Quinoa 365 (32 page)

Melt the butter in a medium saucepan over medium heat. Stir in the sugar and add the bananas. Cook until the bananas are warm and completely coated with the sugar-butter mixture. Remove the saucepan from the heat. Stir in the quinoa.

Whip the cream and fold it into the banana-quinoa mixture. Serve immediately.

Creamy Quinoa Pudding

This is the quinoa version of tapioca pudding. It is nutritionally enhanced and takes less time to make, but it's just as delicious. Try something different by topping the pudding with fresh berries or substituting your favorite liqueur for the vanilla.
Serves 4–6.

1/3 cup (80 mL) quinoa

2/3 cup (160 mL) water

2 cups (500 mL) half and half cream (10–12%)

2 large eggs

¼ cup (60 mL) white or cane sugar

2 Tbsp (30 mL) cornstarch

½ tsp (2 mL) pure vanilla extract

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 6 minutes. Fluff with a fork and allow the quinoa to cool.

Place the cream in a medium saucepan and heat on medium-high until hot but not boiling (steam will rise from the top). Remove from the heat.

Whisk the eggs, sugar and cornstarch with 1 Tbsp (15 mL) of the hot cream in a small bowl. Add an additional 3 Tbsp (45 mL) of hot cream, 1 Tbsp (15 mL) at a time, whisking constantly. Whisk the tempered egg mixture into the saucepan and return to medium heat. Cook, whisking constantly, until the pudding has thickened. Remove from the heat and stir in the quinoa and vanilla. Pour the pudding into individual serving bowls. Cover and chill in the refrigerator until serving time.

Decadent Chocolate Pudding

Decadence in an instant! A quick, rich chocolate dessert, full of protein, that's sure to impress your guests.
Serves 4.

½ cup (125 mL) quinoa flour

1½ cups (375 mL) water

1 cup (250 mL) semisweet chocolate chips

1 cup (250 mL) ricotta cheese

¾ cup (185 mL) whipping cream (35%)

1 Tbsp (15 mL) icing sugar

Fresh raspberries or strawberries (optional)

Combine the flour and water in a medium saucepan on medium heat. Stir constantly until the mixture is thickened and the water has been absorbed, 3 to 5 minutes. Don't worry if lumps form; these will disappear later. Remove from the heat, immediately add the chocolate chips and stir until melted. Stir in the ricotta cheese. Use a food processor or blender to purée the mixture until smooth and evenly blended. Pour into dessert bowls and refrigerate until chilled.

Just before serving, whip the cream and icing sugar with a whisk or electric mixer until stiff peaks form. Top each serving with whipped cream. Garnish with fresh berries (if using). Serve immediately.

Peanut Butter
and
Banana Pudding

There is no age limit for enjoying this recipe and it can be eaten anytime—there is simply nothing unhealthy about it. If you have leftover cooked quinoa in the refrigerator, add 1/3 cup (80 mL) instead of the quinoa flour and water. If desired, garnish with slices of fresh banana.
Serves 2.

2 Tbsp (30 mL) quinoa flour

¼ cup (60 mL) boiling water

1 frozen banana

½ cup (125 mL) vanilla yogurt

4 tsp (20 mL) peanut butter

Combine the quinoa flour and boiling water in a small bowl and blend together to make a paste. Place the paste in a blender or food processor. Break the frozen banana into chunks and add to the blender. Add the yogurt and peanut butter. Purée until smooth and divide between 2 small bowls. Serve immediately.

Baked Apples
with
Berries

A nutritious recipe you can feel good about, this is healthy enough to serve as breakfast. To prepare these apples as a dessert, make them a touch sweeter by using an additional 2 Tbsp (30 mL) of brown sugar. The apples can be prepared up to one day in advance, covered and stored in the refrigerator, ready to be baked.
Serves 4.

2/3 cup (160 mL) water

1/3 cup (80 mL) quinoa

4 apples, washed and cored (Gala, Golden Delicious or Fiji)

¼ cup (60 mL) sliced almonds

2 Tbsp (30 mL) brown sugar

1 Tbsp (15 mL) fresh lemon juice

1 tsp (5 mL) ground cinnamon

½ tsp (2 mL) ground allspice

1 cup (250 mL) blueberries (thaw if frozen)

1 cup (250 mL) vanilla yogurt or ice cream (optional)

Bring the water and quinoa 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 15 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 375°F (190°C). Cut a piece of parchment paper to fit the bottom of a 9-inch (23 cm) square baking dish.

Make a shallow cut around the midsection of each apple (to allow movement of skin during baking). Stand the apples in the baking dish.

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 quinoa and toasted almonds with the sugar, lemon juice, cinnamon and allspice. Add the berries and carefully spoon the quinoa mixture into the cored apples. Spoon the remainder of the quinoa mixture in the pan around the base of the apples. Loosely place a piece of foil over the top of the pan to prevent the apples from burning.

Bake on the center oven rack for 35 to 40 minutes, until the apples are tender. Remove them from the oven and place in individual serving bowls or on dessert plates. Place the additional filling around each apple and top with yogurt or ice cream (if using). Serve immediately.

Note
These apples can also be prepared in the microwave for a last-minute dessert. Cook in individual bowls on high for 4 to 5 minutes.

Cran-Apple Crisp

A superb dessert in no time at all! Tart cranberries balance the sweetness of apples, giving the average apple crisp an added dimension.
Serves 4–6.

Fruit

6 apples, peeled, cored and sliced into ½-inch (1 cm) pieces

1 cup (250 mL) cranberries, fresh or frozen

¼ cup (60 mL) white or cane sugar

1 tsp (5 mL) ground cinnamon

2 Tbsp (30 mL) maple syrup (optional)

Topping

1 cup (250 mL) quinoa flour

1/3 cup (80 mL) white or cane sugar

¼ cup (60 mL) packed brown sugar

½ cup (125 mL) butter

1 cup (250 mL) coarsely chopped walnuts, almonds or pecans

Vanilla ice cream (optional)

Preheat the oven to 350°F (180°C). Grease a 9- × 13-inch (3.5 L) baking dish or spray with cooking oil.

Combine the apples and cranberries in a medium bowl. Add the sugar and cinnamon and toss to evenly coat the fruit. Stir in the maple syrup (if using). Pour the mixture into the baking dish.

Combine the flour, both sugars and butter in a medium bowl. Using your hands, blend until the mixture has a crumbly consistency. Stir in the nuts and spoon evenly over the apple mixture. Place in the oven and bake on the center rack for 45 to 50 minutes, until the fruit is bubbling through the topping. Serve warm and top with ice cream (if using).

Strawberry Rhubarb Crumble

Rhubarb and strawberry mingle perfectly with the nutty flavor of quinoa, oats and cinnamon. This crumble is best with vanilla ice cream.
Serves 4–6.

3 cups (750 mL) strawberries, quartered

2 cups (500 mL) chopped rhubarb (½-inch/1 cm pieces)

½ cup (125 mL) white or cane sugar

3 Tbsp (45 mL) cornstarch

2 tsp (10 mL) ground cinnamon

¾ cup (185 mL) quick-cooking rolled oats

½ cup (125 mL) firmly packed brown sugar

¼ cup (60 mL) quinoa flour

¼ cup (60 mL) melted butter

¼ cup (60 mL) sliced almonds

Preheat the oven to 350°F (180°C) and lightly grease a 9-x 13-inch (3.5 L) baking dish or spray with cooking oil.

Combine the strawberries, rhubarb, white sugar, cornstarch and 1 tsp (5 mL) of the cinnamon in a large bowl. Toss until the ingredients are well combined and spread the mixture in the baking dish.

Combine the oats, brown sugar, flour and the remaining 1 tsp (5 mL) of cinnamon in a medium bowl. Add the melted butter and mix well to form a crumbly mixture. Sprinkle evenly over the fruit and cover the dish with foil. Bake on the center oven rack for 30 minutes. Remove the foil and sprinkle with the sliced almonds. Return to the oven for another 25 minutes or until the fruit is bubbling and the rhubarb is tender. Remove the crisp from the oven and let rest 8 to 10 minutes before serving.