We adapted a banana-bread recipe found on the Celiac Sprue Association Web site using quinoa and rice flours, and produced a moist, tasty loaf with a nice crumb and a bit of crunch.
Ahern combines quinoa flour with sorghum, rice flour and teff to make a quiche crust. "I'm interested in what it might be like with a Cornish pasty or some kind of empanada," she says. "I'm still playing with ideas."
kate.shatzkin@baltsun.com
Quinoa With Sausage, Orange and Fennel
Serves 4 to 6
1 1/2 cups quinoa
3 cups water
1 tablespoon olive oil
1 pound mild Italian sausage
1 tablespoon butter
3 shallots, minced
1 bunch green onions, green parts only, chopped
1 tablespoon fennel seeds
1 to 2 oranges, peeled and coarsely chopped
1/4 cup orange juice, or more to taste
3/4 cup pitted dates, chopped
3 tablespoons pine nuts
salt and freshly ground pepper to taste
Stir quinoa together with water in a pan and bring to a boil. Cover and reduce heat to a simmer; cook 10 to 15 minutes, until quinoa is fluffy and water is absorbed. Keep warm.
Meanwhile, heat the olive oil over medium-high heat. Crumble sausage into pan and brown. Remove meat from pan and set aside. Add butter to pan, scraping up browned bits of sausage.
Add shallots and green onions and cook about 30 seconds, until fragrant. Add fennel seeds and cook another 30 seconds. Add oranges and juice, dates and pine nuts. Reduce heat, return sausage to pan and cook for several minutes, until flavors meld and sausage is cooked through. (Stir often to avoid burning pine nuts.)
Put quinoa in a bowl, add sausage mixture and combine. Add salt and pepper to taste. Serve warm.
Kate Shatzkin
Per serving (based on 6 servings): 438 calories, 16 grams protein, 19 grams fat, 6 grams saturated fat, 54 grams carbohydrate, 6 grams fiber, 35 milligrams cholesterol, 394 milligrams sodium
Peppers Stuffed With Quinoa, Corn and Feta Cheese
Serves 4
1/2 teaspoon sea salt, plus more to taste
1 cup quinoa, rinsed well several times
3 tablespoons olive oil (divided use)
1 bunch of scallions, including 2 inches of the greens, thinly sliced into rounds
2 jalapeno chiles, finely diced, seeded if desired
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 cups, more or less, fresh or frozen corn kernels (from 3 ears of corn)
