Recipes: Quinoa

Today we attended a great lunch and learn about Quinoa at Whole Foods. Additional copies of recipes have been placed in the break room. Let us know if you need one!

To continue with Meatless Monday and Quinoa, here are two more recipes to try. Thank you to Alissa and Margaret for sharing!

Fruit Quinoa Breakfast Bowls
http://www.aspotofwhimsy.com/2013/07/recipe-fruit-quinoa-breakfast-bowls.html
Ingredients:
Quinoa
Milk
Agave NectarFruit
Chopped Raw Almonds
Flax Seed and Chia Seeds (optional)

Make quinoa as instructed on box. Then load it up: a splash or two of milk, a drizzle of agave, a sprinkling of almonds, flax seeds and chia seeds. Stir slowly.
Now heap on the fruit!

 

Choose whatever combination of fruit entices you (or is in season!). My personal favorite is strawberries and bananas, but raspberries, blackberries and blueberries all also pair really well with the quinoa.

Other possible additives: cinnamon, almond milk, walnuts, protein powder.

To speed the process along in the morning, I usually make a big batch of quinoa at a time that will then last me 3-4 bowls. Assemble everything but the fruit the night before. Heat the mixture in the microwave for about 45 seconds to a minute in the morning, add fruit and enjoy!

Quinoa with Roasted Garlic, Tomatoes, and Spinach
http://www.myrecipes.com/recipe/quinoa-with-roasted-garlic-tomatoes-spinach-10000002001925/

Ingredients:

1 tablespoon olive oil $

1 tablespoon finely chopped shallots

1/4 teaspoon crushed red pepper

1/2 cup uncooked quinoa, rinsed and drained

1 tablespoon dry white wine

1 cup fat-free, less-sodium chicken broth

1/2 cup baby spinach leaves

1/3 cup chopped seeded tomato (1 small) $

1 tablespoon shaved fresh Parmesan cheese

1/4 teaspoon salt

 whole garlic head

Preparation:

1. 1. Preheat oven to 350°.
2. 2. Remove papery skin from garlic head. Cut garlic head in half crosswise, breaking apart to separate whole cloves. Wrap half of head in foil; reserve remaining garlic for another use. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
3. 3. Heat oil in a saucepan over medium heat. Add shallots and red pepper to pan; cook 1 minute. Add quinoa to pan; cook 2 minutes, stirring constantly. Add wine; cook until liquid is absorbed, stirring constantly. Add broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; stir in garlic pulp, spinach, tomato, cheese, and salt. Serve immediately.

Recipe: Sweet Potato Salad with Figs

From Yotam Ottolenghi (Jerusalem)serves 4

4 small sweet potatoes (2 lb, 1kg)
75ml olive oil
Coarse sea salt and black pepper
40ml balsamic vinegar (not a premium aged grade)
20g caster sugar
12 spring onions, halved lengthways and cut into 4cm long segments
1 red chilli, thinly sliced
6 fresh, ripe figs (1 lb, 240g), quartered
150g soft goat's cheese, crumbled (optional)

Heat the oven to 220C/425F/gas mark 7. Wash the sweet potatoes, cut in half lengthways, then cut each half lengthways into three long wedges. Mix with three tablespoons of oil, two teaspoons of salt and some pepper. Lay the wedges skin side down on a baking tray, and roast for 25 minutes, until soft but not mushy. Remove and leave to cool down.

Put the balsamic vinegar and sugar in a small saucepan, bring to a boil, then reduce the heat and simmer for two to four minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey as it will thicken as it cools (if it does get too thick to drizzle, stir in a drop of water before serving).

Arrange the sweet potatoes on a serving plate. Heat the remaining oil in a medium saucepan and add the spring onions and chilli. Fry on a medium heat for four to five minutes, stirring often so the chilli does not catch, then spoon over the sweet potatoes. Dot the fig quarters around and about, then drizzle over the balsamic reduction. Serve at room temperature, with the cheese scattered on top, if using.