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From: Deborah (Recipes.vegsource.com)
Subject:         Now you cook it.
Date: August 9, 2009 at 10:52 pm PST

In Reply to: I bought quinoa - now what? posted by Jenny on August 9, 2009 at 4:10 pm:

Be sure to rinse it well. Sometimes
quinoa comes pre-rinsed, but better to
be sure. Quinoa has a natural "soapy"
coating, which protects it from insects,
but it will also protect it from you
if you don't rinse it off. :)


-----------------------------------------


Quinoa 101


Quinoa has a light, nutty flavor.
It is high in protein.

IMPORTANT:
Rinse quinoa several times before cooking,
to remove bitter coating.

1 cup quinoa : 2 cups liquid.
Simmer 20 minutes, or until tender.

Use as a hot cereal, and in green salads, grain
salads, as a stuffing for veggies,
in enchiladas or tacos. Good with salsas,
curries, chutneys, mixed herbs.

----

Quinoa and Wheat Berry Pilaf

1/2 cup wheat berries
1 cup vegetable stock or water
1/2 cup quinoa
3/4 cup chopped green onions
1 medium red bell pepper, chopped
3 cloves garlic, minced
1 Tbs olive oil
1 cup mushrooms, chopped
1/2 cup frozen peas, thawed
1/4 cup chopped parsley
Salt and pepper, to taste

Cover wheat berries with 2 inches water in small
saucepan and soak overnight.
Heat to boiling.
Reduce heat and simmer, covered, until tender,
15-20 minutes.
Heat stock to boiling in small saucepan; add
quinoa.
Reduce heat, and simmer until quinoa is tender and
stock absorbed, about 15 minutes.
Saut� green onions, bell pepper, and garlic in oil
in small saucepan until tender, 3-4 minutes.
Add mushrooms and saute` until tender, 5-8 minutes.
Add peas and cook, covered, until hot, 3-4 minutes.
Combine warm grains, vegetables, and parsley in
serving bowl; season to taste with salt and pepper.

From 1,001 Low-Fat Vegetarian Recipes by Sue
Spitler and Linda R. Yoakam

----

Jermama's Quinoa Salad

1 & 2/3 cups dry quinoa
3 & 1/3 cups water
pinch of sea salt
1 cup chopped carrot
3/4 cup minced parsley
1/3 cup sunflower seeds
4 cloves garlic minced

Dressing:
1/3 cup freshly squeezed lemon juice
3 Tbs extra virgin olive oil
3 Tbs tamari (or soy sauce)

Rinse quinoa under warm water and drain through a
fine strainer (this step is very important so the
quinoa is not bitter).
Put quinoa in saucepan with water and bring to
boil.
Turn heat to low, cover, and simmer for 15 min.
Allow quinoa to sit on very low heat with lid off
so it dries out.
Toss with fork and let cool.
Add carrots, parsley, seeds and garlic to large
bowl, add quinoa, mix thoroughly.
Combine dressing ingredients and toss into quinoa.

----

Mylene's Chilean Quinoa Tabouleh

2 cups quinoa
4 cups water
1/4 tsp salt
1/4 freshly ground black pepper
5 tbs fresh lemon juice
1/3 cup olive oil
1/2 cup chopped fresh cilantro leaves
2 tsp miced garlic
1 ripe avocado, peeled and diced (1/2 cubes)
1 cup corn
1/3 cup finely chopped red onion
4 plum tomatoes (diced 1/2 inch)
1 cup cucumbers (diced 1/2 inch)

Rinse the quinoa under cold running water (in a
strainer). Place in medium sized pan with the water
& bring it to a boil.
Lower heat to medium-low and simmer until all the
water is absorbed (10 minutes or so). When done,
remove from
the heat and fluff the quinoa with a fork. Put it
in a large bowl and cool it down to room
temperature. Season w/ salt
and pepper, and stir gently. Fold in the 4 tbs of
the lemon juice, w/ the oil, cilantro and garlic.
Toss the avocado with
1 tbs of lemon juice so it retains its colour. Mix
in the corn, cucumbers and avocado. Adjust
seasoning, if necessary.
Serve at room temperature within 2 hours.

----

Peruvian Quinoa Stew

1/2 cup quinoa (well-rinsed!)
1 cup water
2 cups chopped onions
2 cloves garlic, minced
2 Tbsp veg oil (I use less)
1 celery stalk, chopped
1 carrot, cut on the diagonal into 1/4-inch slices
1 bell pepper, cut into 1-inch pieces
1 cup cubed zucchini (I just throw in one zuc.)
2 cups fresh or canned undrained chopped tomatoes
1 cup water, stock, or water with boullion
2 tsp. ground cumin
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp chili powder
pinch cayenne or to taste
salt to taste
optional chopped fresh cilantro and/or
cheddar-style cheeze for serving

Cook the quinoa in the 1 cup water on medium-low
heat, covered, for about 15 minutes until soft. Set
aside.
Meanwhile, heat the oil in a soup pot, and saute
the onions and garlic 5 minutes at medium heat. Add
the celery and
carrots, and cook another 5 minutes, stirring
often. Add the rest of the ingredients except the
salt, and simmer 10-15
minutes until the veggies are tender. Stir in the
quinoa and any needed salt. Serve!

Couple notes: This is a good dish to serve people
who like different degrees of "hotness" 'cos
tabasco is really good
with it for those folks who'd prefer to turn up the
heat!
Also, to make this a little heartier, I usually
throw in some frozen lima beans, and/or some fresh
or frozen green beans,
at the same time I add the peppers, zucchini, and
seasonings. Anywhere from 1/2-2 cups, depending
upon my mood
and how many folks are coming to dinner!
Some good companion dishes are sweet potatoes (I
like'em with lime juice!), salad, warmed or
crisp-baked tortillas
or tortilla chips, lima beans if you didn't throw
some in the stew, cornbread, or fruit.


From "Moosewood Cooks at Home"


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