Quinoa 365 (10 page)

1 cup (250 mL) quinoa

2 cups (500 mL) vegetable or chicken stock

Pinch ground nutmeg

¼ cup (60 mL) chopped fresh parsley

1/3 cup (80 mL) freshly grated Parmesan cheese

Salt and pepper to taste

Melt the butter in a large saucepan. Sauté the broccoli, mushrooms, onion and garlic until tender, about 10 minutes, stirring frequently.

Combine the quinoa, stock and nutmeg in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook until the quinoa is completely tender, about 10 minutes. Turn off the heat and leave the covered saucepan on the burner for 6 minutes to allow residual heat in the pot to complete the cooking.

Add the cooked quinoa to the broccoli and mushrooms. Gently stir in the parsley, Parmesan cheese, salt and pepper. Serve immediately.

Savory Stuffing

This healthy version of stuffing can be used in place of all your seasonal stuffing recipes or as a poultry side dish. For the gluten-free version, ensure you use gluten-free bacon.
Serves 4–6.

2 Tbsp (30 mL) butter

1 cup (250 mL) diced onion

1 cup (250 mL) diced celery

1 cup (250 mL) chopped white button mushrooms

¾ cup (185 mL) quinoa

1½ cups (375 mL) chicken broth

1 bay leaf

1 tsp (5 mL) poultry seasoning

¼ tsp (1 mL) dried marjoram

1 Tbsp (15 mL) chopped fresh parsley

¼ cup (60 mL) crumbled cooked bacon (optional)

Salt and pepper to taste

Melt the butter in a medium saucepan and sauté the onion, celery and mushrooms for about 7 minutes or until tender. Add the quinoa, broth, bay leaf, poultry seasoning and marjoram. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for 7 more minutes. Toss in the parsley and bacon (if using). Season with salt and pepper.

Asian Sprout Salad

Chock full of vegetables and sprouts, this salad can conveniently be prepared the night before. It will keep in a sealed container in the refrigerator for up to four days, but wait until serving time to add the nuts.
Serves 4–6.

¼ cup (60 mL) slivered almonds

1 cup (250 mL)
quinoa sprouts

1 cup (250 mL) thinly sliced purple cabbage, cut in 1-inch-long (2.5 cm) pieces

1 cup (250 mL) grated carrots

1 cup (250 mL) diced red bell pepper (about 1 pepper)

1 cup (250 mL) halved fresh stringless snap peas

¼ cup (60 mL) sliced green onion

2 Tbsp (30 mL) sesame oil

2 Tbsp (30 mL) rice vinegar

2 Tbsp (30 mL) soy sauce (or gluten-free tamari)

2 Tbsp (30 mL) honey

Preheat the oven to 350°F (180°C). Spread the almonds evenly on a baking sheet and bake on the center oven rack for 5 to 7 minutes, until the almonds are fragrant and lightly toasted. Remove from the oven and set aside.

Combine the sprouts, cabbage, carrots, red pepper, peas and onion in a large bowl.

Whisk together the oil, vinegar, soy sauce and honey and set them aside.

Toss the almonds and dressing with the vegetables and serve.

Cucumber Mint Salad

The flavor of fresh mint in this crisp salad makes it a great partner to any summer meal.
Serves 4–6.

1½ cups (375 mL) water

¾ cup (185 mL) quinoa

1 long English cucumber, seeded and diced

½ cup (125 mL) finely chopped red onion

¼ cup (60 mL) chopped fresh parsley

¼ cup (60 mL) chopped fresh mint

1 tsp (5 mL) minced fresh garlic

3 Tbsp (45 mL) fresh lemon juice

¼ cup (60 mL) olive oil

1 Tbsp (15 mL) apple cider vinegar

¼ tsp (1 mL) salt

Pinch ground black pepper

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Combine the cooked quinoa, cucumber, onion, parsley and mint in a medium bowl.

Whisk the garlic, lemon juice, olive oil, vinegar, salt and pepper in a small bowl. Pour the vinegar mixture over the vegetable mixture and toss until well combined. Serve immediately.

Bocconcini
and
Oregano Salad

The delicate flavor of this popular Italian cheese and the crisp vegetables blend perfectly with the oregano vinaigrette.
Serves 4–6.

¾ cup (185 mL) quinoa

1½ cups (375 mL) water

1 cup (250 mL) diced zucchini

1 cup (250 mL) halved cherry tomatoes

½ cup (125 mL) diced red onion

½ cup (125 mL) frozen baby green peas, thawed

1 cup (250 mL) diced red bell pepper (about 1 pepper)

½ cup (125 mL) diced yellow bell pepper

3 Tbsp (45 mL) balsamic vinegar

2 Tbsp (30 mL) extra virgin olive oil

1 Tbsp (15 mL) Dijon mustard

2 Tbsp (30 mL) finely chopped fresh oregano (or 2 tsp/10 mL dried oregano)

1 tsp (5 mL) minced fresh garlic

Pinch salt

Pinch ground black pepper

1 cup (250 mL) halved mini bocconcini cheese pieces

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Remove the lid and fluff the cooked quinoa with a fork. Set aside to completely cool.

Combine the zucchini, tomatoes, onion, peas and red and yellow pepper in a large bowl.

Whisk the vinegar, olive oil, mustard, oregano, garlic, salt and pepper together in a small bowl. Pour the dressing over the vegetables and thoroughly mix all the ingredients. Add the quinoa and bocconcini and mix until evenly combined. Serve immediately or refrigerate for up to 3 days.

Fresh Cucumber
and
Toasted Almond Salad
with
Dill

Toasted quinoa and almonds nicely complement this crisp salad of cucumber, green onion and fresh dill.
Serves 4–6.

½ cup (125 mL) sliced raw almonds

1 cup (250 mL) quinoa

2 cups (500 mL) vegetable or chicken stock

3 Tbsp (45 mL) extra virgin olive oil

3 Tbsp (45 mL) white wine vinegar or white rice vinegar

½ tsp (2 mL) salt

2 cups (500 mL) chopped English cucumber

½ cup (125 mL) sliced green onion

¼ cup (60 mL) chopped fresh dill

Preheat the oven to 350°F (180°C). Spread the almonds evenly on a baking sheet and bake on the center oven rack for 5 to 7 minutes, until the almonds are fragrant and lightly toasted. Remove from the oven and set aside.

Place the quinoa in a large saucepan over medium heat. Toast the quinoa for 3 to 5 minutes, until it is fragrant but not browned, shaking the saucepan from side to side occasionally to turn the quinoa and toast it evenly. (Note: If you use a saucepan with a larger bottom it will toast faster.)

Add the stock to the saucepan and bring to a boil. Reduce the heat to low and cover. Simmer for 10 minutes, then turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff the quinoa with a fork and transfer to a large bowl to cool completely.

Whisk together the oil, vinegar and salt in a small bowl. Add to the cooled quinoa and mix thoroughly. Add the cucumber, green onion and dill, tossing well. Just before serving, sprinkle with the toasted almonds.

Best if enjoyed immediately but can be refrigerated in a sealed container for up to 3 days.