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Quinoa with Sun-Dried Tomatoes
------------------------------
Found this from an old magazine Harrowsmith without permission.

1 c quinoa     
1 tsp butter    
8 sun-dried tomatoes (not oil-packed),diced
2 shallots, minced
1 clove garlic,minced
2c water
pinch of cayenne pepper ,
2 Tbsp chopped fresh parsley ,
salt & freshly ground black pepper

Place quinoa in a fine-meshed sieve and rinse under warm running water for
1 min. Set aside.

Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes,
shallots and garlic and saute for 3-5 mins, or till shallots are softened.
Add stock or water and bring to a boil. Stir quinoa and cayenne, return
to a boil, then reduce heat to low and simmer, covered, for about 30 mins,
or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a
fork to separate. Stir in fresh parsley and season with salt and pepper.
Serves: 4

(This ancient Peruvian grain has a nutty, almost sweet flavour that really
needs no accent but is excellent with tomatoes and shallots.)

Posted by Frank Laberge to rec.food.recipes on 8 Apr 1994.


Quinoa Recipe
-------------
Newsgroups: rec.food.veg.cooking

Elliot Burch asked on 17 Jan 1996:

I have not been able to come up with good uses for this nice grain (which
I have heard isn't a grain but a relative of spinach) in meals that
don't already have a grain, in which I end up replacing them and being
disappointed in the Quinoa. Does anyone have authentic recipes that do
not use Quinoa for a replacement rice, couscous, or millet. I would
greatly appreciate any. thanks

Stan Goodman posted on 17 Jan 1996:

It's a relative of New Zealand Spinach...which isn't spinach at all.
Confused?

But you can use it just as you would use any grain porridge, depending on
your culinary style.

Sara at uchicago.edu posted on 18 Jan 1996:

Try cooking it with new potatoes cut into match sticks, corn, and either
fennel or cumin seed (I used cumin). I can't remember off the top of my
head where this recipe came from, but I remember trying it and enjoying it.
It was while eating this, in fact, that my roommate pointed out the
resemblance of cooked quinoa to a bowl full of teeny, tiny condoms.

Sandy Meyerhoff of bcpl.lib.md posted on 19 Jan 1996:

I've been using quinoa for awhile now and love it. One tip, make sure
you rinse it before cooking, it has a bitter coating and can taste weird
if you just cook it. You can also toast it in a hot pan, no oil, for a
few minutes to deepen the flavor a bit. I've mostly substituted it for
other grains but here's one that's a variation I found in a Mediterranean
cookbook: Steam any vegetable till done. Blend honey and mustard to
taste and add veggies and sauce to cooked quinoa. Roasted peppers in
tomato sauce also tastes nice.


Quinotto
--------
Well, it turns out that, after several tries, we have found a classic
italian dish, risotto, to be better or much better with whole grains. That
is better than the original. Both of us being from Northern italy, we feel
like we are qualified to judge. We also found - believe it or not - that
the veg superfood, nutritional yeast, is sublime on risotto and variations
thereof.

The reason why whole grains are better is that they take the cooking,
take the flavor, but stay neatly separated and crunchy. Risotto should
be made with poorest quality rice, which is poor in starch and does not
make glue over the 40 mins. cooking.

The best for flavor are quinoa and brown rice, however the least time
consuming are quinoa and millet. Hence the name quinotto. If you have
some time at your hands, brownotto is really my favorite (brown rice).
If you really have a long lonng time, try kamotto (kamut). Recipe
follows.

1 cup/person of grains
2.5 cups/person vegetable stock
some oil or margarine at your discretion
1 onion
1 tbsp./person nutritional yeast
1 glass of wine (optional)
veg. of choice (list follows)
parsley (optional)
salt-pepper as needed

Wash grains. Optional: toast grains in a skillet until they start popping
or browning. This gives a rich, nutty flavor to the dish. Toast after
washing.

Mince onion. Put oil in heavy pot, saute' onion until golden. Add veg. of
choice. Use low heat throughout.

Veg. of choice: the best is traditionally mushrooms, however, asparagus
tips, artichoke hearts, radicchio are fine choices. If you use asparagus,
save half the tips for the last 3 mins, for the rest will melt away.
Mushroom should be cut in 0.4X0.4X0.8 inches pieces. Same for the others.

Saute' veg till limp. Add grains, and keep turning, till all juices, oil
have been absorbed. Start a pot nearby with the stock. Add a glass of wine
if desired. Keep turning till absorbed. When liquid is low, add a ladle of
by-now hot stock. Keep turning for 20 mins (quinoa), 30 mins (millet),
50 mins (brown rice), until cooked. The two important things are: always
add hot stock, and only add it when all of the previous stuff has been
absorbed. You will have to stir often or it will stick to the bottom.
Sprinkle with nutritional yeast and minced parsley (optional),
mix, serve hot.

Posted by Judy Karpen to rec.food.veg.cooking on 19 Jan 1996.


Peruvian Quinoa with Vegetables
-------------------------------
Here is a recipe that originally appeared in the March/April 1995 issue of 
Natural Health Magazine.

3 cups cooked quinoa (can be cooked in water, broth, orange or
apple juice; I used broth.)
2 tbl olive oil
1 1\2 inch piece fresh ginger, peeled and minced
1 small carrot, peeled and diced
1 rib celery, diced
1\2 red bell pepper, seeded and finely diced
1\2 green bell pepper, ditto
1\2 corn kernels, fresh or frozen
2 scallions, white part only, finely sliced
Salt and ground black pepper
1\4 c. fresh Italian parsley, chopped or 1 tbl fresh thyme leaves

In a large skillet over medium-high heat, heat oil with ginger.
When oil is hot and ginger smells aromatic (about 2 minutes)
but has not yet colored, add carrot and saute 1 minute. Stir
in celery, then add red and green peppers, corn and scallions.
Saute just long enough for veggies to heat through. Stir in
hot quinoa. Season to taste with salt and pepper. Stir in
parsley or thyme leaves and serve immediately.

Posted by Ann Lally of arizona.edu to rec.food.veg.cooking on 23 Jan 1996.


Summer Salad with Quinoa
------------------------
Here is a recipe for vegetable kebabs with quinoa which
we have tried a couple of times and really enjoy. It is
from Vegetables on the Grill by Kelly McCune (Harper
Perennial, 1992) as reprinted in the Baltimore Sun.
Although intended to be a summer dish, it also makes a
great antidote to the midwinter doldrums. Serves 6.

1/2 package of fresh spinach (about 5 oz.)
1 bunch curly endive
1 c. uncooked quinoa
2 c. water
1/4 tsp. salt (optional)
vegetables/fruit for kebabs:
  selection of yellow and green squash
  carrots
  bell peppers
  new potatoes
  Belgian endive
  pineapple
lemon-mustard vinaigrette (recipe below)
avocado for garnish
cherry tomatoes for garnish

Prepare vinaigrette and set aside. Wash and/or soak spinach as necessary
to remove grit, and pull off stems. Wash curly endive. Pat or spin dry
both spinach and endive. Tear into pieces and set aside in refrigerator.

Rinse the quinoa thoroughly in a sieve under cold running water, tossing a
few times to make sure all the grains are rinsed. Bring the water to a
boil, add salt if desired and stir in rinsed quinoa. Reduce heat and
simmer, covered, for 20 minutes. The grain, when cooked, should not be
mushy, and the tiny spiral of the germ will be visible. Fluff the grain
with a fork and set aside to cool.

Wash and slice the vegetables and fruit (except the avocado and cherry
tomatoes) into bite-sized chunks and skewer. Use some of the vinaigrette
as a light baste. Grill the vegetable skewers (on barbecue or in oven)
until browned and tender, approximately 15 minutes for everything.

Toss the quinoa, spinach and curly endive together with just enough
vinaigrette to moisten the leaves lightly. Toss again with the grilled
vegetables and serve immediately, garnished with chunks of avocado and
cherry tomatoes.

Lemon-Mustard Vinaigrette
-------------------------
grated zest of 1 lemon
2 tbsp. lemon juice
2 tsp. Dijon-style mustard
1/4 c. olive oil
salt and black pepper to taste

Combine the zest, lemon juice and mustard in a bowl. Whisk in the olive
oil until emulsified. Season to taste with salt and pepper.

Posted by John D. Klemm to rec.food.veg.cooking on 20 Jan 1996.


Confetti Quinoa
---------------
There's a good recipe in The New Laurel's Kitchen ... Confetti Quinoa
on p 288.

Posted by Mary Allen of ccsf to rec.food.veg.cooking on 27 Jan 1996.


Herbed Quinoa
-------------
Yield: 4 servings

  1 c  Quinoa; thoroughly rinsed
  2 c  Water
  1 ts Salt
1/4 c  Olive oil
  1 md Garlic clove; peel and mince
       Freshly ground black pepper
1/2 c  Fresh basil, packed* or
1/4 c  Fresh tarragon plus
  2 tb Fresh thyme

*If the listed herbs are unavailable, substitute an equal amount of
parsley, or 1 ts. dried thyme, basil or oregano.

Put quinoa, water and salt in a medium-size saucepan, cover, and
bring to a boil over medium-high heat. Reduce heat to medium, cover
partially so the steam can escape, and cook at a slow boil until
grains have doubled in size, become translucent, and are cracked open
so that the spiral germ of the grain is visible, about 12 minutes.
If necessary, continue cooking, uncovered, until all the liquid has
been absorbed or has evaporated, which may take 1 more minute.

While quinoa is cooking, combine olive oil, garlic and a generous
amount of pepper in a warmed medium-size bowl. Just before the
quinoa is cooked, coarsely but neatly chop basil leaves and mix them
into the olive oil mixture. When quinoa is ready, add it to the
olive oil, tossing until it is thoroughly combined. Check seasonings
and serve immediately.

Nice accompaniment to steamed fish or to roasted meats or poultry. Or
serve as a main course along with a variety of vegetables and salads.

From Farm House Cookbook by Susan Herrmann Loomis. New York:
Workman Publishing Company, Inc., 1991.  Pg. 241. ISBN
0-89480-772-2. Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Quinoa: Basic Cooking Instructions
----------------------------------
1 c  Quinoa
2 c  Water

Rinse quinoa thoroughly in a small strainer or by running fresh water
over the quinoa in a pot. Drain.

Put quinoa and water in 1 1/2 qt. saucepan; bring to boil. Reduce
heat to simmer; cover and cook until all water is absorbed (10-15
minutes). When done, the grain appears translucent and the germ ring
will be visible. Yield: 4 cups/5 servings.

Recipe on 12 oz. box of Ancient Harvest brand quinoa. Distributed by
Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA
90505. Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Hot Quinoa Breakfast Cereal
---------------------------
  1 c  Quinoa
  2 c  Water
1/2 c  Apples; thinly sliced
1/3 c  Raisins
1/2 ts Cinnamon
       Milk or cream
       Honey or brown sugar

Rinse quinoa and add to water; bring to a boil. Reduce heat; simmer
for 5 minutes. Add apples, raisins and cinnamon; simmer until water
is absorbed. Serve with milk or cream and sweeten to taste with honey
or brown sugar. Yield: 5 servings.

Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by
Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA
90505. Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Quinoa Stuffed Peppers
----------------------
  1 c  Quinoa
  2 c  Water
  4 lg Or 6 medium green peppers
  1 md Onion; diced
1/2 lb Fresh mushrooms; sliced
  2 tb Butter
 28 oz Can tomatoes; coarsely diced
   -- juice reserved
  2    Garlic cloves; crushed
 12 oz Salsa (1 jar)
  2 tb Dry sherry
 10 oz Mozzarella cheese; shredded

Rinse quinoa and add to water; bring to a boil. Reduce heat and
simmer for 5 minutes. Set aside.

Steam green peppers until soft but not limp; set aside.

In large skillet, saute onion and mushrooms in butter. Add tomatoes,
garlic cloves and salsa. Cook over medium heat for 10 minutes. Add
sherry; simmer 10 more minutes. Fold in quinoa.

Put peppers in baking dish; fill peppers with quinoa mixture. This
will take about half the mixture. Thin remainder with reserved juice
and pour around peppers. Sprinkle cheese over peppers. Bake at 325F.
for 30 to 35 minutes. Yield: 5 servings.

Recipe on 12 oz. box Ancient Harvest brand quinoa. Distributed by
Quinoa Corporation World Headquarters/P.O. Box 1039/Torrance, CA
90505. Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Black Bean Chili Burgers
------------------------
    1 c  Water
  1/2 c  Quinoa; rinsed
    2 c  Black bean flakes
1 1/2 c  Boiling water
    2 ts Chili powder
    1 ts Ground cumin
  1/2 c  Fresh cilantro; chopped
    2    Green onions; chopped
  1/2 c  Red bell pepper; chopped
  1/2 c  Plain bread crumbs
  3/4 ts Salt
    2 ts Vegetable oil

OPTIONAL GARNISHES:
    2 c  Lettuce; shredded
    1 c  Grated lo-fat cheddar cheese
     -OR cheddar-style soy cheese
  1/2 c  Nonfat sour cream
    1 c  Bottled salsa
     Avocado; diced
     Ripe olives; sliced
     Green onions; chopped

Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover
and simmer 15 minutes.

Place black bean flakes in a medium-sized bowl. Stir in boiling
water. Cover and let stand 5 minutes.

Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin,
cilantro, green onions, red bell pepper, bread crumbs and salt. Mix
well. Lightly flour hands and divide mixture into six equal balls.
Flatten each ball into a 1/4-inch-thick cake.

Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes
each side. Serve topped with lettuce, cheese, nonfat sour cream,
salsa and other garnishes, as desired. Yield: 6 servings.

Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16
Cholesterol: 0 mg Grams of fiber: 5.2

From WWiVNet. Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Quinoa Corn Chowder
-------------------
  1 tb Oil
  1 lg Onion; chopped
  2    Garlic cloves; minced
  1 lg Potato; peeled and cubed
  3 c  Corn kernels
1/2 c  Uncooked quinoa
  4 c  Vegetable stock
  1    Bay leaf
  2 c  Milk (Pat used soya milk or Rice Dream)
1/2 c  Diced red pepper
  2 tb Fresh dill or 1 tsp. dried
       Salt and pepper; to taste

Saute the onion, garlic, corn, red pepper, potato and quinoa. Add
stock and the bay leaf and simmer 30 minutes. Add milk and
seasonings and heat. Remove bay leaf. Garnish with parsley or dill.

Uploaded 1-9-94 by Meriam Matthews with thanks to Pat Libling. Found
on Perry Lowell's Skateboard BBS. Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Quinoa and Wehani Rice
----------------------
2 c  Dry quinoa
2 c  Wehani rice*
     Water

*This is a Lundberg "brand" resembling a cross between brown rice and
wild rice.

Throw it all in your rice cooker, mix and wait until done. This is a
nourishing switch from the traditional beans and rice. Quinoa has a
good amino profile.

Serving suggestions: Add roasted red, orange and green peppers.
Bring it for lunch with a roasted red pepper half on top. Stir fry
with onion and garlic in olive oil. Sprinkle with Mrs. Dash. Use as
a replacement to a bed of rice.  Sprinkle with sweetener or moist
prunes.

Alternatives: Substitute sweet rice for 1 c. of the wehani.

Posted by Lu B. (U33754@uicvm.uic.edu) in rec.food.veg.cooking.
Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Quinoa Pudding
--------------
  2 c  Cooked quinoa
  3 c  Milk
1/3 c  Honey or 1/2 c brown sugar
  3    Eggs; beaten
1/8 ts Salt
  1 tb Butter
  1 ts Vanilla
1/2 c  Raisins
1/2 c  Shredded coconut
1/2 c  Ground almonds or walnuts
1/2 ts Cinnamon
1/2 ts Lemon or orange rind; grated
  1 ts Lemon juice

Combine all ingredients. Pour into a greased baking dish or greased
individual custard cups. Bake at 350 F. until set, about 45 minutes.
Serve hot or cold, topped with yogurt, cream or apple juice.

Yield: 4 to 6 servings.

The brochure says: "This recipe was borrowed from an old favorite that
originally called for rice. We think you'll find quinoa substitutes
nicely in almost any recipe originally designed for rice."

From Quinoa Corporation's Ancient Harvest brand recipe booklet, n.d.,
n.p.  Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Curried Quinoa
--------------
  2 tb Unrefined oil
  1    Garlic clove; pressed
  1 sm Onion; minced
1/2 c  Chopped green pepper
1/4 ts Curry powder; or to taste
1/2 ts Salt
1/2 c  Raisins
  4 c  Water
  2 c  Quinoa

Heat a 2 qt. soup pot. Add oil and saute garlic, onion and then
pepper. Add curry and salt. Cover and cook for a few minutes. Add
raisins and water. Cover and bring to a rapid boil.

While water and vegetables are heating, toast the quinoa in a thin
skillet for about 10 minutes while stirring continuously. Add quinoa
to boiling water. Cover, reduce heat and simmer for 15 to 20
minutes. With a damp wooden spoon, mix from top to bottom. Cover
and allow to rest for an additional 5 to 10 minutes. Combine all
ingredients.

Serve with your favorite Indian dishes. Yield: 5 servings.

From Quinoa Corporation's Ancient Harvest brand "Vegetarian Entrees"
brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.
Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Huminta (Bolivian Style Souffle)
--------------------------------
  4 c  Cooked quinoa
  1 c  Tofu -- squeeze out excess water
  1 c  Cooked winter squash or carrots or yams
1/4 c  Tahini
  3 dr Anise extract
   -or-
1/2 ts Powdered anise
1/2 ts Sea salt
  1 ts Unrefined vegetable oil
1/2 c  Bread crumbs

Run quinoa, tofu and squash through a fine food mill. Lightly blend
in tahini, anise and salt.

Oil a small casserole. Add half of the bread crumbs and rotate
around the casserole to form a thin layer of crumbs. Add the quinoa
mixture, sprinkle remaining bread crumbs on top, cover and bake for 1
hour.

Serve hot in cold weather or at room temperature in hot weather. Any
leftovers may be sliced and pan fried. Yield: 4 servings.

From Quinoa Corporation's Ancient Harvest brand "Vegetarian Entrees"
brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.
Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Quinoa, Leek and Tofu Casserole
-------------------------------
1 1/2 c  Tofu
    2 ts Sesame oil
    1    Garlic clove; pressed
    1    Leek; chopped
    2 c  Cooked quinoa
    1 ts Salt or 2 tsp. shoyu
    1 ds Pepper
         Unrefined vegetable oil
    1 c  Bread crumbs
    1 c  Milk (dairy or soy)
  1/2 c  Cheese; grated

Working with 1/2 c. tofu at a time, squeeze out water using both
hands. Set aside.

Heat a large skillet or wok and add oil. Add garlic and then leek;
saute until lightly browned. Add quinoa and then tofu; saute each
for 2 minutes. Season with salt and pepper.

Oil casserole.  Add 1/2 c. bread crumbs and rotate casserole until the
bread crumbs evenly coat the casserole. Gently add the quinoa
mixture. Press a well in the center of the quinoa and pour in milk.
Cover with remaining bread crumbs and cheese.

Cover and bake at 350 F. for 20 minutes. Remove cover and continue to
bake until cheese is nicely browned. Yield: 5 servings.

From Quinoa Corporation's Ancient Harvest brands "Vegetarian Entrees"
brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.
Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Buckwheat and Quinoa
--------------------
  4 c  Water
1/8    To 1/4 tsp. sea salt
  1 c  Unroasted buckwheat
  1 c  Quinoa

Place water and salt in a 1 1/2 qt. saucepan and bring to a boil.
While water is heating, place buckwheat in a wok or skillet and
toast, over a high flame while stirring continuously, until it turns
an amber color and emits a deep aroma. Set aside. Toast quinoa
until it turns a shade darker in color, about 10 minutes.

When water is boiling, add quinoa first and then _slowly_ add the
buckwheat (or the water will bubble over the pot). Reduce heat to
low, cover and allow to simmer until all of the water is absorbed (15
to 20 minutes).

Remove from heat and allow to rest for 5 to 10 minutes. With a damp
wooden spoon, gently mix the grain from top to bottom while still in
the pot. Cover again and allow to set for 5 to 10 minutes. Place in
a serving bowl (preferably wooden) and serve.

The brochure says: "Buckwheat, the most warming and hearty of grains,
combines with lighter quinoa to form an unbeatable duo that's
especially suited to cold weather fare. This combination may be used
for breakfast, lunch or dinner. For a simple breakfast or lunch,
enjoy it plain. For dinner, you may wish to serve it with a tasty
sauce." Yield: 6 cups.

From Quinoa Corporation's "Ancient Harvest" brand "Vegetarian Entrees"
brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.
Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Moroccan Style Quinoa
---------------------
  1 c  Chickpeas; soaked overnight in 3 c. water
  1    2"strip kombu sea weed (opt'l.)
  3 sm Onions; quartered
  1 c  Carrots; cut in chunks
  1 c  Turnips; cut in chunks
       Soup stock* or water
  1 ts Sea salt
  2    Garlic cloves
  1    Bay leaf
1/4 ts Cumin
       Pepper; to taste
  2 tb Olive oil
  2 c  Whole Brussels sprouts
  2 c  Water
1/4 ts Sea salt
  1 tb Olive oil
  2 c  Quinoa

*Brochure says chicken or vegetable soup stock, but obviously vegans
won't want the chicken soup stock.

In a 3-qt. pot, bring chickpeas, kombu and soaking water to a boil.
Cover, reduce heat to medium and boil for 2 hours. Add water as
necessary so that water just covers the chickpeas.

Remove 2 c. liquid from the pot and set aside in a 2-qt. pot. Place
onions, carrots and turnips on top of the chickpeas and add enough
water or stock to just cover vegetables. Add salt, garlic, bay,
cumin, pepper and olive oil. Cover and bring to a boil. Reduce to
light boil and cook for 40 minutes. Add Brussels sprouts and cook an
additional 10 minutes. Adjust seasoning.

While vegetables and chickpeas continue to cook, add 2 c. water and
salt to the stock in the 2-qt. pot and bring to a boil. Heat a thin
pan, add oil and, while stirring continuously, toast quinoa for 10
minutes. Add to boiling stock, cover and simmer 15 to 20 minutes.
Remove from heat. Allow to sit for 5 to 10 minutes. Gently mix from
top to bottom with a damp wooden spoon. Cover pot and allow to rest
for another 5 to 10 minutes.

Serve by placing a large mound of quinoa on each individual plate.
Flatten the mound in the center and fill with vegetables and
chickpeas. Pour 1/2 cup of hot stock over all and serve hot. Yield: 
4 servings.

The brochure says: "Quinoa is a delicious substitute for couscous in
this traditional Moroccan dish. Unlike couscous, quinoa is a whole
grain and therefore yields a more wholesome dish. Ideally this dish
is prepared in a 3-level steamer, a couscouserie, but as this is not
a common kitchen utensil, [this] adaptation works nicely and allows
the flavors of all the ingredients to blend."

From Quinoa Corporation's "Ancient Harvest" brand "Vegetarian Entrees"
brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.
Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Sopa de Quinoa y Tomate (Quinoa and Tomato Soup)
------------------------------------------------
  1 tb Unrefined oil
  1 ts Fresh cilantro; minced
  1    Garlic clove; pressed
  1    Onion; diced
1/2    Green pepper; chopped
  2    Celery stalks; chopped
  1 c  Tomato; chopped
       Salt and pepper; to taste
  6 c  Stock (Vegetable, fish or chicken)
1/2 c  Quinoa
       Scallions; to garnish
1/4 c  Grated cheese; to garnish

Heat a 2-qt. soup pot. Add oil and saute cilantro, garlic, onion,
pepper, celery and then tomato. Add salt and pepper. Add stock and
bring to a boil. Add quinoa and return to a boil. Cover, reduce
heat and simmer for 45 minutes. Garnish each bowl with scallions and
cheese. Serve hot. Yield: 6 servings.

From Quinoa Corporation's "Ancient Harvest" brand "Vegetarian Entrees"
brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood.
Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Quinoa Stuffed Tomatoes
-----------------------
  4 lg Tomatoes
       Salt (opt'l.)
  4    To 6 scallions; minced
  2    Garlic cloves; minced
  2 tb Olive oil
  2 tb Chopped parsley
  2 tb Chopped capers
  2 tb Chopped almonds
  3 tb Chopped currants or raisins
  2 c  Cooked quinoa
  2 tb Grated fresh Parmesan

Slice tops off tomatoes. Remove pulp and seeds and discard. Salt
tomatoes lightly if desired and turn upside down to drain. Set aside.

Saute scallions and garlic in olive oil, then stir in parsley, capers,
almonds and currants or raisins. Add quinoa or bulgur and combine
thoroughly. Stuff mixture into tomato shells and sprinkle with
cheese. Bake 15 minutes at 350 F. Yield: 4 servings.

Per serving: 273 calories; 9 g. protein; 14 g. fat; 31 g.
carbohydrates; 2 mg. cholesterol; 61 mg. sodium.

Source: Vegetarian Times, June 1988. Posted by Linda Martin in the
Int'l. Cooking echo, 04/93. Electronic format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.


Chicken and Quinoa Salad
------------------------
  4 c  Cooked quinoa
1/2 c  Pecan halves
  1 c  Cooked chicken; cubed
3/4 c  Golden raisins -- plumped in hot water, drained
1/2 c  Thinly sliced scallions
1/3 c  Olive oil
1/4 c  Rice vinegar or lemon juice
1/4 ts Pepper
  2 tb Shoyu
       Lettuce leaves -- washed and dried
       A sprinkle of paprika
       Parsley; to garnish

Lightly toss salad ingredients. Chill for 1 hour. Arrange on lettuce
leaves, add a sprinkle of paprika, garnish with parsley and serve.
Yield: 4 servings.

From Quinoa Corporation's Ancient Harvest brand "Vegetarian Entrees"
brochure prepared by Rebecca Theurer Wood. N.d., n.p. Electronic
format by Cathy Harned.

Posted by Cathy Harned to rec.food.veg.cooking on 22 Jan 1996.
 

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