Italian Quinoa Risotto Lasagna.

Half Baked Harvest - Made with Love:
Ingredients
Sauce
4 ounces pancetta, chopped (optional, but adds great flavor)
3 tablespoons olive oil
1/2 small sweet onion, diced
2 cloves garlic, minced or grated
1 red pepper, diced
1 pound ground spicy italian chicken sausage or regular spicy italian sausage (may sub regular ground chicken or beef if you do not like spicy)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon pepper + 1/2 teaspoon kosher salt
1 (28 ounce) can crushed tomatoes
4 tablespoons tomato paste
1 cup milk (I use 2%)
Truffle Oil Quinoa Risotto
2 tablespoons butter
1 tablespoon olive oil
2 1/2 cups dry quinoa
5 cups warm chicken broth
1/2 cup white wine
1/2 teaspoon salt + pepper, plus more to taste
1 cup freshly grated parmesan cheese
truffle oil, for drizzling
2 cups provolone cheese, shredded
1 cup mozzarella cheese, shredded
chopped fresh basil or parsley, for garnish

Instructions
Start by making the sauce.
In a heavy bottomed pot, cook 1 tablespoon of olive oil and the pancetta over medium heat, stirring, until the pancetta is lightly browned, about 5 minutes.
Add the onion, garlic and red pepper and cook, stirring until the veggies are softened, about 5 minutes.
Push the veggies off to the side of the pan and increase the heat to medium-high.
Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage.
Cook without stirring for 3 minutes and then begin breaking up the meat and continue to cook, stirring occasionally, until well browned, about 5 minutes.
Add the oregano, basil, parsley and thyme.
Cook another minute or so.Add the tomatoes, tomato paste,1 cup milk, salt and pepper to the pot.
Simmer the sauce, stirring occasionally, until thickened, about 20-30 minutes.
Taste to season with salt and pepper.While the sauce is cooking, make the quinoa.
Bring 4 cups chicken broth to boil in 12 inch high sided skillet.
Add quinoa, reduce heat to medium-low, cover, and simmer until tender and chicken broth is absorbed, about 15 minutes.
After 15 minutes, remove the lid and add the butter, olive oil and remaining 1 cup of chicken broth, stir vigorously for 5 minutes, until the quinoa is thick.
Add the wine and parmesan cheese.
Continue to stir vigorously for 2 to 3 minutes, until the quinoa is thick and creamy.
Season with salt and pepper.
Drizzle with 1-2 tablespoons truffle oil.
Preheat the oven to 190C/375 degrees F.
To assemble the lasagna, grease a 9x13 inch baking dish.
Spread the quinoa risotto in one even layer over the bottom of the greased dish.
Spoon the meat sauce over the quinoa and then top with the provolone and mozzarella cheese.
Bake for 30-35 minutes or until the cheese is lightly golden and the sauce bubbling.
Let sit 10 minutes and then cut and serve with some crusty bread and a drizzle of truffle oil.
Garnish with fresh basil or parsley.

Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free.

Moroccan Lamb Tagine with Pumpkin & Quinoa Gluten Free Recipe:
Marinade
3 garlic cloves
2cm piece of ginger
1 small brown onion
½ cup coriander leaves
½ tsp ground coriander
½ tsp ground cumin
½ tsp cinnamon
3 tbs extra virgin olive oil
1 tsp cracked pepper
1 tbs sea salt

1 kg lamb shoulder, deboned, cubed and trimmed of fat
2 cups chicken stock
Juice of 1 lemon
300g butternut pumpkin cut into medium cubes.
1 cup quinoa
2 cups water
Pinch of sea salt

Combine all marinade ingredients in a food processor and blitz to form a paste.
Combine the lamb and marinade in a bowl and let the meat marinade for at least 3 hours or overnight.
Preheat the oven to 180C.
Heat a heavy based casserole pot over medium to high heat. Drizzle a little olive oil in the pot then add lamb and marinade and stir occasionally for 5 minutes or so until lamb is browned.
Add the chicken stock and lemon juice, place the lid on the pot and place in the oven for 2 hrs.
Remove pot from oven, stir in the pumpkin and return to the oven for 30 minutes.
In the meantime prepare the quinoa by rinsing under water to remove grittiness.
Place in a pot with water and salt, cover and cook for 15 minutes or until moisture is absorbed.
Remove from heat and place a paper towel between the pot and lid to absorb moisture.
Fluff with fork.
Remove lamb tagine from oven and adjust seasoning if necessary, scatter with coriander leaves and serve with quinoa.

Quinoa.

Heather's Quinoa Recipe - 101 Cookbooks
a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

In a big skillet or pot heat the olive oil and salt over medium-high heat.
Stir in the shallot and cook for a minute or two.
Stir in the quinoa and corn and cook until hot and sizzling.
Stir in the kale and then the tofu, cooking until tofu is heated through.
Remove the skillet from heat and stir in the pesto and pumpkin seeds.
Mix well so the pesto is spread throughout.
Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer.
In a medium saucepan heat the quinoa and 4 cups water until boiling.
Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes.
Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite.
Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 175C.
Cut each tomato in half and arrange in a large oven-proof baking dish.
Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes.
Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up.
Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

More:
Quinoa Recipes - 101 Cookbooks
- Ottolenghi Red Rice and Quinoa Recipe - 101 Cookbooks
1/4 cup shelled pistachios
1 cup quinoa
1 cup red rice (see headnotes)
1 medium white onion, sliced
2/3 cup olive oil
grated zest and juice of one orange
2 teaspoons lemon juice
1 garlic clove, crushed
4 spring onions, thinly sliced
1/2 cup dried apricots, roughly chopped
2 handfuls of rocket (arugula)
salt and black pepper

-------------
- Quinoa and Grilled Zucchini Recipe - 101 Cookbooks
- Delicious Big Bowl - Quinoa Recipe - 101 Cookbooks
- Quinoa with Currants, Dill, and Zucchini Recipe - 101 Cookbooks
- Quinoa Skillet Bread Recipe - 101 Cookbooks

- Double Broccoli Quinoa Recipe - 101 Cookbooks
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems

3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese