Peruvian Quinoa Recipes

SOPA DE QUINOA - PERUVIAN QUINOA SOUP RECIPE

Steps:

• Chop the carrot, leek, and celery into pieces, set aside.
• Chop the cabbage into pieces, set aside.
• Pour the water (or stock) into a large cooking pot and bring to a boil. Add the quinoa and boil for 15 to 20 minutes. You'll know the quinoa is cooked when the little "tail" from the seeds has uncurled itself.
• Add the vegetables, garlic and desired seasoning to the same pot which you have just boiled the quinoa in.
• Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).
• Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!

PERUVIAN BAKED QUINOA AND CHEESE

Steps:

• 1. Heat oil in a medium saucepan over medium heat. Add leak and bell pepper; cover, and cook 5 minutes, or until tender. Stir in quinoa, garlic, and sesame seeds, and cook, uncovered, 3 to 4 minutes, or until quinoa grains turn opaque.
• 2. Add 3 cups water, and season with the chicken granules. Taste for salt and add more granules or salt as desired. Cover, reduce heat to medium low, and simmer 3 or 4 minutes more, or until most liquid has been absorbed. Remove from heat, and let stand for 5 minutes.
• 3. Preheat oven to 350°F Coat 13 X 9 inch baking dish with cooking spray. Whisk together eggs and milk in large bowl. Fold in quinoa mixture and 80% of the cheese. Transfer to a prepared baking dish, level contents, and add remaining 20% of the cheese to the top, and bake 30 to 35 minutes, or until browned around the edges and top.
• 4. Jim's Additional Step: Once removed from the oven, sprinkle top with additional shredded cheese. Lay a piece of aluminum foil over the top and set on stove top for a few additional minutes. The goal is to allow the additional cheese to melt as a second layer of melted cheese on the top of the hot casserole. Don't worry, the casserole will retain all the heat required to melt the addition cheese - don't go wild here - just a nice additional thin melted topping. A little bright red paprika on this layer would also add some additional color. Enjoy!
• Suggest for a smaller serving that you just make ½ of everything and place in a small 7" X 9" pan. This is the perfect size for a smaller meal and will cut into very nice 4 piece serving pieces.
• We both loved this dish and will make it again.
• Recipe comes from Ralph's (Grocery Store) Optimum Wellness Magazine March/April 2009, page 10. Recipe has been modified as noted above.
• Quinoa has been grown for more than 5000 years...in the Andes Mountains of Peru, Chile, Ecuador, and Bolivia, where it is a primary food source. "Quinoa is unique because it contains eight essential amino acids and is a complete protein in itself." A 2007 study at Osaka City University in Japan showed that quinoa is high in antioxidants, making it an exceptionally heart healthy snack. Try substituting quinoa in recipes that call for rice, couscous, or pasta.

PERUVIAN QUINOA

Steps:

• Put quinoa with chicken broth in a large saucepan and bring to a boil.
• Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
• In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
• Add tomato mix to cooked quinoa and stir well.
• Stir in lima beans, orange juice, and parmesan cheese.
• Heat on low until cheese melts through (about 5 more minutes) then serve.

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Steps:

• Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
• While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
• Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
• Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
• Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.