HAPPY NEW YEAR QUINOA RECIPES
Welcome to 2012!
THE SOUL FOOD AND SUPER FOOD OF THE NEW YEAR
Quinoa is highly nutritious. High in protein and complex carbohydrates, low in fat, and richer in vitamins and minerals than other grains, quinoa is gluten free and considered an ideal food for those prone to food allergies.
Over the summer I added some Quinoa Recipes as my daily staple and here is one of the recipes. It is easy to make, a delicious side salad and because it is high in protein, can be a satisfying main dish as well.
QUINOA SALAD WITH ‘CARIBBEAN CAVIAR’
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4
1 cup quinoa, rinse with cold water in a fine mesh strainer, drain well
1 stick cinnamon
1 bay leaf
12 oz low sodium chicken broth such as Swanson’s
1/2 cup dried cranberries
Zest of one lemon, about 2 tsp
1-1/2 cups Caribbean Caviar (see recipe below)
1 cup marinated artichoke hearts, cut into small pieces
1/4 cup chopped cilantro (or parsley and fresh basil combined)
Garnish: 1/2 cup slivered almonds, toasted light golden brown
Heat a 2 qt saucepan and add drained quinoa. Stir until it dries and turns a few shades darker. Add cinnamon stick, bay leaf, and chicken broth. Bring mixture to a boil and immediately turn heat down to a simmer. Cover and simmer for about 15-20 minutes until all the liquid has been absorbed.
Put cooked quinoa in a large bowl. Remove bay leaf, add the dried cranberries, lemon zest, Caribbean Caviar, artichoke, and cilantro. Stir to combine. Add salt and freshly ground pepper to taste. Serve at room temperature or chilled. Remove cinnamon stick and top with toasted almonds just before serving.
Note: Can be made 2 or 3 days ahead, covered and refrigerated.
CARIBBEAN CAVIAR (aka Texas Cowboy Caviar)
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Chilling time: Several hours or overnight
Serves: 4
1 15-oz can black eyed peas, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 large firm ripe tomato, diced
1-1/2 cups cooked fresh or frozen corn kernels
1/2 sweet red bell pepper, cored and seeded, cut into 1/4″ dice
1/3 cup diced Vidalia or other sweet onion
1 jalapeño pepper (remove seeds if less heat is desired)
2 Tbsp vegetable oil
1/3 cup apple cider vinegar
2 Tbsp sugar
Zest and juice from one lime or lemon
1/2 tsp dried thyme
1/2 tsp oregano or marjoram
Salt and freshly ground pepper to taste
1/4 cup chopped cilantro
In a large bowl, toss and combine all ingredients. Cover and refrigerate several hours or overnight.
Note: Can be made up to 5 days ahead, covered and refrigerated.
A great way to start the day.
ALKALINE DELIGHT
Preparation time: 2 minutes
Type of Glass: Big, red wine glass
Serves: 1
8 oz of pure water (distilled)
8 oz organic juice, apple, grape, etc
1 banana
Pinch or more of cayenne pepper (natural healing herb)
1 inch piece of ginger or to taste (natural healing herb)
Seasonal fruit; pear, grapes, peach (preferably organic)
Half a lemon, including peel (good for liver and gallbladder)
1 Tbsp olive, peanut, or coconut oil (good for skin and joints)
Put all ingredients in a blender, liquefy and drink.
Note: Adjust ingredients to suit your taste and the amount you make.
Note: A healthy human body has a ph of between 6.5 to 7.5 ph.
CITRUS CANTALOUPE SOUP
Preparation time: 10 minutes
Chilling time: 2 hours
Serves: 4-6
4 cups cubed cantaloupe
1-1/2 cups orange juice
1/3 cup vanilla yogurt
2 tsp honey
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Garnish: yogurt and mint leaves
Process all ingredients in a blender and chill.
Serve in an attractive soup bow and place a dollop of yogurt on top with a mint leaf
GRILLED MAHI MAHI WITH CARAMELIZED ONIONS
Preparation time: 20 minutes
Marinating time: 15 minutes
Cooking time: 25 minutes
Serves: 4
4 (8 oz) pieces of Mahi Mahi
1/4 cup olive oil
1/4 cup soy sauce
1 orange
1 lemon
1 lime
1 bay leaf
6 peppercorns
1/2 red onion, thinly sliced
5 cloves garlic, chopped
1 piece ginger (1/2 inch) thinly sliced
4 sprigs of thyme
Preheat oven to 400ºF. In a large mixing bowl put the olive oil and soy sauce. Squeeze in the juice of orange, lemon, and lime. Add remaining ingredients and mix well. Add the fish to marinade and marinate 15 minutes before cooking. Remove fish from marinade and place in a baking dish. Bake about 10 minutes. Do NOT overcook. Top with Caramelized Onions and serve with Oven Roasted New Potatoes
CARAMELIZED ONIONS
Preparation time: 15 minutes
Cooking time: about 25 minutes
Serves: 4
2 Tbsp olive oil
2 Tbsp butter
2 red onions, peeled and sliced
1 Tbsp sugar
1/4 cup red wine vinegar
Salt and pepper to taste
Heat olive oil and butter in a large saut̩ pan over high heat; when butter begins to foam add the onions and stir once to coat. Saut̩ about 8 Р10 minutes or until caramelized, stirring occasionally. Reduce heat to medium and saut̩ for another 10 minutes. Sprinkle the onions with sugar and stir gently. Cook for 1 minute then stir in vinegar and reduce, about a minute or until liquid has almost completely evaporated. Season with salt and pepper.
Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email CapJan@aol.com or call 1-800-338-6072 and mention All At Sea to receive a discount.
