Quinoa Cookies

Quinoa Cookies


 http://www.twopeasandtheirpod.com/quinoa-cookies/

Yield: 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Quinoa adds a nice little crunch to these thick and hearty cookies!
Ingredients:

2 cups Gold Medal whole-wheat flour
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1 cup applesauce (I used chunky Musselman’s applesauce)
2 tablespoons vanilla extract
1 cup raisins
2 1/2 cups old-fashioned oats
1/2 cup cooked and cooled quinoa
1 cup semi-sweet chocolate chips
Directions:

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, whisk together flour, salt, cinnamon, cloves, nutmeg, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth, about 3 minutes. Add in the eggs and vanilla extract. Add the applesauce and mix until combined. Stir in the raisins.

3. Slowly add the dry ingredients into liquid ingredients and mix until combined. Stir in the oats, quinoa, and chocolate chips.

4. Spoon about a tablespoon of dough onto a large baking sheet. Bake cookies for 12-14 minutes, or until cookies are just barely set. Remove cookies from baking sheet and cool on a wire cooling rack.

Baked Quinoa Patties

HS: I baked these, but you can pan-fry them in a skillet** if you like - it's a bit quicker, but requires more of your attention. I've included those instructions at the bottom of the recipe.

2 1/2 cups / 12 oz /340 g cooked quinoa, at room temperature*
5 large eggs, lightly beaten
1/2 teaspoon fine-grain sea salt
1/3 cup/ .5 oz /15 g finely chopped fresh chives
1/3 cup /.5 oz /15 g finely chopped fresh dill
1 cup / 1.5 oz /45 g finely chopped kale
1 yellow or white onion, finely chopped
3 cloves garlic, finely chopped
1 teaspoon (toasted) cumin
1 teaspoons baking powder
1 cup / 3.5 oz /100 g whole grain bread crumbs, plus more if needed
water or a bit of flour, if needed
1/3 cup / .5 oz / 15 g crumbled feta
1 tablespoon extra-virgin olive oil or clarified butter

Preheat oven to 400F / 200C.
Combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, dill, kale, onion, garlic, and cumin. Stir well.
Add the baking powder and bread crumbs, stir, and let sit for a few minutes so the crumbs can absorb some of the moisture.
Gently stir in the feta.
At this point, you should have a mixture you can easily form into twelve 1-inch / 2.5cm thick patties. I err on the very moist side because it makes for a not-overly-dry patty, but you can add more bread crumbs, a bit at a time, to firm up the mixture, if need be. Conversely, a bit more beaten egg or water can be used to moisten the mixture. If you're still having trouble getting the mixture to hold - mix in flour, a couple tablespoons at a time.
Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for ~20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
Enjoy hot, or allow to cool to room temperature on a cooling rack.
Makes about a dozen patties.

*To cook quinoa: Combine 2 cups/ 12 oz/340 g of well-rinsed uncooked quinoa with 3 cups / 700 ml water and 1/2 teaspoon fine-grain sea salt in a medium saucepan. Bring to a boil, cover, decrease the heat, and simmer for 25 to 30 minutes, until the quinoa is tender and you can see the little quinoa curlicues.
**Alternately, you can cook the patties in a skillet. Here's how - Heat the oil in a large, heavy skillet over medium-low heat, add 6 patties, if they'll fit with some room between each, cover, and cook for 7 to 10 minutes, until the bottoms are deeply browned. Turn up the heat if there is no browning after 10 minutes and continue to cook until the patties are browned. Carefully flip the patties with a spatula and cook the second sides for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook the remaining patties. Alternatively, the quinoa mixture keeps nicely in the refrigerator for a few days; you can cook patties to order, if you prefer.

Recipe from 101 Cookbooks.

Cous Cous ProvenÆ’al

Cous Cous ProvenÆ’al Michelle--MMmom's DH

1 tomato, diced
2 cloves garlic, chopped
1 tbsp. butter
1 tbsp. extra virgin olive oil
½ cup couscous
½ cup water, boiling
a pinch of dried, chopped basil (to taste)
a pinch of herbes de provence (to taste)
salt (to taste)
black pepper (to taste)

Put tomato, garlic, olive oil, and butter into a sauce pan and cook over medium heat until most of the water leaves the mixture.

Add ½ cup couscous. Quickly add basil, herbes de provence, salt, and black pepper to taste. Quickly stir together, add just under ½ cup boiling water, and then remove from heat. Cover and let sit for 5 minutes.

After 5 minutes, fluff couscous with a fork and serve.

Quinoa-Stuffed Acorn Squash

Quinoa-Stuffed Acorn Squash

elemenoPee via "We Are Not Martha" blog

• 1 acorn squash
• 1 T butter
• 1 C quinoa
• 2 C chicken/veggie stock or broth (reduced sodium)
• 1 T extra virgin olive oil
• 1 small yellow onion, chopped finely
• 4 garlic cloves, minced
• 2 habanero peppers, chopped finely (remove seeds for less heat)
• 1/2 C mushrooms, chopped
• 2 C spinach, uncooked
• 1/2 feta, crumbled
• 1 T parsley, chopped
• 1 T fresh lemon juice

(Pre-heat oven to 375 degrees)

Start by slicing your acorn squash in half. You’ll need a sharp knife to do so. Trust me.

Once sliced (albeit perhaps unevenly), scoop out all the seeds.

Sprinkle with a little bit of salt and pepper and put 1/2 T butter in each squash half.

Place on a baking tray and roast at 375 degrees for about 45 minutes. Make sure squash is tender to the fork upon removal (otherwise, stick it back in the oven for a few more minutes).

In the meantime, start cooking your quinoa, according to directions. You can use water, but I find chicken stock/broth to be a bit more flavorful. I generally try to get low-sodium, so I can control levels of salt. And, of course, use vegetable broth if you want to keep this dish vegetarian-friendly.

While the quinoa is cooking and the squash is roasting, pour your extra virgin olive oil into a skillet over medium heat. Sauté mushrooms, onion, garlic, and habaneros until they’re slightly browned, about 7-10 minutes.

Season with salt and pepper to taste and squeeze lemon juice over.

Now, turn heat to low and add the cooked quinoa to the veggie mixture. Throw in 2 cups of spinach and stir to combine and wilt spinach a bit.

Add in feta cheese and parsley here, as well. Save a little of each for topping, if you want

Your acorn squash should be looking beautiful by now.

Spoon quinoa mixture into acorn squash halves and top with a little extra feta. And parsley too, if you desire.

This is the kind of salad I could eat all day, every day. And it gets total bonus points for coming in an edible bowl. I loved taking a bite of the quinoa and then digging my fork into the squash. I swear, if you’re going to eat healthy this is the way to do it! I kind of want to add artichokes or sun-dried tomatoes to this next time. Or dried cranberries. The options are endless!

I was super full and satisfied when I was done with my squash. And I felt pretty good about myself, too.

It’s likely that you’ll have some leftover quinoa, too, which means you can have it for lunch the next day.

Shrimp & Quinoa

Shrimp & Quinoa
Michelle (MMmom), adapted from Mason Dixon Mom (blog)

For shrimp & marinade:
1lb shrimp, peeled & deveined
1 Tbsp chili sauce or garlic hot sauce
1 Tbsp chopped garlic
palmful of chopped parsley
1/4 c olive oil
1/2 tsp salt
1/4 tsp black pepper

Mix all ingredients.  Refrigerate for 30 minutes to a few hours.

For quinoa:
1 tbsp olive oil
1/2 medium red onion, chopped
1 Tbsp chopped garlic
2 tsp dried oregano
1/2 tsp cumin
chili or garlic hot sauce to taste
3/4 c quinoa
1 1/4 c chicken stock or broth
1 can black beans, rinsed and drained
1/2 c frozen corn
3 green onions, chopped

Heat olive oil in a large skillet.  Sauté onion and garlic until softened.  Add seasonings and hot sauce and sauté until fragrant.  Add quinoa and sauté, stirring, for a few minutes.  Pour in the stock along with the beans and corn.  Bring to a boil.  Stir in the shrimp, along with marinade.  Cover and lower to a simmer.  Simmer for 15 minutes, or until quinoa is done.  Fold in the green onion and serve.

Thai Shrimp and Quinoa Curry

Thai Shrimp and Quinoa Curry angelsgirl2002

Prep Time:20 min
Start to Finish:55 min
makes:4 Servings

1 pound fresh or frozen large shrimp
1 cup dry quinoa or whole wheat couscous*
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon grated fresh ginger
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
6 ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
¼ cup orange juice
3 tablespoons unsweetened light coconut milk
¼ teaspoon salt
½ cup snipped fresh cilantro

Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.

In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.

Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

*To cook couscous: In a medium saucepan, bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.