• 5 MUST-TRY QUINOA RECIPES

    Quinoa is no longer boring with these recipes!

    If you’ve been eating quinoa but don’t quite like its taste, don’t give up on it yet! For one, quinoa is super rich in proteins (all nine essential amino acids necessary for muscle and bone development and repair) and it has twice as much fibers compared to other grains. And, there are also various ways you can serve quinoa without compromising on familiar flavours. During the recent ‘Jom Quinoa’ workshop by personality Davina Goh, we picked up a few delicious recipes using quinoa and quinoa powder, Malaysian-style. Here are some recipes by Goh, using superfood brand, Spoon Health’s Organic Royal Quinoa and Organic Quinoa Powder. 

     

    1. LEAN LONTONG

    Serves: 4-6 pax

    INGREDIENTS:

    • 1/2 cup long beans, cut into long strips
    • 1 tomato, diced
    • 1 cup cabbage, cut finely
    • 1 small carrot, cut into long strips
    • 1 small eggplant, cut into long strips
    • 1 cup tempeh, diced
    • 1/8 cup cooking oil
    • 1/2 cup bean curd sheets
    • 1/2 cup glass noodles (aka ‘tung hoon’ or ‘soh hoon’)
    • 1/3 cup cashews, with the rest of the cup filled with water and soaked for 4 hours
    • 2 tsp lime juice/ juice of 2 calamansi limes
    • 1 cup of diced pumpkin
    • 1.2l water
    • 1/2 cup quinoa powder
    • 1 tsp turmeric powder
    • 1 tsp shredded ginger OR half a tablespoon of ginger powder
    • 2 tsp pink salt
    • 3 1/2 tbsp brown sugar
    • 1 stalk lemongrass
    • 5-7 lime leaves
    • Juice of 2 calamansi limes
    • 1 garlic bulb, diced
    • 1 medium onion, diced

    METHOD:

    1. Set water to boil in pot.
    2. While waiting, heat oil in frying pan on high heat. Fry long beans, eggplant and tempeh with a pinch of salt for 3-5 minutes. Leave aside.
    3. Once the water hits boiling point, put in the pumpkin dices and allow to cook for 10 minutes (refer to next step). Remove the pumpkin and leave water in the pot.
    4. While the pumpkin is cooking, blend the cashews together with the water it has been soaking in, until it becomes a fine paste.
    5. Add garlic, onion, lemongrass, lime leaves, ginger, tomato, lime juice, salt and sugar to the pumpkin water and leave to boil.
    6. Once water boils, add quinoa powder and stir until powder has dissolved.
    7. Add carrot and beancurd sheets, followed by cashew paste, and turmeric powder, and glass noodles. Allow soup to simmer on medium heat for 7-10 minutes, stirring occasionally.
    8. Stir in the fried long beans, eggplant and tempeh.
    9. Serve immediately alongside a plate of quinoa or rice.

     

    2. SAVORY QUINOA PANCAKES

    Serves: 3-4 pax

    INGREDIENTS:

    Dry:

    • 1/2 cup quinoa powder
    • 1/2 cup plain flour (or rice flour if gluten-free)
    • 3/4 tsp baking powder
    • 1 tsp onion powder
    • 1 tsp sugar
    • 1 tsp salt

    Wet:

    • 2 tsp chia soaked in 4 tablespoons of water for 10 mins
    • 1 1/4 cups non-dairy milk, unsweetened
    • 1/2 tsp apple cider vinegar
    • 1 cup shredded zucchini
    • Half of a small bell pepper, diced finely
    • 3 cloves garlic, finely chopped
    • Cooking oil

    METHOD:

    1. Mix dry ingredients together evenly, excluding baking powder.
    2. Mixed soaked chia seed with milk and vinegar and pour slowly into dry mixture, while stirring, until it becomes a smooth batter.
    3. The batter should be thick and lumpy, but also have a slow pouring consistency. If it doesn’t seem to pour out slowly from a spoon, stir in more milk by the tablespoon until desired consistency is attained.
    4. Stir in baking powder, zucchini, pepper, garlic and  baking powder.
    5. Heat up some cooking oil on low medium heat into a flat cooking pan. A fried egg ring mold or egg pan works well to help pancakes keep their shape.
    6. Pour batter in, roughly two tablespoons per pancake. Cook for about 2-3 minutes for each side or until it changes to golden brown.
    7. Serve hot with your sauce of choice. For a local flair, sambal or chili sauce is worth a shot!

     

    3. QUINOA GORENG

    Serves: 2-3 pax

    INGREDIENTS:

    • 2 1/2 cup cooked quinoa (preferably refrigerated overnight)
    • 1 cup shiitake mushrooms
    • 4 stalks baby corn
    • 1 small bell pepper
    • 3/4 cup long beans, chopped finely
    • 2 small block of firm tofu
    • 1 red onion
    • 6-7 cloves garlic
    • 1 1/2 tbsp brown sugar
    • 3/4 tsp salt
    • 2 1/4 tbsp soy sauce
    • 1 tsp cayenne pepper powder (optional)
    • A dash of white pepper
    • 4 tbsp cooking oil
    • 2 tsp toasted sesame oil
    • 2 tbsp fresh coriander, chopped

    METHOD:

    1. Finely dice into cubes the mushrooms, corn, pepper and tofu. Toss into a bowl together with the long beans and leave aside.
    2. Chop onion and garlic finely.
    3. Heat the cooking oil in a wok, and fry onions and garlic together with 1 tablespoon of soy sauce on high heat for 1-2 minutes.
    4. Throw in diced veggies and tofu with salt and 1 tablespoon of brown sugar and fry for 3-5 minutes.
    5. Throw in quinoa, followed by the remaining soy sauce and sugar, lime juice and cayenne pepper powder. Stir on medium heat for 5-7 minutes.
    6. Turn off heat, and stir in pepper, sesame oil and coriander.
    7. Serve hot.

    4. QUINOA MANGO SALAD

    Serves: 2 pax

    INGREDIENTS:

    • 2 1/2 cups lettuce or mixed leaves, chopped finely
    • 1 mango
    • 3 tbsp pomegranate seeds
    • 1 cup cooked quinoa
    • 1 avocado
    • 2 tbsp almond flakes, lightly toasted

    DRESSING:

    • Juice of half an orange
    • 1 tablespoon agave nectar
    • 2 tbsp virgin  olive oil
    • 1 tsp chia seed

    METHOD:

    1. Add chia seed to orange juice and leave aside for 10 minutes.
    2. Halve the avocado, remove pit and scoop out flesh with a spoon. Cut the flesh into thin slices.
    3. Remove the skin and seed from mango and cut flesh into cubes.
    4. In a salad bowl, put the lettuce, followed by the avocado, mango, quinoa and pomegranate seeds.
    5. Add agave nectar and olive oil to juice and chia, and shake or stir into an emulsion.
    6. Pour dressing over salad, followed by almond flakes.
    7. Serve immediately and toss salad before eating.

     

    5.GLUTEN-FREE DOUBLE CHOCOLATE PECAN COOKIES

     

    Serves: 42-45 cookies

    INGREDIENTS:

    Dry:

    • 175 ml quinoa powder
    • 100 ml chickpea powder
    • 50 ml rice flour
    • 175 ml cocoa powder
    • 200 ml brown sugar
    • 1/2 cup dark chocolate chips
    • 3/4 cup pecans
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp salt

    Wet:

    • 1 tsp vanilla extract
    • 1 cup non-dairy milk
    • 1 tbsp chia topped up to 50 ml water
    • 100 ml Tahini paste
    • 175 ml virgin coconut oil

    METHOD:

    1. Pre-heat the oven to 149 degree celsius.
    2. Break the pecans into small pieces with your hands. Bake pieces for 10 minutes.
    3. Remove the pecans from oven and preheat the oven to 176 degree celsius.
    4. In a dry bowl, mix pecan pieces and other dry ingredients together evenly.
    5. In another bowl, mix wet ingredients together as evenly as possible.
    6. Massage wet mixture into dry mixture to make a dough.
    7. Take a small piece of dough and press it together. If it crumbles, add a tablespoon of milk to it. If it is gooey and doesn’t hold its shape, add a tablespoon more of the flour.
    8. Roll dough into small balls about an inch-wide in diameter.
    9. Flatten one palm and press a ball into it, rounding the side facing you with your fingers, making a half-spherical shape.
    10. Line up cookies in rows on a baking tray lined with baking paper, leaving a space the width of two fingers between each of them.
    11. Bake the cookies for 10 minutes.
    12. Transfer cookies to a cooling rack and allow to cool for 10 minutes before eating.

     

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