Quinoa with Sun-Dried Tomatoes
Quinoa, Corn, And Bean Salad Platter
Quick Quinoa Salad
Quinoa Pilaf
Inscrutable Quinoa Pilaf
Lemony Quinoa with Maple-sauteed Apples
Epicurean Events' Tomato Quinoa Salad
Quinoa with sun-dried tomatoes
1 cup quinoa
1 tsp butter
8 sun-dried tomatoes (not oil-packed),diced
2 shallots, minced
1 clove garlic,minced
2c defatted chicken stock or water
pinch of cayenne pepper
2Tbsp chopped fresh parsley
salt &
freshly ground black pepper
Place quinoa in a fine-meshed sieve and rinse under warm running water for
1 min. Set aside.
Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes,
shallots and garlic and saute for 3-5 mins, or till shallots are softened.
Add stock or water and bring to a boil. Stir quinoa and cayenne, return
to a boil, then reduce heat to low and simmer, covered, for about 30 mins,
or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a
fork to separate. Stir in fresh parsley and season with salt and pepper.
Serves : 4
(this ancient Peruvian grain has a nutty, almost sweet flavour that really
needs no accent but is excellent with tomatoes and shallots).
Quinoa, Corn, And Bean Salad Platter
For the quinoa-corn part:
1 cup quinoa, well-rinsed
1/2 cup cooked fresh or frozen corn kernels
Juice of 1 lemon
2 to 3 scallions, minced
1 Tbsp olive oil (optional)
salt & pepper to taste
Bring 2 cups water to a boil in a small, heavy saucepan. Add quinoa and
simmer gently, covered, for 15 minutes. Fluff with a fork and let cool
to room temperature. Transfer to a mixing bowl and add corn, lemon
juice, scallions, olive oil, and seasonings.
Bean salad part:
1-1/2 cups cooked or canned pinto, kidney, or Anasazi beans
1 heaping cup finely diced ripe tomatoes [canned will work too]
1 Tbsp balsamic or cider vinegar
1/4 cup chopped parsley
Salt & pepper to taste (no salt if you use canned beans)
Combine all ingredients & toss to mix.
To assemble:
Transfer quinoa-corn salad onto a platter and form a ring around the
center leaving about a 5" well. In the center well, place the bean
salad. Garnish with thing strips of red bell pepper, good black olives
(bottled, not canned, ideally), and (optionally) toasted pumpkin seeds.
From: http://www.kuow.washington.edu/wkdy/recipes/r35.htm
Quick Quinoa Salad
Salad:
1 2/3 cups dry quinoa
3 cups water
Pinch of sea salt
1 cup carrots, chopped
3/4 cup parsley, minced
1/3 cup sunflower seeds
Dressing:
4 cloves garlic, minced
1/3 cup freshly squeezed lemon juice
3 Tablespoons extra-virgin olive oil
3 Tablespoons tamari or shoyu
Optional garnishes:
Tomatoes cut in wedges
Sliced black olives
Rinse quinoa with warm water and drain through a fine strainer. Place
quinoa
in 3-quart pan with water. Bring to boil,turn heat to low, cover, and
simmer
for
15 minutes so that it dries out. This makes the grain fluffier for salads.
Toss
quinoa with fork and let cool. Add carrots, seeds, garlic,and parsley to
quinoa.
Mix thoroughly. Combine lemon juice, oil and tamari or shoyu; pour over
quinoa and toss well. Garnish with olives and tomatoes if desired.
For babies 6 months and older: Reserve some plain cooked quinoa with water
or breast milk or reserve sliced carrots,steam until soft and puree with
breast
milk or water.
Preparation time: 35-45 minutes
Makes 6 to 8 servings
From: http://www.foodtv.com/rtaste/02-16.htm
Quinoa Pilaf
1/4 teaspoon saffron threads
1 2/3 cups chicken broth, heated
1 cup quinoa
1 cup minced onion
1 tablespoon olive oil
2 teaspoons minced garlic
1 teaspoon toasted cumin seeds
1/2 cup diced roasted red pepper
1 bay leaf
Salt to taste
2-3 tablespoons minced fresh cilantro leaves
Steep saffron in chicken broth for 10 minutes.
Rinse quinoa under running cold water and drain well.
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
mixture, red pepper, bay leaf and salt, bring the liquid to a boil and
simmer,
covered, for 15 minutes. Remove pan from heat and let stand, covered, 5
minutes. Stir in cilantro.
Yield: 4 to 6 servings
From:http://www.cs.hmc.edu/~kkalafus/recipes/vegan/entrees/QUINOA.RECIPES
Inscrutable Quinoa Pilaf
3-4 servings
1/2 lb snow peas, trimmed
1 Tbsp toasted (Oriental) sesame oil
1 small clove garlic, peeled and minced
1 small onion, peeled and chopped
6 scallions (green onions), thinly sliced --
keep green and white parts separate
1 Tbsp grated/chopped fresh ginger
1 to 3 Tbsp soy sauce
1.5 cup quinoa, thoroughly rinsed and drained
1 Tbsp toasted sesame seeds
1/4 to 1/2 tsp ground Szechuan or black pepper
Additional toasted sesame oil, if desired
In 2-qt saucepan, bring 2.75 cup of water to boil.
Blanch snow peas for 1 minute; remove with slotted
spoon and refresh under cold water. Cut into thin
slivers and set asice.
Reserved 2 cup of the cooking water and discard the rest.
Wipe saucepan dry, then heat oil in pan and saute the
onion, garlic, and scallion whites for 2 mins. Add ginger,
2 cup of reserved water, and 1 Tbsp soy sauce; stir well to
scrape up onion stuck to pan (if necessary).
Bring mixture to boil, add quinoa, and reduce heat and
simmer covered for 15 mins. Turn off heat and let stand,
covered, for another 5 mins. Fluff up the quinoa, then stir
in the sliced snow peas, scallion greens, sesame seeds,
and pepper. Add more soy sauce and sesame oil to taste.
Serve hot or at room temperature.
Per serving: 420 calories, 14 gm protein, 66 gm carbohydrates,
12 gm fat, 1 gm saturated fat, no cholesterol, 339 mg sodium.
Lemony Quinoa with Maple-sauteed Apples
(3 cup or 3 huge servings)
1 cup quinoa, rinsed and drained
1.75 cup apple or pear juice, or water
3 slices lemon
1 Tbsp unsalted butter or canola oil
3 medium apples, cored and sliced
1/2 tsp ground cinnamon
2 Tbsp maple syrup
pinch sea salt
Combine quinoa, juice or water, and lemon slices in a glass
pie dish and cover. Microwave on full power until the quinoa is
tender, about 12-15 mins. When ready, the quinoa grains will
have doubled in size and each will have a tiny white curly tail
(the germ of the grain). Discard lemon slices.
Meanwhile, heat a large saute pan on medium-high heat,
put in butter or oil, and saute apples and cinnamon until
the apple slices become soft around the edges (about 2 mins).
Pour in maple syrup and continue cooking for another 30 secs.
Sprinkle on salt and add apple mixture to quinoa. For
convenience, the apples can be made ahead and stored in
the refrigerator. Serve warm.
per serving: 397 calories, 8 gm protein, 77 gm carbohydrates,
8 gm fat, 3 gm saturated fat, 120 mg cholesterol, 28 mg sodium.
JTK's Notes: Using the cooking directions for the quinoa pilaf,
this could easily be made on stovetop instead of in microwave.
Also, the fat content clearly relates to butter; if oil is used,
there should be no saturated fat or cholesterol, and the fat
content will be less (I think 1 Tbsp oil = 9 gm fat).
Epicurean Events' Tomato Quinoa Salad
(10 servings)
For the salad:
2 cup quinoa, rinsed and drained
4 cup water
2 Tbsp butter or oil
1 cup wild rice, cooked and cooled
2 cup roasted poblano chile peppers or
green chiles, minced
1 red onion, minced
1 cup chopped fresh cilantro leaves
4 cup zucchini, finely diced
For the dressing:
1 tsp salt
1 cup vegetable oil
1/2 tsp white pepper
1/2 cup fresh lime juice
10 lettuce leaves, washed
10 ripe tomatoes
For the salad: saute quinoa in butter/oil until it smells
nutty, about 8 to 10 mins. Add 4 cup water and cook over
medium heat until the water is absorbed. Remove and let
cool.
In a bowl, toss the quinoa, cooked wild rice, chile peppers,
red oion, cilantro, and zucchini together.
For dressing: combine the ingredients well, and toss together
with the quinoa mixture.
For each serving, line a salad plate with a lettuce leaf. Slice
each tomato into 4 thick slices, and fan out onto the lettuce.
Toss the quinoa salad again and place 3/4 cup on each plate
at the base of the tomato fan.
per serving:
salad without dressing -- 162 calories, 5 gm protein, 27 gm
carbohydrates, 4 gm fat, 1 gm saturated fat, 5 mg cholesterol,
22 mg sodium
dressing per Tbsp --- 81 calories, 0 gm protein, 0.4 gm carbohydrates,
9 gm fat, 1 gm saturated fat, no cholesterol, 89 mg sodium
JTK's notes: If I were to make this, I'd probably boil the water
(or stock) before adding it to the quinoa. Also, I'd use ALOT less
oil in the dressing --- maybe 1/2 cup at most. If you don't like cilantro,
parsley or some other herb you prefer probably would be OK. The
"presentation:"part also can be avoided, if you're lazy like me.
The fat content quoted for the salad alone seems to include use of
butter, and would be lower with oil instead. Similarly, if you used
less oil in the dressing and made up the volume with some other
liquid, there would be less fat calories per Tbs.
--
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