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

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

Jessica Harlan, Kelley Sparwasser

Language: English

Pages: 176

ISBN: 1612430201

Format: PDF / Kindle (mobi) / ePub

You know quinoa is easy to make and good for you. Now with this book, you will discover how to make palate-pleasing quinoa creations. From imaginative salads and tasty soups to flavorful entrées and decadent desserts, Quinoa Cuisine guides you step-by-step to make recipes like:
• Pumpkin Waffles
• Quinoa Waldorf Salad
• Thai Summer Rolls
• Lentil-Quinoa Cheeseburgers
• Stuffed Squash Blossoms
• Two-Bean Quinoa Chili
• Chile Rellenos
• Quinoa Polenta
• Stuffed Artichokes with Garlic-Lemon Aioli
• Grilled Quinoa Pizza
• Quinoa Pie Crust
• Triple-Chocolate Bundt Cake

Quinoa Cuisine includes helpful icons identifying vegetarian, gluten-free and kid-friendly options. It also gives easy ways to incorporate fresh seasonal ingredients into the dishes. Using white, red and black quinoa, as well as quinoa flour and flakes, this book is the ultimate guide to enjoying tasty dishes packed with more protein, amino acids and nutrients.

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fries over halfway through cooking. Serve hot. STUFFED TOMATOES These individual stuffed tomatoes make a fun and delicious side dish. Serve them alongside a burger or grilled fish or chicken. Or a serving of 2 tomatoes per person would make for a tasty meatless meal, along with a green salad and perhaps some bread. If you end up with extra quinoa stuffing, it can be placed in a small ovenproof baking dish, topped with grated cheese, broiled until the cheese melts, and served alongside

nonstick skillet over medium-high heat. Using a 1/3-cup measure, divide the “quits” into at least 8 cakes. Press into patties, place in the pan without crowding, and cook until the underside is brown, about 4 minutes. Flip and cook until the second side is brown, about 3 minutes longer. Transfer to the prepared baking sheet and repeat with the remaining cakes, adding more butter as needed. Cover and keep warm in a 170°F degree oven until ready to serve. 5. To cook the shrimp, in a large nonstick

it’s by no means difficult to prepare, it’s an indulgent recipe that is ideal for a special occasion or a dinner party.—JH SERVES 4 1 cup ruby port 1 cup quartered dried Black Mission figs 2 teaspoons extra-virgin olive oil 2 shallots, minced 1 cup red quinoa, rinsed 1 cup shelled unsalted pistachios 2 cups chicken stock or broth 4 duck breasts (about 6 ounces each) 2 tablespoons honey 1/2 teaspoon hot sauce, such as Sriracha (optional) 1 tablespoon fresh thyme leaves kosher salt and

to a serving bowl. Add the pine nuts and olives, tossing to combine. Drizzle with the olive oil and stir to combine. Sprinkle with about two-thirds of the Parmesan cheese and toss to distribute the cheese. Sprinkle the remaining cheese over the pasta. Serve warm, or cover and refrigerate until ready to serve. TURKEY-CHEESE HAND PIES These handheld meals are wonderful for lunch, picnics, or any other occasion when you might need to eat on the go. Use leftover turkey or chicken, or poach

butter in the microwave or in a small pan on the stovetop and pour it into the quinoa flake mixture. Stir to combine completely. 3. Remove the crust from the oven and spread the peanut butter evenly over it, then spread the jam over the peanut butter. If the jam doesn’t spread easily, stir it in a bowl until it has a more spreadable consistency. Sprinkle the topping over the jam and return the pan to the oven. Bake until the topping is golden, about 20 minutes longer. Let cool completely in the

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