Desserts

Quinoa (Keen-wa) has a delicate nutty flavor that blends well with other ingredients. It can be used alone or substituted for almost any grain in almost any recipe. Because Quinoa is a complete protein with all the essential amino acids, it is not necessary to add meat to receive all the benefits of an animal protein. Our Quinoa is "washed and ready" to be cooked. If you purchased the quinoa used in the recipes below from our customer list, then no further rinsing of the quinoa is required.

QUINOA SPICE CAKE

Adapted from a recipe from Comidas del Ecuador by Michelle O. Fried who says "this is a healthy delicious moist cake adapted for the American palate."

1. Needed: 1/2 cup "washed and ready" Quinoa; 1 cup water; 1/2 cup vegetable oil; 1-1/4 cups packed dark brown sugar; 3 eggs; 2 teaspoons grated orange rind; 2-1/4cups whole wheat flour, sifted; 1-1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; salt if desired; 1/3 cup milk.

2. Bring water to a boil in a medium saucepan, add "washed and ready" Quinoa, and bring to a boil once more. Cover and cook over medium-low heat for 15 minutes or until all the water has been absorbed. Remove from heat and let cool.

3. Mix oil, sugar and orange rind. Add eggs one at a time, beating thoroughly after each addition.

4. Mix dry ingredients separately. Stir into sugar mixture in 3 parts, alternating with milk.

5. Stir in cooked quinoa.

6. Bake in greased and floured 9X13" pan at 350 for 45 minutes.

7. When cooled the cake may be frosted with the following cream cheese frosting: 12 oz. low-fat cream cheese, softened; 1/2 cup confectioners' sugar; 1-1/2 teaspoon vanilla extract.

8. In mixing bowl, combine cream cheese, sugar and vanilla; beat with an electric mixer until smooth and creamy and frost cooled cake. Refrigerate after frosting.

QUINOA FRUIT BARS

Adapted from a recipe from The Art of Cooking with Quinoa by Maria Baez Kijac. She describes these as "moist cake-like bars." A variety of flavors is possible by using different starches, dried fruit, or nuts.

1. Needed: 1 cup "washed and ready" Quinoa; 2 cups water; 1 cup brown sugar; 1 cup rice flour, or cornstarch, or flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon cloves; 1/4 teaspoon nutmeg; 1/2 cup raisins; 1/2 cup chopped dates or dried apricots or dried cranberries or dried cherries; 1/2 cup chopped walnuts or pecans; 1/4 pound butter or margarine, melted; 1/2 cup orange juice; 2 teaspoons vanilla extract; 3 eggs, lightly beaten; confectioners' sugar for dusting (optional).

2. Bring water to a boil in medium saucepan, add "washed and ready" quinoa, and bring back to a boil. Cover and cook over medium-low heat for 15 minutes or until all the water is absorbed. Remove from heat and let cool in covered pan.

3. In a bowl thoroughly mix brown sugar, starch (rice flour, or cornstarch, or flour), baking powder, backing soda, spices, fruits, and nuts.

4. Add quinoa, butter or margarine, orange juice, vanilla, and eggs and mix well.

5. Transfer to a buttered and floured 13X9 inch baking pan. Bake in a preheated oven at 350 for 45 minutes, or until a toothpick inserted in the center comes our clean.

6. Cool, cut into 24 bars and serve dusted with confectioners' sugar if desired.

Nutritional Analysis: Each bar contains 145 calories, 64g fat, 34mg Cholesterol, 52mg. Sodium, 2.5g protein, 0.4g fiber.

TROPICAL QUINOA SHORTBREAD COOKIES

A delicately flavored adaptation of traditional shortbread

1. Needed: 1/2 cup butter, softened; 1/4 cup sugar; 1/2 cup plus 2 tablespoons flour; 1/4 cup coarsely ground "washed and ready" Quinoa*; 1/2 teaspoon cinnamon. * Prepare ground quinoa by grinding in a coffee grinder or electric blender for a minute to the consistency of cornmeal.

Glaze: 1/2 cup powdered sugar; 1 table spoon butter, softened; 2 tablespoons orange juice; 1 teaspoon grated orange peel.

2. Preheat oven to 325

3. Cream butter and sugar together in a bowl. Stir in flour, quinoa, and cinnamon.

4. Pat dough into a 9" baking pan. Bake until golden, about 30 minutes.

5. When done immediately score into 36 pieces. Drizzle with frosting and allow to cool before cutting.

6. When shortbread is cool, drizzle with glaze and allow glaze to harden.