Recipe Collection

Lorna Sass’ Quinoa Vegetable Soup

Mon, 21 Dec 2009 13:57:09 -0800

Quinoa makes a delightful and quick-cooking alternative to rice in this classic Italian vegetable soup from Lorna Sass’ WHOLE GRAINS FOR BUSY PEOPLE. Lorna won the James Beard Award for her prior WHOLE GRAINS EVERY DAY, EVERY WAY.
For more of Lorna’s quinoa recipes, visit www.lornasass.com or www.lornasassatlarge.wordpress.com.

Serves 6

2 to 3 tablespoons olive oil
2 cups coarsely chopped onions
1 teaspoon minced garlic
1 teaspoon dried Italian herb blend
4 cups vegetable broth
3/4 cup quinoa
1 medium carrot, sliced lengthwise, and cut into 1/4-inch slices
1 can (28 ounces) diced tomatoes
1/2 pound kale
1 large zucchini, quartered lengthwise and cut into 1/2-inch chunks (8 ounces)
Salt and freshly ground black pepper
3/4 cup grated romano cheese

Heat 2 tablespoons of oil in a large, heavy soup pot. Stir in the onions and garlic and cook over medium-high heat, stirring frequently, until the onions are lightly browned, about 3 minutes. Stir in the herbs and cook another minute.

Add the broth and 4 cups of water and bring to a boil. Stir in the quinoa and carrots, and boil uncovered for 5 minutes.

Meanwhile, strip the kale leaves from the stems and finely chop them. Discard fibrous stems and slice thin, tender stems. Dunk in a large bowlful of water to remove any grit.

Add the tomatoes (with liquid), kale, and zucchini. Add salt and pepper to taste. Return to a boil over high heat. Lower the heat to medium and cook, covered, until the vegetables and quinoa are tender, 7 to 8 minutes more. (When tender, the quinoa will have no opaque white dot in the center.)

Stir in 1/4 cup of the cheese and a tablespoon of olive oil, if needed, to balance the acidity of the tomatoes. Adjust the seasonings. Sprinkle a tablespoon of cheese on top of each portion, and pass the remaining cheese in a bowl at the table.

Other Ideas
Use Swiss chard, collards, or broccoli rabe instead of kale.
Try parsnip instead of or in addition to the carrot.

Copyright Lorna Sass, 2009

Quinoa 365: The Everyday Superfood

Mon, 2 Nov 2009 11:55:57 -0800

From YouTube:

“From the authors of Quinoa 365: The Everyday Superfood ~ How to Cook Quinoa fast and simple! Super easy, super food. The books' co-author, Carolyn Hemming shows you how to cook quinoa in almost no time at all! Shows you how to infuse flavor, cook ahead of time and ideas for how to serve it. Quick tips for rinsing your quinoa and removing any bitter flavor also. Be healthy and well! Enjoy!”

Video Link

We are looking forward to the recipe book.

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