Rena Patten's Cooking With Quinoa - The Supergrain

What is Quinoa?

Quinoa (pronounced Keen-Wah) is a grain that is considered to be almost a complete food. Very high in protein, full of vitamins, totally gluten free, wheat free and cholesterol free. It is usually organic, easy to digest of great benefit to everyone and simply delicious.

Quinoa is a pure and complete 100% grain and an almost perfect food. That is why I refer to it as the Supergrain, the Supergrain of the Century as its degree of nutrition is regarded as being quite potent.

History

It is an ancient grain native to the Andes Mountains in South America. It has been around for over 5,000 years and is known as the ancient and staple food of the ancient civilisation of the Incas having sustained them for centuries.

Resurgence in Popularity

It has now been rediscovered and resurfaced to become, in my mind, the superfood of our future, and, with all the food allergies that are so prevalent in our society especially with gluten and wheat intolerances, a welcome addition to our diet.

Cooking With Quinoa

Quinoa comes in a variety of different grains

Quinoa has a huge range of uses and lends itself beautifully to so many dishes. When cooked it has a very delicate texture and is lovely in soups, sweets, makes wonderful salads, pasta, breads and delicious vegetarian and non vegetarian meals. A perfect food for Vegetarians and Coeliac Sufferers.

The Book

In Rena Patten's Cooking with Quinoa - The Supergrain you will find 90 recipes all using quinoa in grain, flake or flour form. There are 8 chapters covering soups, Breads and Pasta, Salads, Vegetarian, Meat, Poultry, Seafood and Sweets. Recipes are easy to prepare and use fresh ingredients that are readily available.

There is something for everyone in this book regardless of whether one is wheat or gluten intolerant, has other food allergies or no food problems at all. It is a must in every kitchen.

This is a lovely salad, and great as an accompaniment with meat or fish. You can roast your own capsicums, or buy them ready roasted or chargrilled. The anchovies add an extra zing to the dressing, but you can leave them out. This has all the true flavours of the Mediterranean. Serves 4-6.

Ingredients:

¾ cup quinoa grain, rinsed and drained
1 ½ cups water
½ cup pitted black kalamata olives
2 Tbsp capers, drained
125g/4ozs sun-dried tomatoes, sliced
150g/5ozs roasted capsicums (pepper) cut into chunks
280g/9oz jar artichoke hearts, quartered
1 x400g/14oz can borlotti beans, rinsed and drained
1 green chilli, seeded and chopped
1 small red onion, finely chopped
2 Tbsp chopped fresh chives
½ cup chopped fresh dill

Dressing:

2 anchovy fillets (optional)
4 Tbsp extra virgin olive oil
1½ - 2 Tbsp red wine vinegar
2 cloves garlic
Salt and freshly ground black pepper to taste

Place the quinoa in a small saucepan with the water, bring to the boil, then reduce the heat, cover and simmer for 10 minutes until all the water is absorbed. Remove from the heat and cool completely.

Halve the olives lengthways and place into a large bowl with the quinoa, olives, capers, sun-dried tomatoes capsicums, artichokes, beans, chilli, onion and herbs. Mix thoroughly.

For the dressing, place the anchovies, olive oil, vinegar, garlic and seasoning in a blender or mortar and pestle and whiz or grind together until blended.

Pour the dressing over the salad, check the seasoning (you will need to add salt if not using the anchovies) Chill for about 30 minutes before serving.

Cookbook guaranteed to get you keen on Quinoa

SEPTEMBER 2011 -

It's known as the supergrain. It is very high in protein, full of vitamins, gluten and wheat-free, cholesterol-free and usually organic. So it's only right quinoa (pronounced keen-wah) has a recipe book of its own.
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Rena's Recipe on Huey's Kitchen

SEPTEMBER 2011 -

One of Rena's fabulous Quinoa recipes was recently featured on Iain 'Huey' Hewitson Channel Ten's program Huey's Kitchen. You can now find the Quinoa Tabouleh recipe online.
read more »

Happiest days in the kitchen

MAY 2011 -
There is one thing Cherrybrook author Rena Patten knows for sure: she loves food.

For almost 30 years she has been developing recipes, teaching cooking classes and has released the cookbooks Greek Cooking and How to Prepare Stuffings. Her latest book Cooking with Quinoa was released last month...
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Cherrybrook chef Rena Patten serves up delicious quinoa

APRIL 2011 -
I had never tried the Bolivian supergrain quinoa until I met Cherrybrook cookbook author Rena Patten and now I am a huge fan. Pronounced "keen-wah", the grain (which is actually a seed) has been used for 5000 years and was much loved by the Incas...
read more »