Recipes Included On This Page Quinoa with Mango and Curried Yogurt Quinoa with Moroccan Winter Squash and Carrot Stew Quinoa-Fennel Pilaf - Italian Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Quinoa with Mango and Curried Yogurt Recipe By : Gourmet, May 2003 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup plain yogurt 1 tablespoon fresh lime juice 2 teaspoons curry powder 1 teaspoon finely grated peeled fresh ginger 3/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons vegetable or peanut oil 1 1/3 cups quinoa -- (7 1/2 oz)* 1 pound firm-ripe mango -- peeled, pitted and cut into 1/2-inch chunks -- (2 cups) 1 red bell pepper -- cut into 1/4-inch dice 1 fresh jalapeno chile -- seeded [if desired for less heat] and minced 1/3 cup chopped fresh mint 1/2 cup salted roasted peanuts -- (2 1/2 oz), chopped Whisk together yogurt, lime juice, curry powder, ginger, salt and pepper in a large bowl. Add oil in a slow stream, whisking until combined. Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing). Cook quinoa in a 4- to 5-quart pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water. Set sieve with quinoa over a saucepan containing 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. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature. *Available at specialty foods shops, natural foods stores and ethnicgrocer.com (866-438-4642). Makes 6 side-dish servings. Source : Gourmet, May 2003. Formatted by Chupa Babi in MC: 10.10.06 Active time: 20 min Start to finish: 45 min Contributed to the FareShare Gazette by Chupa; 17 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 3g Fat (15.3% calories from fat); 6g Protein; 29g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 283mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Quinoa with Moroccan Winter Squash and Carrot Stew Recipe By : Bon Appétit, January 2006 Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stew: 2 tablespoons olive oil 1 cup chopped onion 3 garlic cloves -- chopped 2 teaspoons Hungarian sweet paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon ground ginger 1/2 teaspoon cayenne pepper 1 pinch saffron 1 cup water 14 1/2 ounces diced tomatoes, drained -- (1 can) 2 tablespoons fresh lemon juice 3 cups one-inch cubes peeled butternut squash [from 1 1/2-pound squash] 2 cups carrots -- peeled and cut 3/4" cubes Quinoa: 1 cup quinoa * 1 tablespoon butter 1 tablespoon olive oil 1/2 cup finely chopped onion 1/4 cup finely chopped peeled carrot 2 garlic cloves -- minced 1/2 teaspoon salt 1/2 teaspoon turmeric 2 cups water 1/2 cup chopped fresh cilantro -- divided 2 teaspoons chopped fresh mint -- divided For stew: Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 8 ingredients. Add 1 cup water, tomatoes and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) For quinoa: Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover; cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover; simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Rewarm stew. Stir in half of cilantro and half of mint. Spoon quinoa onto platter, forming well in center. Spoon stew into well. Sprinkle remaining herbs over. *A grain with a delicate flavor and a texture similar to couscous; available at natural foods stores. Makes 4 to 6 servings. Source : Bon Appétit, January 2006, Bruce Aidells and Nancy Oakes Formatted by Chupa Babi in MC: 10.10.06 A gorgeous, satisfying vegetarian main course that's easy to make. Quinoa requires no pre-soaking, so it's as simple to do as rice. Contributed to the FareShare Gazette by Chupa; 14 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 9g Fat (64.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 574mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Quinoa-Fennel Pilaf - Italian Recipe By : Gourmet, Gourmet Entertains, August 2000 Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-11 Nov 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup quinoa 1/2 small white onion -- finely chopped 1 celery rib -- cut into 1/4-inch dice 1 carrot -- cut into 1/4-inch dice 1 small fennel bulb -- trimmed, cored, and cut into 1/4-inch dice [sometimes called anise] 1 tablespoon unsalted butter 1 1/2 cups water Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve. Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes. Makes 8 servings. Source: Gourmet, Gourmet Entertains, August 2000 Formatted by Chupa Babi in MC: 10.10.06 Active time: 20 min Start to finish: 35 min Contributed to the FareShare Gazette by Chupa; 15 November 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 109 Calories; 3g Fat (22.1% calories from fat); 3g Protein; 18g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 29mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

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