Quinoa

Quinoa is a seed that is produced in the area around the Andes Mountains in South America.  Even though it is actually a seed, we classify it as a grain and can be used as a side dish to an entree, in a bowl, or even a soup.

When they are harvested they have an exterior coating of saponins.  This is a natural pesticide and is bitter tasting.  Much of it is removed during the harvest processing, but it is recommended that before cooking, you give the quinoa a good rinse to remove any of this substance.

In only one cup, quinoa has about 8 grams of protein and 5 grams of fiber.  It also contains all nine essential amino acids that the human body is unable to produce on its own.  In addition, it is gluten free so is safe for those with celiac disease or other gluten intolerances.

The cooking ratio is two parts liquid to one part quinoa.  Bring the water or stock to a boil, then add the quinoa.  Cover and simmer for about 20 minutes or until tender.

Quinoa Banana Bowl

Ingredients:

• 1/3 cup nut butter, your choice
• 4 pitted dates
• 1 1/3 cup milk
• 2 teaspoons vanilla
• 2 bananas
• 1 cup cooked quinoa

Directions:

• In a blender combine nut butter, dates, milk and vanilla and blend into a thin, smooth sauce.
• Peel and slice bananas into bite sized pieces and toss with cooked quinoa.
• Drizzle with sauce.

Black Bean and Quinoa Salad

Ingredients:

• 5 to 6 cups mixed greens, your choice
• 1 cup cooked quinoa
• ½ cup corn
• 1 cup cooked black beans, seasoned to personal taste
• ¼ cup diced red onion
• 1 medium orange, segmented
• ½ avocado, chopped
• ¼ cup cilantro for garnish, optional

Dressing:

• ½ avocado
• 4 tablespoons lime juice
• 3 tablespoons orange juice
• 1 or 2 tablespoons sweetener (sugar, maple syrup, etc.) or to taste
• 1 to 2 teaspoons hot sauce, or to taste
• ¼ teaspoon cumin
• 1/8 teaspoon chili powder
• salt and pepper to taste
• 1 tablespoon minced cilantro, optional
• 3 to 4 tablespoons olive oil

Directions:

• Cook quinoa.
• Prepare dressing by placing all ingredients into a blender and blend until smooth and creamy. Adjust seasonings.
• Assemble greens, vegetables, fruit, and warmed black beans.

Quinoa Soup

Ingredients:

• 2 tablespoons olive oil
• ½ medium onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 4 cloves garlic, minced or pressed
• 4 cups stock
• 1 can (15 ounce) chickpeas, drained and rinsed
• 1 ¼ cup uncooked quinoa
• 1 can (14 ½ ounce) diced tomatoes and juice
• 1 can (8 ounce) tomato sauce
• 1 tablespoon Italian seasoning
• 2 cups fresh spinach, chopped
• 1 ½ cups half and half or heavy cream
• salt and pepper to taste
• grated Parmesan cheese, for garnish

Directions:

• Heat oil in a large saucepan. Add onion, carrots, celery, and garlic.  Season with salt and pepper to taste.  Stir and cook until vegetables are soft.
• Add stock, chickpeas, quinoa, tomatoes, tomato sauce, and Italian seasoning. Taste for seasonings and adjust accordingly.
• Just before serving add spinach and cream. Garnish with grated Parmesan

Quinoa and Egg Enchilada

Ingredients:

• 2 cups cooked quinoa
• 1 can (15 ounce) black beans, rinsed
• 1 cup corn
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• 2 teaspoons olive oil
• Juice of one lime
• salt and pepper to taste
• 2 cups enchilada sauce, purchased or home made
• 2/3 cup CoJack cheese, grated
• 6 eggs
• chopped cilantro for garnish, optional
• sliced green onions for garnish, optional
• sliced avocado for garnish, optional
• hot sauce, optional

Directions:

• Combine cooked quinoa, black beans and corn.
• In another bowl mix cumin, garlic powder, oil, and lime juice. Pour over quinoa mixture and toss to combine.  Season to taste.
• Place the mixture into the bottom of a cast-iron skillet. Pour enchilada sauce over the mixture. Sprinkle cheese.
• Crack eggs over the mixture, spacing them evenly. Season eggs to taste.
• Bake in an oven preheated to 375 for 20 to 30 minutes until eggs are done to your taste.
• Serve with garnishes and hot sauce on the side.