Quinoa, a seed grain of the Chenepodium family, has a large germ which gives it a superior nutritional profile as compared to other grains. It is non- allergic and can be used in a wheat-free or gluten-free diet. It is a complete protein containing all the essential amino acids as recognized by the Food and Agriculture Organization of the United Nations. Quinoa is light, tasty, easy to digest, gluten free, and blends well with other ingredients. Check out these quick and easy Quinoa recipes.
Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own but I'll share with you some ways you can make this a beautiful side dish.Quinoa is commonly thought of as a grain and used as such; its really a seed of a plant in the same family of leafy greens like swiss chard. It has been around for thousands of years and dates back to 3000 BC. Quinoa is perfect for summertime.
Because quinoa is light and fluffy much like couscous and it makes a great cold dish. And best of all takes only 15 minutes to cook.Quinoa is an excellent source of iron which promotes energy production so its a great pick me up food, and a great source of fiber which can lower cholesterol and a good source for magnesium which relaxes blood vessels. So this is a heart healthy food.Its low on the glycemic index so safe for diabetics, its Gluten free, so the perfect grain for those with gluten intolerance and it contains more protein than any other grain; an average of 16%, compared with 7.5 percent for rice. Quinoa's protein is of an unusually high quality. It contains all 9 essential amino acids, no other plant source can claim this. Its perfect for those cutting back on animal meat, but needing to maintain adequate protein.You can find quinoa cookies, cereals, and pasta.Basically use it where you would use any other grain.
You may see a variety of colors of quinoa but the two most seen on shelves are the yellow and the red. Both are equally nutritious.When cooking, remember that 1 cup of Quinoa will cook up to 4 cups.You'll always want to rinse it very well before cooking. Its coated with a compound that is a natural insect repellent that if not rinsed off, will turn soapy in the cooking. So soak it and then rinse the seeds to remove these compounds.Use it in place of rice or couscous. Simply use chicken or vegetable broth to cook it. Or toss in some onions and tomatoes. For a delicious side dish check out my website for the Fiesta Quinoa Salad under the Recipes tab. It has black beans, cilantro, tomatoes and red onion. Its a very simple recipe that will last days. Everyone loves it. Its the perfect dish to take to a pot luck and its served cold so no heating required once you take it to a party.
Quinoa (Keen-wa) has a delicate nutty flavor that blends well with other ingredients. It can be used alone or substituted for almost any grain in almost any recipe. Because Quinoa is a complete protein with all the essential amino acids, it is not necessary to add meat to receive all the benefits of an animal protein. Our Quinoa is "washed and ready" to be cooked. If you purchased the quinoa used in the recipes below from our customer list, then no further rinsing of the quinoa is required. Please try at least one of recipes, we know you will enjoy it.
In this video I explain everything you need to know about Quinoa.
Learn how to shop, store, prep and cook this super nutritious seed.
BASIC QUINOA RECIPES
Can be used as a pilaf with additions or as a substitute for rice, bugler, or couscous.
1. Heat 1 cup water to boiling and add to this 1/2 cup "washed and ready" quinoa. Cook for 15 to 20 minutes until all liquid has been absorbed. This amount makes 2 servings.
2. For a nutty flavor, toast quinoa before adding water. To toast: Place quinoa in a non-stick frying pan over medium heat with or without a small amount of oil. Stirring constantly, toast until golden brown in color (It will pop while it toasts). Then proceed as directed in step 1. above.
3. For added flavor, use chicken broth instead of water.
4. A delicious side dish can be created by adding the following to the cooked quinoa: Sautéed onions, green pepper, mushrooms, toasted almonds, peanuts or other nuts, raisins or chopped dates, chopped parsley, cilantro or other herbs.
REFRESHING QUINOA SALAD (Andean Tabouli)
1. Needed: 1 cup "washed and ready" Quinoa; 1-1/2 T. fresh lime juice; 1/4 tsp. salt; 1 pinch black pepper; 1 jalapeño pepper, seeded and chopped; 1/4 cup olive oil; 1/2 cup finely chopped green onions; 1 cucumber peeled, seeded, and chopped; 1 medium tomato, seeded and chopped; 1/3 cup chopped cilantro.
2. Combine Quinoa with 4 cups cold water in a covered saucepan. Bring to a boil, stirring occasionally. Lower heat, and simmer 10 minutes. Drain off extra water in a strainer, but do not rinse. Fluff with a fork to cool.
3. Combine the lime juice, salt, black pepper, and jalapeño pepper in a small bowl. Gradually blend in olive oil. Set aside.
4. Combine cooled Quinoa in a large bowl with cucumber, tomato, green onions, and cilantro. Toss gently with lime juice and oil dressing. Correct seasoning with salt and pepper to taste. Serves 6 to 8.
QUINOA CHAULAFAN (Fried Rice Andean-Style)
Adapted from a recipe in Comidas Del Ecuador by Michelle O. Fried.
1. Needed: 2 cups "washed and ready" Quinoa; 1 tablespoon oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 cup red onion, chopped; 1 cup carrot, chopped; 1 cup green pepper, chopped; 3 cups water; 2 tablespoons soy sauce; 1 cup frozen green peas; 2 cups cooked chicken or turkey, cubed.
2. In a large non-stick fry pan over medium heat, toast the "washed and ready" Quinoa stirring constantly until it is lightly golden. Add oil, garlic, ginger, onion, carrots, and green pepper. Sauté until the vegetables are soft.
3. Add the water, and soy sauce slowly. Bring to a boil and cook for 20 minutes or until the water is absorbed. Add the frozen peas and chicken and cook a few minutes longer.
4. This makes 6 servings.
5. This dish holds very well. If a vegetarian dish is preferred, omit the poultry and substitute 1 medium eggplant, peeled and cubed, that has been sautéed in 2 tablespoons of olive oil.
QUINOA WALDORF SALAD
Truly healthy and delicious combination of textures
1. Needed: 1/2 cup "washed and ready" Quinoa; 1/2 cup water; 1/2 cup apple juice; 1/4 teaspoon cinnamon; 1/8 teaspoon cloves; 1 large red delicious apple, cored, chopped, and un-pared; 2 teaspoons lemon juice; 1/2 cup raisins; 1 cup chopped celery.
2. In a medium covered saucepan bring water, apple juice, and spices to a boil. Add "washed and ready" Quinoa. Return to a boil and cook over low heat for 15 minutes. Remove from heat and cool.
3. When chilled, add apple tossed with lemon juice, raisins, and celery.
4. Makes 4 servings.
5. 1/2 cup plain low fat or fat free yogurt may be added to create a unique salad which may be topped with chopped nuts.
QUINOA AND MUSHROOM VEGETABLE SOUP
The descendants of the Incas have used quinoa extensively in soups for centuries
1. Needed: 1/2 cup "washed and ready" Quinoa; 1 pound mushrooms, thinly sliced; 1 bottle sweet white wine; 3 tablespoons butter; 1 cup onion, chopped; 2 cloves garlic, minced; 1 cup celery, chopped; 1 cup carrots, chopped; 2 cups baking potatoes, peeled and chopped; 2 quarts chicken broth.
2. Soak mushrooms in wine for 1 hour or more.
3. Melt butter in large pot. Add onions and garlic and cook for 2 minutes.
4. Drain mushrooms, reserving wine. Add wine to stockpot and cook over medium heat., stirring occasionally, until all the wine has evaporated (about 35 or 40 minutes)
5. Add mushrooms and other vegetables to stockpot. Cover and simmer for 20 minutes.
6. Add "washed and ready" Quinoa.
7. Cook 15 minutes more or until the vegetables are tender.
8. Season to taste with salt and pepper and garnish with chopped parsley.
9. Makes 16 cups.
QUINOA AND SPINACH PILAF
An easy side dish to serve with poultry, fish, or meat.
1. Needed: 1 cup "washed and ready" Quinoa; 2 cups chicken broth; 1/4 teaspoon ground red pepper; 1 package (10 oz.) frozen chopped spinach thawed and squeezed dry; 1 tablespoon olive oil; 1 tablespoon rice vinegar; 1/4 teaspoon salt or to taste.
2. Heat broth in medium saucepan until boiling. Add "washed and ready" Quinoa, bring to a boil again, and cook over low heat for 20 minutes.
3. Add spinach, oil, vinegar and salt. Mix with a fork and serve.
4. Makes 6 servings.
CURRIED QUINOA CHICKEN SALAD
As with true curry this salad is delicious garnished with shredded coconut, chopped peanuts and chutney
1. Needed: 1 cup "washed and ready" Quinoa; 2 cups water; 4 cups broccoli florets; 1/2 cup raisins; 5 cups cooked cubed chicken; 8 scallions, thinly sliced, yogurt-curry dressing.
2. Bring "washed and ready" Quinoa and water to a boil in a medium saucepan with tight fitting lid. Cook a few minutes, remove from heat and let stand for 30 minutes. Uncover and cool quinoa. Fluff with a fork.
3. Meanwhile trim broccoli florets from stems. Cut florets lengthwise into small pieces. Microwave these with 2 tablespoons water in covered container for 1 1/2 minutes. Drain and cool florets.
4. In a large bowl combine cooked quinoa, broccoli raisins, scallions, chicken and dressing.
5. For dressing combine: 1 cup fat free yogurt; 1/3 cup low fat mayonnaise; and 1 tsp. curry powder.
6. Makes 6 main course servings.
QUINOA AND VEGETABLES WITH BALSAMIC VINEGAR
Delicious served cold or warm
1. Needed: 2 cups "washed and ready" Quinoa; 4 cups water; 1 tablespoon olive oil; 1 medium onion, diced; 1 large zucchini, diced; 1 cup fresh mushrooms, sliced; 1 7-1/2 oz jar roasted red peppers, sliced; 1 large tomato, diced; 3 tablespoons Balsamic vinegar; salt and pepper.
2. In a medium covered saucepan bring water to a boil. Add "washed and ready" quinoa. Return to a boil and cook over low heat for 20 minutes.
3. Meanwhile sauté onion, zucchini, and mushrooms in olive oil for 5 minutes stirring frequently. Remove from heat and cool slightly. Add red peppers, tomato and balsamic vinegar.
4. When the quinoa is cooked, add the vegetable mixture and season with salt and pepper.
5. Serves 6 as a vegetable or may be chilled and used as a salad.
QUINOA SPICE CAKE
Adapted from a recipe from Comidas del Ecuador by Michelle O. Fried who says "this is a healthy delicious moist cake adapted for the American palate."
1. Needed: 1/2 cup "washed and ready" Quinoa; 1 cup water; 1/2 cup vegetable oil; 1-1/4 cups packed dark brown sugar; 3 eggs; 2 teaspoons grated orange rind; 2-1/4cups whole wheat flour, sifted; 1-1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; salt if desired; 1/3 cup milk.
2. Bring water to a boil in a medium saucepan, add "washed and ready" Quinoa, and bring to a boil once more. Cover and cook over medium-low heat for 15 minutes or until all the water has been absorbed. Remove from heat and let cool.
3. Mix oil, sugar and orange rind. Add eggs one at a time, beating thoroughly after each addition.
4. Mix dry ingredients separately. Stir into sugar mixture in 3 parts, alternating with milk.
5. Stir in cooked quinoa.
6. Bake in greased and floured 9X13" pan at 350 for 45 minutes.
7. When cooled the cake may be frosted with the following cream cheese frosting: 12 oz. low-fat cream cheese, softened; 1/2 cup confectioners' sugar; 1-1/2 teaspoon vanilla extract.
8. In mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy and frost cooled cake. Refrigerate after frosting.
QUINOA FRUIT BARS
Adapted from a recipe from The Art of Cooking with Quinoa by Maria Baez Kijac. She describes these as "moist cake-like bars." A variety of flavors is possible by using different starches, dried fruit, or nuts.
1. Needed: 1 cup "washed and ready" Quinoa; 2 cups water; 1 cup brown sugar; 1 cup rice flour, or cornstarch, or flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon baking; 1 teaspoon ground cinnamon; 1/2 teaspoon cloves; 1/4 teaspoon nutmeg; 1/2 cup raisins; 1/2 cup chopped dates or dried apricots or dried cranberries or dried cherries; 1/2 cup chopped walnuts or pecans; 1/4 pound butter or margarine, melted; 1/2 cup orange juice; 2 teaspoons vanilla extract; 3 eggs, lightly beaten; confectioners' sugar for dusting (optional).
2. Bring water to a boil in medium saucepan, add "washed and ready" quinoa, and bring back to a boil. Cover and cook over medium-low heat for 15 minutes or until all the water is absorbed. Remove from heat and let cool in covered pan.
3. In a bowl thoroughly mix brown sugar, starch (rice flour, or cornstarch, or flour), baking powder, backing soda, spices, fruits, and nuts.
4. Add quinoa, butter or margarine, orange juice, vanilla, and eggs and mix well.
5. Transfer to a buttered and floured 13X9 inch baking pan. Bake in a preheated oven at 350 for 45 minutes, or until a toothpick inserted in the center comes our clean.
6. Cool, cut into 24 bars and serve dusted with confectioners' sugar if desired.
Nutritional Analysis: Each bar contains 145 calories, 64g fat, 34mg Cholesterol, 52mg. Sodium, 2.5g protein, 0.4g fiber.
TROPICAL QUINOA SHORTBREAD COOKIES
A delicately flavored adaptation of traditional shortbread
1. Needed: 1/2 cup butter, softened; 1/4 cup sugar; 1/2 cup plus 2 tablespoons flour; 1/4 cup coarsely ground "washed and ready" Quinoa*; 1/2 teaspoon cinnamon. * Prepare ground quinoa by grinding in a coffee grinder or electric blender for a minute to the consistency of cornmeal.
Glaze: 1/2 cup powdered sugar; 1 table spoon butter, softened; 2 tablespoons orange juice; 1 teaspoon grated orange peel.
2. Preheat oven to 325
3. Cream butter and sugar together in a bowl. Stir in flour, quinoa, and cinnamon.
4. Pat dough into a 9" baking pan. Bake until golden, about 30 minutes.
5. When done immediately score into 36 pieces. Drizzle with frosting and allow to cool before cutting.
6. When shortbread is cool, drizzle with glaze and allow glaze to harden
HOW TO GROW QUINOA
How to grow and harvest quinoa. Growing quinoa in the arizona desert can take up to 4-5 months for harvesting. You can get about a pound of quinoa for every 10 plnats. Typically they like cooler weather