March 16, 2010
Quinoa Ingrains Itself in Passover Meals
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QUINOA PILAF
2 cloves garlic, crushed
1/2 cup carrot, diced
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
1/4 cup olive oil
1/4 teaspoon oregano
6 cups quinoa, cooked (basic recipe)
Salt to taste
1 cup sliced almonds
Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8.
Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
TABOULI
2 cups quinoa, cooked
1/2 teaspoon dried basil
1 cup chopped parsley
1/2 cup chopped scallions
2 tablespoon fresh mint or 1 tablespoon dried mint
1 garlic clove, pressed
1/2 cup lemon juice
1/4 cup olive oil
Salt and pepper to taste
Lettuce leaves, whole
1/4 cup sliced olives
Place all ingredients except olives and lettuce in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Put tabouli into the bowl atop the lettuce leaves and garnish with olives. Serves 4.
2 cups quinoa, cooked (basic recipe)
3 cups milk
_ cup shredded coconut
1/3 cup honey or 1/2 cup brown sugar
1 teaspoon vanilla
1/2 cup almonds or walnuts, ground
3 eggs, beaten
1/2 cups raisins
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 teaspoon lemon or orange rind, grated
1 tablespoon butter
1 teaspoon lemon juice
Combine all ingredients. Pour into greased baking dish or greased individual custard cups. Bake in preheated 350-degree oven until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or applesauce. Serves 4 to 6.
QUINOA-STUFFED PEPPERS
1 cup quinoa
2 cups water
4 large or 6 medium green peppers
1 medium onion, diced
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
1 can (28 ounces) tomatoes, coarsely diced (reserve juice)
2 garlic cloves, crushed
1 jar (12 ounces) Mexican salsa
2 tablespoons dry sherry
10 ounces mozzarella cheese, shredded
Preheat oven to 325 degrees. Cook traditional quinoa following basic directions (add 1 cup quinoa to 1 1/2 cups boiling water, return to a boil, then lower heat to a simmer and cook until water is absorbed, about 15 minutes). Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, sauté the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers. Sprinkle shredded mozzarella over peppers and bake for 30-35 minutes. Makes 4 servings.
