Join Date: May 2002
Location: In a fuzz, on the Edge
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Here's a few recipes I found in my collection you might like to try:
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Quinoa -- thoroughly rinsed
2 c -- Water
1 t Salt
1/4 c Olive oil
1 md Garlic clove -- peel and mince
Freshly ground black pepper
1/2 c Fresh basil, packed* or
1/4 c Fresh tarragon plus
2 tb Fresh thyme
*If the listed herbs are unavailable, substitute an equal amount of
parsley, or 1 ts. dried thyme, basil or oregano.
Put quinoa, water and salt in a medium-size saucepan, cover, and bring to a
boil over medium-high heat. Reduce heat to medium, cover partially so the
steam can escape, and cook at a slow boil until grains have doubled in
size, become translucent, and are cracked open so that the spiral germ of
the grain is visible, about 12 minutes. If necessary, continue cooking,
uncovered, until all the liquid has been absorbed or has evaporated, which
may take 1 more minute.
While quinoa is cooking, combine olive oil, garlic and a generous amount of
pepper in a warmed medium-size bowl. Just before the quinoa is cooked,
coarsely but neatly chop basil leaves and mix them into the olive oil
mixture. When quinoa is ready, add it to the olive oil, tossing until it
is thoroughly combined. Check seasonings and serve immediately.
YUMMY QUINOA RECIPE
2 cups quinoa
1 lemon grass stalk
1 tbsp. fresh minced ginger (I grate my ginger)
2 large garlic cloves
1 tsp Sichuan pepper (I just add black pepper)
12 oz firm tofu (i use extra firm)
red bell pepper
1. wash and boil the quinoa for about 15 min. then drain. set aside
2. prepare lemongrass: cut off the bulbous bottom third of the stalk. remove it's outer leaves and with a sharp knife cut this piece into thin slices, then mince it.
3. in a large skillet heat the oil with the ginger and garlic over medium heat stirring constantly (i think medium low heat works better) After a minute add the lemongrass, pepper and tofu. Add the broccoli a little bit of water and cover and steam for about 5 min.
4. Uncover add the quinoa, red pepper and salt. stir gently then serve.
QUINOA CHAULAFAN (Fried Rice Andean-Style)
Adapted from a recipe in Comidas Del Ecuador by Michelle O. Fried.
2 cups thoroughly rinsed 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. (veggie alts: tofu, veggie ham, etc)
2. In a large non-stick fry pan over medium heat, toast the 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.