Food & Drink Magazine

Quintessential Quinoa

By Yonni @vegandthecity
Quinoa (not qui-no-ah but keen-wa) is a fabulous food!  It tastes like a grain, similar to brown rice but has a little pop when you chew, and is high in amino acids (protein), but it’s actually a seed with cousins like spinach and swiss chard ~ seriously, how cool?  (it’s also gluten-free and kosher for Passover for those of you who might be interested…)  Best of all, it’s got a nice, slightly crunchy texture and subtle nutty flavor on it’s own, but it really picks up the flavors you cook it with, and there are so many ways you can go.   It used to be only available in specialty markets but is now readily available.
One of my favorite recipes for quinoa comes from a Low-fat Cooking Light cookbook I bought a decade or more ago.  I first made it for Thanksgiving, but it could really be made all year ‘round.  The original called for chicken stock, but I made the substitution.
Fruited Quinoa
2 TBSP pine nuts or slivered almonds
1 1/4 c dried apricots
1 1/2 c quinoa
2 tsp olive oil
3 c low-sodium chicken broth (I use vegetable)
2 tsp lemon peel
2 TBSP lemon juice
1 c dried currants
Toast pine nuts in a small frying pan over medium heat until golden brown (3-5 minutes), stirring often.  Transfer nuts to a bowl; set aside.
Coarsley chop 1/2 c apricots and set aside Place quinoa in a fine strainer and rinse thoroughly with water.
Heat oil in a 3-4 quart pan over medium heat.  Add quinoa and cook, stirring often, for 8-10 minutes.
Add the broth to the quina with the lemon peel and juice and bring to a boil over high heat.
Reduce heat and simmer until grain is tender.
Drain and discard any liquid.
Stir chopped apricots and 1/2 c currants into the quinoa.  Let cool and then refrigerate over night.
To serve, season to taste with salt.  Garnish with remaining apricots, currants and pine nuts.
My friend, Lisa, gave me this next recipe over lunch a couple of weeks ago.  One of her friends and recommended it and Lisa has had it numerous times already.  I hope you enjoy!
 Quinoa, Zucchini and Toasted Walnut Pilaf from
1 cup quinoa
1 ½ cups water
2 tablespoons olive oil
½ cup walnuts, coarsely chopped
1 clove garlic, sliced
2 medium zucchini, grated
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a medium saucepan, combine the quinoa and water and bring to a boil. Cover, reduce heat to low and cook until the water is absorbed and the quinoa is tender and fluffy, 12 to 15 minutes.
Meanwhile, prepare and measure your ingredients as this next part goes quickly. Heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring, until toasted and fragrant, 2 to 3 minutes. Add the garlic and cook until golden, 1 minute. Stir in the zucchini, thyme, salt and pepper (12 turns on pepper mill) and cook, stirring, until just tender and wilted, 1 minute. Remove from heat and stir in the quinoa until well combined.

You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Quinoa Salad

    Quinoa Salad

    Here's a recipe which was inspired by reading Gluten Free Girl, and by discovering the lunch options at Marks and Spencer. We were in Stockport the other weeken... Read more

    By  Eatouteatin
  • Cajun Chicken Quinoa Salad

    Cajun Chicken Quinoa Salad

    In celebration of receiving our first issue of our subscription to Good Food Magazine here is a recipe based on one we found in that, the April of the... Read more

    By  Eatouteatin
  • Curried Chickpea and Quinoa Flatbread

    Curried Chickpea Quinoa Flatbread

    This is one of my favorite dishes, and it’s actually one of the first recipes I made when I started my blog. So many things have changed since then: The... Read more

    By  Thepickyeater
  • Breakfast for Dinner: Warm Berry Quinoa

    Breakfast Dinner: Warm Berry Quinoa

    Breakfast for dinner is one of our favorite ways to mix things up in The Picky Eater household. The hubby and I are huge breakfast/brunch people, but we don’t... Read more

    By  Thepickyeater
  • Whole Grain Quinoa Tabouleh With Peppers

    Whole Grain Quinoa Tabouleh With Peppers

    We’re entering the second week of The Virtual Potluck ’Tasty and Healthy New Year Challenge’ sponsored by Bob’s Red Mill and California Olive Ranch, and if you... Read more

  • Quinoa Carrot Cilantro Salad

    Quinoa Carrot Cilantro Salad

    Hello, THN readers! I’m Yuri, aka ChefPandita, and I’ll be sharing somedelicious and healthy recipes with you every Thursday. What should we call these posts?... Read more

    By  The Hippie Nerd
  • RECIPE // Honey-Soaked Quinoa Salad

    RECIPE Honey-Soaked Quinoa Salad

    I’ve had my parents in town from Napa, and Sunday I threw a little dinner party for my mom’s 65th birthday. It was a great opportunity to break out my... Read more

    By  Erika Brechtel