Quinoa

Quinoa Pilaf

Makes 4 -6 servings.

I like the nutty, earthy flavor of this nutritious dish. Cooking the quinoa with some carrot juice perks up the flavor. You can easily pair this dish with tofu, salmon or poultry.

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil.
  • 1 medium carrot, diced
  • 2 medium shallots, diced
  • 1 cup quinoa
  • 1 inch ginger, peeled, grated
  • 1 teaspoon ground cumin, approx
  • ½ cup carrot juice (See Note)
  • ¾ cup water
  • ½ cup blanched almonds, coarsely chopped
  • Grated zest of 1 lemon
  • 1 tablespoon lemon juice, approx
  • Kosher salt

PREPARATION:

  1. In a medium saucepan with a cover, heat the oil, add the carrot and shallots and cook stirring over medium/low heat, covered until softened, about 8 minutes.
  2. Add the quinoa and cook stirring over low heat, until the quinoa is fragrant and beginning to pop, about 5 minutes. Stir in cumin and ginger. Add the carrot juice, and water. Bring to a boil, cover and cook over low heat until the liquid is absorbed, about 13 minutes.
  3. Stir with a fork to fluff the grains, Add the almonds, lemon zest and lemon juice.  Season to taste with cumin, lemon juice and salt.

NOTE:

Carrot juice is available in most supermarkets and health food stores.

 

 
 

Red Quinoa with Roasted Acorn Squash

Makes 4 servings as a first course and 6 servings as a side dish.

According to the National Academy of Sciences, quinoa is “one of the best sources of protein in the vegetable kingdom.” It is also gluten free. 

You can serve quinoa with a variety of roasted, steamed or stir fried vegetables, but I like this combination the best. It is also permissible to eat on Passover. 

INGREDIENTS

  • 1 tablespoon unsalted margarine
  • ½ teaspoon kosher salt
  • 1 ¼ cups water
  • 1 cup red quinoa
  • 1 pound acorn squash
  • 1 tablespoon olive oil
  • ½ cup loosely packed flat leaf parsley, coarsely chopped 

PREPARATION

  1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, and cook covered for 20-25 minutes. The water should be absorbed and the grains tender. If the grains are not tender add a tablespoon of hot water and continue cooking.
  2. Stir with a fork to fluff the grains.
  3. Preheat oven to 400F.
  4. Trim the squash ends and discard.
  5. Peel the squash, cut in half horizontally, discard seeds and cut into small cubes. Place on a foil lined pan and combine with olive oil.
  6. Bake for 25-30 minutes, the squash should be al dente.
  7. Combine the squash with quinoa and parsley. Season to taste with salt.