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 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

How To Cook Quinoa

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

Most boxed/pre-packaged quinoa has already been pre-rinsed for convenience, and cooking instructions therefore suggest only a brief rinse before cooking, if at all. If quinoa has not been pre-rinsed, the first step is to remove the saponins, a process that requires either soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing the quinoa in ample running water for several minutes in either a fine strainer or a cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative.

Can you cook quinoa in a rice cooker?

  1. Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water (unless it states on the box that you don’t need to rinse).
  2. Dump rinsed quinoa into your rice cooker.
  3. Add 2 cups fresh water
  4. Turn on your rice cooker
That’s it. In about fifteen minutes you’ll have hot fluffy quinoa to play with.
Quinoa is rather bland on its own and loves flavor spikes.  So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand.
Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I’ve even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps.

For those of you without a rice cooker: 

Add the cup of rinsed organic quinoa to a saucepan; add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork.

Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste.

Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.

Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes. Quinoa flour can be used in wheat-based and gluten-free baking.

Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours with wheat.This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.

Ref: Wikipedia;GlutenFreeGoddess

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