resep masakan kuno: Quinoa

Showing posts with label Quinoa. Show all posts

Sunday, January 12, 2014

Quinoa Root Vegetables Salad with Curry Vinaigrette

This simple, yet rewarding protein-rich quinoa recipe with ginger-curry vinaigrette, which tastes even better the next day, is a great way to use up any winter vegetables you have in the fridge. It's wonderful as a salad and a side dish with some oven roasted chicken, or as a vegetarian main.

Parsley root, aka Hamburg parsley, rooted parsley, looks deceptively similar to a parsnip, but is less pungent than parsnip and has a faint parsley taste. It has a sweet taste, and is often used in soups, stews, and side dishes in Germany.

Salad	Ginger Curry Vinaigrette
100 g Quinoa, rinsed, drained 200 ml Water 300 g Root parsley, peeled, cut into inch-cubes 350 g Carrots, peeled, cut into inch-cubes A handful of arugula, roughly chopped 1 tbsp Olive oil 1/2 tsp Coriander powder 1/2 tsp Cumin powder Pinch of nutmeg Salt and freshly ground black peppercorns	2 tbsp Lemon juice 1 tbsp Red wine vinegar 1 tbsp Honey 1 tbsp Madras curry powder 1-inch piece Ginger root, peeled and finely grated 1 clove Garlic, minced Salt and freshly ground black peppercorns

In a bowl, whisk together the lemon juice, vinegar, honey, curry powder, ginger, garlic, salt and pepper. Whisking constantly, add the oil in a slow, steady stream, until the mixture is emulsified and well combined. Taste and adjust the seasoning.
Preheat oven to 200C/400F. Place root parsley, carrots, oil and spices in a bowl. Toss to coat. Transfer to a baking tray lined with baking paper. Roast for about 25 minutes until tender.
Meanwhile, place quinoa and water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
Place quinoa in a salad bowl. Add root vegetables, arugula and the dressing. Toss gently to combine.

Monday, October 7, 2013

Gluten Free Quinoa Chocolate Cake

This would be a fantastic chocolatey cake to make if you need a gluten-free sweet treat. You won't be disappointed. The cake bakes with the cooked quinoa instead of flour, and it can also be made dairy-free by using creamy almond or soya milk instead of buttermilk. It is moist, dense and rich that you won't believe it secretly healthy.

Gluten Free Quinoa Chocolate Cake

Adapted from Quinoa 365

Quinoa Chocolate Cake	White Chocolate Ganache (optional)
350 g Cooked red quinoa 70 ml Buttermilk 4 Eggs 1 tsp Vanilla extract 250 g Honey 120 ml Coconut oil, melted and cooled 70 g Dutch-processed cocoa powder 1 1/2 tsp Baking powder 1/2 tsp Baking soda 1/4 tsp Salt	100 ml Whipping cream 200 g White chocolate, chopped

Preheat the oven to 180C/350F. Line a 8-inch springform pan with parchment paper and grease the sides with a little coconut oil.
In a mixing bowl, add in cooked quinoa, buttermilk, eggs, vanilla extract, honey, and coconut oil. Stir until incorporated. Now sift in cocoa, baking powder, baking soda and salt. Stir until blended and all dry ingredients are moistened.
Pour the batter into the prepared baking pan. Bake in the middle of hot oven for about 50 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool in the pan on a wire rack before serving.
Place the chopped white chocolate into a medium size bowl. Heat the cream in a small saucepan until just boiling. Pour the cream over the chocolate and leave to stand for two minutes. Stir the ganache until smooth. Leave the white chocolate ganache to cool and thicken a bit. Coat the cake with white chocolate ganache if desired or simply dust with the powder sugar. The cakes can be stored covered in the refrigerator for up to 1 week.

Saturday, September 28, 2013

Quinoa Radicchio Wraps with Chia Seed Vinaigrette

A simple quinoa salad with white beans, pomegranate seeds, sweet pepper, and onion, tossed with a chia seed Dijon vinaigrette wrapped in refreshingly bitter radicchio lettuce leaves in this delicious, low-fat, and gluten-free appetizer.

Chia Seed Dijon Vinaigrette	Salad
1 tbsp Chia seeds 120 ml Water 2 tbsp White balsamic 2 tbsp Dijon mustard 1/2 tsp Chilli flakes 2 tbsp Maple syrup 2 clove Garlic, minced Salt and black pepper	1 head Radicchio Quinoa, cooked White beans, cooked Pomegranate seeds 1 Green bell pepper, peeled and diced 1 small Red onion, diced Chives Red onion rings

Mix together the chia seeds and water in a bowl, stirring well. Set aside until it becomes gel-like, about 15 minutes.
Whisk together the chia seed gel, white balsamic, Dijon mustard, chilli flakes, maple syrup and minced garlic. Season with salt and pepper to taste.
Rinse the radicchio and pat dry. Cut radicchio in half and separate the leaves into serving shells.
In a large salad bowl, add in the cooked quinoa, white beans, pomegranate seeds, diced bell pepper and red onions. Pour some prepared chia seed vinaigrette into the salad. Toss until well blended. Spoon the salad into the radicchio shells. Garnish with chives and onion rings.

Monday, September 16, 2013

Quinoa Filled Hokkaido

Autumn means PUMPKINS, one of the very low calorie vegetables. They are a particularly good source of dietary fibre, as well as a range of vitamins and minerals.

Quinoa (a mix of white and red), cooked in vegetable stock, scented with cinnamon, tossed with pumpkin seeds and cranberries, is stuffed into Hokkaido pumpkin halves, then baked until tender for a delicious, gluten-free, vegetarian meal. You can easily replace the Hokkaido with another squash like acorn or kabocha.

1 tbsp Olive oil
1 Small yellow onion, cut into 1/3-inch dices
3/4 tsp Ground cumin
150 g Quinoa, rinsed in cold water and drained
450 ml Vegetable stock
50 g Dried, unsweetened cranberries
1 / 800 g Hokkaido pumpkin
30 g Pumpkin seeds
1/3 tsp Ground cinnamon
1-2 tsp Fresh lemon juice
Salt and freshly ground black pepper

Heat the olive oil in a heavy-bottomed saucepan over medium heat. When it is hot, add the diced onion and ground cumin and cook, stirring frequently, until the onion is soft and golden brown, about 10 minutes.
Add the quinoa to the saucepan and stir to coat the grains. Add the stock and raise the heat to high. When the liquid comes to a boil, reduce the heat to low, add the cranberries, and cover the pan. Cook at a slow simmer until the liquid has been absorbed, 20 minutes.
Meanwhile, cut the Hokkaido pumpkin in half. Scoop out and discard the seeds and fibers. Place the pumpkin halves on a rimmed baking sheet and set it aside.
When the quinoa is cooked, remove the pan from the heat and stir in the pumpkin seeds, cinnamon and lemon juice. Season with salt and pepper to taste.
Position a rack in the lower third of the oven and preheat the oven to 190C/375F.
Divide the quinoa filling among the pumpkin halves. Transfer the baking sheet to the oven and roast until the quinoa is hot and the flesh of the pumpkins is tender when pierced with a skewer or fork, 50 minutes. Serve immediately.

Sunday, April 28, 2013

Quinoa Herring Roe Salad

This simple and colourful quinoa salad is ridiculously good for you, tasty, versatile and so simple to prepare with cherry tomatoes, fruits and herring roe. It's perfect for potluck or anytime really!

Herring roe is in truth the milets, which is from male fish, in other words, it's herring sperm. Leave it out if you are a vegetarian.

180 g Quinoa
480 ml Water
2 tbsp Herring roe
250 g Fresh fruit, diced
50 g Cherry tomatoes, halved
2 stalk Green onions, chopped
50 ml Extra-virgin olive oil
2 Limes, juiced
2 tsp Cumin powder
1 tsp Salt
1 tsp Chilli flakes

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Set aside to cool.
Whisk olive oil, lime juice, cumin, salt, and chilli flakes together in a bowl.
Combine quinoa, tomatoes, diced fruits, and green onions together in a salad bowl. Pour dressing over quinoa mixture. Toss to coat and season with salt and black pepper. Serve immediately.

Thursday, November 15, 2012

Multiseed Bread with Carrot and Yogurt

Another daily bread，adapted from Küchen Götter， contains grated carrots, plain yogurt and seeds such as flax seed, quinoa, buckwheat and amaranth, which are all good for you.

380 g Bread flour
150 g Wholegrain spelt flour
1 tbsp Sugar
1 package / 7 g Instant dried yeast
2 tsp Salt
150 g A mix of quinoa, flaxseed, buckwheat and amaranth
1 Medium sized carrot, peeled and grated
70 g Plain yogurt
250 ml Lukewarm water

Whisk together bread flour, spelt flour, sugar, and salt in a mixing bowl. Make a well in the center. Add in seeds, grated carrot, 50 grams of yogurt and water.
Stir at first on low speed until a rough dough begins to form. Increase the speed and beat until the dough is smooth and elastic.
Turn out the dough and shape into a ball. Return it to the mixing bowl. Cover with a kitchen towel leave it in a warm place for an hour or until it’s doubled in size.
On a lightly floured work surface, roll the dough into a rectangular shape and roll it up. Place it into a parchment paper lined loaf pan. Cover again with the towel and set aside in a warm place for 50 minutes to rise.
Preheat the oven to 200C/400F. When the loaf has risen, brush the surface with the rest of yogurt and bake for 50 to 60 minutes until nicely golden brown.

Sunday, November 11, 2012

Roasted Beet Mozzarella Salad with Quinoa

This is a twist on a classic Italian antipasta - Insalata Caprese, using roasted beetroot instead of tomatoes and quinoa for a healthy and satisfying lunch salad, which is very easy and quick to put together.

2 Beetroot, roasted
200 g Buffalo mozzarella
Chives
5 tbsp Olive oil
1 tsp Lemon zest
2 tbsp Lemon juice
Pinch of sugar
Sea salt and black pepper
1 cup Cooked quinoa

Cut the roasted beet into 1cm thick slices. Drain and slice the buffalo mozzarella into thick pieces. Arrange them alternately on a serving platter so that they overlap.
Cut the chives into thin rings. Whisk together the olive oil, lemon zest, lemon juice, pinch of sugar, salt and pepper in a bowl.
Pour half of the dressing over the salad and allow it to marinate for 5 minutes. Toss the cooked quinoa with the rest of the dressing and some chives. Mound the well tossed quinoa in the center of the beet-mozzarella salad. Sprinkle some chives and sea salt over.