Quinoa Corn Bread
Minted Quinoa Fruit Salad
Quinoa Pilaf
Quinoa Fun Fruit Dessert
Quinoa With Leeks
Hot Quinoa Breakfast Cereal
Quinoa Corn Chowder
Quinoa Stuffed Tomatoes
Quinoa Corn Bread
2 cup Corn meal
1 cup Quinoa meal *
1 tsp Salt
1/2 tsp Baking soda
1 1/2 tsp Baking powder
1 Tbsp Honey or brown sugar
1 lg Egg; beaten
3 Tbsp Butter or bacon fat, melted
2 1/2 cup Buttermilk
Optional
4 oz Canned chopped green chilies-OR- jalapeno-tomato-relish
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.
Minted Quinoa Fruit Salad
1/4 tsp Salt
6 oz Quinoa; uncooked
1/3 cup Mint; chopped
1/4 cup Yogurt; vanilla, lowfat -sweetened with aspartame
2 Tbsp Orange Juice
1 1/2 cup Strawberries; sliced
2 md Kiwi Fruit; pared and sliced
1 cup Mandarin Oranges; canned, -drained, sections
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
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
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 Fun Fruit Dessert
1 cup uncooked quinoa, well rinsed
4 or 5 chopped dates
2 cups grape juice
1/2 cup of raisins
Cook mixture together. Serve hot or cold. Sliced bananas can be added just
before serving
Quinoa With Leeks
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.
Hot Quinoa Breakfast Cereal
1 cup Quinoa
2 cup Water
1/2 cup Apples; thinly sliced
1/3 cup Raisins
1/2 tsp Cinnamon
Milk or cream
Honey or brown sugar
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
1 Tbsp Oil
1 lg Onion; chopped
2 Garlic cloves; minced
1 lg Potato; peeled and cubed
3 cup Corn kernels
1/2 cup Uncooked quinoa
4 cup Vegetable stock
1 Bay leaf
2 cup Milk
1/2 cup Diced red pepper
2 Tbsp Fresh dill or 1 tsp. dried
Salt and pepper; to taste
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
4 lg Tomatoes
Salt (opt'l.)
4 to 6 scallions; minced
2 Garlic cloves; minced
2 Tbsp Olive oil
2 Tbsp Chopped parsley
2 Tbsp Chopped capers
2 Tbsp Chopped almonds
3 Tbsp Chopped currants or raisins
2 cup Cooked quinoa
2 Tbsp Grated fresh Parmesan
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.
Message-ID: <015101c59e1b$45b5dfe0$02fafea9@chefrwmiller>
From: <[email hidden]>
Subject: Baba Ganoush
Baba Ganoush
2 small eggplants
a garlic clove, crushed
1/2 cup tahini paste
1/2 cup ground almonds
Juice of 1/4 lemon
1/4 teaspoon ground cumin
2 tablespoons fresh mint leaves
2 tablespoons olive oil
Salt and ground black pepper
Fresh thyme sprigs, to garnish
Lebanese Flatbread
6 pita breads
2 tablespoons toasted sesame seeds
3 tablespoons chopped fresh thyme leaves
3 tablespoons poppy seeds
2/3 cup olive oil
Start by making the Lebanese Flatbread. Split the pita breads carefully
through the middle and open them. Mix in the sesame seeds, chopped thyme
and the poppy seeds in a mortar. Crush them lightly with a pestle to
release the flavor.
Stir in the olive oil. Spread the mixture lightly over the insides of the
pita bread. Broil until golden brown and crisp. When cool, break the pita
breads into rough pieces and set aside.
Broil the eggplant, turning them frequently, until the skin is blackened
and blistered. Remove the peel, chop the flesh roughly and let drain in a
colander.
Squeeze out as much liquid from the eggplant as possible. Place the flesh
in a blender or food processor. Add the garlic. tahini, ground almonds,
lemon juice and cumin, season to taste and process to a smooth paste.
Roughly chop half the mint and stir into the dip.
Spoon the dip into a bowl, sprinkle the remaining leaves on top and
drizzle with olive oil. Place the bowl on a platter, surround with the
Lebanese Flatbread and garnish with the fresh thyme sprigs.
--
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