Quinoa

If you haven’t yet tried quinoa, you really should, and if you have then you already know that this incredibly healthy gluten-free grain is a wonderful addition to the pantry. Quinoa is a good source of fiber, magnesium and iron and is especially valued in the vegetarian diet for its high protein content. Plus, not only is quinoa good for you, it tastes pretty darn good too – it has a light fluffy texture with just a slight crunchy bite and a mild nutty taste. Similar to couscous and rice, quinoa is exceptionally versatile and will take on whatever flavors you choose. However, I really enjoy the subtle nutty flavor of quinoa when cooked with only water. I keep quinoa stocked in the pantry and cook it up in twenty minutes, then add whatever ingredients I have on hand. Try substituting quinoa in some of your favorite rice and couscous dishes for a healthier treat.
Cooking Note: Make sure to rinse the quinoa well before cooking or it can have a bitter taste.

Quinoa with Celery, Apple and Pecans
In this recipe I use fresh citrus juice to flavor the quinoa and toss in finely chopped celery, sour granny smith apples and toasted pecans for a bit of crunch. This dish is fresh and light, and at the same time hearty and filling. You could serve this dish over mixed greens for lunch or as a side dish anytime of the year.


Serves 6

Ingredients
- 1 1/2 cups quinoa, rinsed
- scant 3 cups water
- salt
- fresh ground pepper
- 3 stocks celery, diced
- 1 granny smith apple, cored and diced
- 1/3 cups pecans, toasted, chopped
- 1 tablespoon olive oil
- 2 tablespoons lemon juices
- 1/4 cup orange juice

In a medium saucepan with a tight fitting lid combine the quinoa and the water. Bring to a boil, stir once, place the lid on and reduce the heat to low. Cook for about 20 minutes or until all of the water is absorbed. Place the cooked quinoa in a large serving bowl. Season with salt and pepper and let cool 10 minutes.
Toss the quinoa with the celery, apple, pecans, olive oil, lemon juice and orange juice. Serve warm or cold.

Spinach, Quinoa and White Cheddar Bake
This dish is substantial enough to be the main entrée serve alongside a green salad and a loaf of fresh bread.


Serves 4

Ingredients
- 1 cup quinoa, rinsed well
- 10 ounces frozen spinach, thawed
- 1 small yellow onion, peeled and diced
- 1 cloves garlic, peeled and minced
- 1 tablespoon fresh thyme leaves
- pinch of crushed red-pepper flakes
- 1 cup white cheddar cheese, plus more for sprinkling on top
- fresh ground pepper
- salt
- 1 large egg
- 1/4 cup low fat milk
- Olive-oil
- 2 small ripe tomatoes, sliced


To make the quinoa, bring to a boil 1 3/4 cups water in a pot with a tight fitting lid. Add the quinoa and reduce the heat to low. Simmer with a lid for about 20 minutes, or until all of the liquid is absorbed. Transfer the quinoa to a large mixing bowl and let cool.
Preheat the oven to 350 degrees. Coat a baking dish with olive oil.
Heat 1 tablespoon of olive oil in a medium sauté pan. Add the chopped onion and cook, stirring occasionally until translucent, about 8-10 minutes. Reduce the heat to low and add the garlic, thyme, and red-pepper flakes, season with salt and pepper, and cook 1 minute. Add the drained frozen spinach and mixture ingredients together. Transfer the spinach mixture to the quinoa, and gently combine.
Add the cheese, milk, and egg to the quinoa/spinach mixture and gently stir until combined. Pour the mixture into the prepared baking dish and top with the sliced tomato. Sprinkle the reserved cheese on top of the tomato and bake in the oven with a lid or covered with a piece of foil for 30 minutes. Remove the lid/ foil and bake 25-30 minutes more, or until the cheese is golden. Slice, and serve warm or at room temperature.