What are soom good recipes or ways to cook Quinoa?!
Answers: I like it - but the only way I can think to cook it is in my vegetarian chili.
Quinoa-Stuffed Peppers
Ingredients:
2 cups vegetable broth or water
1 cup quinoa, rinsed
2 teaspoons olive oil
1/2 cup chopped onion
1 zucchini, quartered lengthwise then sliced across thinly
1 yellow squash, quartered lengthwise then sliced across thinly
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 cup cherry tomatoes, cut in half
1/2 cup pine nuts
6 coarsely chopped basil leaves
4 large bell peppers, washed, with the tops cut off and reserved, and the seeds removed
Prep:
Preheat oven to 350 degrees.
Grease a small (approximately 7 inches by 11 inches) baking dish.
Heat the olive oil in a medium, heavy-bottomed pot. Add the onion and saute a few minutes until soft. Add the zucchini, yellow squash, fennel seeds, oregano and salt.
Cook, stirring frequently, for 5 minutes or until vegetables soften. Add quinoa and stir to incorporate. Quickly add the broth or water, bring to a boil, then reduce to a simmer for about 15 minutes or until water is absorbed.
Remove from heat and stir in the tomatoes, pine nuts and basil.
Place the peppers upright in the baking dish and fill them with the quinoa mixture, topping each with its top. Bake 30 minutes.
Serve immediately, with a salad and roasted potatoes.
SUTFFED BELL PEPPERS
serves 4
INGREDIENTS:
4 Large Bell Peppers
1 cup Quinoa
1 cup Buckwheat Groats
5 cups Vegetable Broth
6-8 Sundried Roma Tomatoes
1 med. Onion
3-4 Garlic Cloves
Rosemary, Basil, Oregano to taste
1 cup Tomato Puree
1 egg white or egg substitute (we use Ener-g)
PREPARATION:
Rinse Quinoa well and set aside to drain.
Chop onion, garlic, and sundried tomatoes and set aside
Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim
the seed pod off the tops and save the tops.
Heat 2 cups of broth to a boil in a medium sized sauce pan. Once
broth has reached a boil dump in the Quinoa and sundried tomatoes.
Cover and bring flame down to simmer for 12 minutes.
Add 1 cup of buckwheat groats to 1 egg white (or egg substitute) and
mix until groats are coated. Turn mixture into a dry frying pan and
cook over medium heat for 2-3 minutes stirring well to keep groats
separated. After 2-3 minutes add a cup and a half of broth, onion,
garlic and other spices [ari: you might want to mix the spices into
the tomato sauce - in the next step - instead]. Cover and bring flame
down to a simmer for 10-12 minutes, stirring occasionally.
Take Quinoa from stove and drain, saving vegetable stock (you'll need
it in a minute) Place Quinoa in a bowl and add the buckwheat groats
once they have finished. Add 1 cup of tomato puree your favorite
tomato sauce and mix well. Once mixed, spoon liberally into bell
peppers and put pepper tops back on.
Take left over broth and put into large pot with steamer tray. Add
broth or water until water just touches bottom of steamer rack [ari:
actually 1/4 - 1/2 inch (.5 - 3cm) is enough] and place Peppers into
pot. Secure lid and place on stove. Bring to a boil then let simmer
for 20-30 minutes, until peppers are very soft. Serve.
SWEET QUINOA PUDDING
2 c. cooked quinoa
1 c. apple juice concentrate
1/2 c. raisins
1 c. chopped water chestnuts
1 1/2 tsp. vanilla extract
Grated zest of 1 lemon
Pinch of ground cinnamon
1 kiwi fruit for garnish
In a medium saucepan, combine quinoa, apple juice concentrate, raisins, water chestnuts, vanilla, lemon zest, and cinnamon. Cover pan and bring to a boil, then reduce heat and simmer for 15 minutes.
Slice kiwi fruit. Divide pudding among 5 dessert dishes and top with kiwi fruit slices. Makes 5 servings.
Quinoa (pronounced Keen-wa) has the texture of whole cereal grains but, like buckwheat, is actually the fruit of an annual herb. It's available in most large health food stores and in some supermarkets.
To prepare 2 cups of cooked quinoa: Thoroughly rinse 1/2 cup quinoa and drain. Combine quinoa with 1/2 cup water in a saucepan and bring to a boil. Cover pan, reduce heat to medium-low, and simmer for 10 to 15 minutes or until water is completely absorbed and grain is translucent.
Curried Quinoa Recipe
Serves Six to Eight
1 Cup Quinoa
1? Tbsp. Vegetable Oil
? Onion Diced (about 4 or 5 ozs.)
1 Tsp. Grated Fresh Ginger Root
? Fresh Green Chile (Finely Chopped)
1 Heaping Tsp. Turmeric
1 Heaping Tsp. Coriander
? Tsp. Ground Cinnamon
? Tsp. Salt
1? Cups Water
? 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.