I just bought a bunch of Quinoa, and I was wondering if anybody had any creative ideas on how serve it? I know the whole salad bit, with vegetables and vinegar, but what about soups and curries. Anybody thought about that?? Hey??
1 comment:
Anonymous
said...
Hi! Try the recipe below... It may be just what you're looking for! I also posted a few more recipes on my website (www.andeannaturals.com)
-Sergio
New World Quinoa Stew
This spicy stew is comprised of grains and vegetables discovered in the New World. You can turn down the heat by substituting milder ancho chilies for the chipotles.
1 Tbs. vegetable oil 2 cloves garlic. minced 1 large onion, diced 1 Tbs. ground cumin 1 Tbs. oregano flakes 3 cups yellow or red potatoes, diced 1 cup quinoa, rinsed 4 cups vegetable stock or water 1 to 2 chipotle chilies or 1 ancho chile, soaked in hot water 1 hour, seeded and minced, (see glossary, p. 134) 1 cup diced tomatoes 1 cup corn kernels Salt and freshly ground black pepper to taste
IN LARGE POT, heat oil over medium-high heat. Saute garlic, onion, cumin and oregano, stirring, until onions are tender, about 3 minutes. Add potatoes and saute, stirring, until lightly browned, about 5 minutes. Add quinoa and toast, stirring, until light golden color, about I minute. Add stock or water, chilies and tomatoes. Bring to a boil, reduce heat. Cover and simmer until potatoes are tender, about 30 minutes. Add corn; season to taste with salt and pepper and cook 5 minutes more. Serve immediately. Makes 6 servings of about 1 cup each.
1 comment:
Hi! Try the recipe below... It may be just what you're looking for! I also posted a few more recipes on my website (www.andeannaturals.com)
-Sergio
New World Quinoa Stew
This spicy stew is comprised of grains and vegetables discovered in the New World. You can turn down the heat by substituting milder ancho chilies for the chipotles.
1 Tbs. vegetable oil 2 cloves garlic. minced 1 large onion, diced 1 Tbs. ground cumin 1 Tbs. oregano flakes 3 cups yellow or red potatoes, diced 1 cup quinoa, rinsed 4 cups vegetable stock or water 1 to 2 chipotle chilies or 1 ancho chile, soaked in hot water 1 hour, seeded and minced, (see glossary, p. 134) 1 cup diced tomatoes 1 cup corn kernels Salt and freshly ground black pepper to taste
IN LARGE POT, heat oil over medium-high heat. Saute garlic, onion, cumin and oregano, stirring, until onions are tender, about 3 minutes. Add potatoes and saute, stirring, until lightly browned, about 5 minutes. Add quinoa and toast, stirring, until light golden color, about I minute. Add stock or water, chilies and tomatoes. Bring to a boil, reduce heat. Cover and simmer until potatoes are tender, about 30 minutes. Add corn; season to taste with salt and pepper and cook 5 minutes more. Serve immediately. Makes 6 servings of about 1 cup each.
PER 1-CUP SERVING 259 CAL.; 8G PROT.; 4G TOTAL FAT (0.4G SAT. FAT.); 49G CARB.; 0 CHOL.; 754MG SOD.; 6G FIBER. VEGAN
Source: Quinoa: a South American 'supergrain.' - Great Grains - includes recipe
Vegetarian Times, Oct, 1996 by Arin O'Brien
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