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Quinoa Basic Cooking Instructions
Because some of the bitter saponin covering on the grain
can still be present even though most quinoa is washed
before being sold, you should thoroughly rinse the dry
grain until the water runs clear. Combine 1 volume of
quinoa with 3 volumes of water and simmer for 15 minutes
or until tender. For a nuttier taste, toast the quinoa
in a hot dry pan for about 5 minutes before cooking.
QUINOA (Basic Recipe) - makes 3 cups
Ingredients
3 cups water
1 cup Quinoa
Instructions
Rinse Quinoa thoroughly, either by using a strainer
or by running fresh water over the Quinoa in a pot.
Drain excess water. Place Quinoa and water in a 1 ½
quart sauce pan and bring to a boil. Reduce to a simmer,
cover and cook until all of the water is absorbed (about
15 minutes). You will know that the Quinoa is done when
all the grains have turned from white to transparent,
and the spiral-like germ has separated.
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Quinoa Tabouli ( Categories: Rice,
Spices, Vegetarian )
Ingredients ( serves 1 )
1 c Water
1/2 c Quinoa
3 md Ripe tomatoes
1 c Parsley
1 c Scallions
1/3 c Freshly squeezed lemon juice
1/3 c Safflower oil
2 tb Fresh mint
Salt; to taste
Instructions
Pour water into a 1-quart saucepan. Add quinoa; bring
to a boil. Reduce heat to a simmer; cover. Cook for
10 to 15 min., or until all water has been absorbed.
While the quinoa is cooking, finely chop the tomatoes,
parsley, and scallions. Add lemon juice, oil, and mint
to tomato mixture. Stir in cooked quinoa and salt. Mix
well.
Let tabouli sit in the refrigerator for a day to blend
flavors ( Serve at room tempreture ). |
Cooked Quinoa Or Teff ( Categories
: Cereal )
Ingredients ( serves 4 )
1 c Quinoa or 1/2 cup teff
2 c Water
1/4 ts Salt, optional
Instructions
Quinoa only: measure into a saucepan half full of cold
water. Swish quinoa briskly with your hand, then pour
it into a fine strainer to drain. Repeat two or more
times, until your water runs clear and doesn't foam
when agitated. Drain again.
Bring quinoa or teff, water and salt to a boil. Reduce
heat and simmer, covered, for 15 to 20 min, until the
water is absorbed. Remove from heat, and cover for 5
min more.
Note: Add quinoa or teff to soups in either of two
ways: 1) Add them, uncooked to the pot a half hour before
serving time 2) Add them cooked (left-over) to the pot
10 min before serving. (If frozen, allow 20 min.) |
Rio Grande Quinoa Salad ( Categories:
Salads, Grains, Side dish )
Ingredients ( serves 4 )
3 tb Lemon juice
3 tb Olive oil
3 tb Cilantro, minced
Sea salt
Freshly ground black pepper
1 c Fresh or frozen corn
1/2 c Quinoa; rinsed well
1/2 ts Cumin seeds; toasted
1 c Cooked black beans
1 md Tomato; diced
3 tb Red onion, minced
Instructions
Whisk together lemon juice, olive oil, cilantro, and salt
and pepper to taste; set aside. In a small saucepan, bring
1-1/2 cups water to a boil and add corn. Reduce heat and
let corn simmer until tender. Drain corn, reserving 1
cup of cooking liquid. Bring cooking liquid to a boil
and add quinoa and cumin. Cover, reducing heat, and let
simmer until liquid is absorbed (about 10 minutes). Remove
pan from heat and leave undisturbed for 5 minutes. Fluff
quinoa with a fork and allow to cool slightly. In a bowl,
combine cooled quinoa, corn, black beans, tomato and onion.
Pour dressing over and toss gently to mix. Refrigerate
salad until ready to serve. |
Quinoa Summer Salad ( Categories:
Salads, Grains )
Ingredients ( serves 1 )
4 c Cooked AM Quinoa
1/2 c Shelled pecans
1/2 c Chopped green onion
1/2 c Sliced black olives
3/4 c Sliced mushrooms
3/4 c Raisins
-- plumped in hot water
-- and drained
1/4 c Lemon juice
2 tb Tamari
1/3 c AM Unrefined Olive Oil
1/4 ts Pepper
Instructions
Mix first six ingredients together in a large bowl.
In a separate container mix the last four ingredients.
Pour the liquids over the salad and toss gently. For
the best flavor let set in the refrigerator for about
one hour before serving. |
Ancient Grain Salad ( Categories:
Vegetables, Salads, Canadian )
Ingredients ( serves 4 )
1/4 c Bulgur
1/4 c Millet
1/4 c Quinoa, rinsed
1/4 c Dried cranberries, or
-blueberries, or raisins
1/2 c Parsley, chopped
1/4 c Celery, chopped
1/4 c Sweet red pepper, chopped
1/4 c Apple, peeled and chopped
------------VINAIGRETTE-----------------
2 tb Lemon juice
2 tb Garlic clive, minced
1 ts Dijon mustard
1/4 ts Salt
Pepper
Instructions
In large bowl, pour 1 cup boiling water over bulgur.
Cover and let stand for 30 minutes; fluff with fork.
Meanwhile, in saucepan, bring 1-1/2 cups water to boil;
add millet and reduce heat to medium. Simmer, covered,
for 5 minutes. Add quinoa; simmer, covered, for 12 minutes
or until water is absorbed.
In separate saucepan, bring 1/2 cup water to boil;
add crangberries and boil for 4 minutes or until cranberries
are plump and water is reduced to 1/4 cup. Drain, reserving
water.
Add millet, quinoa, parsley, celery, red pepper, apple
and cranberries to burlur.
Vinaigrette: Whisk together lemon juice, oil, cranberry
water, garlic, mustard, salt, and pepper to taste. toss
with salad. |
Paellaquinoa ( Categories: Chicken
)
Ingredients ( serves 6 )
1 1/2 c Quinoa, rinsed
2 c Cooked chicken
- cut in 1"- 2" pieces
3 c Chicken stock
1/4 c Olive oil
2 Garlic cloves, minced
1 Onion, chopped
1 cn Black olives
1 c Peas
2 Sweet red peppers, sliced
1/8 ts Saffron (or more to taste)
Salt to taste
1/2 lb Chorizo or other sausage
Red pepper to taste
6 lg Raw shrimp
12 Scrubbed clams in shell
Instructions
Saute onion and garlic in half the olive oil. Add quinoa
and saffron and saute. In another pan, saute chicken
and sausage in remaining olive oil until brown. Add
chicken, sausage, olives, peas and stock to quinoa mixture.
Add salt to taste. Mix well.
Bake in large covered casserole dish at 350 F. until
quinoa has absorbed all liquid (about 45 minutes). Add
shrimp, clams and sweet red peppers. Cover and bake
an additional 10 minutes. |
Quinoa Corn Bread ( Categories:
Breads )
Ingredients ( serves 6 )
2 c Corn meal
1 c Quinoa meal *
1 ts Salt
1/2 ts Baking soda
1 1/2 ts Baking powder
1 tb Honey or brown sugar
1 lg Egg; beaten
3 tb Butter or bacon fat, melted
2 1/2 c Buttermilk
--------------OPTIONAL------------------
4 oz Canned chopped green chilies
-OR- jalapeno-tomato-relish
Instructions
Preheat oven to 425 F. Prepare quinoa meal by grinding
raw quinoa in a blender. Combine all dry ingredients.
Combine wet ingredients. Mix the two together. Bake
in greased 9" x 9" pan or greased muffin tin
until golden (about 25 minutes).
Serve hot, with lots of butter. For a spicier variation
add optional green chilies or jalapeno-and-tomato relish.
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Minted Quinoa Fruit Salad ( Categories:
Salads, Starch nose )
Ingredients ( serves 4 )
1/4 ts Salt
6 oz Quinoa; uncooked
1/3 c Mint; chopped
1/4 c Yogurt; vanilla, lowfat
-sweetened with aspartame
2 tb Orange Juice
1 1/2 c Strawberries; sliced
2 md Kiwi Fruit; pared and sliced
1 c Mandarin Oranges; canned,
-drained, sections
Instructions
In a medium saucepan, bring 2 cups water and the salt
to a boil; add quinoa. Reduce the heat to low; simmer
15 minutes, until quinoa is translucent. In a food processor
or blender, combine mint, yogurt and juice, puree until
smooth. Set aside. Set aside six strawberry slices and
three kiwi slices for garnish. In large serving bowl,
combine the remaining strawberries, the remaining kiwi
and the mandarin orange sections. Pour yogurt sauce over
fruit mixture; toss to coat. Add cooked quinoa; toss gently
to mix well. Garnish with reserved strawberry and kiwi
slices. Refrigerate, covered 1-2 hours, until thoroughly
chilled. |
Quinoa Pilaf
Ingredients
1 cup uncooked quinoa, well rinsed
2 1/4 cups vegetable or chicken stock
1 small onion, minced
2 tbsp. olive oil
1/4 tsp. saffron threads
2 cloves garlic, minced
1 teaspoon toasted cumin seeds
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1 bay leaf
Sea salt and pepper to taste
2 tbsp. fresh cilantro leaves, chopped
Instructions
Steep saffron in chicken broth for 10 minutes.
In a saucepan cook the onion in the oil over moderate
heat until softened. Add the garlic and cumin seeds and
cook stirring 1 minute more. Add the broth, quinoa, bell
peppers, bay leaf and salt, bring the liquid to a boil
and simmer, covered, until the quinoa is soft. Stir in
cilantro. Serve |
Quinoa With Leeks
Instructions
Slice leeks in half length-wise. Wash all of the larger
leaves very well. Chop washed leeks cross-wise into thin
slices. Place leeks in nonstick pan and cook until limp.
Add spices to the leeks and stir until well mixed. Add
quinoa and cook for a couple minutes. Add stock and tomatoes,
bring to a boil, lower heat and simmer, covered, for 15-20
minutes until done. |
Quinoa Fun Fruit Dessert
Ingredients
1 cup uncooked quinoa, well rinsed
4 or 5 chopped dates
2 cups grape juice
1/2 cup of raisins
Instructions
Cook mixture together. Serve hot or cold. Sliced bananas
can be added just before serving |
Hot Quinoa Breakfast Cereal ( Serves
5 )
Ingredients
1 c Quinoa
2 c ;Water
1/2 c Apples; thinly sliced
1/3 c Raisins
1/2 ts Cinnamon
Milk or cream
Honey or brown sugar
Instructions
Rinse quinoa and add to water; bring to a boil. Reduce
heat; simmer for 5 minutes. Add apples, raisins and cinnamon;
simmer until water is absorbed. Serve with milk or cream
and sweeten to taste with honey or brown sugar |
Quinoa Corn Chowder
Ingredients
1 tb Oil
1 lg Onion; chopped
2 Garlic cloves; minced
1 lg Potato; peeled and cubed
3 c Corn kernels
1/2 c Uncooked quinoa
4 c Vegetable stock
1 Bay leaf
2 c Milk (Pat used soya milk or Rice Dream)
1/2 c Diced red pepper
2 tb Fresh dill or 1 tsp. dried
Salt and pepper; to taste
Instructions
Saute the onion, garlic, corn, red pepper, potato and
quinoa. Add stock and the bay leaf and simmer 30 minutes.
Add milk and seasonings and heat. Remove bay leaf. Garnish
with parsley or dill. |
Quinoa Stuffed Tomatoes ( Categories:
Vegetarian )
Ingredients ( serves 4 )
4 lg Tomatoes
Salt (opt'l.)
4 to 6 scallions; minced
2 Garlic cloves; minced
2 tb Olive oil
2 tb Chopped parsley
2 tb Chopped capers
2 tb Chopped almonds
3 tb Chopped currants or raisins
2 c Cooked quinoa
2 tb Grated fresh Parmesan
Instructions
Slice tops off tomatoes. Remove pulp and seeds and discard.
Salt tomatoes lightly if desired and turn upside down
to drain. Set aside. Saute scallions and garlic in olive
oil, then stir in parsley, capers, almonds and currants
or raisins. Add quinoa or bulgur and combine thoroughly.
Stuff mixture into tomato shells and sprinkle with cheese.
Bake 15 minutes at 350 F.
For more quinoa recipes try the following books:
Whole Grain Cookbook : Delicious Recipes for Wheat,
Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa,
and More With Instructions for Milling y - by A. D.
Livingston
The New Book of Whole Grains : More Than 200 Recipes
Featuring Whole Grains, Including Amaranth, Quinoa,
Wheat, Spelt, Oats, Rye, Barley, and Millet - by Marlene
Anne Bumgarner, Johanna Roy
For more recipes containing whole grains try:
Recipes from the Old Mill : Baking With Whole Grains
by Sarah E. Myers, Mary Beth Lind
Amazing Grains : Creating Vegetarian Main Dishes With
Whole Grains by Joanne Saltzman, Jay Harlow (Editor) |
For more quinoa recipes try the
following books:
Whole Grain Cookbook : Delicious Recipes for Wheat,
Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa,
and More With Instructions for Milling y - by A. D.
Livingston
The New Book of Whole Grains : More Than 200 Recipes
Featuring Whole Grains, Including Amaranth, Quinoa,
Wheat, Spelt, Oats, Rye, Barley, and Millet - by Marlene
Anne Bumgarner, Johanna Roy
For more recipes containing whole grains try:
Recipes from the Old Mill : Baking With Whole Grains
by Sarah E. Myers, Mary Beth Lind
Amazing Grains : Creating Vegetarian Main Dishes With
Whole Grains by Joanne Saltzman, Jay Harlow (Editor)
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