Mairlyn Smith - The Vegetarians Complete Quinoa Cookbook

Published in 2014 by Murdoch Books, an imprint of Allen & Unwin
First published in Canada by Whitecap Books, Ltd.

Murdoch Books Australia
83 Alexander St
Crows Nest NSW 2065
Phone: +61 (0) 2 8425 0100
Fax: +61 (0) 2 9906 2218
www.murdochbooks.com.au

Copyright 2012 the Ontario Home Economics Association

The moral right of the author has been asserted.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.

Design by Diane (Yee) Robertson
Cover design by Miriam Steenhauer
Food photography by Mike McColl
Food styling by Joan Ttooulias, phec

The following recipes appear in other publications and have been used with permission: Gluten-Free Ancient Grains Bread (Mixer Method), Complete Gluten-Free Cookbook (Robert Rose, 2007); Gluten-Free Ancient Grains Bread (Bread Machine Method), 125 Best Gluten-Free Bread Machine Recipes (Robert Rose, 2010); Historic Grains Bread, 300 Best Canadian Bread Machine Recipes (Robert Rose, 2010); Pecan and QuinoaStuffed Squash, 250 Gluten-Free Favorites (Robert Rose, 2009); Gluten-Free Quinoa Flax Cookies, Baked Custard, The Gluten-Free Baking Book (Robert Rose, 2011).

ISBN: 9781743361139 (ebook).

Cataloguing-in-Publication details are available from the National Library of Australia www.trove.nla.gov.au

IMPORTANT: Those who might be at risk from the effects of salmonella poisoning (the elderly, pregnant women, young children and those suffering from immune deficiency diseases) should consult their doctor with any concerns about eating raw eggs.

OVEN GUIDE: You may find cooking times vary depending on the oven you are using. For fan-forced ovens, as a general rule, set the oven temperature to 20C (35F) lower than indicated in the recipe.

Contents

Preface

WHERE DOES INSPIRATION COME FROM?

The answer isnt easy because a brilliant idea can hit you at the weirdest times and in the oddest places; at a grocery store, in a yoga class, walking in the park or when your publisher gives you a call.

Case in point: I was away at my friends cottage relaxing, when I decided to check my phone for messages (note to self: work on relaxing skills). Aside from messages from my mom, my son and a couple of friends, there was a message from Whitecaps CEO, Michael Burch. I immediately returned his call. Heres the mini version of the conversation:

I have a great idea for a new cookbook that Id love you to write.

Great! (Ego getting stroked.) Whats the idea?

A quinoa cookbook for vegetarians.

(My foodie brain kicks in and realizes this is a brilliant idea.)

Brilliant idea! (Note to self: try to be more creative in comebacks.)

And so the seed was planted and my brain went into overdrive. How could I make this cookbook different? What could I create that would make it stand out?

When I need to solve a problem I take my dog for a walk in my local park, and somewhere between the bridge and the forest I had one of those lightbulb momentswhy not make this cookbook a collaboration of recipes written by my peepsmy fellow professional home economists. We could bring different experiences and foodie backgrounds to the subject as well as enlighten consumers as to who we were as a profession, all at the same time. Brilliant!

I called Amy Snider-Whitson, then acting president of the Ontario Home Economics Association (OHEA), and asked if we as an association could write the book together. Many board meetings later, plus conversations back and forth with OHEA members and the publisher, we had a resultthis book, which I believe proves that professional home economists know a thing or two about healthy eating.

Thanks to all of my fellow professional home economists and students at various universities (see their bios at the back of the book) who answered the call and wrote the informative and delicious recipes contained in this book. These talented and dedicated people submitted recipes that reflect an eclectic palate. They range in age from their 20s to their 70s and bring a range of life experiences, from trainee home economists to retired home economists. Above all, they demonstrate the dedication and expertise of professional home economists everywhere.

Professional home economists work in all areas of the public and private sectors. We use our specialized education and training to assist people in enhancing their daily lives. A provincial act respecting the OHEA recognizes the right of individuals who have met the membership qualifications to use the designation Professional Home Economist (PHEc). As professionals we are committed to empowering individuals and families with the knowledge and skills to achieve and maintain a desirable quality of life. We are educated and knowledgeable in areas that affect families such as nutrition, food production and preparation, clothing and textiles, child development, housing, household finances, consumer issues and family relationships. Home economists work in fields that include education, journalism, recipe development, food styling, international development, consumer consulting and more.

On behalf of the 58 professional home economists and students who contributed to this cookbook, I wish you all peace, love and fibre.

Mairlyn Smith

Introduction

JUST BECAUSE QUINOA LOOKS LIKE A GRAIN, and some food manufacturers label quinoa a grain, and you can cook quinoa like a grain, doesnt mean it is a grain. This superfood is actually a seed .

Professional home economists love solving a good food mystery. So we went on a mission to find out why some packages say whole grain and auther dont.

Is it a whole grain or a seed?

Unfortunately, after hours spent deciphering endless amounts of quinoa research, we are stumped. The best we can do is to give you our professional opinion. The naming or misnaming of this nutrient-dense little gem may have started in translation. Depending on what you read, youll find that in Peru, where this seed originated, the Incas called quinoa either the Mother of Grains or the Mother Seed.