Friday, December 01, 2006
High in Vitamin B, protein, calcium, iron, etc, this is a super grain-like seed that I have been wanting to try on the family. Came across these recipes, and tried it over the past weeks... I changed the called ingredient water to low-salt, range-free chicken broth in the second and third recipes as the first one originally called for it already.
Curried Quinoa (adapted from Bon Appétit)
2 cups low-salt chicken broth
1 1/2 teaspoons curry powder
1 cup quinoa
1 cup fresh spinach
2 Tbsp dried apricots
2 Tbsp sun dried tomatoes
2 Tbsp dried raisins
2 Tbsp toasted sliced almonds
Bring chicken broth and curry powder to boil in heavy small saucepan. Stir in quinoa, cover, and remove from heat; let stand 5 minutes. Add dried apricots, tomatoes and raisins. Refrigerate overnight. Serve at room temperature with toasted sliced almonds.
Quinoa Tabbouli (adapted from barefootdoctor.org)
2 c low-salt chicken broth
1 c Quinoa
1 can organic Muir tomatoes
2 c Parsley
2 tsp chopped fresh mint
1 c Scallions
1/2 c Freshly squeezed lemon juice
1/2 c Flaxseed oil
1 tsp fresh grated ginger
1 cucumber, cut into small cubes (on the day of serving)
Salt; to taste
Rinse quinoa well. Boil the quinoa until soft (15 mins), drain, add olive oil and lemon juice and cool. Add rest of ingredients except cucmbers to quinoa in a bowl and mix. Refrigerate overnight, and serve at room temperature after adding cucumbers.
Quinoa with Mangos and Curried Yogurt (adapted from Gourmet)
1/3 cup plain yogurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
1 teaspoon finely grated peeled fresh ginger
3/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable or peanut oil
1 1/3 cups quinoa (7 1/2 oz)
1 lb firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
1 red bell pepper, cut into 1/4-inch dice
1 fresh jalapeño chile, seeded (I ommited) and minced
1/3 cup chopped fresh mint
1/2 cup roasted almonds(2 1/2 oz), chopped
Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
Cook quinoa in a 4- to 5-quart pot of boiling low-salt chicken broth for 15-20 minutes using ratio of 2 parts water to 1 part quinoa. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
The results were satisfactory. It has a chewy texture, and probably an acquired taste for us. My favourite is the southwest quinoa below.
Southwest quinoa (adapted from Wild Oats Market)
1 c. organic quinoa
1 tsp. sea salt
1 c. Wild Oats Medium Salsa
1/4 c. organic plain yogurt
3 Tbsp. chopped cilantro
2 tsp. Wild Oats Extra Virgin Olive Oil
juice and zest of one lime
sea salt to taste
2 c. chopped roasted chicken
1 c. Wild Oats Organic Black Beans, rinsed
1/2 organic radish, diced
1 c. Wild Oats Super Sweet Organic Corn, thawed
2 Tbsp. cilantro, chopped.
Bring 1 1/2 cups of cold water to a boil. Place quinoa in a fine mesh strainer and rinse thoroughly under cold water. Place quinoa and salt in boiling water. Bring back to a boil. Cover and reduce heat to a simmer. Cook for about 15 minutes. Turn off the heat and let sit covered for about 5 minutes. Drain quinoa in fine mesh strainer and set aside to cool. Place salsa, yogurt, cilantro, olive oil, lime juice and zest in a blender. Pulse until smooth. Season with salt. Place in refrigerator to chill. Toss cooled quinoa with chicken, radish, beans, pepper, corn, and cilantro. Add just enough dressing to coat evenly. Serve chilled.
Posted by East Meets West Kitchen at 4:23 AM