Delicious and versatile quinoa

Quinoa is nutritional powerhouse. A relative of spinach, it is often referred to as a “super grain” because it contains 8 essential amino acids, 22 grams of protein and 10 grams of fiber in a 1 cup (non cooked) portion. It can be used as a side, in salads, soups even desserts.

Native to the Ecuadorian Andes, many American may have never heard of it or just consider it “exotic,” but I have found it to be a versatile and healthy addition to my menus.

I have posted a few recipes below including a method for cooking quinoa, don’t be afraid to have fun as you can see from the recipes it has many uses both warm and cold;
Quinoa soup
Quinoa risotto
Roasted vegetable and quinoa casserole
Quinoa and shrimp salad


Quinoa Risotto

Olive oil
½ yellow onion chopped
2 cloves garlic minced
1 cup (6 oz) quinoa, well rinsed
2 ½ cups (18 fl oz) stock (chicken or vegetable)
2 cups chopped arugula (rocket lettuce) or spinach
¾ cup shredded carrot
½ cup shitake mushrooms (thinly sliced/ julienned)
¼ cup grated parmesan cheese
½ tsp salt
¼ tsp ground pepper

In a large saucepan heat the olive oil
Add the onions sauté till translucent
Add quinoa and garlic, sauté stirring, for approximately one minute (do not let garlic brown)
Add the stock and stir-bring to a boil. Then reduce heat to low and simmer until quinoa is almost tender to the bite but still slightly hard in the center, about 12 minutes. The mixture will still be liquid. Stir in the arugula, carrots, and mushrooms and simmer until the quinoa grains have turned from white to translucent, about two to three minutes more.
Stir in the cheese, salt and pepper.

Roasted Vegetable and Quinoa casserole

½ cup quinoa rinsed and well drained
olive oil
2 Tbls minced shallots
2 Tbls chopped carrots
2 Tbls chopped leeks
2 Tbls chopped celery
2 cups roasted corn (divided)
2/3 cups milk (soy ok)
8 slices eggplant ½ inch thick (skin on) roasted then cut into 2 x ¼ inch strips
4 scallions grilled then cut into ½ inch strips
½ tsp chili powder

1- preheat oven to 350°
2- dry the quinoa in the oven stirring occasionally until brown (about 10 minutes) set aside
3- heat a small amount of olive oil in a sauté pan, stir-fry shallots, carrots, leeks and celery for 2 minutes, set aside in pan
4- combine 1 cup of the corn with the milk in a blender and puree
5- combine sauted vegetables, roasted vegetables, corn puree, corn, chili powder, quinoa (all except 2 Tbls)
6- put mixture into lightly oiled loaf pan sprinkle remaining quinoa on top, cover with aluminum foil and bake for 40 minutes. Uncover and bake for 20 more minutes.

Quinoa Shrimp Salad (warm or cold)

1 cup quinoa, well rinsed and drained
2 cups water or stock (chicken or vegetable)
1 Tbls butter
1 tsp salt

¼ cup peas (fresh if available) blanched (if frozen thaw in luke warm water and drain)
¼ cup cooked corn kernels
½ cup diced red, yellow, green peppers (any combination)
3 scallions finely chopped
2 Tbls finely chopped parsley
2 Tbls mayonnaise
2 Tbls fresh squeezed lemon juice
salt and freshly ground black pepper (to taste)
1 pound shrimp rubbed with 3 Tbls mixture below

1 - combine the quinoa liquid, butter and salt in a sauce pan, bring to a boil. Lower heat to a simmer, cover and cook for 20 minutes, until the liquid is absorbed and the quinoa is tender (set aside)
2 – preferred cooking method: grill the barbecue rubbed shrimp lightly rubbed with oil, till pink on the outside and white on the inside. Other cooking method; heat a sauté pan on medium high heat sauté shrimp till done. Cut cooked shrimp into ½ inch pieces
3 – mix together mayonnaise, lemon juice, parsley and salt and pepper
4 - mix mayonnaise mixture, shrimp, corn and peas together, then mix with quinoa. Serve warm or chill and serve later.
Barbecue Spice Rub:

Makes approximately 3 ½ cups
1 C paprika (Spanish preferable)
½ C ground ancho chile
½ cup kosher salt
¼ cup ground chipotle chile
1/3 C dark brown sugar
1/8 C sugar in the raw
¼ C granulated garlic
¼ C granulated onion
¼ C freshly ground black pepper
Mix together thoroughly, all ingredients
Store in an airtight container at room temperature for 6 to 9 months

Ecuadorian Quinoa Soup

3 Tbls butter
1 Tbls annatto (achiote) seeds
heat the butter and seeds together, simmer for 5 minutes, strain the seeds out and return the butter to the sauce pan add:
2 large onions finely chopped (one white one yellow)
6 large cloves garlic finely chopped
cook for 10 minutes, or until the onions are translucent and soft

At this point there are a lot of optional ingredients, feel free to PLAY!
1 1/3 C quinoa, rinsed well
1 ½ # firm potatoes, peeled/or not and cut into 1-inch cubes, optional
¾ # fried pork rinds, optional
2 C milk
4 sprigs cilantro
2 ½ tsp kosher salt (if potatoes added more may be needed)
ground black pepper to taste
ground roasted peanuts (see recipe below),optional

Stir quinoa into the butter mixture, add 8 cups water
If using the potatoes add at this time with an additional 2 cups water
Bring to a boil, lower the heat and simmer for 30 minutes
If adding pork rinds add now
Simmer for another 30 minutes (even if you did not add pork rinds)
Stir in the milk, cilantro, salt and pepper
If using ground roasted peanuts add now
Reduce heat further and simmer for 15 minutes

Ground Roasted Peanuts
1 C shelled roasted peanuts, skins rubbed off (or raw unsalted peanuts)
Heat oven to 375°
In a baking dish roast the peanuts in the oven for 5 to 10 minutes, until light brown, be careful not to burn.
Cool peanuts completely!
In a food processor, pulse the peanuts until ground fine (do not grind to the point at which oil is released).




Quinoa

To cook quinoa:
1 C quinoa to a ratio of 2 C liquid (water or stock)

First rinse the quinoa thoroughly (it has a naturally occurring preservative on it which can leave a bitter taste if not washed off) and drain well.
Combine the quinoa and liquid bring up to a boil and immediately reduce heat to a simmer, whole cooking time approximately 15 – 20 minutes.
For a nuttier flavor the grain may be toasted first.