Herbed Quinoa Recipes

Steps:

• In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
• Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
• Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

Steps:

• Preheat broiler.
• Place beef short ribs on rack in broiler pan so surface of beef is 4 to 5-inches from heat.
• Broil 18 to 20 minutes or until browned, turning once. Season with salt and pepper.
• Reduce oven temperature to 325 degrees F.
• Meanwhile, heat olive oil in stockpot over medium heat until hot. Add onion and cook for 2 to 3 minutes or until tender, stirring frequently. Stir in aji paste and garlic; cook and stir for 1 minute. Add ribs and wine and bring to a boil. Cover tightly and braise in a 325 degree F oven for 1 1/2 to 2 1/2 hours or until beef is fork-tender.
• Thirty minutes before beef is done, peel papaya and cut into 1-inch pieces, reserving 1 heaping tablespoon of seeds. Add papaya, reserved seeds and 1 tablespoon parsley to stockpot; continue braising, covered, 18 to 20 minutes or until papaya is tender.
• For Annatto Oil:
• Heat annatto seeds in 1/4 cup olive oil in a 1-quart saucepan over low heat 8 to 9 minutes. Oil will become deep orange. Cool and strain.
• Meanwhile, prepare quinoa. Place quinoa in a lightly oiled 2 1/2-quart saucepan. Cook and stir over medium heat 2 minutes or until toasted and just starting to change color. Add water, Annatto Oil, if desired, salt and pepper; bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until all liquid is absorbed. Remove from heat; let stand 5 minutes. Fluff with a fork; stir in parsley.
• Skim fat from cooking liquid. Serve short ribs and papaya with sauce over quinoa.
• Garnish with parsley, if desired.

Steps:

• Cook the quinoa by first removing the saponin-- put it into a deep bowl and pour water cold water over it. Whisk heavily with a whisk or fork until a soapy residue rises to the top, then strain in a fine-mesh colander and rinse again. This step is VERY important for those unfamiliar in cooking quinoa!
• Boil 1 1/2 cups water in a pot with a dash of salt. Add the olive oil, dill, black pepper, and marjoram (just a few shakes) and let it impart in the water for a few seconds, then add the washed quinoa. Loosely cover the pot and let cook for 15-20 minutes or until all nicely fluffed up.
• Let the quinoa stand for a minute then fluff with a fork. You may want to wait for it to cool off before handling it.
• Drain all the water out of the tofu pack and dry it out on the stovetop or microwave, but not thoroughly as though you are baking, grilling, or frying it-- retain some of the natural liquid inside.
• Mush up the tofu by hand or with a potato masher.
• Place the tofu, quinoa, and the BINDER ingredients together in a bowl and mix well. Form 6 patties.
• Brush about 1 tsp olive oil onto a cookie sheet and place the patties on it. Bake at 400F for 10 minutes on one side, then flip and bake for another 10 minutes. Turn on the broiler for 1 minute, then serve and enjoy!

Steps:

• Cook the quinoa following pack instructions - it should be tender but with a little bite. Drain well and spread over a platter or wide, shallow bowl to cool quickly and steam dry.
• When the quinoa is just about cool stir through all of the remaining ingredients with plenty of seasoning.

Steps:

• To cook the quinoa: bring 2 cups of water or stock to a boil in a 2 quart saucepan.
• Add 1 cup of quinoa.
• Reduce the heat to low, cover the pan and cook for 10-15 minutes, or until tender but not mushy.
• Drain off any remaining liquid.
• Fluff with a fork to separate the grains.
• Allow to cool before combining in salad.
• In a 2-quart saucepan over high heat, bring one quart water to a boil.
• Add the peas.
• Cook for about 4 minutes, or until tender; do not overcook.
• Drain and rinse under cold water.
• Place the quinoa in a large bowl.
• Add the peas, goat cheese, parsley, basil, tarragon and chives.
• Toss lightly.
• In a cup, whisk together the lemon juice and olive oil.
• Pour over the salad.
• Top with pine nuts.

Steps:

• Place the quinoa in a large bowl.
• Fill with cold water.
• Drain into a strainer and repeat the rinsing and draining 4 more times.
• Over medium-high heat, heat the oil in a 2-quart saucepan.
• Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes.
• Stir in the water, marjoram, thyme, and rosemary.
• Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.
• Stir in the parsley, lemon juice, salt, lemon rind, and pepper.
• Simmer, covered, 5 minutes longer.
• Fluff with a fork.

Steps:

• In a medium saucepan, combine quinoa and stock; bring to a boil. Cover, and reduce heat to low. Simmer until all liquid is absorbed and the grains are translucent, about 12 minutes. Remove from heat.
• Meanwhile, pick 1/2 cup parsley leaves from stems, chop leaves coarsely, and set aside. Place remaining parsley leaves, parsley stems, and 1/4 cup water in a food processor; process until pureed. Transfer puree to a double layer of cheesecloth laid over a small bowl. Squeeze all liquid from the puree, discard solids, and set parsley juice aside.
• Add snipped chives, butter, and reserved parsley juice and chopped parsley into cooked quinoa, and mix until combined. Adjust seasoning with salt and pepper, and serve.

Steps:

• For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
• For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
• Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve.

Steps:

• Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl; fluff with fork. Stir in oil and lemon juice. Cool to room temperature. Mix in pine nuts and red onion. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.) Mix in basil.

Steps:

• Rinse quinoa in 5 changes of water in a bowl, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large fine sieve after each rinse).
• Cook quinoa in a large saucepan of boiling salted water 10 minutes. Drain in sieve and rinse under cold water.
• Set sieve with quinoa over saucepan filled with 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. (Check water level in pan occasionally, adding water if necessary.)
• Toss quinoa with oil and salt and pepper to taste in a large bowl. Cool, then toss with scallion and thyme.