Peruvian Baked Quinoa And Cheese Recipes

Steps:

• Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
• Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
• Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
• Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
• Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
• To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
• Cut peppers in half and remove seeds and veins.
• Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
• While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.

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.

Steps:

• Preheat oven to 350 degrees F. Oil a 2-quart gratin dish.
• In a saute pan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat.
• In a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving

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.

Steps:

• Preheat the oven to 400ºF. Oil a 2-quart gratin or baking dish.
• Heat a medium frying pan or a wide saucepan over medium-high heat. Wash the spinach and without spinning dry, add to the pan and wilt in the liquid left on the leaves after washing. You may have to do this in 2 batches. As soon as the spinach wilts, remove from the heat and rinse with cold water. Squeeze dry and chop. Set aside.
• Wipe the pan dry and heat 1 tablespoon of the olive oil in it over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and stir with the onion until fragrant, about 1 minute. Stir in the spinach and season with salt and pepper. Remove from the heat.
• Beat the eggs in a large bowl and add 1/2 teaspoon salt. Stir in the quinoa, the onion and spinach mixture, the Gruyère, and the sage. Add freshly ground pepper and stir the mixture together. Scrape into the gratin dish. Sprinkle the Parmesan over the top and drizzle on the remaining tablespoon of olive oil. Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the heat, allow to sit for about 5 minutes, and serve.

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.