1 egg 1 cup water 1/2 cup orange juice concentrate 4 tablespoons vegetable oil 2 teaspoons ground cardamom 1 tablespoon honey 1 1/2 cups cooked quinoa 1 1/2 cups whole wheat pastry flour* 1 1/2 teaspoons baking powder 1/2 teaspoon sea salt
Heat pan or griddle on medium heat, then lower heat slightly. Mix with a whisk as you add all ingredients in a mixing bowl. Scoop some batter onto the warm slightly oiled surface. Turn the crepe when the bubbles on the top have formed evenly. Cook less time on the second side. Serve with butter and jam, or your favorite ingredients. Serves 3-4
*For a wheat-free alternative substitute rice flour or other gluten free flour.
QUINOA SALAD WITH GRAPES & ROASTED CASHEWS
3 tablespoons raspberry vinegar 2 tablespoons cooking sherry or mirin 1/4 teaspoon sea salt 2 tsp fresh dill weed (1 tsp ground dried) 1 stalk of celery, sliced 1/2 cup red seedless grapes, sliced in half 2 cups cooked quinoa, cooled 1/3 cup roasted cashews
In one bowl, mix the ingredients in order except the cashews. Let sit at least 1 hour. Add nuts before serving. Serves 3-4
COCONUT CURRY QUINOA STEW
2 tablespoons olive oil 1/3 cup uncooked quinoa 1 medium leek 2 cups water 1 small zucchini, winter squash or carrots 1 teaspoon sea salt 2 celery stalks 1 cinnamon stick 1/2 small yellow pepper 2/3 cup cooked kidney beans 2 teaspoons curry 1/2 cup light coconut milk 2 teaspoons cumin Fresh parsley or cilantro
Cut vegetables for a stew into medium to large pieces. Heat a heavy bottom soup or casserole pot. Add the oil and leek. When the leek is shiny, begin mixing in the remaining vegetables. Mix ground spices into the vegetables. Mix the quinoa with the vegetables, and then add water, salt, cinnamon, beans, and coconut milk. Cover and simmer until quinoa drinks up th liquid, and vegetables are soft. Remove the cinnamon, garnish with chopped cilantro or parsley. Serves 4
LEMON QUINOA PILAF
1 cup quinoa 2 cups boiling water or stock 1 tablespoon lemon zest 2 tablespoons lemon juice 1/8 teaspoon turmeric or saffron
Place all ingredients in a baking dish. Cover and bake at 375*F. until all liquid is absorbed, about 25 minutes. Serves 4
MEXICAN QUINOA WITH PINTO BEANS
3 cups sliced bell pepper and onions, mixed 3-4 cups cooked pinto beans with about 1/2 cup liquid 2 cups cooked quinoa 2 cups sweet corn 4-6 cloves garlic, minced 2 tablespoons chili powder 1 teaspoon ground cumin seed 2 teaspoons ground oregano 1 teaspoon salt
Pour peppers and onions into large skillet and saute in a small amount of oil. Add herbs and spices, saute for another minute or two. Add all other ingredients, bring to a simmer, cover loosely and simmer for about 20 minutes. Remove from heat and let stand covered for another 10 minutes. Serves 4-6.
QUINOA WITH SUN-DRIED TOMATOES
6 sun-dried tomatoes, diced 2 cups water (or stock) 1 shallots (or 1/2 small onion), minced 2 tablespoons chopped fresh parsley 1 clove garlic, minced salt & pepper 1 cup quinoa Olive oil
In a medium saucepan, saute tomatoes, onion and garlic in olive oil over medium heat for 3-5 minutes, or until onions are softened. Add stock or water and bring to a boil. Stir in quinoa, return to a boil, then reduce heat to low and simmer, covered for about 30 minutes, until liquid is absorbed. Let sit for 5 minutes, fluff grains with a fork to separate, stir in fresh parsley and season with salt and pepper. Serves 4
QUINOA PORRIDGE
1/3 cup quinoa 1 teaspoon vanilla 1/4 cup macadamia nuts 1/4 teaspoon sea salt 2 cups water cinnamon stick, optional 1 tablespoon honey Put quinoa into a saucepan. In a blender, blend nuts with water on high for two minutes. Add nut milk to pan with remaining ingredients. Bring to a boil. Reduce heat to medium. Simmer for 45 minutes. Serves 3-4
QUINOA STUFFING
2 cups quinoa 1 bunch green onions, chopped 4 cups water (or stock) 1 cup dried apricots, diced 1/4 cup olive oil 1 cup dried cranberries 2 small zucchini, cut into 1 inch cubes 1 cup fresh parsley, chopped 1 butternut squash, peeled and diced 1 lemon
Bring the water (or stock) and quinoa to a boil. Reduce heat, cover and simmer about 10-15 minutes, until quinoa absorbs liquid. Remove from heat and let cool.
Saute zucchini and squash in a skillet with olive oil until slightly browned. Add quinoa to the vegetables. Stir in onions, apricots, cranberries, and parsley. Add lemon juice to taste. This can now be used to stuff a turkey, or served as a side dish. Serves 8-10
QUINOA RISOTTO MILANESE WITH VEGETABLES
3 tablespoons olive oil 3 tablespoons butter 1 small onion, diced 1/4 cup white wine (optional 1 1/2 cups quinoa 5-8 cups vegetable broth (or chicken stock) 1 1/2 cups vegetables (peas, asparagus, green beans, roasted red peppers etc.) 1/2 cup Romano cheese, shredded 1/4 cup parsley, chopped as garnish Parmesan cheese, grated
Heat stock in a saucepan and keep it covered and warm.
Heat a large heavy skillet over medium heat. Add olive oil and half the butter (1 1/2 tablespoon). When butter is just melted, add onions and saute for 5 minutes. Add quinoa and stir to coat well. Add wine and allow to be absorbed. Add enough warm stock to just cover the quinoa. In about 5 minutes, add more stock to keep the quinoa covered. Add vegetables at this time. Do not cover the pan, but keep adding warm stock as needed to keep quinoa covered. this takes approximately 20-25 minutes, until quinoa is tender. Add remaining butter and Romano cheese and stir in well.
Remove from heat, garnish with parsley and serve with Parmesan cheese. Serves 4-6.
