Spicy Pumpkin Pancakes with Quinoa Flour

Ingredients

1-1/2 cups quinoa flour
1/4 cup packed brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1-3/4 cups buttermilk or sour milk
1 cup pumpkin puree
2 large eggs
2 Tbsp vegetable oil
maple syrup and 1/2 cup toasted pecans to serve

Method

  1. Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt into a large bowl. Mix well.
  2. Whisk together the milk, pumpkin, eggs and oil in a medium bowl. Add to the flour mixture and stir until just blended.
  3. Grease a large nonstick frying pan or spray with cooking oil and place on medium heat. When hot, pour 1/4-cup portions of batter into the pan. Pancakes will be ready to flip when you begin to observe bubbles and the underside is brown. Flip and cook the pancake for another 20 to 25 seconds, until the center springs back when pressed.
  4. If the pancakes buckle when sliding the spatula under them, lightly oil the pan again for the next pancakes. Serve with maple syrup and pecans.

Makes 17 pancakes.

Source: Quinoa 365

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Breakfast Muffins with Blueberry, Oatmeal and Lentil

Ingredients

1/4 cup split red lentils
1/4 cup old-fashioned (large flake) oats
1 1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1 Tbsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup milk
1 large egg
1/4 cup canola oil
1 cup fresh or frozen blueberries (if using frozen berries, do not thaw)

Method

  1. Preheat the oven to 400°F (200°C) and line 12 muffin cups with paper liners.
  2. Bring the lentils and oats to a simmer in a medium saucepan with 1 cup of water.
  3. Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl.
  4. Once the oatmeal and lentils have cooled to a lukewarm temperature, stir in the milk, egg, and oil. Add this mixture to the dry ingredients along with the blueberries (and any other fruits or nuts you like) and stir just until combined; do not worry about getting all the lumps out of the batter.
  5. Fill the paper-lined muffin cups and bake for 20 minutes, until pale golden and springy to touch.

Makes 12 servings.

Source: Canadian Lentils

One-pot Meal of Braised Oxtail with Mushroom and Quinoa

Ingredients

1 cup dried shiitakes
1-1/2 cups rice flour or brown-rice flour
1 tablespoon paprika
6 large oxtail pieces (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into 1-inch dice
2 tablespoons minced garlic
1 cup Shaoxing wine or dry sherry
1 (12-ounce) can whole bamboo shoots, rinsed well, cut into 1-inch lengths
3 tablespoons naturally brewed soy sauce
1 cup quinoa

Method

  1. Fill a medium bowl with warm water. Add the shiitakes and soak until soft, 30 minutes to 1 hour. Drain, and stem the caps. Quarter the large caps and halve the smaller ones. Set aside.
  2. In a large shallow plate, combine the flour and paprika. Season the oxtail pieces with salt and pepper, and dredge in the flour.
  3. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the oxtail pieces, in batches, if necessary. Cook the oxtail, turning once, until brown, about 8 minutes. Set the oxtail aside.
  4. Add the remaining tablespoon of oil to the pot and swirl. When the oil is hot, add the onions and garlic, season with salt and pepper, and saute until softened, about 3 minutes.
  5. Add the wine, deglaze the pot, and reduce the liquid by half, about 2 minutes.
  6. Add the reserved mushrooms and the bamboo shoots, season with salt and pepper, and return the oxtail to the pot. Add the soy sauce and enough water to cover the ingredients. Adjust the seasoning, if necessary. Bring to a simmer, cover, and cook over medium-high heat until the meat is falling off the bone, 2 to 3 hours. (Quick tip: cook in a pressure cooker, over medium-high heat, for 1 hour.)
  7. To make the quinoa, combine the quinoa and 2 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer, stirring occasionally, until the water is absorbed, 12 to 14 minutes.
  8. Transfer the quinoa to a large bowl, top with the oxtail mixture, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Quinoa Bowl with Sweet Potatoes and Sesame Orange Dressing

Ingredients

1-1/2 cups white quinoa
3 cups water
3 or 4 roasted sweet potatoes. cut into small chunks.
2 cups loosely packed fresh spinach
3 green onions, chopped
2 handfuls of chopped fresh parsley, cilantro or other green herb
2 tbsp sesame seeds, for garnish.

Dressing

1/4 cup white wine vinegar
2 tbsp sesame oil
1/4 cup honey
1/4 cup gluten-free tamari sauce
1 tbsp minced peeled fresh ginger
zest of 1 orange (if organic)
juice of 2 large oranges

Method

  1. Combine quinoa and water in a medium pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa is fluffy.
  2. To make the dressing, combine all ingredients in a small bowl and whisk together well. Taste and adjust. Set aside.
  3. In a large bowl, toss together quinoa, sweet potatoes, spinach, green onions and herbs.
  4. Pour over dressing just before serving. Garnish with sesame seeds.

Makes 4 to 6 servings.

Source: Vista magazine

Sweet Potatoes Stuffed with Quinoa and Fruits

Ingredients

4 medium sweet potatoes
1 cup water
1/2 cup uncooked black or white quinoa
1 large apple, cored and cut into small cubes
1 cup halved seedless red or green grapes
1/4 cup plain yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 Tbsp chopped fresh chives
1/4 tsp salt
1/4 tsp ground black pepper

Method

  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In medium-sized saucepan, bring water and quinoa to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
  4. Remove from heat and steam, covered, for 5 minutes.
  5. Fluff with fork and add to large bowl with remaining ingredients. Mix well to combine.
  6. To serve, slice potatoes in half and fill with the quinoa salad.

Makes 4 servings.

Source: Alive magazine