500 Best Quinoa Recipes Book Review - Central Minnesota Mom

Title: 500 Best Quinoa Recipes: Super-Easy Superfood, 100% Gluten-Free
Author: Camilla V. Saulsbury
Softcover, 512 pages, 32 color photos, 7″x10″
ISBN: 978-0-7788-0414-7
Suggested Retail: $27.95 USA, $27.95 CA
Release Date: October 2012

Review: I’m sure many of you are familiar with Quinoa, which is grain-like crop, noted for its edible seeds. Quinoa contains essential amino acids, like lysine, but also supplies a notable amount of magnesium, calcium, folate, phosphorus, iron, protein and fiber.

Besides the health benefits, I knew quinoa was quick to work with and I had used white quinoa to make some simple side dishes. That had been my extent of cooking knowledge with this ancient pseudocereal.

Camilla V. Saulsbury starts off with sharing some historical facts on quinoa and then “Quinoa 101” as an overview to its uses and forms by which it may be consumed. I purchased a coffee grinder to now make my own quinoa flour. Camilla also shares an ingredient guide for her quinoa dishes before diving into the actual recipes. The recipes are easy to use and have great range – from breakfast to desserts.

I’m excited to have inspiration and the “know how” now from 500 Best Quinoa Recipes to try many more dishes containing quinoa. This book only contains 32 color photos, but the taste and variety of the recipes make up for it.

Peanut Butter and Quinoa Granola (page 35)

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.

Tip

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)

Broccoli, Chicken and Quinoa Stir-Fry (page 350)

This wonderful variation on fried rice is tied together by the hoisin sauce, which adds savory sweetness and hints of five-spice seasoning.

Tip
Make sure the quinoa is well chilled before adding it to the stir-fry. This ensures that the grains do not clump together.

2 tbsp toasted sesame oil, divided 30 mL
3 cloves garlic, minced 3
1 red bell pepper, thinly sliced 1
3 cups small broccoli florets 750 mL
3⁄4 cup ready-to-use reduced-sodium chicken 175 mL
or vegetable broth (GF, if needed), divided
1 lb boneless skinless chicken breasts, cut into 500 g
thin strips
Fine sea salt and freshly ground black pepper
1⁄2 cup chopped green onions 125 mL
2 cups cooked quinoa (see page 10), chilled 500 mL
1⁄3 cup hoisin sauce (GF, if needed) 75 mL
2 tbsp freshly squeezed lime juice 30 mL

1. In a large, deep skillet, heat half the oil over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add red pepper, broccoli and 1⁄4 cup (60 mL) of the broth; cover and cook for about 3 minutes or until vegetables are tender-crisp. Transfer vegetable mixture to a bowl.
2. Sprinkle chicken with salt and pepper. In the same skillet, heat the remaining oil over medium-high heat. Add chicken and green onions; cook, stirring, for 3 to 4 minutes or until chicken is browned on all sides and no longer pink inside.
3. Return vegetable mixture to the pan, along with quinoa, hoisin sauce, lime juice and the remaining broth. Cook, stirring, for 2 minutes.

Makes 4 servings

About the Author:

Camilla V. Saulsbury is a food writer, recipe developer, cooking instructor and fitness trainer. Camilla has been featured on the food network, in the new york times, and on today and QVC, and is a member of the international association of Culinary professionals. Camilla’s interest in food is also academic. she holds a PH.D in sociology from Indiana university with a specialization in food studies.

Disclosure: I received a copy of this book for review purposes. No other compensation was received. The thoughts and feelings expressed are my own.

About Karen