Quinoto
A creamy version of Italian risotto using quinoa instead of rice - goes well with dishes like grilled prawns or chicken.
Ingredients
- ½ kg. cooked quinoa (punto graneado)*
- 3 tbs. unsalted butter
- 1 tbs. olive oil
- 3 tbs. finely chopped onion
- 2 cloves finely chopped garlic
- 1 c. broth
- ¼ c. dry white wine
- ¼ heavy cream (whole milk may be substituted)
- 2 tbs. parmesan cheese (more or less, according to taste)
- salt and pepper to taste
Procedure
- Put the oil and butter in a frying pan and fry the onion and garlic until light brown.
- On low heat, add the cooked quinoa, along with the hot broth and wine. Let cook until the grain expands.
- Immediately before serving, stir in the cream. Sprinkle with the parmesan cheese. Add salt and pepper to taste.
Chicken Fingers
A crunchy breaded recipe with a quinoa base
Ingredients
- 1 large chicken breast, cut into 4x1 cm strips
- Dash of salt and pepper
- 2 tsp. oregano
- ½ clove pressed garlic
- 1 egg, beaten
- ½ c. flour
- 1 c. cooked quinoa (punto graneado)*
Procedure
1. Mix the salt, pepper, oregano, and garlic and pat onto the chicken strips. Refrigerate for about two hours to incorporate flavors.
2. Drag the flavored chicken strips through the flour. Brush off the excess. Then dip in the beaten egg.
3. Press the strips into the cooked quinoa (be sure that the quinoa has been well-drained and aired out, to reduce the amount of moisture). Fry in hot oil until crunchy and golden brown.
4. Remove from oil and place on a plate lined with paper towels. Let drain for a minute, then serve on a bed of lettuce with fried sweet plantains.
Variation: Instead of the chicken, use shrimp, squid, or fish (omit oregano).
*punto graneado (al dente stage): Boil the quinoa for 12 minutes, then remove excess water by pressing the grains through hands like a sieve.
Quinoa soup
A satisfying, protein-rich soup
Ingredients
- 1 tbs. vegetable oil
- 1 tbs. each finely chopped onion and garlic
- ½ tsp. cumin
- dash of annatto oil, called color in Ecuador (optional)
- ½ tsp. oregano
- ½ c. uncooked quinoa
- 6 c. water
- 1 tsp. salt
- 2-3 large cooking potatoes, quartered
- ¾ c. cabbage or other greens (spinach, Swiss chard)
- ½ - ¾ c. fresh farmer’s cheese, cubed
- 1 tbs. fresh chopped cilantro
- 1 avocado, sliced (optional)
Procedure
1. Add the oil to a Dutch oven. Sauté the onion, garlic and cumin in the oil and color (if available) until the onion is transparent.
2. Add the quinoa, water, salt, potatoes, and cabbage. Bring to a boil.
3. Reduce the heat and let simmer 20 minutes, or until potatoes are tender when pierced by a fork.
4. Add about 1 tbs. of the cubed farmer’s cheese to each plate. Pour soup on top of the cheese and sprinkle with fresh cilantro. Slices of avocado may also be added as a garnish.
Related Articles: Quinoa - the South American Grain
Quinoa is Queen: Grains Go Gourmet by Jacqueline Church
