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Quinoa with Sun Dried Tomatoes

Ingredients
  • 1 c quinoa
  • 1 tsp butter
  • 8 sun-dried tomatoes (not oil-packed), diced
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 2c stock or water
  • pinch of cayenne pepper
  • 2 Tbsp chopped fresh parsley
  • salt & freshly ground black pepper
Instructions

Place quinoa in a fine-meshed sieve and rinse under warm running water for 1 min. Set aside.

Heat butter in a heavy, med. saucepan over med. heat. Add tomatoes, shallots and garlic and saute for 3-5 mins, or till shallots are softened. Add stock or water and bring to a boil. Stir quinoa and cayenne, return to a boil, then reduce heat to low and simmer, covered, for about 30 mins, or until liquid is absorbed. Let sit for 5 mins, and fluff grains with a fork to separate. Stir in fresh parsley and season with salt and pepper.

Serves : 4

Quinoa Corn Chowder

Ingredients
  • 1 tb Oil
  • 1 lg Onion; chopped
  • 2 Garlic cloves; minced
  • 1 lg Potato; peeled and cubed
  • 3 c Corn kernels
  • 1/2 c Uncooked quinoa
  • 4 c Vegetable stock
  • 1 Bay leaf
  • 2 c Milk (Pat used soya milk or - Rice Dream)
  • 1/2 c Diced red pepper
  • 2 tb Fresh dill or 1 tsp. dried
  • Salt and pepper; to taste
Instructions

Saute the onion, garlic, corn, red pepper, potato and quinoa. Add stock and the bay leaf and simmer 30 minutes. Add milk and seasonings and heat. Remove bay leaf. Garnish with parsley or dill.

Yield: 1 batch

Uploaded 1-9-94 by Meriam Matthews with thanks to Pat Libling. Found on Perry Lowell's Skateboard BBS. Electronic format by Cathy Harned.

Huminta (Bolivian Style Souffle)

Ingredients
  • 4 c Cooked quinoa
  • 1 c Tofu (squeeze out excess water)
  • 1 c Cooked winter squash (or carrots or yams)
  • 1/4 c Tahini
  • 3 dr Anise extract (or 1/2 ts Powdered anise)
  • 1/2 ts Sea salt
  • 1 ts Unrefined vegetable oil
  • 1/2 c Bread crumbs
Instructions

Run quinoa, tofu and squash through a fine food mill. Lightly blend in tahini, anise and salt.

Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour.

Serve hot in cold weather or at room temperature in hot weather. Any leftovers may be sliced and pan fried.

Yield: 4 servings

From Quinoa Corporation's Ancient Harvest brand "Vegetarian Entrees" brochure, n.d., n.p. Brochure prepared by Rebecca Theurer Wood. Electronic format by Cathy Harned.

Source: http://www.gfrecipes.com/quinoa.txt, Gluten-free Recipes and Food Preparation
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