500 Best Quinoa Recipes
100% Gluten-Free Super-Easy Superfood
Camilla V. Saulsbury
Paperback, 528 pages
100% Gluten-Free Super-Easy Superfood
Camilla V. Saulsbury
Paperback, 528 pages
Okay - I know you have heard of quinoa (keen-wah) before - it is touted as the most important grain (really it is a seed, but why quibble?) for your diet. It is high in protein, including all the essential amino acids we humans require, is naturally gluten-free and high in nutrients.
Plus, it is eco-friendly - quinoa doesn't require the massive irrigation that other grains do, thrives in harsh conditions, is hardy and has a high yield. Great for the planet!
You can bake it, cook it like rice, sprout it, toast it, turn it into flour.... and 500 Best Quinoa Recipes will show you how!
Contents include:
Keen on Quinoa
Quinoa 101
Stocking the Quinoa Pantry
Breakfasts
Appetizers and Snacks
Soups, Stews and Chilis
Salads and Sides
Vegetarian Main Dishes
Seafood, Poultry and Lean Meat Main Dishes
Breads
Desserts
So come on get your quinoa on!
Stock up on this versatile super-healthy super-food today, it comes in a variety of colours, and take these sneak peek recipes for a test drive in your kitchen.
I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.
Tip
Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.
• Preheat oven to 325°F (160°C)
• Large rimmed baking sheet, lined with parchment paper
2 cups large-flake (old-fashioned) rolled oats 500 mL
(certified GF, if needed)
3⁄4 cup quinoa, rinsed 175 mL
3⁄4 cup lightly salted roasted peanuts, coarsely 175 mL
chopped
1⁄2 tsp fine sea salt 2 mL
1⁄2 tsp ground cinnamon 2 mL
1⁄4 cup natural cane sugar or packed light 60 mL
brown sugar
1⁄4 cup liquid honey or brown rice syrup 60 mL
1⁄2 cup unsweetened natural peanut butter 125 mL
1⁄3 cup vegetable oil 75 mL
1 tsp vanilla extract (GF, if needed) 5 mL
2⁄3 cup dried cranberries 150 mL
1. In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.
2. In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.
3. Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.
4. Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.
5. Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.
Makes about 4 cups (1 L)
Excerpted from 500 Best Quinoa Recipesby Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. All rights reserved: May not be reprinted without publisher permission.
The sweetness of tomatoes is a wonderful foil to the distinctive bite of horseradish and watercress. Thin slices of skirt steak, quickly seared in a skillet, round out this inventive salad.
Tip
To mash garlic, working with one clove at a time, place the side of a chef’s knife flat against the clove. Place the heel of your hand on the side of the knife and apply pressure so that the clove flattens slightly (this will loosen the peel). Remove and discard the peel, then roughly chop the garlic. Sprinkle a pinch of coarse salt over the garlic. Use the flat part of the knife as before to press the garlic against the cutting board. Repeat until the garlic turns into a fine paste. The mashed garlic is now ready for use in your favorite recipe.
1 cup quinoa, rinsed 250 mL
8 oz sugar snap peas, strings removed 250 g
3 cloves garlic, mashed (see tip) 3
4 tbsp extra virgin olive oil, divided 60 mL
2 tbsp prepared horseradish 30 mL
11⁄2 tbsp white wine vinegar 22 mL
2 cups halved grape or cherry tomatoes 500 mL
Fine sea salt and freshly cracked black pepper
1 lb beef skirt steak, cut into 4 pieces 500 g
4 cups packed tender watercress sprigs 1 L
1. In a large saucepan of boiling salted water, cook quinoa for 11 minutes. Add peas and boil for 1 minute. Drain and rinse under cold water until cool.
2. In a small bowl, whisk together garlic, 3 tbsp (45 mL) of the oil, horseradish and vinegar.
3. In a large bowl, combine quinoa mixture, tomatoes and 2 tbsp (30 mL) of the dressing, gently tossing to combine. Season to taste with salt and pepper. Separately cover and refrigerate salad and the remaining dressing while preparing steak.
4. Generously season steak with salt and pepper. In a large, heavy skillet, heat the remaining oil over high heat. Add steak and cook, turning once, for 3 to 4 minutes per side or until crusty and medium-rare, or to desired doneness. Transfer steak to a cutting board and let rest for 5 minutes. Thinly slice across the grain on a slight diagonal.
5. Add watercress to the quinoa mixture, gently tossing to combine. Divide salad among four plates. Arrange steak on top. Drizzle with the remaining dressing.
Makes 4 main-dish servings
Excerpted from 500 Best Quinoa Recipesby Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. All rights reserved: May not be reprinted without publisher permission.
This warm salad combines several of fall’s best flavors and textures, with complementary exotic nuances. Sweet roasted squash, tart cranberries and earthy quinoa are irresistible partners for crispy, Indian-spiced chickpeas and citrus yogurt.
• Preheat oven to 400°F (200°C)
• Large rimmed baking sheet, lined with foil and sprayed with nonstick cooking spray
1 large butternut squash, cut into 1-inch 1
(2.5 cm) cubes
1 can (14 to 19 oz/398 to 540 mL) chickpeas, 1
drained, rinsed and patted dry
2 tsp mild curry powder 10 mL
11⁄2 tsp garam masala 7 mL
3 tbsp extra virgin olive oil, divided 45 mL
Fine sea salt and freshly cracked black pepper
1 cup plain yogurt 250 mL
2 tbsp freshly squeezed lemon juice, divided 30 mL
3 cups cooked red or white quinoa 750 mL
cooled
2⁄3 cup dried cranberries 150 mL
1⁄2 cup packed fresh mint leaves, chopped 125 mL
1 tbsp finely grated orange zest 15 mL
1⁄4 cup freshly squeezed orange juice 60 mL
6 cups packed baby arugula leaves 1.5 L
1. In a large bowl, combine butternut squash, chickpeas, curry powder, garam masala and 2 tbsp (30 mL) of the oil. Season with salt and pepper. Spread in a single layer on prepared baking sheet. Roast in preheated oven for 35 to 40 minutes, stirring occasionally, until squash is tender and chickpeas are crispy. Let cool in pan for 10 minutes.
2. In a small bowl, combine yogurt and 1 tbsp (15 mL) of the lemon juice.
3. In a large bowl, combine squash mixture and quinoa. Add cranberries, mint, orange zest, orange juice, the remaining oil and the remaining lemon juice, gently tossing to combine. Season to taste with salt and pepper.
4. Arrange arugula on a large rimmed platter or in bowls. Spoon quinoa mixture on top. Drizzle with some of the yogurt mixture and serve the rest on the side.
Makes 8 side-dish or 4 main-dish servings
Excerpted from 500 Best Quinoa Recipesby Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. All rights reserved: May not be reprinted without publisher permission.
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