March 16, 2010
Quinoa Ingrains Itself in Passover Meals
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Cooking With Quinoa
Food writer and recipe developer Adeena Sussman (www.adeenasussman.com) recommends this method for optimal flavor and texture:
Rinse the quinoa in cold water three times, using clean water each time. Cover quinoa in a few inches of water in saucepan and bring to a boil. Boil for 10 minutes, then strain. Transfer quinoa to fine mesh steamer basket, or steamer basket lined with a triple layer of cheesecloth (to prevent quinoa from falling through). Set over a few inches of simmering water. Cover with a damp towel and steam for additional 10 to 15 minutes, until light and fluffy.
ADEENA SUSSMAN’S QUINOA FRITTERS WITH LEMON-HORSERADISH MAYONNAISE
Start to finish: 30 minutes
Makes 16 to 18 fritters
For the mayonnaise:
1/2 cup mayonnaise (regular or light)
1 tablespoon lemon juice
1 tablespoon minced fresh parsley, plus more for garnish
1 1/2 teaspoons jarred horseradish
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon finely grated lemon zest
For the fritters:
2 tablespoons plus 1/2 cup canola oil, divided
1 medium yellow onion, chopped
1 large clove garlic, minced
1 cup mashed potatoes
2 eggs, beaten
2 cups cooked quinoa
1/4 cup matzo meal
2 tablespoons minced parsley
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
To make the flavored mayonnaise, in a medium bowl whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest. Spoon into a small ramekin and garnish with additional parsley and the remaining zest. Set aside.
To make the fritters, heat 2 tablespoons of the oil in a large skillet over medium-high. Add the onions and sauté until softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a bowl to cool slightly.
Wipe the skillet with a paper towel and set aside.
In a large bowl, use a fork to mix together the mashed potatoes and eggs. Stir in the quinoa, matzo meal, parsley, salt, pepper and the sautéed onion mixture.
Return the skillet to the burner over medium-high. Add the remaining 1/2 cup of oil and heat until very hot but not smoking.
One at a time, scoop the fritter mixture into balls, about 2 tablespoons each. Place 4 or 5 balls in the skillet, then use a lightly oiled spatula to gently flatten them. Cook until golden brown and crisp on the bottom, about 2 minutes.
Recipes from Quinoa Corp., www.quinoa.net.
Basic quinoa preparation:
2 cups water
1 cup quinoa
Place quinoa and water in a 1 1/2-quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).
You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.
Microwave Instructions
1 cup quinoa
2 cups water
In a 2-quart microwave bowl, cook on high (100 percent) for 5 minutes and 60 percent for 8 minutes. Let stand for a few minutes.
For an energy-saving method, combine 1 cup water to each 1/2 cup of quinoa in a pan. Bring to a full boil for 5 minutes, and then set aside, covered, for 15 minutes.
For additional flavor, substitute chicken broth or vegetable stock for the water in any of the methods listed above.
*Ancient Harvest Quinoa has already been washed with pure water and solar-dried to remove the natural bitter saponin coating.
For hot breakfast cereal, bring 2 cups water to a boil, add 1 cup quinoa, reduce heat, simmer 5 minutes. Add 1/2 cup thinly sliced apples, 1/3 cup raisins, 1/2 teaspoon cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.
