Heather's Quinoa Recipe ...p61

Though I've had quinoa many times, I've never added this grain known as the "gold of the Incas"  to my own pantry.  My gluten-intolerant son-in-law introduced me to quinoa (keen-wah) a while back as a substitute to wheat grains.

It turns out that quinoa is higher in protein (16%) than any other grains and contains more iron.  It's also a good source of B vitamins, calcium, phosphorus, and folate, and is abundant in an amino acid lacking in other grains - lysine.  And quinoa is a complete protein, meaning it contains all nine essential amino acids.  Perhaps this is due to the fact, quinoa is a relative of leafy green vegetables like spinach and that nutritious vegetable that evokes a snicker out of the critic - swiss chard!  You can check out all its other health benefits at WHfoods.


You can eat this grain instead of rice at any meal - it's even easier to cook than rice.  You can eat it plain, or doctor it up as in this recipe.

"Quinoa is done when you can see the curlique in each grain and it is tender with a bit of "pop" to each bite."

   

Basil fresh from my garden went into this pesto.  I was disappointed that I couldn't can my own pesto....turns out home-style pressure cookers don't reach the necessary temperatures to kill the bad bacterial invaders.  So, my freezer is full of little bags of pesto.  Sorry I can't share them with you!

To quote the recipe contributor, "If you don't have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes."  I did just that,  though I if I had planned better, I would have roasted my own - her method sounds delicious; be sure to check it out in the recipe section.

Hardy Appetit!
HEATHER'S QUINOA 
-serves 4-6

Yum, eat your greens!

a splash of extra virgin olive oil
pinch of fine grain sea salt
1 shallot, minced
3 c. cooked quinoa*
1 c. corn, fresh or frozen
1 1/2 c. kale, spinach or other greens, finely chopped
2 c. extra-firm nigari tofu, browned in a skillet a bit (optional**)
1/3 c. pesto
1/3 c. pumpkin seeds, toasted
1/4 c. roasted cherry tomatoes *** (or chopped sun-dried tomatoes)

In a big skillet, heat the olive oil and salt over med-hi heat.  Stir in shallots and cook for a min. or two.  Stir in quinoa and corn and cook until hot and sizzling.  Stir in kale and then tofu, cooking until tofu is heated through.  Remove the skillet from heat and stir in the pesto and pumpkin seeds.  Mix well so the pesto is spread throughout.  Turn out onto a platter and top with the cherry tomatoes.

*may substitute brown rice or other grain.  To cook quinoa, rinse about 2 cups quinoa in a fine-meshed strainer (must be fine-meshed or you will lose them!).  In a med. saucepan, heat quinoa and 4 cups water until boiling.  Reduce heat and simmer until water is absorbed and quinoa fluffs up (about 15 min.)  Drain any extra water and set aside.

** may substitute paneer cheese which can stand up to the heat without losing its form. 
Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle.  Still tasty.

***Roasting cherry tomatoes:
Heat oven to 350°.  Cut each tomato in half and arrange in a large oven-proof baking dish.  Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt.  Pour this over tomatoes.  Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up.  Place in the oven and bake for 45 min. until the tomatoes are shrunken and sweet.