Sunday, November 4, 2012

500 Best Quinoa Recipes

500 Best Quinoa Recipes
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.

Peanut Butter and Quinoa Granola (page 35)

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 Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. All rights reserved: May not be reprinted without publisher permission.


Skirt Steak with Horseradish Tomato Quinoa Salad (page 207)

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 Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. All rights reserved: May not be reprinted without publisher permission.


Warm Butternut Squash Salad with Crispy Chickpeas (page 212)

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 Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Photos by Colin Erricson. All rights reserved: May not be reprinted without publisher permission.