Entree&Side

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 CHAULAFAN (Fried Rice Andean-Style)

Adapted from a recipe in Comidas Del Ecuador by Michelle O. Fried.

1. Needed: 2 cups "washed and ready" Quinoa; 1 tablespoon oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 cup red onion, chopped; 1 cup carrot, chopped; 1 cup green pepper, chopped; 3 cups water; 2 tablespoons soy sauce; 1 cup frozen green peas; 2 cups cooked chicken or turkey, cubed.

2. In a large non-stick fry pan over medium heat, toast the "washed and ready" Quinoa stirring constantly until it is lightly golden. Add oil, garlic, ginger, onion, carrots, and green pepper. Sauté until the vegetables are soft.

3. Add the water, and soy sauce slowly. Bring to a boil and cook for 20 minutes or until the water is absorbed. Add the frozen peas and chicken and cook a few minutes longer.

4. This makes 6 servings.

5. This dish holds very well. If a vegetarian dish is preferred, omit the poultry and substitute 1 medium eggplant, peeled and cubed, that has been sautéed in 2 tablespoons of olive oil.

QUINOA AND SPINACH PILAF

An easy side dish to serve with poultry, fish, or meat.

1. Needed: 1 cup "washed and ready" Quinoa; 2 cups chicken broth; 1/4 teaspoon ground red pepper; 1 package (10 oz.) frozen chopped spinach thawed and squeezed dry; 1 tablespoon olive oil; 1 tablespoon rice vinegar; 1/4 teaspoon salt or to taste.

2. Heat broth in medium saucepan until boiling. Add "washed and ready" Quinoa, bring to a boil again, and cook over low heat for 20 minutes.

3. Add spinach, oil, vinegar and salt. Mix with a fork and serve.

4. Makes 6 servings.

QUINOA AND VEGETABLES WITH BALSAMIC VINEGAR

Delicious served cold or warm

1. Needed: 2 cups "washed and ready" Quinoa; 4 cups water; 1 tablespoon olive oil; 1 medium onion, diced; 1 large zucchini, diced; 1 cup fresh mushrooms, sliced; 1 7-1/2 oz jar roasted red peppers, sliced; 1 large tomato, diced; 3 tablespoons Balsamic vinegar; salt and pepper.

2. In a medium covered saucepan bring water to a boil. Add "washed and ready" quinoa. Return to a boil and cook over low heat for 20 minutes.

3. Meanwhile sauté onion, zucchini, and mushrooms in olive oil for 5 minutes stirring frequently. Remove from heat and cool slightly. Add red peppers, tomato and balsamic vinegar.

4. When the quinoa is cooked, add the vegetable mixture and season with salt and pepper.

5. Serves 6 as a vegetable or may be chilled and used as a salad.