Recipe Collection

The Seven Day Quinoa Diet

Tue, 16 Dec 2008 13:04:12 -0800

Here is what info we got on the new book plus a link. Apparently it’s a hot seller....

“Following the excellent sales of my Quinoa recipe book I have decided to reduce the price of my ebook by about 40%. Thankyou to all the readers who have bought the books and given me such great feedback.

Some people have written to me saying could they buy part of the book or just the Quinoa flour and flakes section. I am not keen to break up the books so I am offering this special discount instead.

If this new price point means more sales then I will leave it at the new price. The offer ends on the 30th September. After this I may put the price back up.

The ebook package contains the following items

The Complete Guide To Cooking Quinoa
The Seven Day Quinoa Diet
Quinoa Flour and Flakes
How to Sprout Quinoa Guide

If you live in the UK the price is now £9.00
For the rest of the world it is $19.00

Full all the information about these ebook please visit our Quinoa Recipes website here www.quinoa-cookbook.com
“

Quino-One Vodka

Wed, 16 Apr 2008 13:12:44 -0700

On Exotic Ingredients: The South American Grain Quinoa

Qino One is the first super-premium vodka made from quinoa, a South American grain with a flavor described as "nutty" when compared to traditional grains like wheat.  
According to founder Dan Cooney, Quino One "is the first and only vodka made from the quinoa grain. Quinoa is one of the oldest grains on earth and it only grows one place in the world, on the slopes of the Altiplano, the best area for organic agriculture. It has sort of recently been rediscovered by the world because of its nutritional properties. It's considered one of the only perfect foods on earth."  Quino One is currently available in Massachusetts, California, llinois, Michigan, Minnesota, and Pennsylvania. A 750ml bottle will cost you $27.

Kid-hearty & healthful

Mon, 1 Oct 2007 11:57:33 -0700

A great article from the San Francisco Chronicle, with a recipe for a fig-quinoa breakfast bar. This recipe is from Jacqueline Mallorca's "The Wheat-Free Cook" (William Morrow Cookbooks, 2007).

Link: http://www.sfgate.com/cgi-bin/article.cgi?file=/c/a/2007/08/29/FD4HRIBM9.DTL

Quinoa Crusted Chicken Fingers

Wed, 26 Sep 2007 16:34:26 -0700

Please follow the link below to the Skinny Chef website where she’s got the complete recipe for the chicken fingers. We believe this is the first recipe for fingers using quinoa. Great job Jennifer!

Link

Synergy in every whole-grain bite

Wed, 12 Sep 2007 11:41:17 -0700

Synergy in every whole-grain bite

By Megan Murphy
Special to The Commercial Appeal

Monday, September 10, 2007

I know my students get tired of hearing me say Americans need to eat more whole grains. But I can't stop saying it, because it's true. Less than 10 percent of Americans consume three servings of whole grains per day, which is the minimum recommended amount. Forty to 50 percent of Americans eat no whole grains on any given day.

Why are whole grains such a big deal? Dietitians have known for years about the fiber in whole grains and how it is helpful in the prevention of constipation and colon disease. But recent studies indicate whole grains can do even more for our health.

As part of the large, ongoing Nurses Health Study, a cohort of women were followed for 12 years. The women who ate the highest amount of whole grains (close to three servings per day) had a 43 percent lower risk of having a stroke when compared to the women who ate the fewest whole-grain servings per day (one-half serving or less).

Another study out of Wake Forest University, published in the American Journal of Clinical Nutrition, found that whole grains can also decrease cardiovascular disease. Almost 1,200 men and women were followed for five years. At the beginning and the end of the study, the innermost layers of their carotid arteries were measured. Thicker carotid arteries indicate progression of artery disease. This study found that the higher the person's intake of whole grains, the thinner his or her innermost layers were.

This association was strong even after adjusting for other dietary factors. According to the study's lead author, Dr. Philip Mellen, whole grains are "nutritionally very complex ... it's not just the fiber, it's not just the B vitamins or the vitamin E or whatever. There's a lot going on there ... the whole is greater than the sum of the parts."

Mellen suggests adding a serving of whole grains to each meal to try to get enough into our diets, and that's where today's recipe comes in.

Quinoa is a whole grain that is not mainstream. In fact, some call it a rediscovered ancient grain once considered the "gold of the Incas."

Quinoa is an interesting grain in that it is richer in protein than most other grains. In fact, it has all the essential amino acids, making it a complete protein. Quinoa is also rich in certain minerals, including magnesium, which helps relax blood vessels, keeping them flexible.

When your blood vessels maintain this flexibility, you have a decreased risk of hypertension, which helps reduce incidence of stroke. Some studies show adequate magnesium in the diet also helps decrease migraine headaches in those who suffer from this painful disorder.

All the more reason to add to your repertoire of whole-grain recipes with this one. Although quinoa is not likely to be found in your regular grocer's cereal aisle, it should be available in the "healthy" foods section of larger grocery stores or at a health food store.

Rinse the quinoa first before cooking. To make the two cups of quinoa this recipe calls for, use 2/3 cup raw quinoa combined with 11/3 cups water and a pinch (about 1/4 teaspoon) of salt.

Bring the mixture to a boil, reduce heat, cover and simmer for about 15 minutes. Let stand for five minutes or so to cool, drain off any remaining water and use. If you don't use it for this recipe, you can eat it like oatmeal, adding cinnamon and a bit of sugar or maple syrup.

Megan Murphy is a Tennessee-licensed registered dietitian and assistant professor of nutrition at Southwest Tennessee Community College. Call 277-3062, fax 529-2787, e-mail Meganmyrd@aol.com

Recipe:

Basil Quinoa with Red Bell Pepper

1 cup lightly packed fresh basil leaves

2 tbsp. freshly grated Parmesan cheese

2 tbsp. lemon juice

2 tbsp. extra virgin olive oil

4 cloves garlic, minced (about 2 tsp.)

2 cups cooked quinoa

1 cup chopped red bell pepper

1/2 cup sliced green onions

Salt to taste (optional)

Freshly ground black pepper to taste (optional)

1/4 cup shelled sunflower seeds

In a small saucepan, bring 2 cups water to a boil. In a small bowl, combine about 1 cup cold water and ice cubes to make an ice bath. Add the basil to the boiling water, stir once and drain immediately. Place basil in the ice bath to cool quickly. Gently squeeze out any excess water.

Place basil in a food processor. Add Parmesan cheese, lemon juice, olive oil and garlic. Cover and process until nearly smooth.

In a medium bowl, stir together cooked quinoa, bell pepper and green onions. Add basil mixture, stir to coat. Season to taste with salt and black pepper if desired. Sprinkle with sunflower seeds. Makes 8 servings.

Nutrition information per serving: 123 calories, 7 gm fat, 1 gm saturated fat, 1 mg cholesterol, 13 gm carbohydrates, 2 gm fiber, 4 gm protein, 115 mg sodium.

Source: medicinenet.com

Delicious Quinoa Bowl

Fri, 7 Sep 2007 10:47:49 -0700

For the Quinoa Fan
by Dan
From 101 Cookbooks
Link: http://www.101cookbooks.com/archives/001564.html

Leave out the potatoes (or substitute sweet potatoes) for a Sonoma friendly recipe--

Big Delicious Quinoa Bowl

2 cups white quinoa, rinsed well
4 scant cups water
1 teaspoon salt
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments

another splash or two of good olive oil or citrus dressing

Bring the quinoa, water and salt to a boil in a large thick-bottomed pot. Reduce heat and simmer for about 20 minutes or until the quinoa opens up revealing a little spiral and is soft and pleasant to chew. If there is any remaining liquid at this point, drain it off and set the quinoa aside.

Warm a splash of olive oil in a skillet over medium-high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the insides of the potatoes to sweat and cook. Uncover, toss again, then cook a few minutes longer (uncovered) until the potatoes start to get some color. Continue tossing every few minutes to get more color and crispness. When they are cooked through and pleasantly crunchy, season to taste with salt and scoop out onto a plate. Set aside.

In the same skillet (no need to clean) warm another splash of oil. Add the onions and garlic and cook for 4-5 minutes or until they soften up a bit.

Toss the quinoa with a splash of olive oil (I had leftover citrus parmesan dressing, so I used that). Serve each bowl of quinoa topped with potatoes, onions, nuts and asparagus. Alternately, you can toss everything together in one big bowl and serve it up family-style.

Serves 4 - 6.

Ugh. Quinoa? Again?

Fri, 7 Sep 2007 10:45:21 -0700

Ugh. Quinoa? Again?

From: http://jessthomson.wordpress.com/2007/06/22/ugh-quinoa-again/

June 22nd, 2007

Time for something new, huh?

Here’s the thing with quinoa: cooked plain, I find it extremely boring. Great texture, and the health-kick stuff is all well and good, but c’mon, people, I need flavor. Here’s what I believe is a happy medium between plain quinoa ( = boring) and what seem to be a rash of overcomplicated, overthought quinoa recipes designed to pique general interest in it.

By the way, if just the word quinoa scares you (pronounced KEEN-wah), calm yourself. It’s as easy to cook as rice, and takes half the time.

Walnut Quinoa

Recipe for Walnut Quinoa
Recipe 173 of 365

Quinoa is an ancient grain native to South America, where the Incans called it “the mother grain,” presumably because they felt the benefits of its proteins. (Quinoa has more protein than any other grain, and contains all eight essential amino acids.)

Serve this as a basic side dish, or top it with roasted vegetables and serve it as a main course.

TIME: 20 minutes total
MAKES: 6 servings

1 cup dried quinoa
2 cups chicken broth
1/2 teaspoon salt
1 cup walnuts
2 tablespoons walnut oil
Salt and freshly ground pepper

Preheat the oven to 400 degrees.

Combine the quinoa, broth, and salt in a small saucepan. Bring to a boil and simmer, covered, until all the water has been absorbed and the grains have puffed up, about 15 minutes.

Meanwhile, place the walnuts on a baking sheet and toast for about 10 minutes, or until the skins begin to brown and lift off the nuts. Allow to cool slightly, then chop finely.

When the quinoa is done, stir in the chopped walnuts and walnut oil, and season with salt and pepper, to taste. Serve immediately.
Posted in side dish, recipe |

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