Quinoa 365 (20 page)

You can make this the night before you serve it. Store the sauce and the quinoa-shrimp mixture in separate sealed containers in the refrigerator. When ready to serve, simply reheat.

Easy Quinoa Temaki

Temaki, or “handroll,” is handheld sushi in the shape of a cone. It is the easiest sushi to make and dramatically decorates any party platter. Since it is best made immediately before serving, make the rolls just before a party, or let guests roll their own and choose their own fillings. Serve with wasabi, ginger and tamari or soy sauce on the side. This is our favorite combination of flavors, but feel free to try your own ideas. Instead of crab or tofu, try tuna or salmon (as pictured), or shrimp. Enoki mushrooms are also a nice addition. To make this recipe gluten-free, use tamari instead of soy sauce and real crabmeat instead of imitation.
Makes 20.

2 cups (500 mL) water

1 cup (250 mL) white or golden quinoa

6 Tbsp (90 mL) white rice vinegar

1½ tsp (7.5 mL) liquid honey

¼ tsp (1 mL) salt

One 10-sheet package (1 oz/28 g) dried sushi nori

1 avocado, sliced into 20 strips

¼ cup (60 mL) julienne or shredded carrot

1 Tbsp (15 mL) sliced pickled ginger, cut into thin strips

1 cup (250 mL) real or imitation crabmeat (or 2 eggs, whisked, fried and cut into strips, or strips of extrafirm tofu)

2 Tbsp (30 mL) black or white toasted sesame seeds

Tamari (gluten-free) or soy sauce

Wasabi (if using)

Bring the water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 10 minutes to allow residual heat in the pot to continue cooking the quinoa to an extra-plump texture. Fluff with a fork and set aside.

Meanwhile, heat the vinegar, honey and salt in a small saucepan or in the microwave until the mixture is warm and the honey and salt are dissolved. Stir the vinegar mixture into the warm quinoa until evenly distributed. Allow the quinoa to cool to room temperature in the uncovered pot.

Ensuring your hands are dry, cut a piece of nori in half with scissors. Place 1 piece of nori on a cutting surface or counter with the rough side facing up.

Place 2 Tbsp (30 mL) of the quinoa on the left half of the nori and spread slightly, leaving a ½-inch (1 cm) border around the sides. Add a strip each of avocado, carrot and pickled ginger. Set a piece of crabmeat (or egg or tofu) on top.

Take the bottom left corner of the nori and bring it up to the center top. Keep rolling it around until the nori forms a cone. Using your finger dipped in water, moisten the inner edge of the nori and press gently together to seal. Sprinkle the top of each temaki with a few sesame seeds. As you are putting the temaki on a plate or platter, place a weight (such as the edge of a saucer) on the side of the nori to hold down the edges until set. Repeat with the remaining ingredients.

Serve the temaki immediately. Serve tamari or soy sauce and wasabi on the side.

Broccoli Goat Cheese Soufflé

Although Dijon, rosemary and goat cheese make this recipe sound fancy, it is simple and tasty, and looks great alongside a salad. The recipe calls for red quinoa, but you can use any color and it will still be an exciting dish.
Serves 4–6.

½ cup (125 mL) water

¼ cup (60 mL) red quinoa

2 cups (500 mL) finely chopped broccoli florets

1 Tbsp (15 mL) butter

1 Tbsp (15 mL) extra virgin olive oil

2 Tbsp (30 mL) quinoa flour

1¼ cups (310 mL) low-fat milk

1 tsp (5 mL) Dijon mustard

¼ tsp (1 mL) dried rosemary

½ cup (125 mL) crumbled goat cheese

3 large eggs, separated

2 large egg whites

¼ tsp (1 mL) cream of tartar

3 sprigs fresh rosemary (optional)

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 375°F (190°C). Grease an 8-inch (20 cm) round soufflé or casserole dish or spray with cooking oil.

Steam the broccoli on the stove or in a microwave oven until slightly tender. Set aside.

Melt the butter and oil in a large saucepan over medium-high heat. Whisk in the flour and continue to whisk and cook for 2 minutes. Add the milk, mustard and rosemary and whisk constantly until thickened, 1 to 2 minutes. Remove from the heat and immediately whisk in the goat cheese, ½ cup (125 mL) cooked quinoa and 3 egg yolks until well combined. Transfer the mixture to a large bowl.

In a separate, medium bowl, beat the 5 egg whites with an electric mixer on high speed until soft peaks form. Add the cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli until no white streaks remain. Transfer to the casserole dish.

Bake for 30 minutes on the center oven rack, until the soufflé is puffed and firm to the touch. Garnish with rosemary if using. Serve immediately.

Soufflé Monterey

A great anytime dish that is quick to prepare, as long as you think ahead and drain the zucchini the night before. Colored quinoa, especially black, gives this light and fluffy soufflé a unique appearance.
Serves 4–6.

4 cups (1 L) peeled and shredded zucchini

1 cup (250 mL) water

½ cup (125 mL) quinoa

4 large eggs

¼ tsp (1 mL) ground black pepper

¼ tsp (1 mL) garlic powder

½ tsp (2 mL) salt

2 Tbsp (30 mL) chopped fresh parsley

½ cup (125 mL) diced red bell pepper

1 cup (250 mL) shredded Monterey Jack cheese

Place the peeled and shredded zucchini in a large strainer with a bowl underneath; drain overnight to remove the excess liquid.

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 350°F (180°C). Spray or lightly grease a 9-inch (23 cm) round casserole dish.

Whisk the eggs, pepper, garlic powder, salt and parsley in a large bowl. Add the drained zucchini, quinoa, red pepper and cheese; mix until well blended.

Pour into the casserole dish and bake on the center oven rack for 50 to 60 minutes, until the top is nicely browned and the center is firm to the touch. Place on the stovetop to cool and set for at least 10 minutes prior to serving.

Tomato
and
Basil Crustless Quiche

A savory and warm home-style dish that is quick to throw together. If you prefer a crust, use this recipe to fill any of your usual pastry recipes.
Serves 4–6.

2/3 cup (160 mL) water

1/3 cup (80 mL) quinoa

1 tsp (5 mL) vegetable or olive oil

1 cup (250 mL) diced onion

¼ cup (60 mL) quinoa flour or all-purpose flour

4 large eggs

2 Tbsp (30 mL) minced fresh basil (or 2 tsp/10 mL dried)

1½ cups (375 mL) seeded and diced Roma tomatoes (about 3)

¼ cup (60 mL) milk or half and half cream (10–12%)

1 cup (250 mL) shredded mozzarella cheese

1/3 cup (80 mL) freshly grated Parmesan cheese

¼ tsp (1 mL) salt

Pinch ground black pepper

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) round baking dish or spray with cooking oil.

Heat the oil in a large skillet on medium-low heat. Sauté the onion until tender and opaque, about 10 minutes.

Whisk together the flour and eggs. Add the quinoa, basil, tomatoes, milk, mozzarella and Parmesan cheese, salt, pepper and sautéed onion; mix well. Pour into the prepared dish and bake for 50 minutes on the center oven rack, until the center is firm. Remove from the oven and cool for 10 minutes. Run a knife around the outside edge of the quiche. Slice into wedges and serve hot or cold. Refrigerate leftovers for a quick next-day lunch or dinner.