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
Peruvian Quinoa Shrimp Chicharrones With Green Aji Sauce
Serves 4
SAUCE:
1 large jalapeno chile, seeded
2 cloves garlic
1 bunch cilantro, cleaned and stemmed (2 cups leaves)
2 tablespoons lime juice
1/4 teaspoon salt
1/4 cup extra-virgin olive oil
SHRIMP:
1/2 cup red quinoa, rinsed
16 jumbo shrimp or prawns, tails on, deveined
1/2 teaspoon dried oregano
1/2 teaspoon dried cumin
1/4 teaspoon cayenne pepper
1/2 cup unbleached white flour
2 large eggs, lightly beaten
olive oil cooking spray
For the sauce: In a food processor or blender, finely mince the jalapeno, garlic and cilantro by pulsing several times. Add the lime juice and salt and puree. Drizzle in the olive oil to make a smooth sauce. Reserve.
Bring a large pot of water to a boil. Add the quinoa and cook for 10 minutes, then drain. Spread the quinoa out on a baking sheet lined with paper towels to dry. (It should be quite dry to the touch before you put it on the shrimp; pat with towels if necessary.)
Pat the shrimp dry, if damp, and put in a medium bowl. Mix the oregano, cumin and cayenne and sprinkle over the shrimp; toss to coat.
Preheat the oven to 425 degrees. Prepare 2 pie pans -- one with the flour, one with the beaten eggs. Dip the shrimp in the flour, then the eggs, then the quinoa.
Place 2 heavy baking pans in the hot oven for 5 minutes. Take each out, spray liberally with oil spray, then quickly place the shrimp on the hot pans, keeping them from touching. Spray the coated shrimp with oil spray and bake for 5 minutes.
Flip shrimp with tongs, then bake for 5 minutes more. Cut one through the thickest part to make sure they are cooked through; the baking time will vary with the size of the shrimp.
Serve shrimp hot with aji sauce.
From "The New Whole Grains Cookbook," by Robin Asbell
Per serving: 324 calories, 12 grams protein, 18 grams fat, 3 grams saturated fat, 27 grams carbohydrate, 2 grams fiber, 149 milligrams cholesterol, 235 milligrams sodium
