Betty Crocker Editors - Best Quinoa Recipes

Houghton Mifflin Harcourt

Boston New York 2014

Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo:

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Jackie Shepherd

ISBN 978-0-544-45421-7

v1.0614

Prep Time: 10 Minutes Start to Finish: 35 Minutes Makes 4 parfaits

• cup uncooked quinoa, rinsed, well drained
• cup water
• containers (6 oz each) 99% fat-free French vanilla, strawberry or harvest peach yogurt
• cup milk
• teaspoons chia seed
• cups fresh fruit (mixed berries or chopped peaches)
• cup coarsely chopped almonds or pecans, toasted*
• teaspoon ground cinnamon

In 1-quart saucepan, heat quinoa and water to boiling. Reduce heat to low. Cover and simmer 15 to 20 minutes or until water is absorbed. Remove from heat; cool.

In medium bowl, stir together yogurt, milk and chia seed until blended. Divide mixture among 4 parfait glasses. Top each with cup cooked quinoa.

Layer with fruit and nuts. Sprinkle with cinnamon. Let stand 5 minutes, or cover and refrigerate overnight.

*To toast almonds or pecans, sprinkle in ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

1 Parfait Calories 260; Total Fat 8g (Saturated Fat 1.5g); Sodium 80mg; Total Carbohydrate 40g (Dietary Fiber 4g); Protein 8g Exchanges: 2 Starch, Fruit, 1 Fat Carbohydrate Choices: 2

Prep Time: 10 Minutes Start to Finish: 25 Minutes Makes 5 servings

• cup quinoa, rinsed, well drained
• can (14 oz) light coconut milk
• tablespoon finely chopped gingerroot
• cup water
• tablespoon brown sugar or honey
• container (6 oz) Greek fat-free honey vanilla yogurt
• medium mango, seed removed, peeled and chopped (1 cup)
• tablespoons chopped slivered almonds
• cup pomegranate seeds, dried cranberries or cherries

In 2-quart saucepan, stir together quinoa, coconut milk, gingerroot and water. Heat to boiling. Reduce heat to medium-low. Cover and simmer 10 to 15 minutes or until most of the liquid is absorbed. Remove from heat. Let stand covered 5 minutes.

Stir in brown sugar. Divide pudding among 5 bowls, top with yogurt, mango, almonds and pomegranate seeds.

1 Serving: Calories 240 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 55mg; Total Carbohydrate 39g (Dietary Fiber 3g); Protein 9g Exchanges: 1 Starch, 1 Other Carbohydrate, Very Lean Meat, 1 Fat Carbohydrate Choices: 2

Prep Time: 20 Minutes Start to Finish: 1 Hour 25 Minutes Makes 22 cookies

• Cookies
• cup butter, softened
• cup granulated sugar
• cups all-purpose flour
• bag (12 oz) dark chocolate chips
• tablespoon vegetable oil
• tablespoons black sesame seed
• tablespoons grated orange peel
• Crispy Quinoa
• cup cooked white quinoa
• teaspoon vegetable oil

Heat oven to 400F. In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Add flour; beat until crumbly. Shape dough into flattened round; wrap in plastic wrap. Refrigerate 30 minutes.

Meanwhile, in small bowl, toss cooked quinoa and 1 teaspoon oil to coat. Spread evenly in 15x10x1-inch pan. Bake 10 to 12 minutes, stirring once, until quinoa is light golden brown and crisp. Cool completely, about 20 minutes.

Reduce oven temperature to 350F. Unwrap dough. On lightly floured surface, roll dough -inch thick. Cut with 2-inch round cutter, rerolling dough as necessary. Place inch apart on ungreased cookie sheets.

Bake 16 to 20 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Place sheet of waxed paper on cookie sheet. In small microwavable bowl, microwave chocolate chips and 1 tablespoon oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Dip half of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper. Sprinkle chocolate with black sesame seed, crispy quinoa and orange peel.