 Tbsp Bob’s Red Mill ® Brown Flaxseeds

1 Tbsp Bob’s Red Mill ® Organic Chia Seeds 1 Tbsp Bob’s Red Mill ® Organic Quinoa

¼ tsp Kosher Salt ¼ tsp Baking Soda

¼ tsp Cinnamon (optional) ¼ cup diced dried Cherries ¼ cup Raisins ⅓ cup Canola Oil ⅓ cup Honey or Maple Syrup ½ tsp Vanilla Extract

INSTRUCTIONS • Set aside a nonstick mini muffin tin (or lightly oil a mini muffin tin); preheat oven to 350°F. • In a medium bowl, combine rolled oats, oat flour, hazelnuts, coconut, flaxseed meal, flaxseeds, chia seeds, quinoa, salt, baking soda, cinnamon, dried cherries and raisins. • In a large mixing bowl, whisk together oil, honey or maple syrup, and vanilla extract. Add dry ingredients and mix thoroughly. Fill muffin tin with about 2 tablespoon of mixture per portion, packing tightly, and level the tops. • Bake until golden, 10–12 minutes. Let cool at least 30 minutes before removing from the pan. Store in an airtight container. Makes 24 servings.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Quinoa Bowls ThreeWays These delicious quinoa bowls are packed with protein and great way to start your day. Any of our quinoa grains varieties be used: Organic Tri-Color Quinoa, Organic Red Quinoa and Organic White Quinoa. Cook up a pot and store in the fridge up to four days.

INGREDIENTS QUINOA YOGURT PARFAITS ½ cup cooked Bob’s Red Mill ® Quinoa ½ cup Yogurt Fresh Berries like Strawberries, Blueberries, Raspberries Seeds like Bob’s Red Mill ® Organic Pumpkin Seeds, Organic Chia Seeds, Hemp Seed Hearts Drizzle of Honey QUINOA BREAKFAST BOWL ½ cup cooked Bob’s Red Mill ® Quinoa ½ cup fresh Spinach ⅓ cup Cooked Bacon or Sausage, optional 1 Fried or Poached Egg Salsa

BANANA COCONUT QUINOA ½ cup cooked Bob’s Red Mill ® Quinoa ½ cup Coconut Milk Fresh sliced Bananas Dried Fruit like Raisins, Cranberries, Dates, Apricots Seeds like Bob’s Red Mill ® Organic Pumpkin Seeds, Organic Chia Seeds, Hemp Seed Hearts Drizzle of Maple Syrup Fresh grated Ginger, optional

INSTRUCTIONS • For each bowl, add toppings to cooked quinoa and stir to incorporate. For the Quinoa Breakfast Bowl, warm quinoa and spinach to the side of the pan in which you’re cooking the sausage and/or egg. The warmth of the ingredients will wilt the spinach perfectly. Makes 1 serving.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Ensalada de Quinoa Based on a traditional Peruvian dish, this Ensalada de Quinoa is both delicious and beautiful thanks to the red quinoa, green lima beans and yellow corn. INGREDIENTS 2 cups Bob’s Red Mill ® Organic Red Quinoa , cooked according to package directions and cooled 1 ½ cups Corn, fresh or frozen 1 ½ cups Lima Beans, fresh or frozen 1 cup crumbled Queso Fresco or Goat Cheese ½ cup diced Red Onion ½ cup chopped Cilantro 2 Tbsp Extra Virgin Olive Oil 2 Tbsp Lime Juice 1 Tbsp White Wine Vinegar ½ tsp Salt ¼ tsp Black Pepper INSTRUCTIONS • Combine quinoa, corn, lima beans, cheese, onion and cilantro in a large bowl. • In a small bowl, whisk together oil, lime juice, vinegar, salt and

pepper. Pour over salad and mix well. • Serve chilled or at room temperature. Makes 6 servings.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Fresh Herb, Feta &Quinoa Cauliflower Patties These quinoa patties are loaded fresh herbs and salty feta cheese, and the addition of riced cauliflower gives them a hearty texture. Make up a big batch for a grab-and-go meal on busy days (they’re great cold!), or serve up as a veggie patty on a bun or a crisp piece of butter lettuce.

INGREDIENTS QUINOA PATTIES ½ head Cauliflower

3 large cloves Garlic, minced 1 Tbsp Lemon Zest ¾ tsp Salt ¼ tsp Black Pepper ¼ tsp Red Pepper Flakes 2 Tbsp Butter (or Ghee), plus more as needed FOR SERVING (OPTIONAL) Tzatziki Sauce Pesto Hummus

⅔ cup Bob’s Red Mill ® Organic Quinoa , cooked according to package directions 1 ½ cups Panko 7 oz crumbled Feta Cheese 5 Eggs, lightly whisked ½ cup diced Green Pepper ¼ cup chopped fresh Parsley 2 Tbsp chopped fresh Oregano 2 Tbsp chopped fresh Dill 2 Scallions, white and green parts chopped

INSTRUCTIONS • Process cauliflower in a food processor until it’s the size of couscous. Measure out 1 ½ cups and place into a large mixing bowl. (Note: you can also use pre-riced cauliflower purchased from the store). • Add remaining ingredients and use a spatula to combine. Chill for 5 minutes to allow ingredients to come together. (Note: if mixture seems too crumbly, add another egg. You want the consistency to stick for ease of frying.) • Form mixture into twelve 3-inch patties and set on a parchment-lined baking sheet. (Note: patties will be a bit delicate when frying, so try to pack them as tightly as you can. If they spread a bit when frying, simply re-shape using a spatula). • Add a bit of butter or ghee to a 10-inch skillet set over medium heat. Add 3–4 patties at a time (leaving enough room to allow for a clean flip). Cover and cook for 3–4 minutes, flip, and then cook, uncovered, for another 3–4 minutes, or until both sides are golden. Place onto a baking sheet to cool while you cook the remaining patties. Serve warm. Makes 12 patties.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Watermelon Quinoa Salad with Fermented Honey

This simple quinoa salad is studded with juicy watermelon and tossed with fresh herbs and rich, salty feta. Perfect for a summer afternoon!

INGREDIENTS ¼ cup Fermented Honey 2 Tbsp Olive Oil 1 Tbsp fresh Lemon or Lime Juice ½ tsp Salt ¾ cup very thinly sliced Red Onion ½ cup Bob’s Red Mill ® Organic Tri-Color Quinoa ¾ cup Water Pinch Salt 4 cups cubed seeded Watermelon ½ cup crumbled Feta Cheese ¼ cup chopped fresh Basil or Mint INSTRUCTIONS

• In a small, non-reactive bowl, whisk together fermented honey, olive oil, citrus juice and salt. Add thinly sliced red onions and chill. • Bring water and a pinch of salt to a boil, then add quinoa. Reduce heat to low and simmer until grains are soft, about 12 minutes. Drain off hot water, rinse in cool water and drain thoroughly. Place in a large bowl or spread onto a sheet tray and allow to cool and dry thoroughly. • To serve, toss watermelon with red onions and dressing. Gently stir in cooked quinoa and top with feta and basil. Makes 4–6 servings.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Bean Free Quinoa Chili

This delectable Bean Free Quinoa Chili is gluten free, vegan and bean free, yet it's thick and full of rich, traditional chili flavor.

INGREDIENTS Four 14.5 oz cans diced Tomatoes 2 medium Onions, diced 1 lb Carrots, diced 4.5 oz can diced Green Chilis 14 oz Portobello Mushrooms, diced ½ cup Bob’s Red Mill ® Organic Quinoa

32 oz Vegetable Broth 3 cloves Garlic, minced

3 Tbsp Chili Powder 1 Tbsp ground Cumin 1 tsp Salt 1 tsp Black Pepper INSTRUCTIONS

• Combine all the ingredients in a large pot. Bring to a boil, cover and reduce heat to medium low. Simmer for an hour to cook thoroughly. Makes 15 cups.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Roasted Asian Style Vegetables with Quinoa This delicious dish is sweet and spicy! Packed with protein from the quinoa and loaded with fresh vegetables, it's the perfect meal to cozy up with on cooler winter evenings.

INGREDIENTS 9 cups Bok Choy, roughly chopped 3 cups Carrots, sliced ¼ -inch thick on the diagonal

¼ cup Coconut Aminos or Soy Sauce* 1 Tbsp Sesame Oil 1 tsp Chili Paste 1 cup Bob’s Red Mill ® Organic Tri-Color Quinoa 2 cups Water

1 cup Sweet Peppers, sliced ½ cup thinly sliced Scallions, divided 2 Tbsp grated fresh Ginger

INSTRUCTIONS • Preheat the oven to 375°F. Oil a heavy oven-proof skillet or large 15-inch cast iron skillet with sesame oil and add bok choy, carrots, peppers and about two thirds of the sliced scallions. • Next, add the grated ginger, coconut aminos, sesame oil and chili paste to the vegetables. Stir well to combine. • Roast for 30 minutes, then stir and roast for an additional 20–30 minutes, or until most of the vegetables are crisp-tender and slightly browned, and the carrots are tender when pierced with a knife. • During the last 30 minutes of baking, prepare quinoa by bringing water to a boil over high heat. Add quinoa, stir, cover and reduce heat to low. Simmer for 12 minutes, or until cooked. • Serve roasted vegetables over quinoa, or stir quinoa into the roasted vegetables to soak up all the sweet-spicy juices in the roasting pan. Garnish with remaining scallions. Makes 4 servings. *If using soy sauce, add 1 tablespoon brown sugar to the sauce mixture.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Vegan QuinoaMushroom Risotto This hearty vegan risotto is perfect for a cozy and satisfying dinner. It’s a delicious and easy to prepare interpretation of the classic Italian comfort food that everyone can enjoy! INGREDIENTS 2 small Shallots, diced 2 cloves Garlic, minced 1 ½ cups Mushrooms of your choice, sliced ½ inch thick 1 cup Bob’s Red Mill ® Organic Quinoa 1 tsp Salt, plus more to taste 1 tsp Black Pepper, plus more to taste 2 cups Cashew Milk* 2 cups Vegetable Broth ½ cup Bob’s Red Mill ® Nutritional Yeast INSTRUCTIONS • In a Dutch oven or large soup pot, sauté shallots, garlic and mushrooms over medium heat until fragrant, 2–3 minutes. Add quinoa, salt and pepper; stir to combine. • Add cashew milk and broth. Bring to a boil, then reduce heat, cover and simmer on medium low for 25–35 minutes, until desired consistency. Stir occasionally to prevent sticking. • Remove from heat and stir in nutritional yeast. Makes 6 servings.

*Note: To make your own cashew milk, blend 1 cup whole cashews plus 1 cup water on high speed until smooth.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Spinach Quinoa Bites These “meatballs” are fantastic on a party platter with marinara sauce, or as a vegetarian option over pasta.

INGREDIENTS 1 cup Bob’s Red Mill ® Organic Quinoa Grain, cooked according to package directions 2 cups raw Spinach, finely chopped 3 Tbsp Bob’s Red Mill ® Golden Flaxseed Meal, mixed with 9 Tbsp hot Water; set aside for 5 minutes 1 Tbsp Garlic Powder 1 Tbsp Onion Powder 2 tsp Salt Pepper to taste INSTRUCTIONS • Preheat oven to 350°F. Line a large sheet pan with parchment paper. • Place half of the cooked (hot) quinoa in a food processor with spinach and flaxseed meal mixture. Blend until a paste forms. • Combine the remaining ingredients in a large bowl. Add quinoa mixture and mix well. • Scoop and form 2 tablespoon balls, using a small cookie scoop or wet hands. Place bites about an inch apart on prepared sheet pan. Bake for 25–30 minutes, or until slightly browned and firm to the touch. Makes about 27 bites.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

Gluten Free Quinoa Carrot Cake This tender, flavorful cake is just as delicious as traditional carrot cake, but with the added nutrition of quinoa. Top with cream cheese frosting for a special treat.

INGREDIENTS 1 ½ cups Almond Flour

¾ cup Bob’s Red Mill ® Organic Red Quinoa , cooked according to package instructions 1 ½ cups grated Carrots ICING 8 oz Cream Cheese ½ cup Powdered Sugar 1 tsp Vanilla Raisins, optional Chopped Walnuts, optional

½ cup Organic Coconut Sugar ½ cup Bob’s Red Mill ® Hulled Hemp Seed 1 tsp Baking Soda 1 tsp Baking Powder 3 Eggs, room temperature ¼ cup Applesauce 1 Tbsp fresh grated Ginger 1 tsp Vanilla

INSTRUCTIONS • Preheat oven to 375°F. Add all dry ingredients into a bowl and whisk to incorporate. • In a separate bowl, whisk eggs, then add applesauce, grated ginger and vanilla, and whisk again. • Fold wet ingredients into dry ingredients, then fold in cooked quinoa and grated carrots. • Line an 8 x 8-inch baking dish with parchment paper, pour in the batter, and bake for 25 minutes, or until center is is spongy and color is golden brown. Allow cake to cool before icing. • In a stand mixer or using a hand mixer, blend cream cheese, powdered sugar and vanilla until spreadable. Spread on cake and top with raisins and chopped walnuts, if desired. Makes 9 servings.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY

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