{"id":37381,"date":"2021-08-27T01:27:37","date_gmt":"2021-08-27T08:27:37","guid":{"rendered":"https:\/\/www.jewishindependent.ca\/?p=37381"},"modified":"2021-08-25T12:42:29","modified_gmt":"2021-08-25T19:42:29","slug":"try-new-ish-dish-in-new-year","status":"publish","type":"post","link":"https:\/\/www.jewishindependent.ca\/index.php\/2021\/08\/27\/try-new-ish-dish-in-new-year\/","title":{"rendered":"Try new-ish dish in new year"},"content":{"rendered":"

Quinoa (keen-wah) is a plant whose seed is eaten like a grain, like wheat, originally from the Andean region of South America. However, it is not a true grain. Quinoa contains higher amounts of protein compared to true grains, and it does not contain any\u00a0gluten.<\/p>\n

Eating quinoa might make people feel fuller than wheat or rice and it might also decrease post-meal levels of blood fats called\u00a0triglycerides\u00a0compared to eating bread. Here are some recipes you might like to try in the new year, particularly if you are gluten-free or celiac.<\/p>\n

BASIC QUINOA
\n<\/strong>(makes 3 cups)<\/em><\/p>\n

2 cups water
\n<\/strong>1 cup quinoa<\/strong><\/p>\n

    \n
  1. Place quinoa and water in a saucepan. When all the grains turn white, bring to a boil.<\/li>\n
  2. Cover and cook until all the water is absorbed (about 15 minutes).<\/li>\n<\/ol>\n

    QUINOA TABBOULEH
    \n<\/strong>(This recipe is from Rancho la Puerta in Tecate, Mex. It makes 4 servings.)<\/em><\/p>\n

    2 tbsp olive oil
    \n<\/strong>2 tbsp fresh lemon juice
    \n<\/strong>2 tbsp chopped Italian parsley
    \n<\/strong>1 minced garlic clove
    \n<\/strong>salt and pepper to taste
    \n<\/strong>1 cup water
    \n<\/strong>1\/2 cup rinsed quinoa
    \n<\/strong>1\/2 cup chopped cucumber
    \n<\/strong>1\/2 cup chopped tomatoes
    \n<\/strong>1\/4 cup chopped fresh mint
    \n<\/strong>1\/2 cup chopped parsley
    \n<\/strong>8 lettuce leaves<\/strong><\/p>\n

      \n
    1. Whisk oil, lemon juice and parsley in a bowl with garlic, salt and pepper.<\/li>\n
    2. In a saucepan, bring one cup water to boil. Add quinoa, cover, reduce heat and cook until water is absorbed, about 13 minutes. Transfer to bowl and cool.<\/li>\n
    3. Add cucumber, tomato, mint and a half cup of parsley. Pour dressing on and toss to coat.<\/li>\n
    4. To serve, arrange two lettuce leaves on each of four plates. Spoon quinoa tabbouleh on top and serve.<\/li>\n<\/ol>\n

      LEMONY QUINOA SALAD
      \n<\/strong>(This recipe is from California Chef Jeremy Fox from a <\/em>Food & Wine article on America\u2019s best vegetarian cooking. It makes 4 servings.)<\/em><\/p>\n

      8 large red radishes
      \n<\/strong>1 small black radish
      \n<\/strong>1 peeled medium carrot
      \n<\/strong>1 cored medium fennel bulb
      \n<\/strong>1 cup quinoa
      \n<\/strong>2 1\/2 cups water
      \n<\/strong>finely grated zest of 2 lemons
      \n<\/strong>juice of 1 lemon
      \n<\/strong>2 tbsp vegetable oil
      \n<\/strong>salt and pepper to taste<\/strong><\/p>\n

        \n
      1. Using a mandolin grater, thinly slice radishes, carrot and fennel and transfer to a bowl of ice water. Refrigerate about one hour, until crisp.<\/li>\n
      2. In a saucepan, bring quinoa and water to a boil. Cover and cook over low heat until water is absorbed, about 20 minutes. Let cool.<\/li>\n
      3. Drain and dry vegetables. Combine lemon zest and lemon juice with oil in a bowl. Add quinoa and toss. Season with salt and pepper.<\/li>\n
      4. To serve, place quinoa in salad bowls and top with vegetables.<\/li>\n<\/ol>\n

        CRISPY QUINOA SLIDERS
        \n<\/strong>(This recipe is from <\/em>Food & Wine by Chef Kay Chun. It makes 12 sliders.)<\/em><\/p>\n

        2\/3 cup quinoa
        \n<\/strong>2\/3 cup water
        \n<\/strong>2 1-inch slices whole wheat bread, crusts removed, bread cubed
        \n<\/strong>2 large eggs
        \n<\/strong>1 cup coarsely grated zucchini
        \n<\/strong>1\/2 cup grated Parmesan cheese
        \n<\/strong>1\/4 cup chopped chives
        \n<\/strong>3 minced garlic cloves
        \n<\/strong>salt and pepper to taste
        \n<\/strong>4 tbsp vegetable oil
        \n<\/strong>mini buns, lettuce, tomatoes, onions, pickles<\/strong><\/p>\n

          \n
        1. In a saucepan, cook the quinoa in boiling water until just tender, about 10 minutes. Drain and spread onto a baking sheet to cool.<\/li>\n
        2. Pulse bread in a food processor until coarse crumbs (about one cup).<\/li>\n
        3. Whisk eggs in a bowl. Squeeze liquid from zucchini and add to eggs. Stir in cheese, chives, garlic, salt and pepper. Add quinoa and breadcrumbs. Let stand 10 minutes.<\/li>\n
        4. Scoop 12 mounds of mixture to form half-inch-thick patties. Heat one tablespoon oil in a frying pan. Add six patties and cook about three minutes, until golden on the bottom and crisp. Re-oil the pan and fry the remaining six patties for three minutes.<\/li>\n
        5. Serve in mini buns with lettuce, tomatoes, onions and pickles.<\/li>\n<\/ol>\n

          Sybil Kaplan<\/strong> is a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She has written the kosher restaurant features for janglo.net since 2014 and leads weekly English-language Shuk Walks in Machane Yehuda.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

          Quinoa (keen-wah) is a plant whose seed is eaten like a grain, like wheat, originally from the Andean region of South America. However, it is not a true grain. Quinoa contains higher amounts of protein compared to true grains, and it does not contain any\u00a0gluten. Eating quinoa might make people feel fuller than wheat or […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[781],"tags":[3584,9151,3456,1801],"class_list":["post-37381","post","type-post","status-publish","format-standard","hentry","category-holidays","tag-cooking","tag-quinoa","tag-recipes","tag-rosh-hashanah"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/37381","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=37381"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/37381\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=37381"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=37381"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=37381"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}