aish.com > Family > Kosher Recipes

Quinoa

May 8, 2009 | by Chef Herschel Arnow

The ever-so-versatile supergrain.

Quinoa was a staple food for the Incas. It remains an important food in South American homes. It's a supergrain, high in protein and unsaturated fats. It is a valuable source of nutrients and is relatively low in carbohydrates. Quinoa cooks like rice. It can be used as part of a main dish, in soups, salads and even as a dessert.

SPICED CARROT AND ZUCCHINI QUINOA

4 cups water
2 cups quinoa, rinsed well, drained
2 tablespoons raisins
1/2 teaspoon salt
1/4 cup vegetable oil
2 medium carrots, peeled, thinly sliced
2 medium zucchini, trimmed, thinly sliced
1 tablespoon sweet paprika
1 teaspoon cinnamon
1/2 cup chopped fresh cilantro

Combine first 4 ingredients in a heavy large saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.

Meanwhile, heat oil in heavy large skillet over medium heat. Add carrots; sauté until tender, about 5 minutes. Add zucchini; sauté until tender, about 3 minutes. Mix in paprika and cinnamon. Add quinoa to skillet; toss to blend. Season with salt and pepper. Mix in cilantro and serve.

CURRIED QUINOA SALAD WITH MANGO

1 cup quinoa (about 6 ounces)

1/4 cup oil
2 tablespoons vinegar
1 tablespoon chopped mango or cantaloupe
1 1/2 teaspoons curry powder
1/4 teaspoon dry mustard
1 cup chopped peeled mango or cantaloupe
1 cup chopped unpeeled cucumber
5 tablespoons chopped green onions, divided
2 cups (packed) baby spinach

Cook quinoa in medium pot of boiling slated water over medium heat until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain well; cool. Transfer to medium bowl.

Meanwhile, whisk oil and next 4 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.

Add chopped mango or cantaloupe, cucumber, 4 tablespoons green onions, and dressing to quinoa; toss to coat. Divide spinach between 2 plates. Spoon quinoa salad over spinach.

QUINOA WITH CORN, SCALLIONS, AND MINT

2 cups of canned corn
2 tablespoons fresh lemon juice
1/2 sticks (1/4 cup) butter, melted
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint

Whisk together lemon juice, butter, honey, slat and pepper in a large bowl until combined.

Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.

Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water. Cover quinoa with a folded kitchen towel, then cover sieve with a lid and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand 5 minutes.

Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.

QUINOA PUDDING

1 cup quinoa (6 oz), picked over
6 cups water
3 large eggs
1 cup whole milk
1 teaspoon vanilla
1/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or coarsely ground walnuts, or mixture
1/4 cup dried raisins
1/8 teaspoon cinnamon

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups of water to a boil in a large sauce pan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.

Preheat oven to 350 F.

Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and raisins and pour into a buttered 9-inch square metal baking pan.

Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.

QUINOA AND BLACK BEAN SALAD

1 1/2 cups quinoa
1 1/2 cups cooked canned black bean, rinse
1 1/2 tablespoon vinegar
1 1/2 cups canned corn
3/4 cup finely chopped green bell pepper
2 jalapeno chilies, seeded and minced (wear rubber gloves)
1/4 cup finely chopped fresh coriander

For dressing

5 tablespoons fresh lemon juice, or to taste
1 teaspoon salt
1 /14 teaspoons ground cumin, or to taste
1/3 cup oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle before pouring off most of water, until water runs clear and drain in a large fine sieve.

In a saucepan of salted boiling water cook quinoa 10 minutes. Drain quinoa in sieve and rinse under cold water. Set sieve over a saucepan of boiling water (quinoa should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, about 10 minutes (check water level in kettle occasionally, adding water if necessary)

While quinoa is cooking, in a small bowl toss beans with vinegar and salt and pepper to taste.

Transfer quinoa to a large bowl and cool. Add beans, corn, bell pepper, jalapenos, and coriander and toss well.

Make dressing:

In a small bowl whisk together lemon juice, salt, cumin and add oil in a stream, whisking.

Drizzle dressing over salad and toss well with salt and pepper to tastes. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

 

 

 



Related Posts


🤯 ⇐ That's you after reading our weekly email.

Our weekly email is chock full of interesting and relevant insights into Jewish history, food, philosophy, current events, holidays and more.
Sign up now. Impress your friends with how much you know.
We will never share your email address and you can unsubscribe in a single click.
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram