Rena Patten's Quinoa Flakes, Flour and Seeds - The Supergrain

What is Quinoa?

Quinoa is called a superfood and rightly so, it is very high in protein, full of vitamins and low in carbohydrates. Usually organic, it is versatile and simply delicious.

Quinoa: Flakes, Flour & Seeds showcases the many ways this superfood can be eaten and enjoyed by everyone including those who are gluten or wheat intolerant. It goes well with any dish adding texture and taste to salads and soups, vegetarian and non–vegetarian meals and making sweets not only more delicious, but more nutritious at the same time.

This exciting collection of quinoa recipes—for breakfasts, snacks, lunches, dinners, desserts and treats—is a must-have for every health conscious cook.

Quinoa comes in a variety of different grains

Quinoa Flakes, Flour and Seeds by Rena Patten

Ingredients:

250 g (9 oz) quinoa, rinsed and drained
625 ml (20 fl oz) water
2 tablespoons extra virgin olive oil
500 g (18 oz) pork mince
6 scallions (spring onions),
finely chopped
4 cloves garlic, grated
1 tablespoon fresh ginger,
grated
2 long red chilies, sliced
150 g (5 oz) water chestnuts
(canned), drained and sliced
150 g (5 oz) fresh beans, sliced
1 red bell pepper (capsicum),
finely chopped
1 carrot, finely chopped
1 teaspoon palm sugar
4 tablespoons fish sauce
2 tablespoons soy sauce
½ teaspoon sesame oil
1 bunch fresh cilantro
(coriander) leaves, roughly
chopped, extra to serve
150 g (5 oz) bean sprouts,
extra to serve
juice of 1–2 limes
1 red chili, sliced, to serve

Method

Add quinoa to a medium saucepan with the water. Bring to the boil, reduce heat and cover. Simmer for 10–15 minutes until all the water is absorbed. Remove from heat. Allow to stand for 10–15 minutes then cool completely. Set aside.
Heat oil in a wok or a large frying pan. Add mince and sauté until it is sealed all over breaking up any lumps as it cooks.
Add scallions, garlic, ginger and chilies. Stir constantly and cook for about one minute until fragrant.
Add the water chestnuts, beans, bell peppers and carrot and stir well. Stir in the sugar, fish and soy sauces, sesame oil and water. Cook for about 3–5 minutes until all the vegetables are just tender.
When cooked, stir through the quinoa, cilantro, bean sprouts and as much lime juice as you like.
Serve with extra bean sprouts, cilantro and slices of chili.

Note: Traditionally San Choy Bow is served in crisp lettuce cups. Because this dish has the quinoa stirred through, you really don’t need the lettuce. My family prefer it served this way but serve with iceberg lettuce leaves if you wish.

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.
read more »

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...
read more »

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 »