What are some recipes for quinoa, spirulina, kale, & kelp?

Question by zee: What are some recipes for quinoa, spirulina, kale, & kelp?
What is the best way to cook quinoa, spirulina, kale, & kelp?
Separate recipes for each.

What is your favorite way to cook or eat them? (if you do)

Of course please no recipes that contain animal products in them!

Best answer:

Answer by caroline w
Curried Quinoa Recipe

Serves Six to Eight
1 Cup Quinoa
1½ Tbsp. Vegetable Oil
½ Onion Diced (about 4 or 5 ozs.)
1 Tsp. Grated Fresh Ginger Root
½ Fresh Green Chile (Finely Chopped)
1 Heaping Tsp. Turmeric
1 Heaping Tsp. Coriander
¼ Tsp. Ground Cinnamon
½ Tsp. Salt
1¾ Cups Water
½ Cup Fresh or Frozen Peas

Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!

Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking “suds” when the seeds are swished in water.

Good news! If you are using Ancient Harvest Quinoa you can skip this step. It’s already rinsed!

Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.

Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.
A fine, white spiral appears around the grain as it cooks.

Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.

Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.

Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.

Fluff with a fork before serving.

2tsp paprika, 2tsp garlic, 2tbsp spirulina, 1tsp cumin 3tbsp soy sauce. Slice six potatoes or kumara into desired sections of chips. Pre cook chips in microwave or oven. Put chips and all spices into a bag and shake, or just sprinkle spices over chips. Bake in oven at 350F until browned

A rich, sweet and nourishing broth

1, 5″-6″ piece of Kelp
1 medium onion, chopped
1 medium winter squash, cubed (about 1 quart)
1/3 cup parsley, chopped
Miso to taste
Lightly rinse Kelp, check for tiny shells.
In a soup pot, cover kelp with water and simmer 10 minutes.
Remove, cut into small pieces.
Return to pot with the onion and squash, add water to cover.
5. Simmer until squash is soft, 20 -30 minutes, or pressure cook 5-10 minutes.
Puree miso with broth, add to pot. Garnish with parsley.
Suggestion: Omit parsley, add broccoli flowers and /or kale, cook until bright green.

Know better? Leave your own answer in the comments!

4 thoughts on “What are some recipes for quinoa, spirulina, kale, & kelp?”

  1. I only know KaIe soup.

    1 tablespoon olive oil
    1 large red onion, diced
    2 carrots, diced
    1 stalk celery, diced
    4 potatoes, diced
    10 (5 inch) zucchini, diced
    1 leek, sliced
    1 quart hot water
    1 bunch Swiss chard, chopped
    1 head Savoy cabbage, quartered, cored and shredded
    1 bunch kale, shredded
    2 (15.5 ounce) cans cannellini beans, drained and rinsed
    salt and ground black pepper to taste
    3 tablespoons tomato puree
    8 slices day-old bread

    Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion, and cook until transparent, about 5 minutes. Mix in the carrots, celery, potatoes, zucchini, and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables. Stir in the Swiss chard, Savoy cabbage, and kale. Cover, reduce heat to medium, and simmer for 1 hour.
    Place 1 can of beans in a blender or food processor bowl. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second can of beans. Season to taste with salt and pepper. Reduce heat to low, and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
    Prepare the soup by layering slices of bread with the vegetable mixture in a casserole or soup dish. Cover, and refrigerate for at least 8 hours, or overnight.
    To serve the soup, place in a pot, and reheat over medium heat. Serve hot.
    le soup..it’s awesome.

  2. Kale is off the hook just steamed. You can eat an entire bunch of kale in one sitting! It shrinks as you steam it. I like it sprinkled with nutritional yeast flakes, which gives a “buttery” taste.

    You will be high as a kite, naturally (!) if you eat this! It will make you feel like a million bucks, I swear.

  3. Quinoa:
    Delicious Big Bowl – Quinoa Recipe
    2 cups white quinoa, rinsed well
    4 scant cups water
    1 teaspoon salt or substitute
    a few splashes of extra virgin olive oil
    3 – 4 medium/large potatoes, cut into 1/2-inch dice
    1 large yellow onions, chopped
    1 clove garlic, chopped
    1 cup toasted nuts (walnuts, pine nuts, etc)
    1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
    another splash or two of good olive oil or citrus dressing
    Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.
    Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.
    In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.
    Toss the quinoa with a splash of olive oil. Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.
    Serves 4 – 6.

    Other quinoa recipes:

    (search quinoa)

    Vegan Spirulina Pesto
    2 cups organic basil
    1 cup ground/powdered white sesame seeds
    1/2 cup white miso
    1 teaspoon peanut butter
    1 clove garlic
    1-11/2 cup water
    1/4 teaspoon Spirulina
    Cut stems and wash Basil. Grind sesame seeds in coffee grinder to a powder equalling 1 cup.
    Add all dry ingredients to blender adding water gradually to desired consistency with blender running.
    *Turn off blender then add spirulina powder to desired color.
    Serves: 2.
    Preparation time: 5 min.

    Other spirulina recipes:


    Kale with Raisins & Pine Nuts
    Ingredients (use vegan versions):
    1-2 clumps (not bunches) of fresh kale
    1 tablespoon pine nuts
    1 clove garlic, peeled & chopped
    olive oil
    1 tablespoon raisins
    1 tablespoon balsamic vinegar
    Note: a bunch of kale is the huge amount you can usually buy at the supermarket. a bunch consists of multiple clumps. i hope you will not belabor these highly technical terms. just use your instincts on what looks right. hint: the amount of leaves a clump yields would just about (loosely) fill a 2 qt. pan. that is the a approximate quantity to aim for per person.
    Rinse kale, cutting off long stems. Toast pine nuts until golden. Saute garlic in oil (medium heat) for a minute or so then add rinsed kale (still a little wet). Stir for a minute or two, then cover for a couple of minutes. The kale should kind of steam in the little bit of water that was on it. If all water cooks off, add a splash more. Add raisins and pine nuts. Stir, then cover a few more minutes. Add balsamic vinegar; stir, then cover for a few more minutes.
    Good warm or at room temperature. Also nice on pasta.
    Serves: 1.
    Preparation time: 15 minutes or so.

    Other kale recipes:


    Kelp Salsa
    8 cups coarsely chopped/ground bull kelp
    2 cups coarsely chopped/ground green peppers (2-4 peppers)
    4 cups coarsely chopped/ground onion (5 Vidalia onions)
    4 cups finely diced celery (1 bunch)
    4 cups chopped undrained canned tomatoes (2 -16oz cans = 3 cups) or 5 large fresh tomatoes
    2 cups vinegar
    2-3 tablespoons honey (optional)
    1/4 cups cumin
    2 or 3 cans green Ortega chilies
    4 oz can chopped, drained jalapenos (med) or 6 oz + (hot)
    2 heaping teaspoons chopped garlic or to taste
    1 1/2 jars dried cilantro or two bunches fresh, chopped fine
    1-2 small cans tomato paste
    Kelp Collection: Good in May – June, although you may find good plants year round. Avoid plants with white splotches – they’re past their prime. Do not collect floating kelp. Do not peel or soak the kelp.
    Putting kelp and vegetables through a food processor works great. If desired, parboil tomatoes first to remove the skins. If Desired, use fresh chilies and jalapenos instead of canned. Use generous amounts. Cook in a pot that can hold 6 quarts or more.
    Cook 1-2 hours, tasting, in a 6 qt. minimum pot. Put in hot jars and seal. Put in hot water bath for 20 minutes or process 15 min. at 15 lbs. pressure.
    Recipe adapted from salsa recipe in the Port Alexander Cook Book.

    Other kelp recipes:

  4. I eat Quinoa & Kale rarely eat the seaweed unless in a resturant that has it.
    Quinoa: I use it just like rice, here’s a great site for recipes.

    Vegan GF Cookie by Digestive Diva 12/2007
    Crispy Quinoa Cookies
    1/2 cup honey
    1/3 cup brown sugar
    1/2 cup margarine or *coconut butter
    1/2 cup peanut butter or *other nut butter
    1/2 t vanilla
    1 cup rice flour
    3/4 cup Quinoa Flakes
    1 t baking soda
    1/4 t salt (optional)
    1/2 cup nuts or chocolate chips (optional) *or both

    Heat oven to 350 degrees. Beat honey, brown sugar, margarine, peanut butter, and vanilla in medium bowl until creamy. Combine rice flour, quinoa flakes, baking soda, and salt in a small bowl (or just dump it all on top of the wet mixture like I did!) Add to mixture and beat until well blended. If desired add nuts and/or chocolate chips. Drop by rounded teaspoonfuls about two inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool one minute before removing from cookie sheet.

    I found that they seemed to bake much faster that the time given. Then again, that could have been due to my parents’ old, wacky oven. While these are not a real holiday cookie, it is still a fantastic addition to our gluten free baking repertoire. If you miss oatmeal cookies and don’t want to risk a reaction to oats, this is the way to go. They are not exactly the same, but are pretty darn close. Enjoy!

    * my own additions
    I luv Quinoa Flakes as a Breakfast cereal too.

    Kale: Steam like spinach until tender takes maybe 15 mintues toss with salt, pepper, & vegan Marjarine. Yummmyyyy.
    Great in Veggie soups, wonderful mixed with Mash Potatoes(Irish style)
    It is also great in a Green Smoothie

    Slainté (to your health)

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