The Ancient Supergrain: 500 Best Quinoa Recipes (2024)

Quinoa

Quinoa, the ancient supergrain, has had it’s share in the spotlight lately. It has been a staple in the Andes (Bolivia and Peru) region of South America for thousands of years, but has only recently found it’s place in the mainstream of Western culture and food trends. This is where problems can lie.

Our sudden desire to be “healthy” and try the “next big thing” in food drove prices of quinoa through the roof. This potentially could have led to the farmers, and other Andean locals, no longer able to afford the staple of their diet so they began to eat less healthfully. The real crux of the issue is much more complicated than some recent articles make it sound.

Quinoa farmers deserve fair trade wages. Many receive them and are thrilled with the new prices. This doesn’t mean they are spending their own money on their old standby crop. My response to all of the criticism is to pay attention to the sourcing of your quinoa, but keep eating it. Keep buying it. And keep trying to find new ways to enjoy its deliciousness.

500 Best Quinoa Recipes

This new cookbook by Camilla Saulsbury, 500 Best Quinoa Recipes, has some amazing recipes all with quinoa. From breakfast to dessert and everything in between, there is something in here (and most likely multiple somethings) to please everyone.

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 flavorand 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
2cups large-flake (old-fashioned) rolled oats 500mL
(certified GF, if needed)
3⁄4cup quinoa, rinsed 175mL
3⁄4cup lightly salted roasted peanuts, coarsely 175mL
chopped
1⁄2tsp fine sea salt 2mL
1⁄2tsp ground cinnamon 2mL
1⁄4cup natural cane sugar or packed light 60mL
brown sugar
1⁄4cup liquid honey or brown rice syrup 60mL
1⁄2cup unsweetened natural peanut butter 125mL
1⁄3cup vegetable oil 75mL
1tsp vanilla extract (GF, if needed) 5mL
2⁄3cup dried cranberries 150mL

1. In a large bowl, combine oats, quinoa, peanuts, salt andcinnamon.
2. In a small saucepan, combine sugar and honey. Bring toa simmer over medium heat, stirring constantly. Turnoff 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 40minutes, 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 2weeks.

Makes about 4cups (1L)

Shepherd’s Pie with Sweet Potato Mash (page 262)

Drawing inspiration from the shepherd’s pie my mother made (and I loved) throughout my childhood, I developed this newfangled vegetarian “pie.” Meaty mushrooms and quinoa comprise the filling, and a sprinkle of sharp Cheddar cheese tops all.

Storage Tip
Store the pie tightly covered with foil or plastic wrap in the refrigerator for up to 2 days. Reheat individual-sized portions in the microwave on Medium (50%) for 11⁄2 to 2 minutes or until warmed through.

• Preheat oven to 400°F (200°C)
• 8-cup (2L) baking dish, sprayed with nonstick cookingspray

2tbsp unsalted butter, divided 30mL
11⁄4cups chopped onions 300mL
12oz cremini or button mushrooms, halved (or 375g
quartered if large)
3 cloves garlic, minced 3
2tsp dried thyme 10mL
1 can (14to 15oz/398to 425mL) tomato purée 1
1⁄2cup dry red wine 125mL
3cups hot cooked quinoa (see page 10) 750mL
Fine sea salt and freshly cracked black pepper
11⁄2lbs sweet potatoes, peeled and cut into chunks 750g
1cup shredded white extra-sharp (extra-old) 250mL
Cheddar cheese, divided

1. In a large saucepan, melt half the butter over medium-high heat. Add onions and cook, stirring, for 5minutes or until starting to soften. Add mushrooms, garlic and thyme; cook, stirring, for 5minutes or until mushrooms release their liquid.
2. Stir in tomato purée and wine; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 5minutes. Remove from heat and stir in quinoa. Season to taste with salt and pepper. Spoon into prepared baking dish.
3. Meanwhile, place sweet potatoes in a large pot of cold water. Bring to a boil over high heat. Reduce heat to medium-high and boil for 15to 20minutes or until sweet potatoes are very tender. Drain, reserving 1⁄4cup (60mL) cooking water. Return sweet potatoes and reserved water to the pot, along with the remaining butter; mash until smooth. Stir in half the cheese. Season to taste with salt and pepper. Spread over quinoa mixture and sprinkle with the remaining cheese.
4. Bake in preheated oven for 15to 20minutes or until heated through and cheese is melted and golden brown.

Makes 6servings

Quinoa Almond Butter Blondies (page 482)

The brownie has legions of loyal fans, but the blondie has equally steadfast enthusiasts. The reasons are clearer than ever with this quinoa interpretation: a chewy, nutty butterscotch bar, enriched with cashew butter and highly transportable to boot.

Tip
Other natural nut or seed butters, such as peanut, almond or sunflower, or tahini, may be used in place of the cashew butter.

Storage Tip
Store the cooled blondies in an airtight container in the refrigerator for up to 5days.

• Preheat oven to 350°F (180°C)
• 8-inch (20cm) square metal baking pan, sprayed with nonstick cooking spray

11⁄4cups quinoa flour 300mL
1tsp baking powder (GF, if needed) 5mL
1⁄2tsp fine sea salt 2mL
1⁄2cup unsweetened natural almond butter 125mL
1⁄4cup unsalted butter, softened 60mL
1cup natural cane sugar or packed light brown 250mL
sugar
1⁄2cup brown rice syrup or pure maple syrup 125mL
2 large eggs 2
1tsp vanilla extract (GF, if needed) 5mL

1. In a medium bowl, whisk together quinoa flour, baking powder and salt.
2. In a large bowl, using an electric mixer on medium speed, beat almond butter and butter until fluffy. Beat in sugar and brown rice syrup until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla until smooth. Using a wooden spoon, stir in flour mixture until just blended.
3. Spread batter evenly in prepared pan.
4. Bake in preheated oven for 28to 32minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack. Cut into 16squares.

Makes 16blondies

I was sent a copy of 500 Best Quinoa Recipes for my review.My opinions are my own as they can never be bought.

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Which of these recipes look the best to you?