Your Concierge Physician Helps You Eat Healthier With Quinoa Recipes

February 14, 2014

Quinoa has been called a superfood. Quinoa is very high in protein. It is actually a complete protein. It is a good source of dietary fiber, phosphorus, magnesium and iron. It it’s gluten-free and is considered easy to digest.
If you do not rinse quinoa before you cook it it will be a little bitter. Experiment with using quinoa in other recipes that you might use rice, wheat, pasta, barley or oats and see what you like. Try eating more quinoa and less animal sources of protein for your health.

Please share your favorite quinoa recipe with us by email.

Chef Casey Catering, 310 753-7198, prepared 4 excellent quinoa dishes for us at the lecture Tuesday. He is happy to answer your questions.  These are his recipes:

Quinoa Meatballs – makes 3 dozen


1 cup washed and drained quinoa

2 cups water

2 pounds ground pork ( or chicken or turkey)

1 cup diced shallots

1 teaspoon garlic

4 large eggs

1 teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon dried parsley

1 teaspoon ground cinnamon

1 tablespoon olive oil

1. Preheat the oven to 400°. Line a baking sheet with parchment paper.

2. Put the quinoa and water into a saucepan and bring to a boil. Once you have strong bubble action, reduce the heat to low, cover, and cook until the water is absorbed, 15 minutes. Take the saucepan off the heat, transfer the quinoa to a medium mixing bowl, and allow it to cool for 10 minutes.

3. In a bowl add ground pork and 4 eggs.  In a sauté pan add olive oil, shallots, garlic and remaining spices.  Sauté for 5 minutes stirring frequently then let cool for 7-8 minutes.  Combine shallot mixture and quinoa to pork and mix until all the ingredients are evenly distributed and well combined.

4. On baking sheet roll meatballs in 1 oz (1/2 tsp) size.  Place them in even rows. Place in the oven and cook until slightly browned and crispy on top, 12 to 15 minutes. If you have a meat thermometer, the safe internal temperature for pork is 155°.

Note:  you can use any color quinoa, I chose plain.

Quinoa Pilaf (Red quinoa) – serves 8



3 tablespoons extra-virgin olive oil

2 large or 4 small shallots, chopped

1 red bell pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces

½ teaspoon crushed garlic

1 teaspoon Italian seasoning

1 teaspoon paprika

1 teaspoon white pepper

1 teaspoon kosher salt, plus extra for seasoning

2 cups quinoa (washed and drained)

1/2 cup white wine, such as pinot grigio

3 cups low-sodium chicken broth

3 cups arugula and/or baby spinach, chopped

1 cup slivered or sliced almonds, toasted

1 cup chopped fresh mint

1 medium cucumber, peeled and diced


To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees oven until lightly toasted, 6 to 8 minutes. Cool completely before using.

In a large sauce pan heat olive oil. Add the shallots, bell pepper, garlic and seasonings. Cook until the vegetables are tender, 5 minutes. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add wine and simmer until evaporated, about 2 minutes. Add  chicken broth and bring to a boil. Cover the pan and reduce heat to simmer until all of the broth has been absorbed and the quinoa is tender, about 15-17 minutes. Stir the pan and recover letting sit for 10-12 minutes.  Then add the arugula, almonds, mint, and cucumber.  Mix and serve immediately.

Tabbouleh – serves 8


2 cups of quinoa (washed and drained)

3 cups of water

5 bunches parsley
2 bunches mint
1/2 cucumber
1 bunch scallion (green onion)
4-5 tomatoes


1 cup of lemon juice

1 teaspoon of crushed garlic

1 teaspoon of lemon pepper

½ tsp white pepper

½ tsp paprika

pinch of kosher salt

Bring water to a boil in a sauce pan. Add quinoa. Cover and return to a boil. Reduce the heat and simmer for about 15 minutes, until the quinoa is tender. Place into a mixing bowl of good size; since this is the bowl you will be putting all of the other ingredients in. wash all of the other ingredients. When they are dry, start chopping not to fine though, and add to quinoa. It does not matter what order you do this in. When all added, mix very well.

In another bowl, add lemon juice, crushed garlic, lemon pepper, salt, white pepper, paprika and mix well. Add to vegetables and mix well. If more lemon juice is needed for your taste, then by all means add it. ENJOY!

Recipe by Chef Casey Tibbitts

Quinoa Salad with Asparagus and Fresh Basil – Serves 8


4 cups water

3 cups rainbow quinoa, washed and drained

2 Tbsp extra virgin olive oil

2 pounds asparagus, steamed until tender and crisp, cut into 1/2 inch pieces

½ cup lemon juice, freshly squeezed

2 cups roasted red peppers, diced

1 cup fresh basil, chopped

1 cup fresh chives, minced
or sliced green onions

2-3 cups cherry tomatoes (optional)


Bring water to a boil in a sauce pan. Add quinoa. Cover and return to a boil. Reduce the heat and simmer for about 15 minutes, until the quinoa is tender. Place quinoa in a mixing bowl and toss with the olive oil. When the quinoa has cooled to room temperature, mix in the asparagus, lemon juice, red peppers, basil and chives. If still dry, add more lemon juice.  Add cherry tomatoes for garnish (cut in half if desired).

As your concierge doctor I welcome your questions, comments, and suggestions by phone, text and email.