I view quinoa as a blank slate...you need to add flavors...
Here are a couple of recipes to give you an idea of the different ways to enjoy it-
[color:"blue"]Mediterranean Quinoa Salad[/color]
Ingredients:
1 C Quinoa
2 C Water
2 TB Extra Virgin Olive Oil
1/4 tsp Salt
1/8 tsp Black Pepper
4 tsp Mint, chopped fine
2 TB Parsley, chopped fine
1 C Cherry Tomatoes, chopped
1 c Cucumber, seeded and chopped
1/2 C Olives, pitted and chopped
1/2 C Figs, chopped
2/3 C Feta Cheese (optional)
1 TB Lucini Fig Balsamic Vinegar (optional)
1 TB Lucini Tuscan Basil E.V.O.O. (optional)
Preparation:
Bring water to boil. Add the quinoa and lower heat to simmer for 10 minutes. Remove from heat and allow to sit for 8-10 minutes. Place quinoa in a bowl to cool.
Meanwhile, in a separate bowl emulsify the Fig Vinegar, Extra Virgin Olive Oil, salt and pepper. Add the mint and parsley and mix well.
Chop the cucumbers, cherry tomatoes, olives and figs into small chunks. Add to the quinoa and stir to distribute the ingredients evenly. Pour the vinaigrette over the salad. If desired, chopped the feta into small chunks and stir into salad.
To Serve:
Spoon 1/2 cup of the salad onto a plate. Drizzle with 1/2 tsp of Fig Vinegar and 1 tsp of Tuscan Basil Extra Virgin Olive Oil.
[color:"blue"]Moroccan Meat Ball Tagine with Quinoa[/color]
Ingredients:
1 1/2 pounds ground beef
1/2 medium onion, grated
2 Tablespoons chopped parsley
1 egg
1/3 cup matzo meal or plain bread crumbs
1/2 cup tomato sauce
Salt and freshly ground black pepper to taste
3 Tablespoons extra virgin olive oil, divided
5 onions, thinly sliced
1 quart water
1/2 cup raisins
8 soft pitted prunes
1/2 cup slivered almonds
2 pounds pumpkin or Hubbard OR Butternut squash, peeled and cut into 2 inch chunks
1/2 cup brown sugar
1 teaspoon cinnamon
DIRECTIONS:
1. Place the meat in a 2 quart mixing bowl and add the onion, parsley, egg, bread crumbs, tomato sauce, salt and pepper and 1 Tablespoon of the olive oil. Mix the mixture well and set aside until ready to make the meatballs.
2. Heat a large Dutch oven and then add the remaining 2 Tablespoons olive oil. Sauté the onions in the oil until golden brown.
3. Add the water to the onions and bring to a boil.
4. Shape the meat into walnut sized balls and drop into the simmering liquid. Cook the balls until firm.
5. Combine the raisins and the prunes in a small glass dish and cover with water. Microwave on high for 3 minutes and let sit while the meatballs cook.
6. When the meat is firm, transfer the meat to a 13 x 9 casserole.
7. Drain the fruits and add them to the casserole along with the almonds and pumpkin.
8. Sprinkle the sugar and cinnamon over the food and bake in a pre-heated 350F oven until the squash is tender and almost all of the liquid has been absorbed.
1 1/2 cups water or chicken broth
1 Tablespoon margarine or butter
1 cup quinoa
1. Bring liquid and butter/margerine to a boil in a 1 quart saucepan.
2. Add the quinoa and stir to combine. Cook covered for 15 minutes, over low heat or until all water is absorbed.
3. Fluff with a fork and place in the middle of a large serving platter with the meat and vegetables around it or serve from a bowl for all to take.
