Monday, October 01, 2012

500 Best Quinoa Recipes - Cookbook

I'm back with another cookbook review(published by Robert Rose Inc.), this one featuring quinoa(pronounced KEEN-wah). The United Nations Food and Agriculture Organization has declared 2013 the year of quinoa to celebrate its nutritional qualities and crop viability.

Although it is eaten like a grain it is technically a seed. It is native to Peru, Bolivia and Chile where the Incas recognized its value and cultivated it to feed an empire!

It is classified as a superfood because it contains all the essential amino acids humans need. Quinoa can flourish anywhere and may become a relief crop for battling famine and malnutrition.

In addition to all its nutritional qualities, it tastes good, is nutty in flavour, and is easy to prepare. It can be cooked in a variety of ways but the easiest is to cook it like rice.

500 Best Quinoa Recipes by Camilla Saulsbury has recipes using quinoa in a variety of ways and I plan to try several.

But when choosing a first recipe to highlight I picked a stir fry where quinoa is essentially used in place of rice, Broccoli, Chicken and Quinoa Stir-Fry.

And I may never go back to using rice again, it was that good!

Here's the recipe:

2T toasted sesame oil, divided
3 cloves garlic, minced
1 red bell pepper, thinly sliced
3 cups small broccoli florets
3/4 cup reduced sodium chicken or vegetable broth, divided
1 lb. boneless skinless chicken breasts, cut into thin strips(could also use pork tenderloin)
fine sea salt and freshly ground pepper
1/2 cup chopped green onion
2 cups cooked quinoa,chilled
1/3 cup hoisin sauce
2T freshly squeezed lime juice

In large deep skillet, heat half the oil over medium high heat. Add garlic and cook, stirring for 30 seconds. Add red pepper, broccoli and 1/4 cup of the broth;cover and cook for about 3 minutes or until the vegetables are tender crisp. Transfer to a bowl.
Sprinkle chicken with salt and pepper. In the same skillet, heat the remaining oil of medium-high heat. Add chicken and green onions; cook, stirring, for 3 to 4 minutes or until chicken is browned and all sides and no longer pink inside.
Return vegetable mixture to the pan, along with the quinoa,hoisin sauce, lime juice and the remaining broth. Cook, stirring for 2 minutes.
Tip: make sure the quinoa is well chilled before adding to stir fry to prevent clumping.

500 Best Quinoa Recipes will be available in October 2012.



Rosemary said...

I have been wanting to try quinoa. If you love it this much I will be trying for sure..

Anonymous said...

Looks great...I'll try it!!

Deanna said...

Looks delish!

JoAnn Heinbuch said...

Did you bring the Quinoa salad to the christmas crop? It was delicious and we'll be looking for more recipes.