Quinoa Cuisine: 150 Creative Recipes for Super Nutritious, Amazingly Delicious Dishes

217 Pages·2012·1.72 MB·English

by  Jessica Harlan

The Superfood Made Super-Delicious
H
a
r
l
a
n

&
You know quinoa is easy to make and good for you. Now with this book, you will discover how to
S
p
make palate-pleasing quinoa creations. From imaginative salads and tasty soups to flavorful entrées
a
r
and decadent desserts, Quinoa Cuisine guides you step-by-step to make recipes like: w
a
s
s
e
Pumpkin Waffles Chile Rellenos r
Quinoa Waldorf Salad Quinoa Polenta
Thai Summer Rolls Stuffed Artichokes
Lentil-Quinoa Cheeseburgers Grilled Quinoa Pizza
Stuffed Squash Blossoms Quinoa Pie Crust
Q
Two-Bean Quinoa Chili Triple-Chocolate Bundt Cake
u
Quinoa Cuisine includes helpful icons identifying vegetarian, gluten-free and kid-friendly options. i
n
It also gives easy ways to incorporate fresh seasonal ingredients into the dishes. Using white, red
o
and black quinoa, as well as quinoa flour and flakes, this book is the ultimate guide to enjoying tasty
a
dishes packed with more protein, amino acids and nutrients.

C
u
i
s
i
n
e
US $16.95

150 Creative Recipes for Super-Nutritious,
Amazingly Delicious Dishes
Jessica Harlan & Kelley Sparwasser
150 Creative Recipes for Super-Nutritious,
Amazingly Delicious Dishes
Jessica Harlan & Kelley Sparwasser
Text Copyright © 2012 by Jessica Harlan and Kelley Sparwasser. Design and
Concept Copyright © 2012 Ulysses Press and its licensors. All Rights Reserved.
Any unauthorized duplication in whole or in part or dissemination of this edi-
tion by any means (including but not limited to photocopying, electronic bulletin
boards, and the Internet) will be prosecuted to the fullest extent of the law.
Published by:
ULYSSES PRESS
P.O. Box 3440
Berkeley, CA 94703
www.ulyssespress.com
ISBN: 978-1-61243-020-1
Library of Congress Catalog Number 2011934776
Printed in Canada by Webcom
10 9 8 7 6 5 4 3 2 1
Acquisitions editor: Kelly Reed
Managing editor: Claire Chun
Editors: Lauren Harrison, Phyllis Elving
Proofreader: Elyce Berrigan-Dunlop
Production: Judith Metzener
Cover design: what!design @ whatweb.com
Front cover photographs: Bowls of quinoa © FOOD-images/fotolia.com; pancakes
© Elena Elisseeva/shutterstock.com; falafel © bonchan/shutterstock.com
Back cover photographs: Blini © Robyn Mackenzie/shutterstock.com; carrot cake
© RoJo Images/shutterstock.com
Interior images all from shutterstock.com: Crayon © Miguel Angel Salinas Salinas;
glasses © Samer; heart © zphoto; leaf © SiuWing; milk and eggs © Feliks
Kogan; radish © Casablanka; refrigerator © stoyanh; snowflake © SiuWing;
sprout © SiuWing; sun © SiuWing ; timer © Samer; wheat © LHF Graphics
Distributed by Publishers Group West
For Chip, Sadie, and Gillian, my all-time favorite dining companions.
—JH
In loving memory of my grandmother Agnes, who taught me how to cook.
—KS

Contents
Introduction ..............................................................................9
CHAPTER 1
Essential Recipes .................................................................17
CHAPTER 2
Breakfasts ..........................................................................32
CHAPTER 3
Starters ............................................................................46
CHAPTER 4
Salads ...............................................................................65
CHAPTER 5
Soups and Stews ..................................................................79
CHAPTER 6
Side Dishes and Pilafs ............................................................94
CHAPTER 7
Meat and Fish ................................................................... 111
CHAPTER 8
Vegetarian ........................................................................ 145
CHAPTER 9
Desserts.......................................................................... 162
CHAPTER 10
Picnics, Packed Lunches, and Other Portable Goodies .................. 179
CHAPTER 11
Parties, Potlucks, and Presents .............................................. 192
Appendix ............................................................................. 207
Recipe Index .......................................................................... 212
Acknowledgments ..................................................................... 214
About the Authors .................................................................... 216

Introduction
In a time when the term “superfood” is bandied about with alacrity, it’s worth noting that
quinoa is truly deserving of that designation. It’s been said that quinoa is one of the few foods
that can provide nearly all the nutrients essential for life. Because quinoa is so nutritious,
NASA has even done research on its viability as a crop to cultivate in space.
Although quinoa (pronounced KEEN-wah) is enjoying a surge in popularity because it’s
so healthful and versatile, it’s certainly nothing new. In fact, quinoa has a lengthy and dra-
matic history.
The ancient Incans revered quinoa, referring to it as “gold” or the “mother crop.” With
great ceremony, the Incan leader planted the first seeds each year using a golden shovel, and
celebrations surrounded the harvest. In the Andean mountain region of what is now parts
of Peru, Bolivia, Ecuador, Argentina, and Chile, quinoa was important both for sustenance
and as part of the culture—until Spanish explorer Francisco Pizarro destroyed the fields and
declared quinoa illegal in the effort to conquer the Incans. Quinoa very nearly vanished along
with the Incan civilization.
Luckily, wild quinoa survived in the mountains of Peru and Bolivia, and some was cul-
tivated for personal use by small-scale farmers far away from the Spanish-occupied area. By
1825, after the Spanish American countries had won their independence and quinoa was no
longer illegal, it was still considered the food of the poor and provincial. Even today many
South Americans—particularly young Bolivians—look down on quinoa, preferring “new”
cultivated grains introduced by the Europeans, such as wheat.
The California-based Quinoa Corporation (which today sells quinoa under the brand
Ancient Harvest) introduced quinoa commercially to Americans in the late 1980s, and the
National Association of Quinoa Producers was formed in Bolivia in 1983 to help organize
the quinoa supply chain. Today there are about fifty importers of quinoa in the United States,
along with a handful of domestic producers. In recent years quinoa has been “rediscovered”
as a valuable grain for its high nutritional value and its hardiness (quinoa has been known to
survive—and even thrive—during major droughts that have wiped out other crops). Ameri-
can and European foreign-aid organizations have been helping farmers in South America
cultivate quinoa for exportation.
What Is Quinoa?
Although quinoa often gets classified as a grain, like wheat and barley, it’s actually in the
goosefoot family, related to beets, spinach, and chard. The seed of the plant is what’s most
commonly consumed. (The leaves also can be eaten, but they’re not commonly found in
9
Introduction