I recently heard someone say they were “quinoa-d out.” Quinoa does seem to be everywhere these days and it’s becoming so main stream that people like David Lynch are incorporating it into artsy projects. You may be feeling a little quinoa-d out yourself, but never fear, we have 500 Best Quinoa Recipes to share with you! Ok, we technically only have one, but it’s a wonderful recipe! This book is would be a fabulous cookbook to have on hand to inspire your love of quinoa. And, if you don’t love quinoa, I’m pretty sure this book will have something to change your mind.
500 Best Quinoa Recipes by Camilla Saulsbury (of Power Hungry and a 2013 Spar for the Spurtle finalist) is full of recipes using quinoa for every meal of the day, including dessert. Recipes cover the full gamut from familiar, Sweet Potato and Black Bean Salad, to adventuresome, Seared Salmon with Pineapple Mint Quinoa. All of the recipes are gluten free, though, as is the case with many books we promote, the recipes are certainly not missing anything by leaving gluten out. The book starts off with an explanation of quinoa and its health benefits, and includes a handy guide on stocking your pantry with the ingredients for these recipes. There are so many delicious sounding options- you would never get bored! Spicy Maple Pumpkin Soup, Caramelized Onion Quinoa Tart, Shepherd’s Pie with Sweet Potato Mash, Ginger Cardamom Drop Scones… the list goes on!
This book is really quite amazing and I am so proud of the work Camilla has done. I think you’ll enjoy it, too. Robert Rose has generously offered us a copy of this tome to give away to one lucky reader. We’ll pair this book with a quinoa starter kit, containing a package each of our gluten free and organic white quinoa, red quinoa, tricolor quinoa and quinoa flour to help you get started. To enter, follow the prompts in the form at the bottom of the post. We’ll pick one winner at random from all who enter by 11:59 pm on 3/16/14.
Peanut Butter and Quinoa Granola
I have fond memories of my mother’s homemade granola, rich with nuts, honey and toasted oats. My version ups the flavor and nutrition ante with quinoa, peanut butter and dried cranberries. Spoon it up with milk, sprinkle it on yogurt or pack a handful in a small plastic bag for a mid-morning boost.
Any unsweetened natural nut or seed butter (such as cashew, almond, sunflower seed or tahini) may be used in place of the peanut butter.
• Preheat oven to 325°F (160°C)
• Large rimmed baking sheet, lined with parchment paper
- 2 cups large-flake (old-fashioned) rolled oats (500 mL) (certified GF, if needed)
- 3⁄4 cup quinoa, rinsed (175 mL)
- 3⁄4 cup lightly salted roasted peanuts, coarsely (175 mL) chopped
- 1⁄2 tsp fine sea salt (2 mL)
- 1⁄2 tsp ground cinnamon (2 mL)
- 1⁄4 cup natural cane sugar or packed light (60 mL) brown sugar
- 1⁄4 cup liquid honey or brown rice syrup (60 mL)
- 1⁄2 cup unsweetened natural peanut butter (125 mL)
- 1⁄3 cup vegetable oil (75 mL)
- 1 tsp vanilla extract (GF, if needed) (5 mL)
- 2⁄3 cup dried cranberries (150 mL)
1. In a large bowl, combine oats, quinoa, peanuts, salt and cinnamon.
2. In a small saucepan, combine sugar and honey. Bring to a simmer over medium heat, stirring constantly. Turn off heat and stir in peanut butter, oil and vanilla until blended.
3. Pour peanut butter mixture over oat mixture and stir until coated. Spread mixture in a single layer on prepared baking sheet.
4. Bake in preheated oven for 40 minutes, stirring twice, until golden brown. Let cool completely on pan.
5. Transfer granola to an airtight container and stir in cranberries. Store at room temperature for up to 2 weeks.
Makes about 4 cups (1 L)