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Not sure what to do with quinoa? Here’s two great recipes

Posted by James Sechrengost on 11/04 at 10:59 AM

A friend introduced me to this grain and I was curious as to what kind of recipes I could come up with. He loves quinoa but how many times can you eat the same thing the same way. I sat down and came up with a few. The first is a version of rice pudding using quinoa. The second is a good vegetarian version of tacos.

Quinoa Pudding

Ingredients

½ cup raisins

½ cup dark rum

2 cups quinoa, rinsed, well drained

2 cups whole milk

1 1/3 cups whipping/heavy cream

1 1/3 cups sugar

½ teaspoon salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 large egg yolks

½ teaspoon vanilla

Steps

- Combine raisins and rum in pot. Bring to low boil. Remove from heat. Set aside to plump. Omit rum raisins and use regular ones soaked in water if preferred.

- Cook quinoa in large pot of boiling water until tender. Drain well.

- Combine quinoa, milk, cream, sugar, salt, cinnamon, and nutmeg in heavy large saucepan over medium heat.

- Bring to boil, stirring frequently.

- Reduce heat to low.

- Cook until most of liquid evaporates and mixture is thick, stirring frequently, about 15 minutes.

- Whisk egg yolks in large bowl to blend. Add 1 cup pudding mixture, slowly, and whisk to blend while adding.

- Add vanilla.

- Return mixture to saucepan.

- Add raisins and rum and continue stirring until mixture is thick (do not boil).

- Transfer pudding to large glass bowl.

- Refrigerate until cool.

 

Quinoa Tacos

Ingredients

1 c. cooked quinoa (Cook in vegetable stock for more flavor)

2 tablespoons extra virgin olive oil

2 teaspoons green chilies, diced

2 teaspoons thinly chopped fresh cilantro

¼ of an onion, diced

1 teaspoon smoked paprika

1-1 ½ teaspoons cumin (depending on your taste preference)

½ teaspoon ground ancho chili pepper (crushed red pepper can be used if you don’t have the ancho)

1/8 teaspoon cayenne pepper

dash of salt to season

6 tacos shells, either crunchy or soft

Favorite taco toppings

Steps

- In a skillet, sauté the onion and chilies with oil for about 3-5 minutes. Put chilies in after sautéing the onion if using canned chilies.

- Add cumin, paprika, ancho chili pepper, cayenne, and salt. Mix in quinoa and cook another minute.

- Stir in cilantro last.

- Serve with favorite taco toppings.

{name} Author: James Sechrengost
Bio: Computer Guru | World Traveler and Foodie Extraordinaire | Member of the Been there Done that Club

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