Barb Boose Publications Director, Marketing and Communications April 5, 2013Friday recipes: keen on quinoa When it comes to great quinoa recipes, Joy Schiller, M.A., CHES, DMU’s wellness director, has you covered – breakfast, lunch and dessert. Quinoa is available in several varieties, all good.First, a bit of background on this tasty, nutrition-packed food, pronounced “KEEN-wah”: It’s the edible seeds of a species of goosefoot, a “chenopod” that is closely related to beets, spinach, Swiss chard and tumbleweeds. Who knew? A good source of protein, iron and fiber, quinoa is gluten-free, antioxidant and anti-inflammatory. Given its high nutritive value, impressive biodiversity and ability to increase food security around the world, the Food and Agricultural Organization of the United Nations has officially declared 2013 as the “International Year of the Quinoa.”Joy offers three delicious dishes below to celebrate this noble food. Enjoy!Spiced breakfast quinoa Makes 2 servings, scant 1 cup eachTo make ahead: Cover and refrigerate for up to 1 day; serve cold or reheat over low heat or in the microwave; thin with water or milk as desired.½ cup quinoa1 cup low-fat milk1 cup water½ teaspoon ground cinnamon1/8 teaspoon ground nutmeg1/8 teaspoon ground gingerPinch of salt2 tablespoons honey½ teaspoon vanilla extract1 large egg white2 tablespoons currant or raisinsPlace quinoa in a fine-mesh sieve or disposable coffee filter and rinse well with cold water. Heat a medium saucepan over medium-high heat. Add quinoa and cook, stirring, until the grains are separated and smell fragrant, 2 to 4 minutes. Sit in milk, water, cinnamon, nutmeg, ginger and salt. Bring to a boil. Reduce heat to maintain a simmer and cook uncovered, stirring occasionally, until the quinoa is tender, 20 to 25 minutes. Remove from heat. Sit in honey and vanilla.Whisk egg white in a small bowl with 1 tablespoon of the hot cereal. Repeat with 5 more tablespoons until the egg white is completely incorporated. Stir in currants or raisins. Return the cereal to the saucepan and cook, stirring, over medium-low heat until thickened slightly, 1 to 2 minutes.Snap pea and quinoa salad Makes 6 servings, about 1 cup eachTo make ahead: prepare quinoa (step 1) and refrigerate for up to 3 days. Cover and refrigerate the prepared salad for up to 1 day.2 cups water1 cup quinoa2 cups fresh snap peas, trimmed and cut diagonally into thirds1½ cups button mushrooms, cut into quarters or eighths if large1/3 cup thinly sliced red onion, cut into 1-inch lengths1 tablespoon chopped fresh dill1/3 cups white balsamic vinegar or white-wine vinegar¼ cup extra-virgin olive oil or flaxseed oil1 teaspoon freshly grated lemon zest1 tablespoon lemon juice1 teaspoon pure maple syrupCombine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.Combine pears, mushrooms, onion and dill in a medium bowl. Whisk vinegar, oil, lemon zest, lemon juice and maple syrup in a small bowl. Stir the dressing into the cooled quinoa until evenly dispersed. Add the quinoa to the vegetables mixture, toss and serve.Strawberry-rhubarb quinoa pudding Makes 6 servings, 2/3 cup eachTo make ahead: Prepare pudding (steps 1-2), cover and refrigerate for up to 2 days. Make the topping just before serving.2¼ cups water, divided1½ cups chopped rhubarb, fresh or frozen1 cup shopped strawberries, fresh or frozen, plus more for garnish1/3 cup quinoa½ teaspoon ground cinnamonPinch of salt½ cup sugar plus 1 tablespoon, divided½ teaspoon freshly grated lemon zest1 tablespoon cornstarch1 cup nonfat plain Greek yogurt1 teaspoon vanilla extractFresh strawberries, if desiredCombine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook until the quinoa is tender, about 25 minutes.Stir in ½ cup sugar and lemon zest. Whisk cornstarch with the remaining ¼ cup water in a small bowl. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute. Remove from heat.Divide the pudding among 6 bowls. Refrigerate until cool, about an hour. Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired. Leave a Reply Cancel replyYou must be logged in to post a comment.