The Complete Idiot's Guide to Quinoa Cookbook - primary image

The Complete Idiot's Guide to Quinoa Cookbook

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Published: 03 Jul 2012

Description

Reviews

Quinoa, often mistakenly called a grain, has quickly become a dietary staple for many people because it contains more protein than any grain; has more calcium than milk; is high in iron, vitamins, and dietary fiber; is gluten, wheat, and cholesterol free; and is considered an excellent antioxidant. Quinoa can be used for any meal in a variety of ways, but it is largely flavorless. The Complete Idiot's Guide® Quinoa Cookbook has more than 250 recipes for every meal of the day.

 

BOOK EXTRAS:

Bonus Recipes

 

Errata

Chapter 15, Page 172: Quinoa Lentil Burgers

Should read (corrections in bold):

Quinoa Lentil Burgers

Chickpeas, lentils, and quinoa combine with carrots, celery, and cilantro for a delicious, high-protein, high-fiber burger by Chef Mark Ellman, executive chef of Honu (Maui, HI) and executive chef and owner of Mala (Wailea, HI).

Yield: 6 burgers

Prep time: 20 minutes

Cook time: 30 minutes

Serving size: 1 burger

Each serving has:

158.1 calories 10.3 g carbohydrates 11.1 g fat 2.2 g fiber 4.8 g protein

1⁄4 cup ground cumin

1⁄8 cup ground coriander seed

1⁄8 cup sweet paprika

1⁄4 cup fennel pollen

1⁄4 cup chickpeas, rinsed and drained, chopped

1⁄2 cup cooked lentils

1⁄2 cup Quick-and-Easy Quinoa (recipe in Chapter 1)

1⁄8 cup chopped cooked carrots

1⁄8 cup chopped celery

2 large eggs

2 tsp. chopped fresh cilantro leaves

2 tsp. chopped fresh mint leaves

1 TB. chopped yellow onion

Fine lemon zest from 1⁄2 lemon

1⁄4 cup panko breadcrumbs

4 TB. extra-virgin olive oil

1⁄8 tsp. sea salt

1⁄8 tsp. ground black pepper

1. In a large, heavy skillet over medium-low heat, combine cumin and coriander seed. Cook, shaking occasionally, for about 3 minutes or until lightly fragrant. Transfer to a small bowl, and combine with sweet paprika and fennel pollen. Set aside.

2. In a large bowl, combine chickpeas, lentils, Quick-and-Easy Quinoa, carrots, celery, eggs, cilantro, mint, yellow onion, lemon zest, panko breadcrumbs, 2 tablespoons extra-virgin olive oil, 2 teaspoons cumin mixture. Form mixture into 6 patties.

3. In the skillet over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add patties and sear for 1 or 2 minutes on each side or until crispy. Remove from the skillet, and transfer to a platter.

4. Serve 1 patty per person on lettuce or over pasta. Store remaining cumin mixture in a sealed glass jar for up to 3 months.

 

ISBN: 9781615641932 Pages: 336
Size: 187.3 x 231.8mm

Description

Reviews

Quinoa, often mistakenly called a grain, has quickly become a dietary staple for many people because it contains more protein than any grain; has more calcium than milk; is high in iron, vitamins, and dietary fiber; is gluten, wheat, and cholesterol free; and is considered an excellent antioxidant. Quinoa can be used for any meal in a variety of ways, but it is largely flavorless. The Complete Idiot's Guide® Quinoa Cookbook has more than 250 recipes for every meal of the day.

 

BOOK EXTRAS:

Bonus Recipes

 

Errata

Chapter 15, Page 172: Quinoa Lentil Burgers

Should read (corrections in bold):

Quinoa Lentil Burgers

Chickpeas, lentils, and quinoa combine with carrots, celery, and cilantro for a delicious, high-protein, high-fiber burger by Chef Mark Ellman, executive chef of Honu (Maui, HI) and executive chef and owner of Mala (Wailea, HI).

Yield: 6 burgers

Prep time: 20 minutes

Cook time: 30 minutes

Serving size: 1 burger

Each serving has:

158.1 calories 10.3 g carbohydrates 11.1 g fat 2.2 g fiber 4.8 g protein

1⁄4 cup ground cumin

1⁄8 cup ground coriander seed

1⁄8 cup sweet paprika

1⁄4 cup fennel pollen

1⁄4 cup chickpeas, rinsed and drained, chopped

1⁄2 cup cooked lentils

1⁄2 cup Quick-and-Easy Quinoa (recipe in Chapter 1)

1⁄8 cup chopped cooked carrots

1⁄8 cup chopped celery

2 large eggs

2 tsp. chopped fresh cilantro leaves

2 tsp. chopped fresh mint leaves

1 TB. chopped yellow onion

Fine lemon zest from 1⁄2 lemon

1⁄4 cup panko breadcrumbs

4 TB. extra-virgin olive oil

1⁄8 tsp. sea salt

1⁄8 tsp. ground black pepper

1. In a large, heavy skillet over medium-low heat, combine cumin and coriander seed. Cook, shaking occasionally, for about 3 minutes or until lightly fragrant. Transfer to a small bowl, and combine with sweet paprika and fennel pollen. Set aside.

2. In a large bowl, combine chickpeas, lentils, Quick-and-Easy Quinoa, carrots, celery, eggs, cilantro, mint, yellow onion, lemon zest, panko breadcrumbs, 2 tablespoons extra-virgin olive oil, 2 teaspoons cumin mixture. Form mixture into 6 patties.

3. In the skillet over medium heat, heat remaining 2 tablespoons extra-virgin olive oil. Add patties and sear for 1 or 2 minutes on each side or until crispy. Remove from the skillet, and transfer to a platter.

4. Serve 1 patty per person on lettuce or over pasta. Store remaining cumin mixture in a sealed glass jar for up to 3 months.

 

ISBN: 9781615641932 Pages: 336
Size: 187.3 x 231.8mm

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