Spicy Barbecued Shrimp, Quinoa and Fresh Corn with Scallions

by Jennifer

Both of these recipes are family favorites. The shrimp are spicy, so consider decreasing the chile paste if you’re making this for those who prefer less heat.  Any leftover sauce can be refrigerated for future use with chicken, fish, or tofu.  Serves 4 – 6.

Spicy Barbecued Shrimp – from Cooking Light

  • 2 lbs large shrimp, peeled and deveined
  • 1 cup sliced scallions
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup water
  • 1/4 cup low-sodium soy sauce
  • 4 tsp sesame oil
  • 2 – 4 tsp chile paste with garlic
  • 4 garlic cloves, chopped

Combine scallions through garlic in a large bowl;

add shrimp and marinate in the refrigerator for at least 15 minutes and up to 2 hours.  Prepare grill.

Thread shrimp on skewers and

grill 3 minutes per side, or until done.  While shrimp are grilling,

pour reserved marinade into a saucepan and boil for 2 minutes;  simmer until shrimp are ready to serve.   Serve shrimp with barbecue sauce on the side.

Quinoa and Fresh Corn with Scallions – from Vegetarian Cooking for Everyone by Deborah Madison

  • 2 cups water
  • 1/2 tsp salt
  • 1 cup quinoa
  • 1 TBS unsalted butter or ghee
  • kernels from 3 large ears of corn
  • 1/2 cup sliced scallions, whites and some of the greens
  • salt and freshly ground black pepper to taste
  • 1/3 cup shredded Cheddar cheese

Bring 2 cups water and 1/2 tsp salt to a boil in a medium pot;  add quinoa, cover, lower heat to simmer and let cook for 15 minutes.

Turn off heat and let quinoa sit, covered, for 5 minutes;  fluff with a fork.  Meanwhile, melt butter or ghee in a skillet over medium-high heat.

Add corn and scallions and cook, stirring frequently, for 3 minutes.

Season with salt and pepper, then stir into the quinoa.  Serve quinoa sprinkled with cheese.

Almond-Cranberry Quinoa Cookies

by Jennifer

I haven’t changed this recipe from Bon Appetit at all;  these breakfast cookies are full of protein and fiber, and are wonderful.  They’re great to eat on the go in the morning, and they freeze well, so I often make a double batch (the photos show a double batch, though the recipe below is for a single batch).

  • 1/2 cup unsalted butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour
  • 1 cup cooked quinoa, cooled
  • 1 cup oats
  • 1 cup dried cranberries
  • 1/2 cup slivered almonds

Preheat oven to 375 degrees, and line baking sheets with parchment paper.

In a large bowl, using an electric mixer, cream together the butter, sugars and honey.

Add the eggs, vanilla and almond extract, and mix well.  Add the salt, baking powder and baking soda, mixing until incorporated.

Add flour, mixing on low speed just until it’s blended into the butter mixture.

Using a wooden spoon, stir in the quinoa, oats, cranberries and almonds.

Drop 2 TBS portions onto the baking sheets, with about 2” space in between cookies.

Bake for 12 – 15 minutes, or until golden brown.  Cool on wire racks.

Quick Quinoa Grecian Salad

by Jennifer

This recipe, adapted from Cooking Light, serves 4 generously, or with some leftover for lunch the next day.

  • 2 cups uncooked quinoa
  • 3 cups vegetable broth
  • 2 TBS olive oil
  • 2 TBS chopped fresh mint
  • zest from 1 lemon
  • juice from 1/2 lemon
  • 1 tsp sherry vinegar
  • 1/2 tsp sea salt
  • 1 cup cherry tomatoes, halved or quartered
  • 1 cup thinly sliced radicchio
  • 1 yellow pepper, chopped
  • 1/2 English cucumber, chopped
  • 3.5 oz crumbled fat-free feta cheese
  • 1/4 cup chopped pitted kalamata olives
  • 1 TBS minced shallots (1 medium shallot)

Bring broth to a boil in a medium-sized pot;  add quinoa, stir, cover, reduce heat to a simmer, and cook for 15 minutes

or until liquid is absorbed.  Fluff quinoa with a fork and set aside to cool to room temperature.

Meanwhile, whisk together olive oil through salt in a large bowl.

Add cooled quinoa and remaining ingredients, tossing well to combine.

Quinoa Cakes with Eggplant-Tomato Ragu and Smoked Mozzarella, Caesar Salad

by Jennifer

My husband is not crazy about eggplant (and yet, I still continue to cook with it, go figure), but he loved this dish.  You can make both the quinoa cakes and the ragu ahead of time (up to a day, covered and chilled).   Serves 4.

Quinoa Cakes with Eggplant-Tomato Ragu and Smoked Mozzarella – adapted from Gourmet magazine

  • 1 1/2 cups water
  • 1/2 tsp salt
  • 1 cup quinoa
  • 1 egg
  • 5 – 6 TBS olive oil, divided
  • 1 1/2 lb. eggplant, cut into 1/2” cubes
  • 1 tsp salt
  • 1 small onion, chopped
  • 4 garlic cloves, chopped
  • 1/2 tsp dried oregano
  • salt and freshly ground black pepper
  • 3 TBS olive oil
  • 1 pint grape or cherry tomatoes, halved
  • 3/4 cup water
  • 2 TBS chopped parsley
  • 1/4 lb. smoked mozzarella, diced

To make the quinoa cakes, bring the water and salt to a boil, add the quinoa, cover and lower heat to a simmer (medium-low);

cook quinoa for 20 – 25 minutes, or until all the liquid is absorbed.  Remove from heat and let cool 5 – 10 minutes;

stir in the egg until well-combined.  Cover a baking sheet with plastic wrap and brush wrap with a little olive oil;  brush a 1 cup dry-ingredient measure with olive oil.

Using a spatula fill the cup 2/3 full, packing gently;

invert cake onto the plastic wrap and make three more cakes, brushing the cup with oil in between.

Gently pat down the cakes until they are 4″ in diameter.  Chill in the fridge at least 15 minutes (longer, cover loosely with plastic wrap).

While the quinoa is cooking and you’re making the cakes, toss the eggplant with 1 tsp salt in a colander set in the sink, and let it sit for 30 minutes.  Using your hands, squeeze out any liquid from the eggplant,

then pat it dry in a clean kitchen towel.

Heat 3 TBS oil in a large skillet over medium heat;  cook the eggplant, onion, garlic, oregano, salt and pepper to taste, until the onion is begins to get tender, about 5 minutes.

Add the tomatoes and water, stir, cover, and lower heat to a simmer;  cook for 10 minutes.

You can cool the ragu at this point, and chill it, covered, up to a day, or you can set it aside until the cakes are cooked.

To cook the quinoa cakes, heat 2 TBS olive oil in a large skillet over medium heat (I transfered the ragu to a medium-size pot and refrigerated it until it was dinner time);  transfer the cakes to the pan using a wide spatula coated with cooking spray.  Cook 4 – 5 minutes per side, adding 1 – 2 TBS oil as needed after flipping to the other side.

When the cakes are ready, add the parsley and half the mozzarella to the ragu, stirring just until the mozzarella begins to soften.  Plate the cakes, divide the ragu on top each cake, and top with the remaining mozzarella.

Caesar Salad

This recipe does not contain eggs, and is lower in fat than most.  I made this recipe at the end of Passover, hence no croutons, but it would be even more delicious with some good store-bought or home-made croutons.

  • 1 large head romaine lettuce, torn into bite-size pieces, washed and dried
  • 1 garlic clove, minced
  • 2 TBS fresh lemon juice
  • 2 TBS fat-free plain yogurt
  • 2 TBS olive oil
  • 1 TBS Worcestershire sauce
  • 2 tsp anchovy paste
  • 1 tsp Dijon mustard
  • freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese

Whisk together (or process in a mini-processor) the garlic through pepper.

Toss with lettuce, then add in cheese and toss again.  If using croutons, toss them in last.