Quinoa 365 (6 page)

Quinoa Pancakes

A traditional breakfast you can tailor to your liking. Experiment with a mixture of quinoa flour, whole wheat flour and all-purpose flour to adjust this recipe to your taste.
Makes 20.

2 2/3 cups (660 mL) quinoa flour

¼ cup (60 mL) white or cane sugar

2 Tbsp (30 mL) baking powder (gluten-free)

1 tsp (5 mL) salt

2½ cups (625 mL) milk or soy milk

2 large eggs

2 Tbsp (30 mL) vegetable oil

½ tsp (2 mL) pure vanilla extract

Combine the flour, sugar, baking powder and salt in a large bowl.

In a separate, medium bowl, whisk together the milk, eggs, oil and vanilla. Add to the flour mixture and whisk together until smooth.

Lightly grease a nonstick frying pan or spray with cooking oil and place on medium-high heat. When the pan is hot, pour the batter into the pan in about 4-inch (10 cm) rounds. A ¼-cup (60 mL) measure works well. When several bubbles have formed, flip the pancakes and cook for about 30 seconds, until you can gently press down in the center and it springs back. If the pancakes buckle when placing the spatula under them, the pan needs to be lightly oiled again for the next pancakes. (Note: Pancakes will be fluffier if they're only flipped once.)

Variation
To make Blueberry Flax Pancakes, add ¼ cup (60 mL) of ground flax with the dry ingredients. Reduce the heat slightly to a medium setting to accommodate a slightly longer cooking time. Sprinkle with a few blueberries immediately after pouring the batter into the pan.

Golden Hash Browns

Sure to be a hit at breakfast, these golden hash browns are enhanced with nutritious quinoa. Serve them with ketchup or topped with salsa, sour cream and melted cheddar cheese.
Makes 9.

2/3 cup (160 mL) water

1/3 cup (80 mL) quinoa

1½ cups (375 mL) peeled and grated raw potato

1 large egg

1 tsp (5 mL) salt

1 Tbsp (15 mL) butter

Bring the water and quinoa to a boil in a medium saucepan. Cover and reduce to a simmer for 10 minutes. Turn the heat off and leave on the burner, covered, for another 6 minutes. Fluff with a fork and allow the quinoa to cool.

Mix the cooked quinoa with the potato, egg and salt.

Preheat a large nonstick skillet over medium heat and melt 1 tsp (5 mL) of the butter. Working in batches, use a
¹
⁄
₃
-cup (80 mL) measure to scoop the potato mixture into the hot skillet. Use a spatula to flatten the mixture to ½-inch (1 cm) thickness. Cook the patties for 5 minutes on each side, until golden brown. Cook the remaining mixture, adding 1 tsp (5 mL) of butter to the pan prior to each batch. Garnish as desired and serve immediately.

Jalapeño Cheddar Pepper Scramble

A quick kick of flavor, this one-pan scramble is perfect for days when you just need something different, but don't have much time. This fast and tasty recipe is great served with hot buttered toast.
Serves 2.

½ cup (125 mL) water

¼ cup (60 mL) quinoa

1 Tbsp (15 mL) butter

½ cup (125 mL) diced red bell pepper

4 large eggs

1 Tbsp (15 mL) milk

1–2 tsp (5–10 mL) minced pickled jalapeño pepper

Pinch salt

¼ cup (60 mL) shredded cheddar cheese

¼ cup (60 mL) thinly sliced green onion

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 5 minutes. Remove the lid and fluff with a fork. Set aside.

Melt the butter in a large nonstick frying pan on medium-high heat. Sauté the red pepper for about 5 to 7 minutes, until tender.

Whisk the eggs, ½ cup (125 mL) cooked quinoa, milk, jalapeño and salt in a medium bowl. Pour into the pan and cook for 3 to 4 minutes, stirring frequently to scramble the eggs. Turn the heat off and leave on the warm burner. Divide the mixture into 2 portions in the pan. Sprinkle with the cheese and green onion and allow the residual heat to melt the cheese. Serve immediately.

Light
and
Fluffy Eggs

Quinoa lightens scrambled eggs, making them even more fluffy. Dress up this dish with classic egg accompaniments, such as red, yellow or green peppers, onions, cheese, ham, sausage or mushrooms, to satisfy your morning hunger.
Serves 1.

¼ cup (60 mL) water

2 Tbsp (30 mL) quinoa

2 large eggs

1 Tbsp (15 mL) milk

Pinch salt

Fantastic fillings (optional)

Spanish onion, green onion, mushrooms, green pepper, red pepper, yellow pepper, ham, sausage, cheddar cheese

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 5 minutes. Remove the lid and fluff with a fork. Set aside.

Lightly grease a large nonstick skillet or spray with cooking oil and place over medium heat. Sauté or fry any vegetables or meats (if using) that you would like on a medium-high setting.

Crack the eggs into a medium bowl and whisk with the milk. Whisk the quinoa into the egg mixture. Pour the egg mixture into the hot skillet. Stir occasionally until the eggs are scrambled and cooked to your liking.

Season with salt to taste. Sprinkle with cheese if desired. Remove from the pan and serve immediately.

Quinoa Breakfast Burritos

Use medium or hot salsa to give this delicious breakfast alternative an extra kick. To make it gluten-free, use brown rice tortillas.
Serves 4.

2/3 cup (160 mL) water

1/3 cup (80 mL) quinoa

2 tsp (10 mL) butter

½ cup (125 mL) sliced white button mushrooms

3 green onions, sliced

4 large eggs

1 Tbsp (15 mL) milk

¼ cup (60 mL) prepared salsa

Pinch salt

4 soft whole wheat flour tortillas (10 or 12 inches/25 or 30 cm)

½ cup (125 mL) shredded aged cheddar cheese

½ cup (125 mL) light sour cream (optional)

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer and cover for 10 minutes. Turn the heat off and keep the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 225°F (105°C).

Melt the butter in a large nonstick frying pan over medium heat and sauté the mushrooms for 4 minutes. Add the sliced onions and quinoa. Continue to sauté for 2 minutes more, until the ingredients are evenly heated.

In a separate bowl, combine the eggs, milk, salsa and salt. Pour the egg mixture into the frying pan and cook, stirring frequently, until the eggs are set and no longer wet, about 3 to 4 minutes.

Place the tortillas on a baking sheet and bake on the center rack of the oven for about 4 minutes. Place a tortilla on each plate and divide the egg mixture evenly among them. Top with the cheddar cheese and a dollop of sour cream (if using). Fold 1 side of the burrito over the filling, followed by the bottom and opposite side. Serve immediately.

Ranch House Omelet

This protein-packed omelet is so full of vegetables you can enjoy it as a breakfast, lunch or dinner.
Serves 1.