Oman dining: One ingredient five ways, quinoa

Lifestyle Monday 27/November/2017 17:41 PM
By: Times News Service
Oman dining: One ingredient five ways, quinoa

Take 4 servings of quinoa and cook the quinoa according to package directions. Chop 1 apple and 1 stalk of rosemary. Remove the quinoa from heat when finished, and add the apple, rosemary, 1 teaspoon cinnamon and a little honey. Mix all. You can serve as a side dish or have it the next day cold.

Soak 1 cup quinoa for 30 minutes in water. Strain and toss in frying pan on medium heat with 1 tablespoon of butter to lightly roast. Transfer to pot and add 2 cups vegetable or chicken stock. Cook according to directions on the package. In the meantime sauté 1 1/2 cups chopped mushrooms or a mix of portabella, morel, porcini, and button and 2 large shallots sliced in 1 tablespoon of butter until most of the moisture has been removed. Add to the cooked quinoa. Top with 2 tablespoons of sliced scallions.

In a medium saucepan, combine 2 cups cooked quinoa, 1 cup apple juice concentrate, 1/2 cup raisins, 1 cup chopped water chestnuts, 1 1/2 teaspoons vanilla extract, grated zest of 1 lemon, and a pinch of ground cinnamon. Cover pan and bring to a boil, then reduce heat and simmer for 15 minutes. Slice 1 kiwi fruit for garnish. Divide pudding among 5 dessert dishes and top with kiwi fruit slices.
To prepare 2 cups of cooked quinoa: Thoroughly rinse 1/2 cup quinoa and drain. Combine quinoa with 1/2 cup water in a saucepan and bring to a boil. Cover pan, reduce heat to medium-low, and simmer for 10 to 15 minutes or until water is completely absorbed and grain is translucent.

Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add 1 stalk of celery, diced, 1 small onion, diced, and 1 teaspoon chopped garlic. Cook for 5 to 7 minutes, stirring often, or until the vegetables are softened, but not browned. Stir in 1 cup quinoa, well rinsed, 1 bay leaf, salt and pepper, as desired. Add 2 cups canned chicken broth and bring to a boil. Reduce to a simmer and cover. Cook for 10 minutes. Add 1 can peas and carrots, drained, cover and cook another 5 minutes, until all of the liquid is absorbed. Fluff with a fork, mixing the vegetables into the quinoa. Adjust the seasonings and remove the bay leaf. This vegetable pilaf will complement chicken, fish or steak perfectly.

Mix 2 tablespoons shortening into 1 1/2 cups white flour, 1/2 cup oat bran, 1 cup malted barley, 1/2 cup quinoa flour, 2 teaspoons baking powder, 1/4 cup powdered milk, 1 teaspoon salt until it’s like corn meal. Add enough warm water to make a nice moist dough, approx. 1/2 cup and stir well. Knead on floured board for 5 minutes. Cut into 4 equal parts, roll out thin and cut into desired shape. Bake at 200C degrees for 6-8 minutes or until nice and brown. Cool. Store in airtight container. [email protected]