Strawberry Red Quinoa Pancakes with Cashew Butter Syrup

Ingredients for the pancakes:

  • 1 1/4 Cups Whole Wheat Pastry Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 8 oz Sexy Strawberries, hulled and washed, gently
  • 2 Cups of Cooked Red Quinoa
  • 1 1/2 Cups Almond Milk (soy will do)
  • 2 Tablespoons Maple Syrup
  • 1 Teaspoon Vanilla Extract

Preparation:

In a large worthy bowl, place all the flour, baking powder and salt. Whisk together. Blend the strawberries with the milk. Then add all the wet ingredients into the dry including the quinoa. Mix until there are a few lumps left and make sure you don’t overwork it. It would be a tragedy to tire out the pancakes prior to cooking, and of course, eating. Cook like a pancake, but better. Turn over when you see bubbles come up.

Ingredients for Cashew Butter Syrup:

  • 1/2 Cup of Organic Cashew Butter
  • 1 Cup of real Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Cinammon

Put all the ingredients in a small heavy pot. Whisk them together . You must serve this warm, as it it is not pourable at room temperature.

Pour over the pancakes and decorate with fresh strawberries.

Find more great quinoa recipes, quinoa pancakes recipes, quinoa recipes for salad, as well as how to cook quinoa in a rice cooker and much more at http://www.squidoo.com/how-do-you-cook-quinoa

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Quinoa with Currants, Dill, and Zucchini Recipe

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch green onions, chopped
  • 3/4 teaspoons fine-grain sea salt
  • 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
  • 2 cups water
  • 1/4 cup / 1 oz / 30g dried currants
  • 1 lemon
  • 2 sm-med zucchini, grated on box grater
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • feta cheese, crumbled – as much or as little as you like

Preparation

To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don’t want to overcook the quinoa, and have it go to mush.
While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl.
When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt.
Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.
Prep time: 10 min – Cook time: 20 min
Serves 6.

Adapted from Maria Speck's Ancient Grains for Modern Meals

Quinoa Salad Recipe with Lime + Fresh Mint

Quinoa salad recipes

Ingredients

  1. 1 cup dry quinoa
  2. 2 tablespoons fruity extra virgin olive oil
  3. Juice from 2 limes
  4. 2-3 fresh mint sprigs, leaves removed and chopped
  5. 2 tablespoons chopped fresh cilantro leaves or parsley
  6. Sea salt and fresh ground pepper, to taste
  7. A handful of sweet and ripe cherry or grape tomatoes, quartered
  8. 2 tablespoons diced red onion- or use 2 chopped scallions
  9. 1 garlic clove, minced

Preparation:
First, rinse your quinoa in a sieve.
Cook the quinoa as you would raw rice: in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed.
Feel free to use rice cooker to do this. The quinoa turns out fluffy, tender and perfect.
Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.
Taste test and adjust seasonings.
Cover and chill- the longer, the better. In fact, I think this salad tastes better the second day- so plan ahead and make it the day before.
Makes 4-6 servings.

Ref:glutenfreegoddess

Quinoa Pilaf with Cranberries and Almonds

Ingredients

  1. 1 tablespoon extra virgin olive oil
  2. 1 small red onion, chopped
  3. 1 cup uncooked quinoa, rinsed and drained
  4. 2 cups low-sodium chicken or vegetable broth
  5. 1/2 teaspoon salt
  6. 2/3 cup dried cranberries
  7. 2/3 cup sliced almonds, toasted

Method

Heat oil in a medium pot over medium high heat. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 1 minute. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds and serve.

Nutrition

Per serving (about 5oz/140g-wt.): 220 calories (80 from fat), 9g total fat, 1g saturated fat, 0mg cholesterol, 240mg sodium, 32g total carbohydrate (4g dietary fiber, 9g sugar), 6g protein

Quinoa Recipes

Quinoa Pilaf

Ingredients

1 Tbs. olive oil
1/2 onion, chopped
1 stalk celery, chopped
2 carrots, diced
1/2 C. quinoa
1 C. hot water or stock
1 bay leaf
1 Tbs. lemon zest
1 Tbs. lemon juice
1/2 C. frozen green peas, thawed
Ground black pepper to taste

Directions

Pour oil into a medium saucepan, and place over medium heat. Add onion, celery, and carrots; cook and stir for 10 minutes, or until vegetables are tender. Using a strainer, rinse quinoa under cold water. Drain well. Stir into the vegetables; cook and stir for 1 minute. Add water, bay leaf and lemon rind and juice; bring to boil. Cover, and reduce heat to medium low. Simmer for 15-20 minutes, or until liquid is absorbed and quinoa is tender.

Discard bay leaf. Stir in peas, and season to taste with salt and pepper. Serve.

Yield: 3 servings

vegetable quinoa pilaf

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