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Naomi Elle Schwartz
Posted by James Sechrengost on 11/04, 2013 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.
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
- 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.
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
- 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.
Author: James Sechrengost
Bio: Computer Guru | World Traveler and Foodie Extraordinaire | Member of the Been there Done that Club
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