2020 National Quinoa Day Recipes @AncientHarvest #MySillyLittleGang
Did you know that January 16th is National Quinoa Day? Here are a few recipes featuring this super grain that are absolutely perfect!
2020 National Quinoa Day Recipes
Quinoa is often referred to as a super grain. But do many of us know why? I think it is because of its high fiber and high-quality protein. In fact, Quinoa contains more protein than any other grain while also packing in iron and potassium. At least these are the reasons why my family enjoys this delicious super grain. We hope you enjoy these recipes.
¾ C dry Ancient Harvest Traditional Quinoa
1.5 C + 2 TBSP water
1.5 TBSP rice vinegar
1 TBSP Sugar
¼ tsp salt
1 large red bell pepper
2 medium to large avocados
1 large cucumber
10 nori sushi sheets
Coconut aminos, tamari, or soy sauce for dipping (optional)
Sesame seeds (optional)
I have this sushi kit here which I love.
1. Combine sugar, salt, and vinegar in a small bowl and stir until dissolved. Set aside
2. In a large pot lid, combine ¾ cup Ancient Harvest Traditional Quinoa and 1.5 cups water in a pot. Bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for 15 minutes until quinoa is fluffy and translucent. Fluff with a fork and pour it into a ceramic or glass mixing bowl. Immediately refrigerate.
3. While quinoa is cooling, wash the cucumber and bell pepper. Slice cucumber, bell pepper, and avocado into long, vertical strips. The bell pepper and cucumber strips should measure about ¼ of an inch in thickness, or a ½ an inch depending on preference.
4. Prepare your sushi rolling station by laying out the bamboo mat, adding 2 tbsp of water to a ramekin, place veggies in organized piles on the cutting board. Set marinade brush next to a ramekin of water.
5. Once quinoa is back to about room temperature or cool, add vinegar mixture and stir in.
6. Use rice paddle to add quinoa to the nori sushi sheets, applying a generous, even layer of quinoa, leaving about an inch of space on the bottom free of quinoa to help with rolling. Use photo for reference. Leave the top 1/3 of the nori sheet free of quinoa.
7. Add veggie strips on top of the quinoa.
8. Dip marinade brush in the ramekin of water and paint the water on the top edge (about an inch) of the nori so it will stick when you roll it.
9. Use the bamboo mat to roll the nori from the bottom up to the top where the water has been brushed on.
10. Cut and serve! Optional: top with sesame seeds and serve with dipping sauce.
1 1/2 cups Ancient Harvest Traditional Quinoa
1 can chopped tomatoes
1/2 cup frozen peas
1 red pepper
1 cup chopped mushrooms
1 can artichoke hearts
1 cup chopped carrots
1 small onion
3 cloves minced garlic
3 cups vegetable broth
2 tbsp olive oil
1 tbsp tomato paste
1/2 tbsp paprika
1 tbsp saffron
optional: 1/2 tbsp turmeric
salt to taste
lemon, parsley, and olives to top
1. Heat your shallow paella pan or skillet on medium heat and add the olive oil, onion, and garlic.
2. Add the chopped carrot and chopped pepper, along with one cup of vegetable broth.
3. Add the sliced mushrooms and artichoke hearts (cut those in half).
4. Add the peas, tomatoes, tomato paste, and stir.
5. In a small bowl, mix the saffron with 1-2 tablespoons of vegetable broth.
6. Add the quinoa to the pan, along with the saffron, paprika, turmeric, and salt.
7. Give the paella one last stir to make sure the ingredients are evenly distributed. After this, DO NOT stir again!
8. Cover the paella and cook it on high heat for 7 minutes. Then lower the heat to low/medium and cook for another 10 minutes.
9. Finally, remove your paella from the heat. Top with fresh parsley, olives, and lemon wedges.
Pumpkin Spice Quinoa Brittle
¾ C Ancient Harvest ™ Traditional Quinoa (dry, uncooked)
½ C Ancient Harvest ™ Quinoa Flakes (dry, uncooked)
1 TBSP Amaranth (dry, uncooked)
1 tsp Pumpkin Pie Spice
¼ tsp cinnamon
1 TBSP Brown Coconut Sugar (can sub regular brown sugar)
1 ½ TBSP White Coconut Sugar ( can sub regular white granulated sugar)
1 tsp Vanilla Bean Paste (can sub Mexican or Madagascar Vanilla)
3 TBSP melted coconut oil
1 tsp Pumpkin Flavor Extract
1/3 C Organic Grade A Maple Syrup
¼ C Pecan Pieces (optional)
¼ C Pepitas or pumpkin seeds (optional)
1. Preheat oven to 350 degrees F.
2. Line a cookie sheet (13” x 9”) with parchment paper.
3. Combine all dry ingredients in a bowl. Mix well.
4. Add wet ingredients to dry ingredients. Mix well. The mixture should appear slightly wet and clump together at the bottom of the bowl.
5. Spread the mixture on a cookie sheet, flattening with a spatula until the mixture is about ¼ inch thick.
6. Optional: top with pecan pieces and pepitas.
7. Bake the quinoa brittle on the bottom rack of the oven for about 10-12 minutes or until fragrant. Then, transfer the cookie sheet to the top oven rack for another 6-10 minutes until crispy and golden brown. Edges of quinoa brittle should be crispy and possibly a little burned. The mixture will also spread out while cooking. This is normal.
8. Let cool for 10-15 minutes or until brittle has firmed up and dried. Break apart or cut into squares. Serve or save in a Tupperware or tin. This lasts about 5 days at room temperature.
1 cup Ancient Harvest Harmony Quinoa
1 can black beans
1 can sweet corn
2 large chopped tomatoes
2 cups vegetable broth
3 tbsp tomato paste
2 cloves minced garlic
splash of olive oil
1/2 tbsp paprika
1 tbsp cumin
salt and pepper to taste
avocado and parsley (or cilantro) to top corn tortillas
1. Heat a large pan over medium heat. Add the olive oil, followed by the chopped onion and minced garlic. Cook for 2-3 minutes.
2. Drain can of beans and can of corn and add them to the pan.
3. Add the vegetable broth, chopped tomatoes, tomato paste, quinoa, paprika, and cumin. Cover the pan and cook for 20-25 minutes, or until the liquid has pretty much evaporated.
4. Add salt and pepper to taste. Take off heat.
5. Heat your tortillas on a clean pan for 10-15 seconds on each side. Then add your taco mix to the tortillas and top with chopped avocado and parsley or cilantro.
2 tbsp cooked Ancient Harvest Quinoa
1 tbsp frozen chopped spinach, thawed
¼ cup shredded cheddar cheese
Salt and Pepper to taste
1. Cook frozen spinach according to package directions.
2. Heat skillet over medium-low heat.
3. On half of the tortilla, add the quinoa, spinach, and cheese. Fold in half.
4. Place quesadilla in skillet and cook over medium-low heat until browned, a few minutes.
5. Flip and repeat.
6. Remove from pan, cut into wedges, and serve.
Will you be using any of these recipes to celebrate National Quinoa Day? If so tag me on social media, I’d love to see your recreations!