Quinoa

Quinoa, the ancient supergrain, has had it’s share in the spotlight lately. It has been a staple in the Andes (Bolivia and Peru) region of South America for thousands of years, but has only recently found it’s place in the mainstream of Western culture and food trends. This is where problems can lie.

Our sudden desire to be “healthy” and try the “next big thing” in food drove prices of quinoa through the roof. This potentially could have led to the farmers, and other Andean locals, no longer able to afford the staple of their diet so they began to eat less healthfully. The real crux of the issue is much more complicated than some recent articles make it sound.

Quinoa farmers deserve fair trade wages. Many receive them and are thrilled with the new prices. This doesn’t mean they are spending their own money on their old standby crop. My response to all of the criticism is to pay attention to the sourcing of your quinoa, but keep eating it. Keep buying it. And keep trying to find new ways to enjoy its deliciousness.

500 Best Quinoa Recipes

This new cookbook by Camilla Saulsbury, 500 Best Quinoa Recipes, has some amazing recipes all with quinoa. From breakfast to dessert and everything in between, there is something in here (and most likely multiple somethings) to please everyone.

Peanut Butter and Quinoa Granola (page 35)

I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.

Tip
Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.

• Preheat oven to 325°F (160°C)
• Large rimmed baking sheet, lined with parchment paper
2 cups large-flake (old-fashioned) rolled oats 500 mL
(certified GF, if needed)
3⁄4 cup quinoa, rinsed 175 mL
3⁄4 cup lightly salted roasted peanuts, coarsely 175 mL
chopped
1⁄2 tsp fine sea salt 2 mL
1⁄2 tsp ground cinnamon 2 mL
1⁄4 cup natural cane sugar or packed light 60 mL
brown sugar
1⁄4 cup liquid honey or brown rice syrup 60 mL
1⁄2 cup unsweetened natural peanut butter 125 mL
1⁄3 cup vegetable oil 75 mL
1 tsp vanilla extract (GF, if needed) 5 mL
2⁄3 cup dried cranberries 150 mL

1. In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.
2. In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.
3. Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.
4. Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.
5. Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.

Makes about 4 cups (1 L)

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 www.robertrose.ca Photos by Colin Erricson. May not be reprinted without publisher permission.

Shepherd’s Pie with Sweet Potato Mash (page 262)

Drawing inspiration from the shepherd’s pie my mother made (and I loved) throughout my childhood, I developed this newfangled vegetarian “pie.” Meaty mushrooms and quinoa comprise the filling, and a sprinkle of sharp Cheddar cheese tops all.

Storage Tip
Store the pie tightly covered with foil or plastic wrap in the refrigerator for up to 2 days. Reheat individual-sized portions in the microwave on Medium (50%) for 11⁄2 to 2 minutes or until warmed through.

• Preheat oven to 400°F (200°C)
• 8-cup (2 L) baking dish, sprayed with nonstick cooking spray

2 tbsp unsalted butter, divided 30 mL
11⁄4 cups chopped onions 300 mL
12 oz cremini or button mushrooms, halved (or 375 g
quartered if large)
3 cloves garlic, minced 3
2 tsp dried thyme 10 mL
1 can (14 to 15 oz/398 to 425 mL) tomato purée 1
1⁄2 cup dry red wine 125 mL
3 cups hot cooked quinoa (see page 10) 750 mL
Fine sea salt and freshly cracked black pepper
11⁄2 lbs sweet potatoes, peeled and cut into chunks 750 g
1 cup shredded white extra-sharp (extra-old) 250 mL
Cheddar cheese, divided

1. In a large saucepan, melt half the butter over medium-high heat. Add onions and cook, stirring, for 5 minutes or until starting to soften. Add mushrooms, garlic and thyme; cook, stirring, for 5 minutes or until mushrooms release their liquid.
2. Stir in tomato purée and wine; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 5 minutes. Remove from heat and stir in quinoa. Season to taste with salt and pepper. Spoon into prepared baking dish.
3. Meanwhile, place sweet potatoes in a large pot of cold water. Bring to a boil over high heat. Reduce heat to medium-high and boil for 15 to 20 minutes or until sweet potatoes are very tender. Drain, reserving 1⁄4 cup (60 mL) cooking water. Return sweet potatoes and reserved water to the pot, along with the remaining butter; mash until smooth. Stir in half the cheese. Season to taste with salt and pepper. Spread over quinoa mixture and sprinkle with the remaining cheese.
4. Bake in preheated oven for 15 to 20 minutes or until heated through and cheese is melted and golden brown.

Makes 6 servings

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 www.robertrose.ca Photos by Colin Erricson. May not be reprinted without publisher permission.

Quinoa Almond Butter Blondies (page 482)

The brownie has legions of loyal fans, but the blondie has equally steadfast enthusiasts. The reasons are clearer than ever with this quinoa interpretation: a chewy, nutty butterscotch bar, enriched with cashew butter and highly transportable to boot.

Tip
Other natural nut or seed butters, such as peanut, almond or sunflower, or tahini, may be used in place of the cashew butter.

Storage Tip
Store the cooled blondies in an airtight container in the refrigerator for up to 5 days.

• Preheat oven to 350°F (180°C)
• 8-inch (20 cm) square metal baking pan, sprayed with nonstick cooking spray

11⁄4 cups quinoa flour 300 mL
1 tsp baking powder (GF, if needed) 5 mL
1⁄2 tsp fine sea salt 2 mL
1⁄2 cup unsweetened natural almond butter 125 mL
1⁄4 cup unsalted butter, softened 60 mL
1 cup natural cane sugar or packed light brown 250 mL
sugar
1⁄2 cup brown rice syrup or pure maple syrup 125 mL
2 large eggs 2
1 tsp vanilla extract (GF, if needed) 5 mL

1. In a medium bowl, whisk together quinoa flour, baking powder and salt.
2. In a large bowl, using an electric mixer on medium speed, beat almond butter and butter until fluffy. Beat in sugar and brown rice syrup until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla until smooth. Using a wooden spoon, stir in flour mixture until just blended.
3. Spread batter evenly in prepared pan.
4. Bake in preheated oven for 28 to 32 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack. Cut into 16 squares.

Makes 16 blondies

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 www.robertrose.ca Photos by Colin Erricson. May not be reprinted without publisher permission.

I was sent a copy of 500 Best Quinoa Recipes for my review. My opinions are my own as they can never be bought.

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Which of these recipes look the best to you?