Quinoa is my favorite seed to cook with; not only does it have high nutrient content but it's low in calories, high in fiber, and easy to cook and use in various recipes. I was excited when 500 Best Quinoa Recipes by Camilla V. Saulsbury came in for review because I was ready to expand my repertoire of recipes using quinoa.
We are asked to test three recipes and the first one I chose was “Tuna, Olive and Golden Raisin Quinoa.” Using oil-packed, canned tuna was a breeze. The drained oil was used to cook the onions and garlic until golden before I added the tuna, cooked quinoa, olives, raisins, and water. Once that was cooked, the parsley was added along with salt and pepper. The earthy flavor of the quinoa was noticeably enhanced by the raisins and olives, giving the dish a Mediterranean flair. This was a very tasty dish and would even work with chicken or turkey for a change.
The second recipe I tested was “Skillet Quinoa Cornbread.” The recipe was the usual classic for cornbread but instead of wheat flour, quinoa flour was used. Slightly sweet because of the honey, and a little more crumbly than if made with gluten-containing flour, the end result was very good – especially when served warm. This is a good substitute if requiring gluten-free food.
The third recipe I tested was “Apricots Stuffed with Pistachio Mint Quinoa.” The stuffing was made from garlic, cooked quinoa, roasted pistachios, fresh mint, feta cheese, lime zest and juice, and pepper. I used soft dried apricots, and as suggested, pitted dates. Both were very good and I can’t really say which fruit I liked better. Each gave a distinctive flair to the palate. I liked how the feta cheese and lime cut down the sweetness of the dried fruit. These make a great finger food at a party. (The neighbor’s kids even liked them!)