Quinoa, a flowering plant, is sometimes considered a grain despite not being one. It is rich in complete protein and gluten-free, making it not only tasty but also highly nutritious.
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Beyond its unique appearance and the fact that it's easy to cook (just like rice), quinoa blends well in nearly every category of recipes. From salads and baked goods to side dishes, main courses, and even desserts, show me another ingredient that can seamlessly integrate like this.
So, if you've only eaten quinoa in its basic form until now, or if you haven't tried it at all, I hope that after preparing these recipes, you'll incorporate it more into your home cooking. By the way, it's been five years that I've been writing this column, and this seems to be the most delicious section of recipes I've had the pleasure of creating. And eating.
Quinoa Salad With Roasted Sweet Potato Strips
Instead of deep frying the sweet potato strips like usual, this time I chose to roast them, and the result was simply amazing. And don't skip on the nectarines.
Ingredients:
1 tablespoon olive oil
1 cup uncooked quinoa - white or mixed
1/2 teaspoon salt
1-3/4 cups boiling water
20 fresh mint or basil or parsley leaves - or a mix of them
4 green onion stems, excluding the white part
3/4 purple onion, peeled
1/2 cup toasted almonds (natural ones work too)
2 sweet nectarines or 2 apples
For the roasted sweet potato strips:
1 large sweet potato, peeled
drizzle of olive oil
pinch of salt
For the dressing:
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons tahini or 1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions:
- Heat olive oil in a medium pot and sauté the quinoa for 3 minutes. Add water and salt, stir and cook on the lowest heat setting with a covered lid for 20 minutes. Turn off the heat, let it sit covered for 10 minutes, then fluff the quinoa with a fork and let it cool slightly.
- While the quinoa is cooking, preheat the oven to 190°C (375°F).
- Create julienne strips from the sweet potato using a julienne peeler, a spiralizer, or a sharp knife. Transfer them to a bowl and drizzle with olive oil. Season with a pinch of salt and mix well, ensuring all strips are coated with a thin layer of oil.
- Place the sweet potato strips on a parchment-lined baking sheet, ensuring an even layer. Bake for 15-20 minutes, or until the strips are golden at the edges. Stir occasionally to prevent burning. Remove from the oven and let them cool on the side.
- Transfer the cooked quinoa to a large bowl. Finely chop mint leaves, purple onion, and green onion stem. Add them to the bowl with the quinoa.
- Coarsely chop the toasted almonds and add them to the bowl. Cut the nectarines or apples into small cubes and add to the bowl.
- In a separate bowl, mix together the dressing ingredients. Drizzle the dressing over the salad and toss well to combine. Serve with a generous mound of roasted sweet potato strips on top.
- Optional: Add crumbled salty cheese, crunchy fried chickpeas, 1/4 cup cooked quinoa, or any other favorite addition to your salad.
Chicken With Caramelized Onions and Silan Over Caramelized Quinoa
Just a few simple ingredients that effortlessly transform into a dish emitting the aroma of caramel. Wait until you taste the soft, melt-in-your-mouth onions and the quinoa that absorbs the flavors of the onions, silan, and chicken fat.
Ingredients:
3 tablespoons olive oil
10 small onions or 6 medium onions, peeled
4 chicken thighs or 6 drumsticks with skin on
1 teaspoon coarse salt
6 tablespoons silan (date syrup)
1/2 teaspoon ground black pepper
4 cups boiling water
2 cups raw quinoa, white or mixed
Instructions:
- In a wide and shallow pot (size 28 or larger), heat olive oil and sear the chicken pieces, skin side down, until golden brown.
- If using small onions, no need to cut them. For medium onions and larger, halve them.
- Turn the chicken to the other side and add the onions, scattering them between the chicken pieces. Continue searing for 10 minutes.
- Sprinkle the silan over the onions and season with salt and ground black pepper. Cook together for another 10 minutes.
- Add the boiling water, give the pot a gentle shake, and continue cooking until the oven is hot.
- Preheat the oven to 180°C (350°F). Cover the pot with an oven-safe lid or use parchment paper with an aluminum foil covering, and bake for an hour.
- Open the pot, pour the quinoa over the sauce on the sides, and be careful not to let the quinoa scatter over the chicken. If it does, simply moisten the top part of the chicken with the sauce until the quinoa settles. If a little quinoa remains on the chicken, it's okay.
- Give the pot a gentle shake, cover again, and bake for another 30-40 minutes or until the quinoa is tender. At this stage, you can uncover the pot and let the chicken brown a bit more until it's beautifully golden and hot.
Dark Chocolate Quinoa Crunch With Sesame and Cranberries
Yes, quinoa in desserts! It's amazing. Imagine tiny popping sensations reminiscent of small popcorn kernels. Just make sure to use uncooked quinoa and roast it gently to avoid it becoming too hard. You'll also notice that quinoa pops in the pot just like popcorn does.
Ingredients:
• 2/3 cup uncooked quinoa, white or mixed
• 1/2 cup dried cranberries
• 1/4 cup sesame seeds
• 200 grams high-quality dark chocolate
• 1 tablespoon of your preferred oil
Instructions:
- In a low pot, heat uncooked quinoa over medium heat, shaking the pot occasionally (similar to making popcorn), until you hear popping sounds. Continue to toast the quinoa this way for about 8 minutes until the popping almost stops. Keep an eye on it to prevent burning. If the quinoa starts jumping out of the pot, simply remove it from the heat for a few moments. When the quinoa is ready, transfer it to a medium-sized bowl to cool slightly.
- In another bowl, break the dark chocolate into cubes and melt it in the microwave in 30-second pulses until you have a smooth and glossy chocolate sauce. Add the oil and mix well.
- Add the melted chocolate, sesame seeds, and dried cranberries to the quinoa bowl and mix well.
- Transfer the chocolate mixture to a pan (that fits in the fridge) lined with parchment paper at the bottom, spreading it as thinly as possible.
- Place the pan in the refrigerator for about two hours or until the chocolate sets. Then, break it into chunks and enjoy!