Recipes

Moist Chocolate Cake

Ingredients :

§  2/3 c. (160 mL) white or golden quinoa

§  1 1/3 c. (330 mL) water

§  1/3 c. (80 mL) milk

§  4 large eggs

§  1 tsp. (5 mL) pure vanilla extract

§  3/4 c. (185 g) butter, melted and cooled

§  1 1/2 c. (375 mL) white or cane sugar

§  1 c. (250 mL) unsweetened cocoa powder

§  1 1/2 tsp. (7.5 mL) baking powder

§  1/2 tsp. (2 mL) baking soda

§  1/2 tsp. (2 mL) salt

Directions

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350°F (180°C). Lightly grease two 8-inch (20-cm) round or square cake pans. Line the bottoms with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups (500 ml) of cooked quinoa and the butter and blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.  Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean.  Remove the cake from the oven and cool in the pan before serving. Frost if desired.

Store in a sealed container in the refrigerator for up to 1 week or freeze up to 1 month.

Serves 8 to 16.

Source:

Green, Patricia, and Carolyn Hemming. Quinoa 365 : The Everyday Superfood. N.p.:
     Library and Archives Canada Cataloguing in Publication, 2010. Print.

Santa-Fe Style Quinoa Salad

Ingredients:

§  1 1/2 cups water

§  1/2 cups mild/medium salsa

§  1 cup quinoa, well rinsed under cold water

§  1/2 teaspoon cumin

§  1/4 teaspoon salt

§  ground black pepper, to taste

§  1 (14 oz.) can black beans, rinsed and drained (or 1 3/4 cups home cooked black beans)

§  1 1/2 cup fresh or frozen corn, cooked, drained and cooled

§  1 cup cherry or grape tomatoes, halved

§  4 scallions, thinly sliced

§  1 tbsp. canola oil 

§  1 small jalapeno chili, seeded and finely chopped

Directions

In a medium saucepan, stir together water, salsa, quinoa, cumin, salt and pepper. Bring to a boil over high heat. Reduce the heat to medium, cover and cook until the liquid is absorbed, about 15 to 20 minutes. Remove for heat and let stand for 5 minutes. Uncover pan and toss quinoa with a fork. Transfer mixture to a large bowl and let cool slightly.  While still warm, add the remaining ingredients to the quinoa mixture, tossing well to combine. Add salt and pepper to taste.  Serve slightly warm or let cool to room temperature.

Serves 6

Source: 

Darlene Mulvihill