Ingredients: (serves 4)
•1 cup dry red or white quinoa
•1 medium apple, diced
•1 cinnamon stick
•3/4 cup orange juice
•1 cup water
•1/3 cup dried cranberries
•1/3 cup pepitas (pumpkin seeds)
•salt to taste
To Prepare: I personally prefer to use red quinoa more than white because I think it’s a bit nuttier and chewier, but you are more than welcome to use whatever you prefer. Rinse the quinoa over a fine mesh strainer to make sure all the bitter residue is removed.
Add the quinoa, apple, and cinnamon stick to a sauce pan over medium-high heat.
Pour the orange juice and water in, and stir to combine.
Cook covered for 20-25 minutes, or until the moisture is absorbed and the quinoa is tender. You might want to remove the lid in the last 5 minutes or so to cook the rest of the moisture out.
Remove the cinnamon stick, and add the dried cranberries and pepitas.
Add salt to taste.
From The Front Burner (http://www.thefrontburnerblog.com/2010/11/apple-cinnamon-cranberry-quinoa.html)
Showing posts with label quinoa. Show all posts
Showing posts with label quinoa. Show all posts
Friday, November 19, 2010
Wednesday, July 21, 2010
Quinoa Cakes with Spinach and Goat Cheese
makes about 20 small cakes
ingredients:
2 cups spinach, roughly chopped
3 cloves garlic, minced
2 cups cooked quinoa
4 ounces goat cheese
1 egg, beaten
salt and pepper
olive oil for frying
how to:
1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon
of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.
2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.
3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.
4. Heat a layer of olive oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.
From The Barefoot Kitchen (http://thebarefootkitchen.com/)
ingredients:
2 cups spinach, roughly chopped
3 cloves garlic, minced
2 cups cooked quinoa
4 ounces goat cheese
1 egg, beaten
salt and pepper
olive oil for frying
how to:
1. Wash and chop the spinach, pat dry. Mince the garlic. Heat 1 tablespoon
of olive oil in a small skillet. Cook the garlic until lightly browned, about a minute, then add the spinach. Cover, and cook until wilted. Set aside and let cool.
2. In a small saucepan, mix the quinoa and the goat cheese over low heat (to help melt the cheese). Remove from heat when well combined.
3. Chop the cooked spinach finely, mix with the quinoa and goat cheese. Beat the egg and mix in until everything is combined. Season with salt and pepper to taste.
4. Heat a layer of olive oil in a non-stick skillet. Form the quinoa into 2″ patties about 1/2 inch thick. Drop into the oil and cook until well browned on one side, 2-3 minutes. Flip and cook on the other side, then set on paper towels to drain.
From The Barefoot Kitchen (http://thebarefootkitchen.com/)
Wednesday, July 14, 2010
Double Broccoli Quinoa
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.
From 101 Cookbooks http://www.101cookbooks.com/
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream
Optional toppings: slivered basil, fire oil (optional)**, sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.
From 101 Cookbooks http://www.101cookbooks.com/
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