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Recipes - and - RecipesQuinoa is a lovely supergrain with a distinct nutty
flavour. Pronounced keen-wah, it quadruples in volume when cooked. You can use it instead of rice in sweet or savoury dishes. Look for quinoa in health food stores. Bob's Red Mill (a brand that's widely sold in mainstream supermarkets in clear plastic bags) offers cooking instructions and recipes at www.bobsredmill.com. Another brand, sold in boxes, is Ancient Harvest. We've found this one at the Big Carrot on the Danforth.
Mango-Quinoa Salad
This California Walnut Commission recipe is a winner. Use the
smaller, sweeter yellow mangos instead of the larger red/green
ones. Toast walnuts in 350F oven 10 minutes or until fragrant.
DRESSING:
1/3 cup plain yogurt
2 tbsp lime juice
1 tbsp minced ginger
2 tsp curry powder
1/2 tsp each: kosher salt, pepper
1/4 cup extra-virgin olive oil
SALAD:
1 cup quinoa, rinsed
2 mangos, peeled, pitted, chopped
1 red bell pepper, chopped
1 green onion, thinly sliced
1 jalapeno or other thin, green chili pepper, minced
1/3 cup mint leaves, chopped
1 cup walnuts, toasted, chopped
For dressing, in small bowl, whisk all ingredients. Refrigerate
until ready to use.
For salad, add quinoa to large saucepan of boiling, salted water
on high heat. Return to boil, then reduce heat to maintain
simmer, medium to medium-low. Cook until grain appears
translucent, about 15 minutes. Drain; let cool 15 minutes.
In large serving bowl, combine quinoa and dressing. Toss until
well combined. Gently stir in mangos, bell pepper, onion,
jalapeno or chili, mint and walnuts.
Makes 4 main servings.
Quinoa Power Porridge
This gorgeous porridge comes from The Candle Cafe Cookbook: Over
150 Enlightened Recipes From New York's Renowned Vegan
Restaurant by Joy Pierson. It's an ideal weekend dish. Toast
pecans and coconut in 350F oven 5 minutes or until browned and
fragrant. Agave nectar is a natural, liquid sweetener made from
the extract of the wild agave. A non-vegan substitute is honey.
The original recipe called for unrefined sugar (such as sucanat).
TOPPING:
1/2 cup pecans, chopped, toasted
1/2 cup unsweetened coconut, toasted
1 cup coconut milk
1/3 cup agave nectar or honey
3/4 tsp each: coconut extract, vanilla extract
PORRIDGE:
3 cups plain soy milk or milk
3 cups water
1-1/2 cups steel-cut oats
1/2 cup quinoa, rinsed
1/4 cup granulated sugar
1/4 tsp each: ground cloves, ground cardamom
Pinch sea salt
For topping, in mixing bowl, stir pecans, coconut, coconut milk,
agave nectar or honey, and extracts until well blended.
For porridge, in large saucepan over medium-high heat, bring
soy milk or milk and water to boil. Add oats, quinoa, sugar,
cloves, cardamom and salt. Cook, stirring occasionally, 15 to 20
minutes, until creamy. Remove from heat. Cover; let stand 10
minutes.
To serve, spoon porridge into bowls. Add dollops of topping.
Makes 4 to 6 servings.
Barb Jenkins
City Nights
Toronto Ontario
Quinoa with Raisins
Serves 1-2
1 cup Quinoa
1 cup water
1 cup soy, almond, or rice milk
raisins
Bring liquid to boil in a small pot. Add quinoa and cook with lid for 10 minutes on low-medium heat. Turn off heat and keep lid on pot for 2 minutes. Quinoa is ready. Top with raisins.
Variation: Top with fresh blueberries or drizzle with a little healthy oil (cold pressed flax, hemp, etc.). Also eat by itself.
Jill
The Banker's House B&B
Creston B.C.
Quinoa Breakfast
1/2 cup water
1/4 cup quinoa
1/4 cup steel cut oats
1/4 cup crushed pineapple or pineapple juice
1 TB blackstrap molasses
currants or raisins to taste
Rinse the grains.
Boil then simmer the quinoa in water and molasses for ten minutes
Add the oats and fruit and simmer for another 15
Enjoy!
Makes one large serving (or two small ones?)
variations: try adding some vanilla, cinnamon, nut.
All measurements are approximate.
Joan
Garden Ridge Bed &Breakfast
Victoria, British Columbia
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