All About Quinoa


Published on | Quinoa is a fun and tasty alternative to traditional grains and cereal. In the following presentation, learn more about this “super food” and how you can incorporate it in your next meal!

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All About Quinoa

  1. 1. Fun facts and recipes for your whole family to enjoy!
  2. 2. What is Quinoa? Quinoa is a grain crop found in the Andes of South America. Domesticated over 3,000 years ago it’s grown for its edible nutrient packed seeds. Often called a “super food”, Quinoa’s nutritional prowess has even made it a popular source of daily fiber, protein and alternative to traditional grains.
  3. 3. Benefits of Quinoa • Gluten free • Kosher • High in protein • Low fat • Good source of daily fiber. • Full of essential vitamins and minerals like vitamin B6, magnesium, calcium, iron, folate, zinc, and phosphorus. • Great source of antioxidants, phytonutrients, quercetin and kaempferol. • Keeps blood sugar level balanced. • Reduces risk of heart disease, diabetes and stroke.
  4. 4. Our Favorite Recipes From side dishes, to main events, from the savory to the sweet, Quinoa can be incorporated into many of your favorite meal time recipes or snacks. We’ve compiled our favorite Quinoa recipes for you to share with your friends and family.
  5. 5. Basic Quinoa Below we’ve listed the basic way to make Quinoa. This will be the basis of many of our favorite recipes. When creating your own recipes, always remember that the water to quinoa ratio is 2:1. Ingredients: • 1 cup Quinoa • 2 cups of cold water • Salt to taste (optional) Directions: 1. Rinse Quinoa under cold water until the water runs clear. Drain. 2. In a medium sauce pan, place the rinsed Quinoa and add the water. Add a dash of salt. 3. Bring mixture to a boil. 4. Cover and reduce heat to medium low. Simmer for 15-20 minutes or until water is absorbed. 5. The Quinoa is cooked when the seeds are slightly transparent except for the little sprout. 6. Fluff with fork. Makes 4 cups
  6. 6. Cheesy Quinoa Cakes w/Roasted Garlic and Lemon Aioli Ingredients: • 2 cups cooked quinoa • 2/3 cups grated fontina • 3 tbsp. all purpose flour • 2 sliced green onions • 1 lightly beaten egg • 2 teaspoons fresh • ground black pepper • 2 ½ tbsp E.V.O.O. • salt to taste Aioli: • ½ cup light mayonnaise • 1 head of garlic, roasted • 1 lemon, zested and juiced • ¼ tsp. cayenne pepper • salt and pepper to taste Directions: 1. Except for the oil, combine all of the ingredients in a large bowl and mix well. Season with salt and let mixture rest for 5 minutes. 2. In a large pan, add the oil and place over medium heat. 3. In batches while cooking, form ¼ cup patties with the quinoa mixture and place in the heated pan. 4. Cook quinoa cakes for about 5 minutes on each side. Repeat until all the mixture is used.
  7. 7. Quinoa and Parsley Salad Ingredients • 1 cup cooked quinoa • 3/4 cup fresh parsley leaves • 1/2 cup thinly sliced celery • 1/2 cup thinly sliced green onions • 1/2 cup finely chopped dried apricots • 3 tablespoons fresh lemon juice • 1 tablespoon olive oil • 1 tablespoon honey • 1/4 teaspoon salt • 1/4 teaspoon black pepper • 1/4 cup unsalted pumpkinseed kernels, toasted Preparation 1. In a bowl combine cooked Quinoa, parsley, celery, onions, and apricots. 2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds. Pam Riesenberg, Millburn, New Jersey, Serves 4
  8. 8. Zucchini w/ Quinoa Stuffing Ingredients • 1 cup cooked quinoa • 4 medium zucchinis • 1 15-ounce can of rinsed cannellini beans • 1 cup of quartered grape or cherry tomatoes • 1/2 cup almonds, chopped • 2 cloves garlic, chopped • 3/4 cup grated parmesan • 4 tablespoons olive oil Directions 1. Heat oven to 400° F. 2. Cut the zucchini in half lengthwise and scoop out the seeds. Arrange in a large baking dish, cut-side up. 3. Fluff the quinoa and fold in the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil. 4. Spoon the mixture into the zucchini. Top with the remaining oil and ¼ cup Parmesan. 5. Cover with foil and bake until the zucchini for 25 to 30 minutes or until tender. Remove the foil and bake until golden, 8 to 10 minutes. Serves 4
  9. 9. Quinoa Almond Joy Bars Ingredients • 2/3 cup cooked Quinoa (cooled to room temperature) • 2/3 cup water • 12 whole dates, no sugar added • 1/2 cup whole almonds with skins • 1/3 cup grated coconut (unsweetened), I used freshly grated coconut • 2 - 3 teaspoons water • 1/4 cup dark chocolate chips, for gluten-free chips I use Enjoy Life Chocolate Chips Directions 1. Add almonds to food processor and pulse until finely minced, but not too fine where they turn into mill. Remove and put in bowl. 2. Add dates to food processor. and pulse until they form a ball. 3. Add to food processor almonds, coconut and quinoa. Process until they are well combined. 4. Place ingredients into large bowl and mix while adding one teaspoon of water at a time, until mixture holds together. Shape into 14 - mini bars or balls. 5. In a small saucepan, add chocolate chips and melt over low heat or in a double-boiler. Drizzle warm chocolate over the top of each bar. Refrigerator and allow chocolate to harden. Bars can be stored in an airtight container for several days or frozen in a freezer safe dish. Marks 14 Bars
  10. 10. For More Information Quinoa is a healthy and delicious addition to your family’s favorite meals. To learn more about Quinoa, visit us at: quinoa Or give us a call at: (973) 607-1982