Quinoa 365 (9 page)

Use in all of your favorite cheesy dishes such as pastas and casseroles, or serve with steamed vegetables.

Stuffed Mushrooms

This version of an old favorite is lower in fat and packed with quinoa goodness. This recipe looks good using red or black quinoa.
Makes 20.

3 Tbsp (45 mL) quinoa

6 Tbsp (90 mL) water

20 white button mushrooms

¼ cup (60 mL) butter

¼ cup (60 mL) minced onion

¼ cup (60 mL) finely chopped pistachios

3 Tbsp (45 mL) finely chopped fresh parsley

¼ tsp (1 mL) dried oregano

¼ cup (60 mL) freshly grated Parmesan cheese

Preheat the oven to 400°F (200°C).

Bring the quinoa and water to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Gently twist the mushroom stems to remove them. Finely dice the stems. Melt the butter in a small saucepan and sauté the stems and onion on medium-low heat until the onion is opaque and tender, 3 to 4 minutes. Remove from the heat and allow to cool.

Stir the quinoa, pistachios, parsley and oregano into the butter, mushroom and onion mixture. Using a teaspoon, scoop the filling into the mushroom caps and place them on a baking sheet. Bake for 12 minutes, until the mushrooms are tender. Sprinkle with Parmesan cheese and serve warm.

Santa Fe Meatballs

Not your average meatball, this modern version is an instant hit for any gathering. Great for finger food or served on a sandwich. To keep this gluten-free, make sure you use gluten-free bacon.
Makes 50.

½ cup (125 mL) water

¼ cup (60 mL) quinoa

1 lb (500 g) lean ground beef or turkey

6 slices bacon, finely chopped and cooked

½ cup (125 mL) finely chopped onion

¼ cup (60 mL) finely chopped fresh cilantro, Italian parsley or curly parsley

2 large eggs

1 Tbsp (15 mL) minced fresh garlic

2 tsp (10 mL) minced pickled jalapeños

1 tsp (5 mL) ground cumin

½ tsp (2 mL) salt

1 lime

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 400°F (200°C).

Combine the ground meat, ½ cup (125 mL) cooked quinoa, bacon, onion, cilantro, eggs, garlic, jalapeños, cumin and salt in a medium bowl. Blend well and form the mixture into 1-inch (2.5 cm) meatballs. Place them on a large nonstick baking sheet or one lined with parchment paper. Bake for about 7 to 8 minutes, then turn the meatballs and cook for another 7 to 8 minutes, until they are no longer pink inside. Juice the lime and drizzle over the meatballs. Serve immediately.

Black Bean Quinoa Quesadillas

This versatile dish works well as a side, a complete meal or even finger food during the football game. Add grilled chicken or beef for an even heartier dish. Use brown rice tortillas to make this recipe gluten-free.
Serves 4–6.

½ cup (125 mL) water

¼ cup (60 mL) quinoa

½ cup (125 mL) cooked black beans

¼ cup (60 mL) finely diced fresh tomatoes

¼ cup (60 mL) corn kernels

¼ cup (60 mL) thinly sliced green onion

1 Tbsp (15 mL) minced fresh cilantro

8 soft whole wheat tortillas (8 inches/20 cm) (or brown rice tortillas)

¾ cup (185 mL) shredded aged cheddar cheese

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 375°F (190°C). Combine the ½ cup (125 mL) of cooked quinoa and black beans in a medium bowl. Lightly mash the mixture with a potato masher to bind it together. Add the tomatoes, corn, green onion and cilantro and mix thoroughly.

Place 4 of the tortillas on 1 large or 2 small baking sheets.

Spread the mixture evenly over the tortillas. Sprinkle evenly with the cheese and cover with the remaining 4 tortillas.

Place on the middle rack of the oven and bake for 12 minutes, until the cheese is melted and the filling is heated through. The edges of the quesadillas should be lightly browned.

Remove from the oven and cut into triangles. Serve with fresh guacamole, salsa and sour cream.

Cauliflower
and
Broccoli Bake
with
Toasted Almonds

Cauliflower and broccoli are closely related, and both are high in fiber and rich in phytonutrients and vitamin C. This dish is also loaded with potassium, calcium and vitamin A, just to name a few. All this and delicious, too!
Serves 4–6.

3 cups (750 mL) cauliflower florets

3 cups (750 mL) broccoli florets

2 cups (500 mL) milk

¼ cup (60 mL) quinoa flour

1 tsp (5 mL) prepared mustard

½ tsp (2 mL) minced fresh garlic

½ tsp (2 mL) salt

¼ tsp (1 mL) ground black pepper

Pinch ground nutmeg

1 cup (250 mL) shredded aged cheddar cheese

1 cup (250 mL) sliced raw almonds

Ensure you move the top oven rack to accommodate a 9- × 13-inch (3.5 L) casserole dish, with a second rack underneath to toast the almonds.

Preheat the oven to 350°F (180°C) and grease a 9- × 13-inch (3.5 L) casserole dish or spray with cooking oil.

Steam the cauliflower and broccoli together in a large saucepan until just barely tender. Place them in the bottom of the baking dish.

Combine the milk, quinoa flour, mustard, garlic, salt, pepper and nutmeg in a medium saucepan over low heat. Simmer, whisking the mixture until the flour is well blended. Add the cheese as the mixture begins to thicken. Continue cooking and whisking until the cheese is melted and the mixture is smooth and coats the back of a spoon. Pour the sauce over the vegetables. Bake the casserole uncovered in the oven for 20 minutes, until hot and bubbly.

After the casserole has baked for 13 minutes, place the sliced almonds on a small baking sheet on the bottom rack of the oven, under the casserole. Toast the almonds for 7 minutes, until fragrant and lightly toasted. Remove both the casserole and the toasted almonds from the oven, sprinkle the almonds generously on top of the casserole and serve immediately.

Mushroom
and
Herb Quinoa

The bold color and flavor of this recipe make it a great side for a pork, chicken or beef dish. If you can't find cremini mushrooms, use an extra cup (250 mL) of button mushrooms.
Serves 4–6.

1 Tbsp (15 mL) butter or cooking oil

1/3 cup (80 mL) sliced green onion

½ tsp (2 mL) minced fresh garlic

¾ cup (185 mL) red quinoa

1¾ cups (435 mL) vegetable stock

1 cup (250 mL) quartered white button mushrooms

1 cup (250 mL) quartered brown cremini mushrooms

Pinch ground black pepper

2 Tbsp (30 mL) minced fresh parsley

2/3 cup (160 mL) freshly grated

Parmesan cheese

Heat the butter in a large saucepan, add the green onion and garlic and cook on low for about 5 minutes, stirring frequently. Add the quinoa and stir to coat it with butter.

Add the vegetable stock and bring to a boil. Reduce the heat and simmer uncovered for about 20 minutes, or until most of the stock has been absorbed, stirring frequently.

Add the mushrooms and cook for another 15 minutes, stirring frequently, until the liquid has been completely absorbed.

Add a pinch of pepper and stir in the parsley and grated Parmesan cheese. Serve immediately.

Mushroom Broccoli Quisotto

Similar to a traditional risotto, this quick-to-prepare side dish is healthy but definitely not short on flavor. Substitute asparagus for the broccoli if you prefer.
Serves 4–6.

2 Tbsp (30 mL) butter

2 cups (500 mL) chopped broccoli, cut into

2-inch (5 cm) pieces

2 cups (500 mL) chopped white button mushrooms

½ cup (125 mL) diced white onion

1 Tbsp (15 mL) minced fresh garlic