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If you love quinoa

Quinoa is  high in protein as well as calcium,magnesium, iron and phosphorus. Quinoa lacks gluten and has a high fiber content .  Now considered a “super food ” up there with kale, coconut, avocado etc  so it is relatively easy to find in your local health food shop or good supermarket.

If you love quinoa and are looking for new ways to cook it , here are 5 great recipes by Mark Bittman from The New York Times.

 Crisp quinoa Cakes with Almonds, Rosemary and Dijon. 

TOTAL TIME

INGREDIENTS
  • 1 cup quinoa
  • Salt
  • 1/4 cup chopped almonds
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon Dijon mustard
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • Lemon wedges for serving

PREPARATION

1.
Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
2.
Heat the oven to 200. Fold the almonds, shallots, rosemary and mustard into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
3.
Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.

 

Crisp Quinoa Cakes with Pine Nuts and Raisins . 

TOTAL TIME

  • INGREDIENTS
  • 1 cup quinoa Salt
  • 1/4 cup pine nuts
  • 1 /4 cup raisins
  • 1/4 cup chopped fresh parsley
  • 1/2 cup freshly grated Parmesan
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • Lemon wedges for serving

PREPARATION

1.
Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
2.
Heat the oven to 200. Fold the pine nuts, raisins, parsley, and Parmesan into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
3.
Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lemon wedges.
YIELD
8 to 10 cakes

Crisp Quinoa Cakes With Cilantro, Scallions and Sriracha

TOTAL TIME

  • INGREDIENTS
  • 1 cup quinoa
  • Salt
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • 1 tablespoon sriracha
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • Lime wedges for serving

PREPARATION

1.
Put the quinoa, a large pinch of salt and 2 1/4 cups water in a medium saucepan. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring once, until the grains are very tender and begin to burst, 25 to 30 minutes. When they are starchy and thick, transfer them to a large bowl to cool for a few minutes.
2.
Heat the oven to 200. Fold the cilantro, scallions, and sriracha into the quinoa, and add a generous sprinkle of salt and pepper. With your hands, form the mixture into 8 patties.
3.
Put 1 tablespoon olive oil in a large skillet over medium heat. When the oil is warm, cook 4 cakes at a time until the bottoms are nicely browned and crisp, about 4 minutes. Flip, and brown on the other side, another 4 minutes. Transfer the cakes to the oven to keep warm while you cook the second batch with another tablespoon of oil. Serve with lime wedges.
YIELD
8 to 10 cakes

Smoky Quinoa Crumbs 

this is how Mark Bittman uses them : Sprinkle them on salads, stir-fry dishes, pastas or anything else you might be inclined to finish with toasted bread crumbs or chopped nuts. Little about quinoa may surprise us these days, but to me this is nearly revolutionary.

TOTAL TIME

INGREDIENTS

  • 1 cup quinoa
  • Salt
  • 1 tablespoon smoked paprika

PREPARATION

1.
Heat the oven to 375. Put the quinoa and a large pinch of salt in a medium saucepan. Add water, and cover the quinoa by about 1 inch. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring occasionally, until the quinoa is tender and the water is absorbed, 15 to 20 minutes. If any water remains in the pot, strain it off.
2.
Spread the quinoa on a large rimmed baking sheet, using your hands to break up any clumps. Sprinkle with salt and the smoked paprika. Toss to combine, and spread the quinoa into as even a layer as possible.
3.
Bake, tossing once or twice with a spatula, until the grains dry out and become crisp, 15 to 25 minutes, depending on how crunchy you want them. Use immediately, or cool completely and store in an airtight container in the fridge for up to a week.
YIELD
About 2 1/4 cups
  • NOTE

    Pumpkin Seed Spice: 3 tablespoons chopped pepitas and 1/2 teaspoon each of cinnamon, nutmeg and allspice

VARIATIONS

5 More Ways to Season Quinoa Crumbs (Use instead of the smoked paprika)

Sesame Nori: 3 tablespoons sesame seeds, 3 tablespoons finely snipped nori and 1/2 teaspoon Chinese five spice.

Pumpkin Seed Spice: 3 tablespoons chopped pepitas and 1/2 teaspoon each of cinnamon, nutmeg and allspice

Smoky and Spicy: 1 teaspoon cumin, 1 teaspoon chile powder and a pinch of cayenne.

Garlic: 1 tablespoon finely minced garlic.

Lemon and Herb: The zest of a lemon and 1 tablespoon finely minced rosemary, thyme, sage or oregano.

 

Three Cheese and Mushroom Quinoa Risotto

INGREDIENTS

  • 3/4 cup dried porcini mushrooms
  • 3 tablespoons butter or olive oil, plus more to taste
  • 2 chopped shallots
  • 1 cup chopped shiitake caps
  • 1 1/2 cups quinoa Salt and freshly ground black pepper
  • 1/2 cup dry white wine or water
  • 2-3 cups chicken or vegetable stock
  • 1/4 cup each freshly grated Parmesan, chopped Fontina and crumbled Gorgonzola

PREPARATION

1.
Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
2.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
3.
Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
4.
Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.
YIELD
4 to 6 servings

 

 

All photographs and recipes curtesy of The New York Times .  Photography Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Deborah Williams.



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