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Old 12-07-2005, 10:14 AM   #1
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Wanted: Recipe ideas with Quinoa

We often go to a market in the middle of the ethnic quarter, where we often find some interesting, different ingredients. Sometimes we would pick up one of those items, just out of curiosity even if we have no idea what to do with them. Our latest purchase of this kind is Quinoa... have anyone tried them? Do you have a favourite recipe with them? I am all ears....TIA!!

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Old 12-07-2005, 11:31 AM   #2
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Rec: Quinoa and Bell Pepper Salad

Ohhh, I really like quinoa, it is such an under appreciated and under used grain in most countries. This is probably my favourite TNT quinoa recipe, I hope others post their's too, I would enjoy expanding my collection of them

Quinoa and Bell Pepper Salad


1 1/2 cups quinoa

3 cups water

1 green bell pepper, chopped

1 red bell pepper, chopped

1/4 cup chopped scallion (green onion), both green and white parts (if you don’t have green onions on hand (to hand) try using leeks instead

1/4 cup chopped red onion

1/2 cup finely chopped fresh dill, cilantro or parsley (or any combination thereof)

5 tbsps liquid honey (organic if possible)

˝ tbsp (or more if you like) balsamic vinegar (optional)

2 tbsp olive oil

Freshly cracked black pepper and sea salt (both optional, both to taste)

Directions

Prior to cooking rinse the quinoa thoroughly in order to rid it of its mildly bitter exterior coating. In a medium-large saucepan (the heavier the bottom the better) combine the water and quinoa; bring to a soft boil, reduce the heat to low and simmer, covered for about 13-15 minutes. You are aiming to have as much as possible of the liquid absorbed, much like a pot of rice.


Meanwhile combine the olive oil, balsamic vinegar (if using), honey, and salt & pepper (if using) in a jar or bottle with a secure lid (one that won’t leak). Shake the mixture vigorously to emulsify the oil and vinegar. Store at room temperature until you are ready to dress the quinoa salad.


Dice all the vegetables and fry them for about two minutes over medium high heat in a large non-stick frying pan or skillet (the scallion may only need a minute), just so that they sweat and release some of their natural oils. Remove from the heat, toss with your choice or herbs, and stir into the cooked quinoa.


Pour all the dressing over the veggie and quinoa mixture and toss lightly to coat all the grains. Serve warm or chilled (I prefer chilled for at least 3 hours). Any leftovers can be kept, covered with plastic wrap or in an airtight plastic container for up to 3 days.


Serves 2 people as a main dish, 4 people as a side dish or starter
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Old 12-07-2005, 12:06 PM   #3
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whoa Jessica, you got me so excited, your recipe sounds soooo good!! I am imagining, this may be something that resembles a bit like Tabouleh? What is the texture like when it is cooked?
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Old 12-07-2005, 12:36 PM   #4
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Hi Licia, I'm so happy you like the recipe, it's so yummy with some simply prepared fish or along side bbq dishes (or on its own). Quinoa has a really neat texture when it's cooked. Most of the grain is light and fluffy but there is a little "tail" (lol, for lack of a better word, I think it is the remainder of the germ of the grain) on it that remains a bit crunchy.

Another thing that you can do to really bring out the flavour of quinoa is to lightly dry roast it over a low heat for a few (3-5) minutes before you use it (watch it like a hawk, it can brown quickly). As well it is easy to remember how much liquid you need to prepare it, because it is 2:1 liquid to quinoa
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Old 12-07-2005, 01:07 PM   #5
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Actually I was just wondering what to go with the leftover polpetti with brussel sprouts inside (now are you getting a drift how we love that veg? )... as this sounds so simple to prepare and we have all the ingredients... I may as well give it a go for dinner today

The toasting sounds yummy, too... and yes I know how that goes... I often toast sesame seeds this way and I also watch them like a hawk!!
Thanks for all the imput, we have been really curious about this stuff and it will be a nice surprise for Cris when he comes back tonight!!
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Old 12-07-2005, 03:06 PM   #6
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I like it as a change from rice or potatoes. goes well with all meats and vegetables, chili, etc. flavor with broth, safron, paprika, whatever you like.

ANother fun one is kasha...buckwheat groats...nutty and smoky in flavor. mixes well with rice.
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Old 12-07-2005, 08:14 PM   #7
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This site has some great information about Quinoa.

http://en.wikipedia.org/wiki/Quinoa
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Old 12-07-2005, 08:23 PM   #8
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You will find recipes in Brazilian cuisine. It's almost a national dish there.
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Old 12-08-2005, 04:32 PM   #9
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You can make a "risotto" with quinoa. It won't be as naturally starchy as Arborio or Carnaroli so you'll have to adjust with cheese, cream, etc.
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Old 12-08-2005, 04:43 PM   #10
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Thanks guys!! I just finished making the salad which Jessica suggested, and it is fabulous!! And now I see so many possibilities where I can play with this wonderful new discovery... I can see this can be very versatile just like couscous, I did get some nice ideas from south american recipe resources, and thought of something like "quinotto" as ironchef suggested... I will be having some fun with quinoa, it is inexpensive, nutritious and most importantly, very tasty !!
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