Corn, Popcorn, Millet and Quinoa
CORN....
Allergy
Maize or Corn contains Lipid, an indigestible protein that survives cooking. This protein has been linked to a rare and understudied Allergy to maize in humans. The allergic reaction can cause skin rash, swelling or itching of Mucous_membranes, diarrhea, vomiting, Asthma and, in severe cases Anaphylaxis. It is unclear how common this allergy is in the general population
Many forms of maize are used for food, sometimes classified as various subspecies related to the amount of starch each had:
· Flour
· Popcorn
· Dent
Flint
Sweet_corn
· Waxy_
Amylomaize
· Pod corn
· Striped maize
Maize and Cornmeal (ground dried maize) constitutes a Staple food in many regions of the world. Maize meal is made into a thick Porridge in many cultures: from the Polenta of Italy, the angu of Brazil, Romania, to Mush_(cornmeal) in the U.S. or the food called Sadza,NshimaUgali, and Mealie_in Africa. cornmeal is also used as a replacement for Wheat flour, to cornbread and other baked products. Masa (cornmeal treated with Lime_water) is the main ingredient for Tortilla, Atole" and many other dishes of Mexican_food.
Popcorn is kernels of certain varieties that explode when heated, forming fluffy pieces that are eaten as a snack. Roasted dried maize cobs with semi-hardened kernels, coated with a seasoning mixture of fried chopped spring onions with salt added to the oil, is a popular Snack_food in Vietnam. A unleavened bread called Makki di it is a popular bread eaten in the Punjab region of India and Pakistan.
Maize can also be prepared as Hominy, in which the kernels are soaked with Lye in a process called Nixtamalization; or Grits, which are coarsely ground hominy. These are commonly eaten in the outheastern_United_States, foods handed down from Native Americans in the United States, who called the dish Sagamite. The Brazilian dessert Canjica(dish) is made by boiling maize kernels in sweetened milk
The kernels may also be shaved off the cob and served as a Vegetable in side dishes, Salad, Garnish,etc. .
"Cornstarch" (maize flour) is a major ingredient in home cooking and in many industrialized food products. Maize is also a major source of Cooking oil ,Corn oil") and of maize gluten. Maize starch can be treated to produce syrups, particularly high fructose Corn syrup, a sweetener; and also fermented and distilled
One medium ear of corn = about 3/4 cup of corn kernels
Two medium ears of corn = 1 cup corn kernels
One (10-ounce) package frozen corn kernels = 1 3/4 cups corn kernels.
Corn is important in many recipes, such as corn chowder, creamed corn, succotash, and cornbread. But no preparation can come close to the timeless appeal of simple buttered corn on the cob. All over the Midwest and Great Plains, small towns celebrate the harvest with sweet corn festivals. Settlers adapted the Indian style of roasting corn with the husks removed, and to this day, street vendors around the world sell husked corn.
HOW TO COOK CORN ON THE COB......
Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring water to a boil on high heat. Add husked corn ears and continue to cook on high heat (covered or not) three to four minutes or until kernels are very hot.
Grandma Myers' Corn Tip - Put a pot of water on the stove, and while it comes to a boil, pick your corn and husk it. Drop the corn into the boiling water, when the water starts to boil again, remove the corn. IT'S DONE!
Jeffrey Coles' Corn Tip - I learned this from an Indian man in Copper Canyon, Mexico. Leave the husk on when you boil corn on the cob. As soon as the water boils, turn the heat off. The husk holds the flavor (vitamins and minerals) in. Not overcooking helps, too. Serve ASAP, but you can keep the corn in warm water for a while. Remove the husk only when serving.
TIP: If you're having a party, borrow this trick from markets in Mexico. Vendors selling ears of corn for snacks keep them ready and waiting for several hours in tubs of lukewarm water. Instead of butter, ears are rubbed with lime wedges and sprinkled with salt. This nonfat alternative is very good.
IN THE HUSK - GRILLED OR BAKED:
Corn cooked this way is steamed and does not taste very different from boiled corn. It is handy to serve in the husk because you can season or butter the corn before it is cooked. To prepare, pull husk back from each ear of corn, but leave attached at base of cob. Pull off and discard silk; trim off any insect damage, and rinse ears. If you want to butter them pat ears dry and rub with soft butter. Pull husks back up around corn.
If you want the husk to stay snugly against the ear, pull off one or two of the outer husk layers, tear length wide into thin strips, and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning). Just as soon as the husk picks up the dark silhouette of the corn kernels underneath and begins to pull away from the tip of the ear, the corn is ready to remove from the grill.
TO GRILL:
Husk corn and discard silk; wrap each ear loosely with aluminum foil. Over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to 20 twenty minutes; turn occasionally.
TO BAKE:
Preheat oven to 375 degrees. Prepare corn as directed for grilling, but put ears in a single layer, separating them slightly, directly onto the oven rack or onto a baking pan. Bake twenty to twenty-five minutes or until corn is tender when pierced and very hot.
MICROWAVING:
Perfect for cooking just one ear of corn. Husk corn and discard silk. Rinse and wrap each ear loosely in a paper towel. Cook on full power one to two minutes or until ears are very hot to touch.
Popcorn
Corn turned inside out is a type of corn which explodes from the kernel and puffs up when heated. Corn popping was originally discovered by Native Americans in the United States, but became popular as a snack food during the United States Great Depression, especially in Movie theater. Corn is able to pop because, unlike other grains, its kernels have a hard moisture-sealed hull and a dense starchy filling. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns.
There are many techniques for popping corn.
Popcorn is usually served salted or sweetened. In North America, it is traditionally served salted, although sweetened versions, such as caramel corn and kettle corn, are also commonly available. Ready-made popcorn is available either salted or simply sweetened with sugar, both varieties being equally popular.
Popcorn can be popped as usual and use as a cereal with cinammon, sugar and milk.
Millet
Millet is one of the oldest foods known to humans and possibly the first cereal grain to be used for domestic purposes. It is mentioned in the Bible, and was used during those times to make bread. Millet has been used in Africa and India as a staple food for thousands of years and it was grown as early as 2700 BC in China where it was the prevalent grain before rice became the dominant staple. It is documented that the plant was also grown by the lake dwellers of Switzerland during the Stone Age.
Today millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India, and Egypt.
Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.
Millet is tasty, with a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.
There are many cooking variations to be found for millet. A good general guideline is to use 3 parts water or stock and 1 part grain, add grain to boiling water, and simmer covered for approximately 30 minutes or until water is completely absorbed. Remove from heat and let steam, covered for ten minutes more.
The grain has a fluffier texture when less water is used and is very moist and dense when cooked with extra water.
The flavor of millet is enhanced by lightly roasting the grains in a dry pan before cooking; stir constantly for approximately three minutes or until a mild, nutty aroma is detected.
If millet is presoaked the cooking time is shortened by 5 to 10 minutes.
Soak the grain overnight, heat water or other liquid in top of a double boiler, add millet and steam over boiling water for thirty minutes or until the millet is tender.
Individual preferences can be addressed by experimenting with cooking times, methods, and liquid amounts.
Millet is delicious as a cooked cereal and in casseroles, breads, soups, stews, soufflés, pilaf, and stuffing. It can be used as a side dish or served under sautéed vegetables or with beans and can be popped like corn for use as a snack or breakfast cereal. The grain mixes well with any seasoning or herbs that are commonly used in rice dishes and for interesting taste and texture variations it may be combined with quinoa and brown or basmati rice.
Millet may also be sprouted for use in salads and sandwiches.
Millet flour produces light, dry, delicate baked goods and a crust that is thin and buttery smooth. For yeast breads up to 30% millet flour may utilized, but it must be combined with glutinous flours to enable the bread to rise. For a delightful "crunch" in baked goods, the millet seeds may be added whole and raw before baking.
Properly stored, whole millet can be kept safely for up to two years. The grain should be stored in tightly closed containers, preferably glass, in a cool dry place with a temperature of less than 70° or in the refrigerator. The flour deteriorates and becomes rancid very rapidly after it is ground, so it is best to grind the flour right before it is to be used.
Quinoa...
Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North America. Quinoa grains range in color from ivory to pinks, brown to reds, or almost black depending on the variety. one producing very pale seeds, called the white or sweet variety; a dark red fruited variety called red quinoa; and a black quinoa. The seeds are similar in size to millet but are flat with a pointed oval shape and look like a cross between a sesame seed and millet. Quinoa has a delightful characteristic that is all it's own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland. The leaves of the Goosefoot (quinoa) plant are also edible and make a pleasant vegetable, like spinach. A quinoa leaf salad is generally more nutritious that most green salads.
Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residue that may remain on the seeds.
The quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup, will provide a childs protein needs for one day. The 6-7% fat of quinoa is relatively high when compared to other grains.
Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and quinoa is often substituted for rice in rice dishes. Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor, and it can be cooked in fruit juice to add character to the flavor for use as a breakfast cereal or in desserts. Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish. Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches. To sprout the seeds, soak about 1/3 cup seeds in a jar for 2 to 4 hours, then drain and rinse the seeds twice a day for 2 to 4 days. When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green color. Another fascinating way of using quinoa is to "pop" the seeds in a dry skillet and eat them as a dry cereal.
MILLET RECIPES
Black Bean and Millet Salad
1 cup millet, uncooked
3 cups water
2 cups black beans, cooked
2 large tomatoes, chopped
1 medium onion, (or substitute green onions), chopped
1 medium cucumber
Dressing
1/3 cup water
3 Tablespoons lemon juice
1 Tablespoon balsamic vinegar
2 teaspoons garlic, minced
1 teaspoon sea salt
1/2 teaspoon allspice
1/4 teaspoon black pepper
1 teaspoon cumin
Cook the millet in 3 cups of water until water is absorbed, about 30 minutes. Fluff with fork and allow to cool.
In a large bowl, combine millet, black beans, tomatoes, and onion.
Peel several strips from the cucumber (it should look striped) and cut it lengthwise into four pieces. Remove the seeds and cut into 1/2-inch slices. Add the cucumber to the salad.
Mix all dressing ingredients until well blended and pour over the salad, tossing to blend. (Experiment with the seasonings to suit taste.) Cover and refrigerate until the salad is well chilled. Serve on lettuce leaves or stuff into pita bread.
Recipe adapted from Internet Chef
Millet Muffins
1-1/2 cups Millet flour
1/2 cup soy flour
1 Tablespoon baking powder (non-aluminum)
1/2 teaspoon salt (optional)
1/4 teaspoon orange flavoring
1 cup water or orange juice
1/4 cup vegetable oil
1/4 cups brown rice syrup or honey (or substitute Stevia)
Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well-oiled muffin tins. Makes 12 muffins.
Bake at 375 for 15-20 minutes or until done
The Basic Quinoa Recipe and more!
This light and wholesome grain may be prepared quickly and easily with this basic method. 2 cups water 1 cup quinoa
Place quinoa and water in a 1-½ 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.
To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover (unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan) and when the cooker shuts off, the quinoa is done.
Revised Microwave Instructions: we have tried this method and highly recommend it. 1 cup Quinoa, 2 cups water in a 2 quart microwave bowl. Cook on high 100% for 5 minutes and 60% for 8 minutes. Let stand for a few minutes and voila, perfect Quinoa.
For an energy saving method, combine 1-cup water to each ½ 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.
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 tsp cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.
QUINOA PILAF
1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)
1/2 cup green onion, diced 1/4 cup olive oil
1/4 cup celery, diced 2 cloves garlic, crushed
1/4 cup green pepper, diced 1 cup almonds, sliced
1/4 cup sweet red pepper, diced 1/4 tsp oregano
salt to taste
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
Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.
2 cups quinoa, cooked 1/2 tsp basil
1 cup chopped parsley 1/2 cup lemon juice
1/2 cup chopped scallions 1/4 cup olive oil
2 TBL fresh mint or 1 TBL dried mint salt and pepper to taste
1 garlic clove, pressed lettuce leaves, whole
1/4 cup olives, sliced
Place all ingredients except lettuce and olives 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. Add tabooli and garnish with olives. Serves 4
Quinoa Stir Fry (for hungry family of 4)
Created by: Pam Ruggles
2 cups quinoa cooked in 4 cups water
2-3 stalks broccoli, chopped
1 cup snow peas
3 spring onions, chopped
3 garlic cloves, chopped
1 Tablespoon grated ginger
2-3 Tablespoons sesame oil
20-24 steamed shrimp Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.
LASAGNEQUINOA
1 can peeled tomatoes or
4 roma tomatoes, chopped
1 lb hamburger or veggie burger
2-8 oz cans tomato sauce
3 cups quinoa, cooked
1/4 lb mozzarella cheese, crumbled
1/4 lb parmesan cheese, grated
1/4 cup olive oil
1 tsp salt
2 tsp oregano
1 cup onion, minced
1/2 lb ricotta cheese
2 cloves garlic, minced
Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2" baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.
Quinoa Super Salad
5 cups quinoa, cooked (basic recipe) ¼ cup olive oil
1-cup carrots, chopped ¼ cup soy sauce
¾ cup parsley, minced ½ cup lemon juice
1-cup sunflower seeds tomatoes
4 cloves garlic, minced black olives
Cook quinoa, let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Serves 6-8.
Chicken Quinoa Salad
2 cups cooked chicken, cubed 1-cup mayonnaise
1-cup quinoa, cooked (basic recipe) salt (to taste)
1-cup celery, diced paprika ¼ cup
walnuts, chopped
Chill all ingredients and combine. Sprinkle paprika on top for color. Serves 4-6 All sorts of variations are possible with this basic recipe. Try bean sprouts and water chestnuts, or grapes and pineapple. Quinoa will enhance many other salad recipes. Try quinoa in fruit salad or tuna salad.
Quinoa Pudding
2 cups quinoa, cooked (basic recipe) ½ cups raisins
3 cups milk ½ cup shredded coconut
1/3-cup honey or ½ cup brown sugar 1 tsp vanilla
½ cup almonds or walnuts, ground 3 eggs, beaten
½ tsp cinnamon 1/8 tsp salt
½ tsp lemon or orange rind, grated 1 Tbs butter 1 tsp lemon juice
Combine all ingredients. Pour into greased baking dish or greased individual custard cups. Bake in 350-degree oven until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Serves 4-6.
This recipe was borrowed from an old favorite that originally called for rice. Quinoa substitutes nicely to almost any recipe designed for rice.
Quinoa/Potatoe Crochettes
2 cups potatoes (mashed with skins on) ¼ cup parsley, chopped
2 cups quinoa, cooked (basic recipe) ½ tsp salt
2 eggs, beaten ½ tsp cumin
½ cup onion, chopped ½ tsp oregano
Combine all ingredients. Mix well and form into 1” balls. Deep fry balls until golden brown.
Quinoa Cheese Puffs
¼ lb butter (softened) ¼ tsp black pepper
2 large eggs ½ tsp basil
1 cup grated sharp cheddar cheese 1 ¾ cups milk
1 cup quinoa meal, or flour 1-cup corn meal
¼ tsp salt 2 tsp baking powder
Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa grain in a blender, or use quinoa flour. Blend milk, eggs and butter. Mix dry ingredients together and add to liquid. Fold in grated cheese. Bake in greased muffin tin until golden (10-15 minutes). Makes 24 puffs.
These cheese puffs are a perfect combination with soups and salads or as a hot appetizer.
Quinoa Corn Bread
1 cup quinoa meal, or flour 2 cups corn meal
1 tsp salt ½ tsp baking soda
1 ½ tsp baking powder 1 Tbs honey or brown sugar
1 large egg, beaten 3 Tbs melted butter or bacon fat
2-½ cups buttermilk
Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa in a blender, or use quinoa flour. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9”x9” pan or greased muffin tin until golden (about 25 minutes). Serve hot, with lots of butter.
For a spicier variation add a 4-oz can of chopped green chilies or jalapeno-and-tomato relish.
Quinoa Vegetable Soup
4 cups water 2 cloves garlic, chopped
¼ cup quinoa 1 Tbs safflower oil
½ cup carrots, diced ½ cup tomatoes, chopped
¼ cup celery, diced ½ cup cabbage, chopped
2 Tbs onions, chopped 1 tsp salt
¼ cup green pepper, diced parsley, chopped
Sauté quinoa, carrots, celery, onions, green pepper and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20 to 30 minutes or until tender. Season to taste and garnish with parsley. Serves 4-6. This is a very basic recipe for quinoa vegetable soup. For variations try adding some of your other favorite vegetables, chopped and sautéed. Quinoa can be a welcome addition to just about any type of soup.
Quinoa Corn Chowder
2 cups water 2 cups milk
¼ cup quinoa 1 tsp salt
½ cup potato, cubed dash black pepper
2 Tbs carrot, diced ¼ cup parsley, chopped
¼ cup onion, chopped butter
1 ½ cups corn (fresh, frozen or canned)
Simmer quinoa, potato, carrot and onion until tender (about 15 minutes). Add corn. Bring back to boil and simmer another 5 minutes. Add milk. Bring just to a boil. Season to taste. Garnish with parsley and dab of butter. Serves 4-6.
Quinoa Stuffed Peppers
(from the back of the Traditional Box)
(4 Servings)
1 cup Traditional Quinoa
2 cups Water
4 large or 6 medium Green Peppers
1 medium Onion, diced
1/2 lb. fresh Mushrooms, sliced
2 Tbsp. Butter
1 - 28 oz can Tomatoes, coarsely diced (reserve juice)
2 Garlic cloves, crushed
1 - 12 oz jar Mexican Salsa
2 Tbs. Dry Sherry
10 oz Mozzarella Cheese, shredded
Pre-heat oven to 325° F. 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, saute 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 in 325° F. oven for 30-35 minutes.
Toasted Quinoa Salad
3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced green onions
juice of 1 lemon and 1 lime (or 1 - 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, red pepper, parsley and green onion in large bowl. Add cold quinoa and toss to combine, Whisk together lemon and lime juices, tamari, garlic and chili sauce. Pour over salad and combine well. Chill until serving time.
This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.
Walnut Rosemary Quinoa
1 tablespoon sesame oil
1 small onion
1-1/2 cups quinoa, rinsed in boiling water and drained
1 small red bell pepper, diced
3 cups water
1 tablespoon Tamari soy sauce (or to taste)
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas, thawed if frozen
1/2 cup walnuts, chopped
Preheat oven to 350. Heat oil in a medium saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes. Add red bell pepper and sauté an additional 2 minutes. Add water, soy sauce, rosemary and peas (if using fresh peas).
Bring to a boil and cover; simmer 15 minutes or until water is absorbed. Meanwhile, roast walnuts in 350 oven for 5 to 10 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas (if using frozen peas). Let sit an additional 10 minutes and serve.
Enjoy! If you have recipes to share let me know and we will add them.
