Yes yes...I'm a little stuck on the quinoa. It's just..so much less boring than brown rice. Or oatmeal. Or all those other "good for you" grains one was raised on. Oh, and it cooks much faster, thus making it a favorite of this anti-microwave person. (I don't believe in tempting cancer to strike for the convenience of quick cooking.)
Summer Sweet Pea Pesto Quinoa
1/2 cup dry quinoa + 1 cup water
1 package Simply Organic Pesto Mix
1 can sweet peas
1 can mushrooms or 1/2 cup chopped fresh
1/2 cup diced yellow onion
1/2 cup diced avocado
2 Tbl nutritional yeast
Sea salt, cayenne pepper
1. Rinse quinoa and prepare. Fluff.
2. Saute onions and mushrooms until golden.
3. Drain peas, reserving juice.
4. Whisk pesto mix (or put in container and shake vigorously) and liquid from the peas until homogeneous.
5. Toss together all ingredients except for avocado, and let rest at least an hour for flavors to absorb. (I like to chill mine in the fridge and serve as a cold salad.)
6. Add avocado and season with salt and cayenne pepper to serve.
Tuesday, June 7, 2011
Foodie Post: 6/6/11 Ginger Molasses Quinoa Cookies
Ginger Molasses Quinoa Cookies
1 cup flour (I used a mix of whole wheat pastry flour and oat flour)
1/2 cup uncooked quinoa
1 cup milk (I used soy milk)
1/2 cup pumpkin or carrot puree
1 egg (I used EnerG egg replacer)
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsp ground ginger
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup molasses (I used organic black strap molasses for these cookies, you get a richer flavor while using less)
1/3-1/2 cup raw sugar, depending how sweet you like your cookies
1. Rinse your quinoa, at least twice. Toast in pan until fragrant, add milk and spices. Bring to scald if using real milk, bring to boil if using non-dairy. Cover and cook on low at least 10 minutes, until liquid is absorbed. Turn off heat, keep covered and let rest at least 5 minutes. Fluff.
2. Whisk together the rest of your dry ingredients. Puree your wet ingredients in blender or food processor, except for the egg.
3. Combine wet and dry, fold in egg and quinoa.
4. Bake at 350 until just set. (Approximately 10-12 minutes.)
1 cup flour (I used a mix of whole wheat pastry flour and oat flour)
1/2 cup uncooked quinoa
1 cup milk (I used soy milk)
1/2 cup pumpkin or carrot puree
1 egg (I used EnerG egg replacer)
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsp ground ginger
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup molasses (I used organic black strap molasses for these cookies, you get a richer flavor while using less)
1/3-1/2 cup raw sugar, depending how sweet you like your cookies
1. Rinse your quinoa, at least twice. Toast in pan until fragrant, add milk and spices. Bring to scald if using real milk, bring to boil if using non-dairy. Cover and cook on low at least 10 minutes, until liquid is absorbed. Turn off heat, keep covered and let rest at least 5 minutes. Fluff.
2. Whisk together the rest of your dry ingredients. Puree your wet ingredients in blender or food processor, except for the egg.
3. Combine wet and dry, fold in egg and quinoa.
4. Bake at 350 until just set. (Approximately 10-12 minutes.)
Subscribe to:
Posts (Atom)
