Christina and Erin
Katherine Taylor Grofic
Harrison's Fresh + Local
Local Food Journey
Naomi Elle Schwartz
Posted by James Sechrengost on 11/04, 2013 at 09:59 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
Support Provided By
Most recent entries
- On the menu at the Nittany Lion Inn: Local food
- Friends & Farmers Co-op’s next big step
- Even in a tough winter, Greenmore Gardens offers community fresh, local produce
- Believe it or not, gardeners, it’s soon time to start seeds
- Recipe: Sausage, carrots, and potatoes an easy comfort food solution for cold winter nights
- Hogs Galore pork loin a dinner party winner
- New Year’s traditions in Pennsylvania: why pork and sauerkraut?
- (See All Recipes)
Support WPSU. Shop Amazon.
We rely upon your support to help provide our community with quality public media. WPSU will receive revenue shares when you make purchases from Amazon through links on our website. There is no extra cost to you.