Cooking with Quinoa: Recipes from Peapod's Tony Stallone

January 29, 2013 10:01:39 AM PST
With the new year, a lot of us are changing our diets - maybe trying something new. One hot new healthy food trends is a little-known ancient grain called quinoa.

In fact, the United Nations has called this year the "International Year for Quinoa." So what is it? Tony Stallone with Peapod came into our ABC7 studio to show us how to cook it.

Tony's Recipes:

Festive Quinoa Tabouleh

Ingredients:
1 cup quinoa
2 Tbsps. apple cider vinegar
1/4 tsp chili powder
1/4 tsp kosher salt
1 Tbsp. extra virgin olive oil
1 Tbsp. honey
2 Tbsps. red onion, finely diced
1 cucumber, diced
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
1/4 cup cilantro, chopped
1/2 jalapeno, seeded, diced finely

Preparation:
Cook quinoa as directed on package and set aside in a large bowl to cool for 5 to 10 minutes. Whisk together vinegar, chili powder, salt, oil, and honey. Add to cooled quinao and toss lightly to mix. Add remaining vegetables to quinoa and toss lightly. adjust seasonings. Serve slightly chilled or at room temperature.

Quinoa Pilaf

Ingredients:
1 Cup Quiona
1/4 Cup diced carrots
2 whole shallots finely sliced tossed in oil an roasted in 400 degree oven until crisp
2 Tbsps. Olive Oil Evo
1/4 tsp Garlic finely minced
1 Tbsps. Lemon or Lime juice
salt and pepper to taste

Preparation:
Combine quinoa and carrots and cook according to directions on package, set aside in a large bowl to cool 5 minutes. Combine remaining ingredients and toss lightly. Serve warm or at room temperature.

Quinoa Salad with Roasted Sweet Potatoes, Kale and Cranberries

Ingredients:

Step 1 (see corresponding preparation step below): 1 cup quinoa

Step 2: 2 Tbsp. balsamic vinegar
1 Tbsp honey
1/4 tsp kosher salt
1/8 tsp black pepper

Step 3: 1 medium sweet potato, peeled & cut into 1/2" cubes
1 small to medium red onion, cut into 1/2" cubes
2 Tbsps. Extra virgin olive oil
1/4 tsp kosher salt
1/8 tsp black pepper

Step 4 : 1 Tbsp. extra virgin olive oil
1/4 tsp minced garlic
1/4 cup chicken or vegetable stock
4 cups kale, stems removed, julienned
1/2 cup dried cranberries

Preparation:

Step 1: Cook quinoa as directed by package and set aside in a large bowl to cool for 5 to 10 minutes.

Step 2: Whisk together vinegar, honey, salt and pepper, add to cooled quinoa, and stir until combined, set aside.

Step 3: Preheat oven to 400 degrees. Toss sweet potatoes and onions with oil, salt and pepper and spread in a single layer large cookie sheet and roast for 20 to 25 minutes or until lightly carmelized: stir once during cooking. Remove from oven set aside to cool slightly.

Step 4: Heat oil, garlic and stock in a saucepan over medium heat until simmering. Add kale, cover with lid and steam for 1-2 minutes or until brightly colored and slightly wilted, stirring once or twice. Remove kale from pan with slotted spoon and place in medium mixing bowl.

Final Step: Gently toss cranberries, steamed kale and sweet potato mixture with quinoa mixture. Serve slightly warm or at room temperature.


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