I Love Quinoa: Post your Fave Quinoa Recipe!

[Deanna]

I became a lover of Quinoa a couple of years ago. It is so super-nutritious and tastes mild and wonderful. Seems as if it's becoming a more main-stream grain now, so most folks should know what it is.

Please post your favorite recipe using quinoa here...and even if you have a recipe you haven't actually TRIED yet, feel free to post those as well.

Here's to QUINOA!!

* Exported from MasterCook *

Basil Chicken and Zucchini Over Quinoa

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Entrees - Poultry Grains
Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 boneless skinless chicken breast
2 teaspoons olive oil
1 medium onion
1 small zucchini
1 clove fresh garlic
2 Tablespoons fresh basil leaves -- (or 1 tsp. dried basil)
1/3 cup quinoa
2/3 cup water

Spray a heavy, non-stick pan with cooking spray. Over high heat, brown chicken breast. Remove chicken. Reduce heat to medium. Add olive oil. Slice onion into pan. Slice zucchini on top of onion. Add chopped fresh garlic, salt and freshly ground pepper to taste, then top with fresh basil leaves (or dried basil). Place chicken breast on top of vegetables, then cover pan with tight-fitting lid. Reduce heat to simmer and cook until zucchini is translucent, onions begin to brown, and chicken is cooked through.

In the meantime, rinse quinoa thoroughly in a strainer. Place grain in a small saucepan with 2/3 cup water. Bring to a boil, reduce heat to simmer, cover and cook 10-15 minutes, until all water is absorbed. Fluff with a fork. Place on dinner plate and top with chicken breast. Spoon vegetables over all.

Source:
"Denise Austin's Healthy Cooking"

- - - - - - - - - - - - - - - - - - -

Per serving: 625 Calories (kcal); 16g Total Fat; (22% calories from fat); 66g Protein; 55g Carbohydrate; 137mg Cholesterol; 180mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 7 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[slknight]

I posted this one a long time ago. I really like it. If you do a search, you'll also come up with a ton of others.


"Quinoa Fiesta Salad," is adapted from the Bread and Circus
Whole Food Bible and was distributed at a Williams-Sonoma where they were giving out samples. I am
not normally an adventurous eater, and at the time had never even heard of quinoa, but I thought it
was delicious.

Quinoa Fiesta Salad

1 cup water
1 cup quinoa
pinch of salt

Rinse quinoa several times in cold water. Bring water, quinoa and salt to boil in a 2- to 3-quart
saucepan. Cover, reduce to a simmer and cook for about 20 minutes until all the water is absorbed. Let
stand 5 minutes and fluff with a fork. Place in a large mixing bowl to cool.

1 red pepper, cored,seeded and cut into small dice
6 scallions, minced
1/2 cup cooked corn
1/4 cup cilantro, minced
1/2 cup pine nuts, toasted

Add to quinoa.

Dressing
1 clove garlic, minced
1/4 cup olive oil
1 tsp. ground cumin
2 tsp. honey
1 tbl. lemon juice
1-2 tbl. cranberry vinegar

In a small skillet, saute garlic in olive oil for 2 minutes. Add cumin and cook 1 minute longer. Add honey,
stir to melt, remove from heat and allow to cool. Add lemon juice and vinegar. Mix well and pour over
quinoa and vegetables. Mix gently but thoroughly. Serve at room temperature. Makes 4-6 side dish
servings.

[Deanna]

Yet another popular thread posted by yours truly! I'm getting the feeling that few folks are familiar with quinoa. I thought it was a little more main-stream by now. Oh well.


slknight...thanks for posting! This one sounds so yummy for spring/summer. Will keep the recipe in my to-try list! Can one buy Cranberry vinegar in the grocery, or did you make your own?


Keep those comments comin', folks!!!!!!!!!!!!!!!!!!!!!!!

[aggie94]

Deanna,

Check out this thread for some quinoa recipes:

http://www.cookinglight.com/vbb/show...ghlight=quinoa

The mushroom & pea quinoa risotto is excellent. There's also a sesame quinoa with tofu recipe from this month's CL that is delicious (if you cut back on the salt).

[Deanna]

Aggie...thanks a million for pointing out that thread on quinoa! I'm off to read...

d

[Gail]

Deanna,

Try bumping this back up on Monday, if you get a moment. Since there are different posters during the week, maybe you'll meet with more luck.

As for me, I'm afraid I can't help. Only quinoa I've eaten is in breakfast cereal. Sorry.
---

Oh heck. Just because I haven't used the stuff, doesn't mean I don't have recipes.

Let me type. I'll be back.

[Gail]

Here ya go. Untried, you understand. But, they sound good...

MEXICAN QUINOA PILAF

Serves 4

1 tablespoon butter
1 small yellow onion or large shallot, minced
1 poblano chile, seeded and minced
½ teaspoon chipotle powder
1 1/3 cups quinoa, thoroughly rinsed
2 cups vegetable stock, hot
1 ripe tomato, peeled, seeded, and diced, or 3 tablespoons tomato sauce
Kosher salt
Black pepper in a mill
2 limes
2 tablespoons cilantro leaves

In a medium sauté pan, melt the butter, add the onion or shallot and the chile, and sauté over medium heat until soft and fragrant, about 7 minutes. Add the chipotle powder and quinoa and sauté, stirring constantly, for 5 minutes. Add the stock and tomato or tomato sauce, season with salt and pepper, bring to a boil, reduce the heat, cover, and simmer until the liquid is absorbed, about 15 to 20 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork, taste, add the juice of 1 lime, correct the seasoning, and transfer to a serving platter. Cut the remianing lime into wedges, add to the platter, scatter the cilantro leaves over the quinoa and serve immediately.

To drink: Hanna 1999 Sauvignon Blanc (So say they… I think Hanna’s Sauvignon is nasty. Besides, I’m sure you can’t find it.)

Variation: Stir in 1 cup of freshly shelled peas with the tomato.

QUINOA SALAD WITH CORN (or, if you remember that old commercial, “What you call corn.”) CURRANTS AND AVOCADO (It’s California. OF COURSE AVOCADO)

Serves 4 to 6

Contrast is the key to this salad—the earthiness of the quinoa against the sweet brightness of corn, the sweet chewiness of currants against the voluptuous (Hey, I didn't write this drivel!) smoothness of the avocado (The Sensuous California Avocado, apparently,) the icy refreshment of lime against the heat of chipotle.

½ teaspoon kosher salt, plus more to taste
2 teaspoons chile powder, such as Gebhardt’s (okay, okay. This is a CALIFORNIA cook book. I guess they don’t DO Penzey’s…)
1 cup domestic quinoa (which is like what? Quinoa in an apron?) thoroughly rinsed
½ cup dried currants
Boiling water
3 ears of corn, shucked
6 scallions, white and tender green parts (there he goes again with those adjectives) trimmed and thinly sliced
2 tablespoons minced fresh cilantro or Italian parsley
Juice of 2 limes
1 tablespoon sherry vinegar (at last. A vinegar I DON’T have.)
Pinch of cayenne pepper or chipotle powder (obviously, author does not know fire-breathing Deanna)
Black pepper in a mill
1/3 cup extra virgin olive oil (Don’t know how comfortable this extra virgin is gonna be in such an EARTHY creation)
2 to 3 avocados (half an avocado per serving), halved and peeled

Pour 1 ¼ cups water in a 1-quart saucepan, add the salt and 1 teaspoon of the chile powder, and bring to a boil over high heat. Stir in the quinoa, reduce the heat to low, and simmer, covered, for 12 to 15 minutes, until the water is absorbed and the grain tender and translucent. Remove from the heat and let rest, covered, for 5 minutes. Turn out the quinoa (mental picture of someone opening kitchen door, pointing emphatically toward street) into a large salad bowl and fluff it with a fork. Set aside to cool to room temperature.

Put the currants in a small bowl, cover them with boiling water, and set them aside to soften.

Heat a stove-top grill over medium heat. Grill the corn, rotating it frequently, until it is evenly cooked, about 5 minutes. Let it cool until it is easy to handle, and then use a sharp knife or axe (just wanted to see if you were paying attention) to cut the kernels from the cob while retaining all ten fingers on your hands. Toss the corn, scallions, and cilantro with the quinoa (in the air? Across the room?) Drain the currants, add them to the salad, and toss again. (Heck. This may not taste any good, but at least it’s a FUN thing to make.)

In a small bowl, mix together the lime juice, vinegar, remaining 1 teaspoon of chile powder, and pinch of cayenne or chipotle powder. Season with salt and pepper, and whisk in the olive oil. Pour the dressing over the salad and toss thoroughly (all this tossing is good for that wiggly skin under the arms) Taste and correct the seasoning.

Cut the avocados in thin, lengthwise pieces, keeping the halves together. Set an avocado half on individual serving plates and press to spread it out like a fan. (Oooh. Purdy.) Season with a little salt and pepper, spoon some of the salad alongside each avocado fan, and serve immediately.

(From: A New Cook’s Tour of Sonoma)

(Sigh of relief.) There. That feels much better.

[Deanna]

Gail, you're a doll! Thanks for taking the time to post these recipes!

And quinoa breakfast cereal??? Never heard of it! Did you like it? Was it served dry, or wet sort of, like oatmeal or cream of wheat? I can't imagine it for breakfast...

[clarksmom]

But you've got me intrigued and I thought you'd like a bump!

[Gail]

In answer to your question, Deanna, it wasn't JUST quinoa cereal, rather it was an ingredient in a multigrain cereal-- something I picked up at Whole Foods.

[sapphirestar]

We just finally tried quinoa last month for the first time. We're kind of boring with it so far-- I cook it in chicken broth, and then we've served gravy on it (we were serving it with a roast). Everyone, even the kids, really liked it. I look forward to getting some new ideas of what to do with it!

[lorilei]

Oh, Deanna, quinoa is such a funny squirrely little grain. How could you help but not LOVE it? I was introduced to quinoa in a great boxed pilaf that I happened to buy at the grocery store.

Since then, I've gotten a bit more creative (beyond serving it /just/ as pilaf). Here's a couple of recipes I've collected over the past year (ever since I realized I could buy quinoa in bulk at my local health food store):

QUINOA CON QUESO

1 cup quinoa, washed and drained
1 cup light cream or unsweetened evaporated milk
1 pound potatoes, preferably gold, purple, and red varieties
2 tablespoons butter or vegetable oil
1 medium onion, peeled and chopped
1-1/2 teaspoons minced garlic (about 3 cloves)
1 8-ounce can tomato sauce
1 to 2 peeled and seeded mild green chiles, chopped or 1 4-ounce can mild green chiles
1-1/2 to 2 tablespoons minced fresh cilantro or Italian parsley
8-ounces (about 2 cups) shredded Monterey Jack or mild Cheddar cheese
Salt and ground pepper to taste

Cook quinoa in 2 cups of cold water following basic recipe. When done, stir in cream and set aside. Meanwhile, in a separate saucepan boil potatoes in lightly salted water until just tender. Peel and cut into 1-inch chunks. In a large deep skillet over medium-high heat, melt butter. Add onion and garlic and sautee until golden, 3 to 5 minutes.

Stir in tomato sauce, chiles, and cilantro. Add quinoa mixture and diced potatoes to skillet and fold together gently. Season to taste with salt and pepper. Either fold in all of cheese and heat and serve quinoa directly from skillet, or fold in half of cheese, transfer mixture to a shallow buttered 8-cup baking dish and top with remaining cheese. If serving in a baking dish, heat in preheated 350 F. oven for about 20 minutes until casserole is bubbling and cheese on top is melted. Makes 6 to 8 servings.



Quinoa Soup with Corn

1 (14.5 oz) can chicken or vegetable broth
1/2 c quinoa, rinsed and drained
1 3/4 c water
1/4 tsp cayenne pepper
2 cloves garlic, minced
1 c frozen or fresh corn kernels
1 1/2 Tbsp chopped parsley or cilantro
1 Tbsp fresh lime juice

Rinse quinoa well in a fine strainer.

Place broth, quinoa, water, cayenne and garlic in a small soup pot and bring to a boil.

Reduce heat to medium and cook 10 minutes.

Add corn kernels and cook 3 minutes.

Add parsley or cilantro and cook for 1 minute.

Remove from heat and stir in the lime juice.

Serve hot or cold.

[phantomcg]

I may be mistaken, but isn't Quinoa one of Emily's favorite grains? It seems to me that she had more than a couple of recipes utilizing it.

Cheryl

[Deanna]

Thanks for your interest and input, everyone! And lorilei...anything con queso is wonderful, in my book! What a great twist on quinoa!

For those who aren't familiar, here's a bit of information about this wonderful grain:

Note: Quinoa is an ancient Incan grain packed with nutrition. High in lysine. Contains an ideal quality protein (500% more than wheat) and more iron, phosphorous, vitamins A, E, and B, and more calcium and fat than other grains. Quinoa kernels have a waxy protective coating called saponin, which will leave quinoa bitter unless rinsed off under running water before cooking. Actually the fruit of a plant related to lamb’s quarters, quinoa quadruples in size upon cooking. ½ cup cooked = 130 cal, 6g protein, 2.5 g Fat, 29 g. Carb, 10 mg. Sodium, 3 g. Fiber.

I'm adding a few more from my collection here; if anyone is interested enough to try them, please post a review???

Hearty Kale-Quinoa Soup

2 onions chopped
2 garlic cloves, minced
2 celery stalks, chopped
1 lb mushrooms chopped
10 cups veggie broth
3/4 cup quinoa
1/3 cup pearl barley
1/3 cup lentils
3 carrots, sliced
3 Tbsp tamari (soy sauce)
2 tsp dried dill weed (or 2 Tbsp fresh)
1/4 cup chopped parsley
4 cups kale, chopped coarsely

Saute onions garlic and celery in veggie broth until the onions are translucent. Add the mushrooms and cook 5 min.

Add the broth, tamari, quinoa, lentils, barley and carrots to the pot and bring to a boil over high heat. Reduce heat and add dill. Simmer one hour.

Add parsley and kale and simmer another 10 min.

This soup really thickens up - you can add some more broth if you want it less stew-like.

Quick Quinoa Salad

1 cup quinoa
2 cups boiling water
1 carrot, cut into tiny dice
1 small red pepper, cut into tiny dice
1 cucumber, peeled, seeded and diced
1/2 cup frozen peas, thawed
1/4 cup minced scallions
1/3 cup minced parsley
3 Tbl. tamari
2 tsp. mirin
2 Tbl. rice vinegar
2 tsp. rice syrup
2 tsp. minced ginger
1 tsp. minced garlic

Cover the quinoa with cold water and allow it to soak for 5 minutes. Drain it through a fine mesh strainer or a strainer lined with cheesecloth. Rinse and drain again several times until the water is clear and without foam. In a medium saucepan, bring 2 cups fresh water to a boil. Add the quinoa and stir once.

Return to a boil, then reduce to a simmer, cover and cook for about 15 minutes or until the grains are cooked through but not mushy. Immediately transfer the cooked quinoa to the strainer and allow to cool as you prepare the remaining ingredients.

In a large mixing bowl combine the carrot, red pepper, cucumber, peas, scallions, and parsley. Add the quinoa and toss to combine. In a small bowl, combine the tamari, mirin, rice vinegar, rice syrup, ginger, and garlic. Mix well and pour this over the quinoa. Cover and chill for at least 4 hours, turning occasionally. The salad improves in flavor if left to marinate for at least 8 hours and may be prepared up to 3 days in advance


Tomato Lentil Stew over Quinoa

2 cups lentils, washed
2 large onions
5 large tomatoes
3 Tbsp. canola oil
3/4 tsp salt
1 1/2 tsp marjoram
1 1/2 tsp savory

In a medium-large saucepan boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until they are just about cooked (mostly translucent). Add tomatoes and stir occasionally. Crush the marjoram and savory in your palm and rub together to release the flavor, and add to the pan. Add the salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for a few minutes to get an even mixture.

To cook quinoa, boil two parts water to one part quinoa. Add grain. Cover and lower to a simmer. Cook for 15 minutes. Stir and let sit covered off the heat for ten minutes before serving.


Kale and Quinoa Pilaf
Yield: 6 (1-cup) servings

2 teaspoons vegetable oil
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup chopped red bell pepper
2 cloves garlic -- minced
2 teaspoons curry powder
1 teaspoon chili paste with garlic
1/2 teaspoon peeled fresh ginger -- grated
6 cups kale -- torn
2 cups cooked brown rice
1 cup cooked quinoa
2 tablespoons soy sauce
15 ounces garbanzo beans, canned -- drained

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.

You can substitute 1 teaspoon of crushed red pepper flakes for the chili sauce.


Quinoa and Wheat Berry Pilaf
From: 1,001 Low-Fat Vegetarian Recipes
Serves: 4

1/2 cup wheat berries
1 cup vegetable stock or water
1/2 cup quinoa
3/4 cup green onions, including tops, chopped
1 medium red bell pepper, chopped
3 cloves garlic, minced
1 Tbs. olive oil
1 cup Shiitake or portobello mushrooms, chopped
1/2 cup frozen peas, thawed
1/4 cup parsley, finely chopped
salt and pepper, to taste

Cover wheat berries with 2 inches water in small saucepan and soak overnight.

Heat to boiling; reduce heat and simmer , covered, until tender, 15-20 minutes.

Heat stock to boiling in small saucepan; add quinoa. Reduce heat and simmer until quinoa is tender and stock absorbed, about 15 minutes.

Sauté green onions, bell pepper, and garlic in oil in small saucepan until tender, 3-4 minutes; add mushrooms and sauté until tender, 5-8 minutes. Add peas and cook, covered, until hot, 3-4 minutes.

Combine warm grains, vegetables, and parsley in serving bowl; season to taste with salt and pepper.

Per serving: calories 174, fat 4.7g, 23% calories from fat, cholesterol 0mg, protein 5.8g, carbohydrates 29.1g, fiber 5.1g, sodium 29mg.


Quinoa Tabbouleh
From: Meals For You
Serves 4

2 cups water
1 cup quinoa
3 Tbs. extra virgin olive oil
3 cloves garlic
1/4 cup lemon juice
1/2 cup scallions, minced
3/4 cup fresh Italian parsley, chopped
1/4 cup pine nuts
1/4 cup fresh mint
2 cups organic salad greens mix

Bring water to a boil over high heat. Add quinoa, reduce heat to low and cover. Cook 15-20 minutes, until water is absorbed and kernels are soft. Transfer to a bowl and refrigerate.

Combine oil, garlic, lemon juice and sea salt to taste in a jar with a tight fitting lid. Shake well and combine with remaining ingredients, except salad greens. Stir in quinoa and chill . Serve over mixed greens.

Per serving: calories 302, fat 16.1g, 46% calories from fat, cholesterol 0mg, protein 7.3g, carbohydrates 34.6g, fiber 4.1g, sodium 25mg.


Quinoa with Broccoli Rabe
Yield: About 5 cups


1 cup quinoa
1 can (13 ¾ or 14 ½ oz.) chicken broth plus enough water to equal 2 cups
2 Tbl. extra-virgin olive oil
½ cup chopped onion
1 tsp. Chopped garlic
1 large bunch broccoli rabe (1 ¼ lb.), trimmed and chopped
¼ tsp. Salt
¼ tsp. Red pepper flakes

Rinse quinoa under running water. Toast quinoa, stirring, in nonstick skillet over medium-low heat, 5 minutes. Bring broth and water to boil in medium saucepan; stir in quinoa. Reduce heat to medium-low; cover and simmer 12 to 15 minutes until liquid is absorbed and quinoa is tender. Fluff with fork and transfer to large bowl; cover and keep warm.

Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook 3 minutes. Stir in broccoli rabe, salt, and red pepper flakes. Cook until broccoli rabe is tender, 5 to 7 minutes. Stir vegetables into quinoa. Serve warm or at room temperature.

Per ½ cup serving: Calories 95; Fat 4 g


Quinoa with Green Beans
Serves 4

1 cup quinoa
9 oz green beans
2 cloves garlic
9 fl. oz. vegetable stock
1 15-oz can chopped tomatoes
1/2 cup fresh basil, chopped (optional)
1 - 1 1/2 tbsp fresh lemon juice to taste
salt & black pepper to taste

Wash the quinoa very well to remove the soapy-tasting substance in the outer coat. Clean the green beans and slice into 1-inch lengths. Chop the garlic finely.

Place quinoa and vegetable stock in a saucepan. Bring to boil, cover and simmer 5 minutes. Add green beans and tomatoes with their juice. Simmer 5 minutes more, covered, then add garlic and cook, covered, until beans and quinoa are soft, stirring occasionally.

Season to taste with basil, lemon juice, salt and pepper. Serve hot or cold.


Three-Grain Summer-Vegetable Salad
From: Cooking Light

Cooking spray
1/4 cup minced fresh onion
1 cup uncooked basmati rice
1/2 cup uncooked millet
1/2 cup uncooked quinoa
2 cups water
1 cup apple juice
1 (3-inch) cinnamon stick
1 cup diced peeled Granny Smith apple (about 1 pound)
1/2 cup raisins
1/2 cup sliced green onions
1/2 cup chopped red bell pepper
1/3 cup light mayonnaise
1/4 cup minced fresh cilantro
2 tablespoons lemon juice
2 teaspoons curry powder
1/2 teaspoon salt

Place a 6-quart pressure cooker coated with cooking spray over medium-high heat until hot. Add onion, and sauté 1 minute. Add rice, millet, and quinoa, and sauté 30 seconds. Stir in water, apple juice, and cinnamon stick. Close lid securely, and bring to high pressure over medium-high heat (about 4 minutes). Adjust heat to low or level needed to maintain high pressure, and cook 5 minutes. Remove from heat, and place pressure cooker under cold running water. Let stand 7 minutes, and remove lid. Discard cinnamon stick; fluff mixture with a fork. Spoon mixture into a large bowl; cool 5 minutes.

Stir in the diced apple and remaining ingredients. Serve the salad chilled or at room temperature.

Yield: 9 servings (serving size: 1 cup).

[Missi]

oh, Deanna, I have never had the desire to try Quinoa, but your excitement about it is perfectly contagious! I think I will get out of my comfort zone and give this a try. All those recipes sound really good. Here's one I found in a newly aquired cookbook of mine:

Quinoa Muffins

1 cup all purpose flour
1 cup stone ground whole wheat flour
1/2 teaspoon salt
3 teaspoons baking powder
1/4 teaspoon baking soda
1 cup toasted quinoa
1 1/4 cups buttermilk
1/4 cup butter or margarine, melted
3 tablespoons honey
2 eggs

Preheat oven to 425 degrees. Coat twelve 2 1/2" muffin cups with vegetable spray. In a mixing bowl combine the two flours, salt, baking powder and baking soda, blending well. Heat a heavy dry skillet (do not add butter or oil) and half the quinoa. Stir and toast the grain briefly. It will begin to turn golden and have a marvelous aroma. Repeat with the remaining quinoa. Stir quinoa into the dry ingredients. In a seperate bowl, beat together the buttermilk, butter, honey and eggs. Make a well in the dry mixture and quickly stir in the liquids just until dry ingredients are moistened. Fill the muffin cups three fourths full. Bake 25 to 30 minutes. Makes 12 muffins.


Thanks again for starting and keeping this thread alive!!

[Deanna]

Quinoa muffins? Whodathunkit?? What a great idea! thanks for sharing, Missi! Not much sugar in that recipe, so perhaps it's along the lines of a corn-muffin, to be served with a meal? Yum...I'm thinking a bowl of soup and a quinoa muffin!

:-)

[Peggy]

Deanna,

Not sure if you are still looking for quinoa recipes, but here is one for you. I just tried quinoa for the first time (thanks to inspiration from this BB!). We loved this recipe!

Peggy

Quinoa Pine Nut Pilaf (Moosewood Restaurant Low-Fat Favorites)

1 large onion, chopped
3 garlic cloves, minced or pressed
1 tablespoon canola or other vegetable oil
1 red or green bell pepper or a combination
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup quinoa
1 2/3 cups water
1/2 cup chopped fresh basil
1 1/2 cups fresh or frozen corn kermels
salt and ground black pepper to taste
1 1/2 tablespoons toasted pine nuts

Ina heavy saucepan, saute onions and garlic in oil for 5 minutes, until softened. Add the bell peppers, cumin, and coriander, and continue to saute for 5 more minutes, stirring occasionally. While the vegetables cook, place the quinoa in a fine sieve and rinse well under cold running water for a minute or two. Add the rinsed quinoa and the water to the saucepan, cover tightly, and simmer gently for 15 minutes. Stir in the basil and corn and cook for 5-10 minutes longer, or until quinoa is tender. Stir the pilaf to fluff it, add salt and pepper to taste and serve topped with the toasted pine nuts.

Serves 4-6

[slknight]

Yummm. Peggy, that one looks very similar to the one I posted way up on the thread. I'll have to give it a try.

Deanna, I realized I never answered your question about cranberry vinegar. I don't know where to buy it because I made it with regular vinegar! I would imagine they have it at the grocery store though; I've just never looked.

The quinoa muffins sure sound interesting. How do you toast it? On a cookie sheet in the oven?

[KLynn]

I have made the quinoa tabbouleh and thought it was fabulous!

[Kelli Kerrigan]

I plan on making a quinoa encrusted salmon with a curry sauce this week. I found the recipe in I think the December 1995 issue of CL. I'll be happy to post it if anyone would like the recipe.

[Chris415]

Originally posted by Peggy
Deanna,

Not sure if you are still looking for quinoa recipes, but here is one for you. I just tried quinoa for the first time (thanks to inspiration from this BB!). We loved this recipe!

Peggy

Quinoa Pine Nut Pilaf (Moosewood Restaurant Low-Fat Favorites)

Peggy,
I made this last night and we both loved it! I copied this a long time ago, but wanted to pass along the thanks. I finally got around to making it!
Chris

[helene]

Another quinoa lover, here.

I replace rice, pasta with quinoa in many dishes. Like to serve it with sauté vegetables.


NOTES : This "superfood" of the Incas is high in protein, calcium, and phosphorus, with a delicate nutty flavor and a soft yet slightly crunchy consistency. It has a naturally-occuring bitter coating which is mostly removed during processing - a quick cold-water rinse will eliminate any bitter residue that might remain.




* Exported from MasterCook *

Curried Quinoa


Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup quinoa
1 1/2 tablespoons oil
1/2 cup onion -- diced
1 teaspoon fresh ginger root -- grated
1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups water
1/2 cup peas -- fresh or frozen

Place the quinoa in a fine-mesh strainer and rinse it with cold water. Drain well.

In a heavy saucepan, warm the oil and sauté the onions on medium-high heat for 4 or 5 min. Add the ginger, cayenne, and the quinoa and cook for a minute, stirring constantly. Stir in the turmeric, coriander, cinnamon, and salt and cook for another minute, stirring.

Add the water and bring to a boil. Cover, reduce the heat, and simmer for 15 min. Stir in the peas, cover, and cook for 4 or 5 min., until the peas are tender and the water has been absorbed.

Before serving, fluff with a fork and serve.

Source:
"Moosewood Restaurant New Classics p. 141"

Per Serving (excluding unknown items): 153 Calories; 5g Fat (29.9% calories from fat); 5g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 187mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1 Fat.

[stieglitzcat]

Oh goody - something else to add to my Whole Foods list! All of these recipes look tasty. How do you pronounce Quinoa? Kwin - o - ah? I want to look like I'm "in-the-know" if I have to ask someone where to locate it
Ann

[valchemist]

ann,

actually, strange as it may seem, it is pronounced "keen'-wah."

val

[stieglitzcat]

Val -
Thanks for the pronounciation help! Thankfully, I did not need to ask anyone about it at Whole Foods - I found it and bought in bulk! I hope I like it. I also bought a little black bulgar lentils (don't yet know what I will do w/ them, but they were intriquing) and the clerk rang them up for $158...holy heck! I was glad I was watching the ticker...I guess it was some scale error. They ended up costing about 50 cents. Ha!
Back to the Quinoa, I'm going to make the Quinoa Con Queso, posted by Lorilei - looks yummy. Thanks Deanna for starting this thread...it's got me inspired!
Ann

[stieglitzcat]

After my cooking success last night, I have found a new favorite food - Quinoa!
I made the con queso version with few changes and it was absolutely superb. I brought some for lunch today (with a little cottage cheese -everything is better with cottage cheese) and it tasted even better, the flavors really melded together. I think it would go really well as a Mexican side dish, although, I did just fine with it as a main course.
Next I may make the quick quinoa salad - I have everything but the rice syrup - think it would be ok without it? What is rice syrup? I looked for it in the store to no avail. Or I may try the Quinoa with currants, corn and avocado...I'm afraid you've created a monster.

[valchemist]

ann,

you said you made some changes -- what were they?

also, did you use the cream or evaporated milk?

I think I will give this a try one of these days. I've never had quinoa but I've been meaning to try it for quite a while!

val

[stieglitzcat]

Val -
I probably used only about a tablespoon of the butter called for in the recipe, to begin with. I used more garlic - probably about six cloves and I didn't have a can of tomato sauce, so I used some spaghetti sauce that was in my frig - which I figured was more or less the same thing - for the can of tomato sauce.
They didn't have any jalapeno peppers at Whole Foods - but, I did have a can of sliced jalapenos, and I'm not sure how many I used...but many. I like things spicy. For the cheese I used vermont cheddar w/ habenero or some type of hot pepper.
For the milk, I had planned on using the evaporated because I did have a can in my cupboard - but, when I opened it, it didn't look right. I wasn't sure how long I'd had it - couldn't remember buying it, so, I pitched it. I had some leftover cream that I had no idea how I would use up (I had made a Margarita Frozen pie for my running group with the cream last week) so, I used a half cup of that with half a cup of skim milk.
It was spicy - but, not really super hot.
Yet another reason to try quinoa: it contains all eight of the amino acids the body cannot produce...

[valchemist]

thanks, Ann. I know Quinoa is super healthy. I am looking forward to trying this dish!

[Canice]

[QUOTE]Originally posted by Deanna
Kale and Quinoa Pilaf
Yield: 6 (1-cup) servings

2 teaspoons vegetable oil
1/2 cup chopped onion
1/2 cup thinly sliced carrot
1/2 cup chopped red bell pepper
2 cloves garlic -- minced
2 teaspoons curry powder
1 teaspoon chili paste with garlic
1/2 teaspoon peeled fresh ginger -- grated
6 cups kale -- torn
2 cups cooked brown rice
1 cup cooked quinoa
2 tablespoons soy sauce
15 ounces garbanzo beans, canned -- drained

Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper, and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.

I just made this for dinner tonight and have only one comment: I hope there's some left by dinner time!

While shopping for it at Whole Foods I also picked up one of their recipes - Quinoa Salad in Mustard Vinaigrette! Has anyone tried it?