Recipe: Quinoa Cakes
By Linda on Jan 19, 2011 in Recipes | comments(0)
Directions
In a medium saucepan add quinoa and lightly toast over medium high heat. Once it starts to smell nutty tip out into a bowl and set aside. Place saucepan over medium heat and add olive oil. Add diced onion and saute for 3-4 minutes until translucent. Season with salt and pepper. Add toasted quinoa back to pot, cover with chicken stock and bring to a simmer. Cover and cook for 10 minutes.
After 10 minutes, add cranberries and olives and stir well. Allow to cool slightly then fold in fresh parsley, almonds and add a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice.
Read more: http://www.kitchendaily.com/recipe/quinoa-pilaf-150368/#ixzz1AJqAJMS5
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In this episode of the Pantry Project, Gail shows viewers how quinoa — a highly nutritious whole grain — can be used in savory recipes like
Directions
Combine quinoa, red peppers, chopped parsley, olives, peeled garlic, red onion and pepper flakes. Stir well and set aside.
Place the steak on your board so the grains are vertical. Make a horizontal cut from the right hand side slicing almost all the way through but leaving a one-inch border on the left hand side. Open the top flap up like a book. Season the inside with salt and pepper. Spread the quinoa stuffing evenly over the steak then roll it up right to left (this way the grains of the meat should be running lengthwise so when you make slices it cuts across the grain). Secure the rolled steak with 4 separate pieces of kitchen twine about an inch apart. Season the steak on the outside with salt and pepper.
Heat an outdoor grill or griddle pan over medium-high heat. Grill the steak on all four sides, turning every 4-5 minutes until it is well charred all over. Using an instant read thermometer cook the steak until it reaches an internal temp of 140 degrees F. Remove from grill and allow to rest for 8-10 minutes before slicing into thick pieces.
Read more: http://www.kitchendaily.com/recipe/quinoa-stuffed-grilled-flank-steak-150370/#ixzz1AJqTwLtE
Directions
In a large mixing bowl combine quinoa, eggs, Parmigiano, flour, garlic, salt and pepper. Mix until well combined then form into 4 large cakes (just like crab cakes). Heat a large non-stick saute pan and add vegetable oil. Once hot, gently place cakes in the pan and cook for 6-8 minutes per side, turning regularly. Once golden brown and crispy remove from pan and set aside to drain on a paper towel. Season with salt.
Fry bacon in pan for 3-4 minutes per side until golden. Add a little more olive oil to the pan and brown mushrooms – 5-6 minutes. Season with salt and pepper. In a separate non-stick pan fry 2 eggs in a little vegetable oil, about 3-4 minutes on one side – yolks should still be soft.
To assemble, place quinoa cakes on plate, top with mushrooms, bacon slices and a fried egg. Sprinkle with sliced chives.
