Friday, May 22, 2009

Quinoa! May's Grain of the Month!


While Betty is a purist when it comes to quinoa, and prefers to eat it plain as a side dish, I do recognize there are people out there who need that extra zing when it comes to their grains.  I'll include a couple of recipes here just for you adventure-seekers.

Hope you have a good time!

Mexican Quinoa with Pepitas and Cilantro

1 1/2 c. water
1 c. quinoa
1/2 c. raw pumpkin seeds
1 c. washed cilantro leaves
2 cloves garlic
1 jalapeno chile
1/2 t. salt
1 t. ground cumin
2 T. olive oil
1 t. lime juice
1 small red bell pepper, chopped
2 scallions, chopped

Bring water to a boil in 2-qt saucepan with tight fitting lid. In medium bowl, wash quinoa well, rinsing with warm water. Pour off most of the water and drain in a fine-mesh strainer. When the water boils, add the quinoa, bring to a boil and the reduce heat to simmer, cover and cook for 15 minutes. The water should be absorbed and small holes will have formed on the top. Let stand, covered for 5 minutes.

In a large skillet, dry-toast pumpkin seeds, shaking pan until they begin to pop. Remove from heat and place in food processor or blender. Add cilantro, garlic, jalapeno, salt, and cumin and process, scraping sides occasionally, until all ingredients are well minced. Gradually add in oil and lime juice and process until smooth. Stir into cilantro, mixing well. Can be served warm, or chilled.


from The New Whole Grains Cookbook by Robin Asbell

Quinoa Salad

INGREDIENTS
1/2 cup water
1/4 cup quinoa, rinsed and drained
2 teaspoons pine nuts
2 tablespoons chopped cilantro
1 tablespoon fresh lemon juice
2 teaspoons pitted green olives
Salt
DIRECTIONS
In a saucepan, boil the water. Add the quinoa, cover and cook over low heat for 12 minutes, until al dente. Transfer to a bowl.
In a skillet, toast the pine nuts over moderate heat until golden. Add them to the quinoa along with the cilantro, lemon juice and olives. Season with salt and serve.

from Food and Wine

There are lots of other recipes on the web, including some wonderful ones for Quinoa Pilafs.

Hope you become a nut-job about quinoa and include it in your meals every week!

3 comments:

Anonymous said...

I am inspired. I shall make a quinoa salad and report back with full and comprehensive details.
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Bossy Betty said...

Yummy! Bring me a sample--a LARGE sample!

--BB

Anonymous said...

ok! It will involve avocado and possibly lentils.
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