The trick to great tasting quinoa it to make sure you rinse it prior to cooking. Some brands pre-rinse theirs so you might be able to skip this. If you do need to rinse it, it is very simple. Soak the amount you are using in water, making sure the water covers all of it. Soak for a least 10 minutes and then rinse well with a mesh strainer under cold water. Once rinsed, place one part quinoa with two parts water. Bring to a boil, reduce heat to medium low, cover and allow to cook 10-15 minutes or until water has been absorbed. I usually cook extra and store any unused in the fridge in an airtight container so I can use it at breakfast or put 1/4 cup on salads.
Quinoa is an amazing "grain" that has been used for thousands of years. Considered a superfood, this grain is not actually a grain, but rather, a seed. Quinoa is an amazing source of protein and is a complete protein, as it contains the nine essential amino acids that our body needs. It is also a good source of calcium, phosphorus, iron, potassium and zinc. As if all this wasn't enough, quinoa is vegan and gluten free so put it in and on everything. On the home page is my quinoa, black bean and tomato recipe that is really a meal in itself, but the following recipes are pretty darn good too. Once cooked, you can eat this wonderful food cold or hot so cook up a bunch and get creative.
Gluten Free Quinoa PattiesIngredients:
3 c. cooked quinoa
2 flax "eggs" (2 Tbsp. ground flax meal whisked with 6 Tbsp. water)
2 c. gluten free/vegan bread crumbs or corn meal
1/4 onion, chopped
1 Tbsp. fresh basil or 1 tsp. dried
1/2 block vegan gourmet monterey jack cheese, shredded
1/4 tsp. black pepper
1/2 tsp. salt
olive oil
Directions:
In skillet, heat 1 tsp. oil and cook onion until tender. Remove from heat and place all ingredients, except olive oil, in a large bowl. Mix well, it should be slightly sticky. Form into patties. In a large skillet, heat oil over medium heat. Once heated, place 5-6 patties in skillet. Heat about 5 minutes per side or until each side is golden brown. Remove and place on plate and repeat process until all patties are cooked. Serve with sides of steamed veggies and a small baked potato. Can also make a sauce, such as teriyaki, to drizzle on patties.
Hot Quinoa Cereal
Ingredients:1/2 c. cooked quinoa (warmed if using leftover quinoa)
1/2 tsp. cinnamon
1/2 Tbsp. coconut sugar, agave or pure maple syrup
2-4 Tbsp. non-dairy milk of choice
2 Tbsp. walnuts or pecans
Directions:
Place all ingredients in cereal bowl, mix well and enjoy.
Chocolate Quinoa TrufflesIngredients:
1/2 c. cooked quinoa
3 Tbsp. unsweetened cocoa powder
2 Tbsp. agave or pure maple syrup
1/2 tsp. cinnamon
1 Tbsp. almond butter
1 tsp. non-dairy milk
Directions:
Combine all ingredients through almond butter. Mixing well, add non-dairy milk, you should have a sticky consistency that can be shaped or scooped into balls. With melon scooper, place on cookie sheet lined with parchment paper. Place in fridge for at least an hour. Drizzle with chocolate sauce optional (see recipe below). These taste like heavenly dark chocolate. If you like a sweeter chocolate, add an extra tablespoon agave and omit the milk.
Chocolate Sauce
Ingredients:
1 Tbsp. unsweetened cocoa powder
1 Tbsp. agave or pure maple syrup
Directions:
Whisk powder and agave until well incorporated. It will take some mixing to get the powder absorbed. Drizzle over truffles, place in fridge.
There are so many ways to incorporate quinoa into your day. There is also quinoa flour which works really well in cupcakes, breads, muffins, waffles and so much more. Experiment with different ways to use quinoa, try is as filling in peppers or making burgers or hummus. I am certain you will enjoy introducing this "superfood" into your diet.
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