Quinoa: The perfect super food!
Plain or with an addition of any vegetable or seasoning, this South American grain is a lovely complement to any meal
I was recently introduced to this wonderful gluten-free grain by my co-chef instructor, Ellen Grossman, while teaching a class for Passover. I was very impressed by its flavor, versatility and especially its nutritional value.
Studies have shown that quinoa as part of a healthy way of eating can significantly lower your risk of cardiovascular disease, obesity and type 2 diabetes, and helps with digestion and migraine headaches. It is not only beneficial for adults, but for children and infants as well. It is gluten free and can help reduce the risk of childhood asthma.
The best way to cook quinoa is to treat it like rice: For each cup of grain add two cups of water or stock. Plain or with the addition of any vegetable or seasoning, quinoa is a lovely complement to any meal.
Quinoa tabouleh
Ingredients:
• 1 cup quinoa
• 1 1/2 cups water
• 1 teaspoon coarse salt
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
• 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
• 1 cup quinoa
• 1 1/2 cups water
• 1 teaspoon coarse salt
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
• 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
• 1 cup quinoa
• 1 1/2 cups water
• 1 teaspoon coarse salt
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
• 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
• 1 cup quinoa
• 1 1/2 cups water
• 1 teaspoon coarse salt
• 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/2 cup coarsely chopped fresh mint leaves
• 1/2 cup coarsely chopped fresh basil leaves
• 1 1/4 teaspoons coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon finely grated lemon zest
• 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons)
• 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice (about 1 cup)
• 1/2 cup extra-virgin olive oil
• 1 medium tomato, cut into 1/4-inch dice (about 1 cup)
• 2 cups water
• 1 cup quinoa (rinsed thoroughly)
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 ½ teaspoons kosher salt
• ¼ teaspoon freshly ground pepper
• 2 tomatoes finely diced
• 1 medium cucumber finely diced
• 1 bunch of green onions finely sliced
• 2 tablespoons finely chopped mint
• 1 bunch finely chopped flat leaf parsley
Method:
Heat a saucepan, over medium high and lightly toast the quinoa stirring it constantly until almost dry. Once it is toasted, add the water, ½ teaspoon of salt and bring to a boil. Cover with a tight fitting lid and reduce heat to low simmering the quinoa for about 15 minutes, or until the water is absorbed.
Meanwhile in a large bowl, combine: olive oil, lemon juice, remaining salt, parsley, and mint. Add in the tomatoes, cucumber, and green onion. Mix in the cooled quinoa combining well, taste to adjust seasoning and refrigerate at least one hour before serving, or overnight. The longer this salad marinates the better it becomes.
Serves: 4-6
Quinoa pilaf with red bell pepper
Ingredients:
• 2 tbsp. olive or canola oil
• 1 onion, finely chopped
• 1 red pepper, finely chopped
• 2 cups quinoa, rinsed
• 4 cups chicken broth or water plus 2 tablespoons chicken soup powder
• Kosher salt & freshly ground pepper to taste
• 2 tablespoons finely chopped parsley
Method:
Heat olive oil in a saucepan over medium-high heat. Add onion and cook until it begins to turn golden, about 5 minutes. Add bell pepper and sauté for 2 minutes. Add quinoa and toast well. Add broth, season with salt and pepper and bring to a boil. Reduce heat to medium-low and cook covered for about 20 minutes, or until liquid is absorbed. Add parsley and taste to adjust seasoning.
Serves: 6
Contact Margie at margieskitchen@gmail.com
Reprinted with permission from Shalom Life
