Chorizo Sausage with Peas and Tomatoes

Ingredients:

3 chorizo sausages
2 Tbsp olive oil
1 large onion, finely chopped
3 large cloves garlic, finely chopped
1 tsp sweet paprika
1 can (400g) cherry tomatoes, undrained
2 cups quinoa grain, rinsed and drained
3 cups hot water
salt and pepper
2 cups frozen peas
2 Tbsp chopped flat-leafed parsley
2 Tbsp chopped chives


Directions:

Cut the chorizo into quarters length ways, then into pieces. Heat the oil in a large frying pan and cook the chorizo until golden, then remove from the pan.

Add the onion and saute until soft, adding a little extra oil if needed. Stir in the garlic and cook until fragrant, then add paprika, cherry tomatoes, quinoa and water. Season to taste, cover and simmer for 10 minutes.

Stir in the peas, parley, chives and chorizo and simmer, covered, for a further 8-10 minutes.

NOTES: You can substitute shrimp or strips of chicken breast for the chorizo. If using chicken, cook it almost completely through at the beginning. Shrimp can be added at the last step, but vary the cooking time accordingly.

Moroccan Quinoa

Ingredients

1 Tbsp extra-virgin olive oil
1/2 cup chopped shallots
1 large clove garlic, finely chopped
1 cup water
1 cup apple juice
1 cup ivory quinoa, rinsed
1 1/2 tsp GF chicken flavor bouillon
1/2 tsp ground cumin
1/3 cup chopped dried cherries or cranberries or currants
1 tsp fresh lemon juice
1/3 cup coarsely chopped fresh cilantro
1/4 cup pine nuts, toasted
salt and pepper to taste


Directions

Heat oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring occasionally, for 2 minutes or until fragrant. Stir in water, apple juice, quinoa, bouillon and cumin. Bring to a boil, reduce heat to medium-low, cover and cook 15 minutes or until most liquid is absorbed.

Remove from heat and stir in dried cherries and lemon juice. Cover and let stand for 5 minutes.

Add cilantro and pine nuts; fluff with fork and serve. Season with salt and pepper.


This recipe is also linked to...

Savory Sunday
Everyday Sisters' Sharing Sundays: Nuts
Gluten-Free Wednesday
Delicious Dishes

Quinoa Chocolate Cake

Ingredients

2/3 cup white or golden quinoa
1 1/3 cup water, boiling
1/3 cup milk
4 large eggs
1 tsp pure vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt


Directions

Rinse the quinoa and add to boiling, unsalted, unflavoured water in medium saucepan. Cover, reduce to a simmer and cook for 7 to 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350 degrees F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.

Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving.

Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.

Julieann's Strawberry Tartlets

These vegan gluten-free tartlets are also free of refined sugar.

Makes 18-20 mini tartlets

Crust:
1/2 cup whole raw cashews, soaked for 35 minutes to 1 hour
about 2 tablespoons water
1/4 cup quinoa, rinsed and drained
3/4 cup unsweetened shredded coconut
1/4 cup coconut sugar
1/2 tsp kosher salt

Filling:
1/8 teaspoon pectin
1 1/2 tsp cold water
3 cups strawberries, cleaned and trimmed, cut into bite-sized pieces
1/4 cup coconut sugar
1 Tbsp pomegranate juice

Garnishes (optional): Orange zest, Melted cacao nibs, Cashew "whipped cream" (see Note)

For the crust: Center a rack in the oven and preheat the oven to 350°. Lightly oil 20 mini-cupcake tins and set aside.

Soak the cashews in tap water until softened, 35 to 60 minutes. Place in a blender with enough water (about 2 tablespoons) to make a soft puree; transfer to a medium bowl and mix in the quinoa, coconut, coconut sugar and salt. Press a scant tablespoon of this soft dough into each mini cupcake-tin; it will not come all the way up the sides, and the bottom should be thicker than the sides. Bake for about 10 minutes, or until deep golden brown. Let cool.

For the filling: Combine pectin and water in a small bowl; set aside for 10 minutes.

Place 1 cup of the strawberries in the container of a blender or food processor and puree. You should have about 1/2 cup. Add coconut sugar and softened pectin, and process briefly to combine.

Transfer the puree to a small saucepan and cook over medium heat, stirring constantly until the mixture comes to a boil. Continue to cook for about 1 minute, stirring. Remove from heat and set aside.

Place the remaining 2 cups strawberries in a bowl, add the puree and pomegranate juice, and stir gently to combine.

To finish: Immediately spoon the strawberry filling into the cooled baked crusts. Refrigerate for about 2 hours, or until firmly set. Remove from the refrigerator about 15 minutes before serving, and top with one or more of the optional garnishes, if desired.

Per tartlet: 66 calories, 1 g protein, 9 g carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 55 mg sodium, 1 g fiber.

Note: For cashew "whipped cream," process room temperature cashews (soaked for at least 40 minutes) with a little of the soaking liquid in a blender until smooth. With the blender running, drizzle in slightly heated coconut oil until a cream forms. Serve immediately, or chill until needed.


This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red

Quinoa and Beef-stuffed Peppers

Ingredients

12 small to medium red, yellow or orange sweet peppers
2 cups 2% cottage cheese, drained
1/3 cup freshly grated Parmesan cheese
1 cup quinoa (or brown rice)
2 cups water
2 tsp canola oil
1 lb Extra Lean Ground Beef
2 cloves garlic, minced
1 cup chopped onion
1 cup chopped mushrooms
1 1/2 cups tomato sauce
1/2 cup chopped drained canned water chestnuts (optional)
1/2 tsp dried oregano
1/2 tsp dried basil
Freshly ground black pepper and salt to taste
1/2 cup shredded Cheddar cheese


Directions

Cut each pepper across stem end to make pepper lids and cups. Remove and discard seed core from each. (Note: if pepper cups won`t sit upright, remove small slice from bottom of each, being sure not to create an opening). Set aside. Combine cottage cheese and Parmesan in small bowl; set aside.

Combine quinoa (or brown rice) and water in medium saucepan; bring to boil over high heat. Reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed. Remove cover and let cool for 5 mintes. Fluff with fork. Set aside.

Meanwhile, cook beef in large nonstick skillet over medium-high heat, breaking up with potato masher or wooden spoon, for about 8 minutes or until no longer pink. Using slotted spoon, transfer to bowl and set aside. Drain off all but 2 tsp fat from skillet.

Reduce heat to medium. Add garlic, onion and mushrooms to skillet; sauté for 4 to 5 minutes or until softened. Return beef and accumulated juices to skillet. Stir in tomato sauce, water, chestnuts (if using), oregano, basil and black pepper to taste; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Remove from heat; stir in quinoa (or brown rice).

Stuff half of each pepper with some filling. Layer each with cottage cheese mixture; top each with remaining filling and Cheddar cheese. Top with a pepper lid; place on parchment paper or lightly oiled foil-lined rimmed baking sheet.

Bake in 375 degrees F oven for about 20 minutes or until digital instant read thermometer inserted in centre of filling registers 160 degrees F.

Crunchy Quinoa Salad

First you'll need to make the quinoa:

1 cup quinoa
salt

Quinoa has a natural bitter coating called saponin. If you are buying quinoa in bulk, you will need to soak it for a few minutes and then rinse it in cold clear water until the “soapy” residue is gone. Some boxed brands may be pre-rinsed, but they still retain the nutritional goodness.

Place the quinoa in a saucepan. Add 2 cups fresh water and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

For the salad you'll need:

1 can chilled chickpeas, rinsed, drained
1/2 cup purple onion, chopped
1/2 cup cucumber, cubed
1/2 cup celery, chopped
1 small tomato, diced
1 clove garlic, minced

For the vinaigrette dressing:

2 Tbsp. hemp oil
1 Tbsp. olive oil
2 Tbsp. soya sauce
1 Tbsp. apple cider vinegar
1 Tbsp. fresh dill, chopped
1/2 Tbsp. fresh parsley, chopped

Whisk together ingredients for the vinaigrette.

Add the chickpeas, onion, celery, cucumber, tomato and garlic to the quinoa and fluff. Pour on the vinaigrette and toss gently to coat. Season to taste with sea salt and ground pepper.

This recipe is also linked on...

This Week's Cravings: Summer Vegetables

Apple-Quinoa Muffin

3 cup diced apples (about 2 medium sized apples)
1/4 cup sugar
1 tsp ground cinnamon
1/2 cup water (or milk)
1/4 cup dark rum

Simmer the apple cubes with the water, sugar, cinnamon, and rum until the apple is cooked and almost all the liquid is evaporated. Allow to cool to room temperature.

1 1/3 cup cooked quinoa

Quinoa has a natural bitter coating called saponin. If you are buying quinoa in bulk, you will need to soak it for a few minutes and then rinse it in cold clear water until the “soapy” residue is gone. Some boxed brands may be pre-rinsed, but they still retain the nutritional goodness.

Place 1 cup quinoa in a saucepan. Add 2 cups fresh water. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large bowl. You will end up with extra quinoa, but you can use it for breakfast or any other meal.

4 large eggs
1/4 cup plus 1 Tbsp butter
1 cup sugar
1 3/4 cup rice flour
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners

Whisk the egg and sugar and add the melted butter. Stir well. Add the cooked quinoa, mix well, and then add the flour, baking powder and salt and mix well. Add the vanilla and stir well. Fold in the apple mixture, fill cupcake liners about so that they are all about 3/4 full.

Bake for 25 minutes or until the tops bounce back when you touch them.


Penuche Frosting Recipe

1/2 cup butter
1 cup brown sugar, packed
1/4 cup milk
2 cups sifted confectioners' sugar

In a saucepan, melt butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners' sugar. (I would highly recommend sifting this confectioners' sugar. It's such a pain to sift, but it ensures that the frosting will be extra smooth.) Beat until thick enough to spread. If too thick, add a little hot water.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Apples
Gluten-Free Wednesdays
This Week's Cravings: Apples
It's a Blog Party's Fall Fest Apple Recipes 2011

Quinoa with Black Beans and Corn

Ingredients

1 tsp olive oil
1 onion, chopped
1 red pepper, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed and drained


Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion, red pepper and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans.

NOTE: This recipe tastes good hot or cold.


This recipe is also linked to...

It's a Blog Party's Fall Fest Recipes 2011

Quinoa with Red Peppers and Onions

Ingredients

1 Tbsp butter
1 small onion, finely chopped
1 red pepper, chopped
2 teaspoons chopped garlic
1 cup uncooked quinoa
2 cups vegetable broth
2 tsp thyme
1/4 teaspoon salt
1 dash fresh lemon juice (optional)


Directions

Melt butter in a saucepan over medium heat. Stir in the onion, red pepper and garlic, and saute until lightly browned. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 to 20 minutes, or until quinoa is tender.

In a bowl, toss quinoa together with thyme and salt. Sprinkle with lemon juice, and serve.

Warm and Nutty Cinnamon Quinoa

Ingredients

1/3 cup milk
1/3 cup water
1/3 cup quinoa
1/2 cup fresh berries
1/8 tsp ground cinnamon
a handful of chopped pecans, toasted
1 tsp honey


Directions

Quinoa has a natural bitter coating called saponin. If you are buying quinoa in bulk, you will need to soak it for a few minutes and then rinse it in cold clear water until the “soapy” residue is gone. Some boxed brands may be pre-rinsed, but they still retain the nutritional goodness.

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in berries and cinnamon; transfer into a bowl and top with pecans. Drizzle with honey.

While the quinoa cooks, roast the pecans in a 350 degree F toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Honey Coconut Quinoa with Pomegranate

Ingredients

1/3 cup quinoa
1/3 cup milk or milk substitute
1/3 cup water
1/4 tsp ground cinnamon
pinch of ground ginger
1 Tbsp flaxseed, ground
1 Tbsp honey
1/4 cup shredded coconut, fine
handful of chopped, toasted almonds
seeds of 1/2 pomegranate


Directions

Quinoa has a natural bitter coating called saponin. If you are buying quinoa in bulk, you will need to soak it for a few minutes and then rinse it in cold clear water until the “soapy” residue is gone. Some boxed brands may be pre-rinsed, but they still retain the nutritional goodness.

Combine rinsed quinoa, milk, water, cinnamon and pinch of ginger. Bring to the boil, then reduce heat and simmer for 15 min. At this point the quinoa should have a slight crunch when you bite it. Remove from heat and drain any remaining liquid, if any.

Stir in the flaxseed, honey and coconut. Mix well and then top with pomegranate seeds and toasted almonds.


This recipe is also linked on...

This Week's Cravings: Honey
Everyday Sisters' Sharing Sundays: Red

Quinoa Salad Recipe with Pears, Baby Spinach and Chick Peas in a Maple Vinaigrette

First you'll need to make the quinoa:

1 cup quinoa
Salt

Quinoa has a natural bitter coating called saponin. If you are buying quinoa in bulk, you will need to soak it for a few minutes and then rinse it in cold clear water until the “soapy” residue is gone. Some boxed brands may be pre-rinsed, but they still retain the nutritional goodness.

Place the quinoa in a saucepan. Add 2 cups fresh water and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.

For the salad you'll need:

2 good handfuls of baby spinach leaves, washed, drained
1 large ripe pear, washed, stemmed and cored, cut into pieces
1/2 cup chilled chick peas, rinsed, drained
2 Tbsp fresh chopped parsley
Sea salt and fresh ground pepper, to taste
A handful of pecans, pan toasted and salted to taste

For the Maple Vinaigrette Dressing:

4 Tbsp extra virgin olive oil
3 Tbsp golden balsamic vinegar
2 Tbsp pure maple syrup

Whisk together.

Add the baby spinach, pear, chick peas, and chopped parsley to the quinoa and fluff. Pour on the vinaigrette and toss gently to coat. Season to taste with sea salt and ground pepper.

Just before serving, add the toasted pecans and lightly combine.


This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green
Everyday Sisters' Sharing Sundays: Nuts