https://ifsbulk.com/grains | Quinoa is a fun and tasty alternative to traditional grains and cereal. In the following presentation, learn more about this “super food” and how you can incorporate it in your next meal!

1. Fun facts and
recipes for
your whole
family to
enjoy!

2. What is Quinoa?
Quinoa is a grain crop found in
the Andes of South America.
Domesticated over 3,000 years
ago it’s grown for its edible
nutrient packed seeds.
Often called a “super food”,
Quinoa’s nutritional prowess has
even made it a popular source of
daily fiber, protein and
alternative to traditional grains.

3. Benefits of Quinoa
• Gluten free
• Kosher
• High in protein
• Low fat
• Good source of daily fiber.
• Full of essential vitamins and
minerals like vitamin B6,
magnesium, calcium, iron, folate,
zinc, and phosphorus.
• Great source of antioxidants,
phytonutrients, quercetin and
kaempferol.
• Keeps blood sugar level balanced.
• Reduces risk of heart disease,
diabetes and stroke.

4. Our Favorite
Recipes
From side dishes, to main events, from the savory to the sweet, Quinoa
can be incorporated into many of your favorite meal time recipes or
snacks.
We’ve compiled our
favorite Quinoa
recipes for you to
share with your
friends and family.

5. Basic Quinoa
Below we’ve listed the basic way to make Quinoa. This
will be the basis of many of our favorite recipes. When
creating your own recipes, always remember that the
water to quinoa ratio is 2:1.
Ingredients:
• 1 cup Quinoa
• 2 cups of cold water
• Salt to taste (optional)
Directions:
1. Rinse Quinoa under cold water until the water
runs clear. Drain.
2. In a medium sauce pan, place the rinsed Quinoa
and add the water. Add a dash of salt.
3. Bring mixture to a boil.
4. Cover and reduce heat to medium low. Simmer
for 15-20 minutes or until water is absorbed.
5. The Quinoa is cooked when the seeds are slightly
transparent except for the little sprout.
6. Fluff with fork.
Makes 4 cups

6. Cheesy Quinoa Cakes w/Roasted
Garlic and Lemon Aioli
Ingredients:
• 2 cups cooked quinoa
• 2/3 cups grated fontina
• 3 tbsp. all purpose flour
• 2 sliced green onions
• 1 lightly beaten egg
• 2 teaspoons fresh
• ground black pepper
• 2 ½ tbsp E.V.O.O.
• salt to taste
Aioli:
• ½ cup light mayonnaise
• 1 head of garlic, roasted
• 1 lemon, zested and juiced
• ¼ tsp. cayenne pepper
• salt and pepper to taste
Directions:
1. Except for the oil, combine all of the ingredients in a large bowl and mix
well. Season with salt and let mixture rest for 5 minutes.
2. In a large pan, add the oil and place over medium heat.
3. In batches while cooking, form ¼ cup patties with the quinoa mixture and
place in the heated pan.
4. Cook quinoa cakes for about 5 minutes on each side. Repeat until all the
mixture is used.

7. Quinoa and Parsley Salad
Ingredients
• 1 cup cooked quinoa
• 3/4 cup fresh parsley leaves
• 1/2 cup thinly sliced celery
• 1/2 cup thinly sliced green onions
• 1/2 cup finely chopped dried apricots
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup unsalted pumpkinseed kernels, toasted
Preparation
1. In a bowl combine cooked Quinoa, parsley, celery, onions, and
apricots.
2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to
quinoa mixture, and toss well. Top with seeds.
Pam Riesenberg, Millburn, New Jersey,
Serves 4

8. Zucchini w/ Quinoa Stuffing
Ingredients
• 1 cup cooked quinoa
• 4 medium zucchinis
• 1 15-ounce can of rinsed cannellini beans
• 1 cup of quartered grape or cherry tomatoes
• 1/2 cup almonds, chopped
• 2 cloves garlic, chopped
• 3/4 cup grated parmesan
• 4 tablespoons olive oil
Directions
1. Heat oven to 400° F.
2. Cut the zucchini in half lengthwise and scoop out the seeds. Arrange in
a large baking dish, cut-side up.
3. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup
of the Parmesan, and 3 tablespoons of the oil.
4. Spoon the mixture into the zucchini. Top with the remaining oil and ¼
cup Parmesan.
5. Cover with foil and bake until the zucchini for 25 to 30 minutes or until
tender. Remove the foil and bake until golden, 8 to 10 minutes.
Serves 4

9. Quinoa Almond Joy Bars
Ingredients
• 2/3 cup cooked Quinoa (cooled to room temperature)
• 2/3 cup water
• 12 whole dates, no sugar added
• 1/2 cup whole almonds with skins
• 1/3 cup grated coconut (unsweetened), I used freshly grated coconut
• 2 - 3 teaspoons water
• 1/4 cup dark chocolate chips, for gluten-free chips I use Enjoy Life
Chocolate Chips
Directions
1. Add almonds to food processor and pulse until finely minced, but not too fine
where they turn into mill. Remove and put in bowl.
2. Add dates to food processor. and pulse until they form a ball.
3. Add to food processor almonds, coconut and quinoa. Process until they are
well combined.
4. Place ingredients into large bowl and mix while adding one teaspoon of
water at a time, until mixture holds together. Shape into 14 - mini bars or
balls.
5. In a small saucepan, add chocolate chips and melt over low heat or in a
double-boiler. Drizzle warm chocolate over the top of each bar. Refrigerator
and allow chocolate to harden. Bars can be stored in an airtight container for
several days or frozen in a freezer safe dish.
Marks 14 Bars

10. For More Information
Quinoa is a healthy and delicious
addition to your family’s favorite
meals. To learn more about Quinoa,
visit us at:
https://www.ifsbulk.com/tri-color-
quinoa
Or give us a call at:
(973) 607-1982