2 New Uses for Quinoa
Quinoa (pronounced keen-wah) is a seed grain of the Chenepodium family. It is considered a complete protein because it contains all eight essential amino acids.
Quinoa is light and tasty, easy to digest, and blends well with other ingredients. It is perfect for people who are intolerant of wheat and gluten.
If you’ve been wondering what to do with quinoa, here are a couple of recipes to try. Feel free to add your favorite meat or meat substitute to either of these dishes.
Quinoa with Broccoli and Cashews
1 tablespoon olive oil
2 cloves garlic, minced
1/2 medium red onion, diced
1/2 cup sun-dried tomatoes, chopped
1/2 cup vegetable broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup quinoa
1/2 teaspoon sea salt
1 cup broccoli florets
fresh ground black pepper to taste
1/2 cup roasted cashew pieces
2 scallions, thinly sliced
Heat oil over medium heat in a saucepan and saute onion and garlic for 3 minutes. Add tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer, covered, about 20 minutes. Add broccoli and simmer an additional 5 or 6 minutes. Remove from heat and toss gently until combined. Add pepper to taste. Garnish with cashews and scallions before serving.
Makes 4 servings
Quinoa Waldorf Salad
1/2 cup quinoa
1/2 cup water
1/2 cup apple juice
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1 Red Delicious apple, cored and chopped
2 teaspoons lemon juice
1/2 cup raisins
1 cup chopped celery
In a medium covered saucepan, bring water, apple juice and spices to a boil. Add quinoa. Return to a boil and cook over low heat for 15 minutes. Remove from heat and cool. When chilled, add apple tossed with lemon juice, raisins and celery.
Makes 4 servings
Recipe from www.inca-foods.com