Quinoa Bread

Quinoa Bread

Quinoa Bread

Quinoa Bread

This bread was really delicious and savory!  I thought it had somewhat of a cornbread texture and flavor but without the cornmeal.   The addition of all of the robust spices really gave the bread a pleasing flavor.  I toasted some of it today and can really see where this would be great as a panini bread.  I am looking forward to trying even more variations of this bread and experimenting with different herbs and spices.

I started with the original Amish Friendship bread starter.  I followed the exact recipe on days one through six.  On day six, I replaced the AP flour with quinoa flour and reduced the sugar to 1/2 cup.  On day ten,  I used 1 1/2 cup quinoa flour and 1/2 cup sugar for my starter.  I have to be honest…  I have let my starters get behind on a couple of occasions and the bread has still turned out fine.  Let me also add that the majority of the instructions below are what was given to me when I was given my first starter.  I have made changes but some of it is written exactly as I received it and I am not certain as to where the originals came from.

Do not use any type of metal spoons or bowl for mixing.   If air gets into the bag, let it out.  It is normal for the batter to rise, bubble, and ferment.

Day 1: Do nothing. This is the date on the bag (not necessarily the day you receive it). Squish-squash-mush the bag. Make sure the bag is dated!

Day 2: Squish-squash-mush the bag -let out air as needed

Day 3: Squish-squash-mush the bag -let out air as needed

Day 4: Squish-squash-mush the bag -let out air as needed

Day 5: Squish-squash-mush the bag -let out air as needed

Day 6: Add to the bag 1 C. Quinoa flour, 1/2 C. sugar, 1 C. milk. 

Squish-squash-mush the bag.

Day 7: Squish-squash-mush the bag -let out air as needed

Day 8: Squish-squash-mush the bag -let out air as needed

Day 9: Squish-squash-mush the bag -let out air as needed

Day 10: BAKING DAY! Mix and divide the starter as follows:

Pour entire contents of bag into large non-metal bowl and add:

1 1/2 cup quinoa flour, 1/2cup sugar, 1 1/2cup milk. *hint – I have found it helpful to combine these three ingredients into a separate bowl and mix well before adding it to the starter.

Measure out 4 separate batches of the starter batter:

1 cup each, into 4 separate Ziplock bags (one gallon size).

Keep one for yourself and give the other 3 to friends along with a copy of this recipe/instructions.

 

Pre-heat oven to 325 degrees F

To the remaining batter in the bowl, add:

  • 3 eggs, slightly beaten
  • 1 cup olive oil
  • Juice and zest of a lemon
  • 1 cup quinoa flour
  • 1 cup whole wheat flour
  • 1 6 oz. plain greek yogurt
  • 1/2 cup toasted sunflower seeds, cooled
  • 1/2 cup skim milk
  • 1/4 cup toasted wheat germ, cooled
  • 2 TBS white wine
  • 1 TBS minced garlic
  • 2 tsp kosher salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp oregano
  • 1 tsp parsley flakes plus extra for sprinkling on top
  • 1 tsp cumin
  • 1/2 tsp corriander
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • pinch of red pepper flakes plus another for sprinkling on top
  • pinch of sumac for sprinkling on top (if you don’t have sumac, you can substitute paprika or cayenne)

Spray 5 small loaf pans or 2 medium loaf pans with olive oil no stick and arrange on a baking sheet.  Mix all of the ingredients in a mixing bowl.  Blend everything well and evenly distribute between the loaf pans.  Sprinkle the sumac, parsley, and pepper flakes over the top of each loaf.

Bake at 325 degrees F for 40 -50 minutes and up to 1 hour. Cool until bread loosens from sides of pan and turn out to cooling rack.

Curried Quinoa

Curried Quinoa

Curried Quinoa

Curried Quinoa

 After cooking that last batch of quinoa, I couldn’t wait to cook it again!  It was SO good!!!

This time I added one of my favorites… CURRY!!!  I LOVE curry!!!  Such a bold flavor and added with the right components creates a flavor that leaves you craving more!  This recipe has a bit more heat to it so if you don’t want it quite so spicy, you may want to go easy on the red pepper flakes.  I opted for red quinoa in this recipe but certainly any will work.

 Ingredients List:

2 cups chicken stock

1 cup red quinoa

1/4 cup chopped shallots

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tsp minced garlic

1 tsp curry powder

1/2 tsp fresh ginger, peeled and grated

juice of  lime

1/2 tsp kosher salt

1/2 tsp coarse ground black pepper

In a small/medium pot,  bring the chicken stock to a boil over high heat. Don’t cover at this point. Bring to a boil, add the quinoa, add lid, reduce heat to medium, and cook cook covered for 15 minutes.  Let sit covered for 5 – 7 minutes.  Fluff with a fork and add remaining ingredients.  Blend well and serve as a side with your favorite meat!

 Enjoy!!

Southwest Quinoa

South West Quinoa

South West Quinoa

Southwest Quinoa

 I can’t say enough about quinoa!  Other than,  after cooking it today, I don’t cook it enough!  The earthy flavor is so pleasing that it just makes you want to eat more.  And…the health benefits of this protein packed ingredient are incredible!  I don’t know enough to go into great details, but I think as I learn more,  I will eventually make an entire post about nothing but quinoa and the wonderful benefits your body gets from eating it!  Served it along side my Pineapple Gingered Quail and it was a huge hit.  I might add that our local grocery store now carries quinoa which is a plus!  I like to buy all I can local!

Ingredients list:

1 cup quinoa

2 cups chicken stock

1 cup canned black beans, drained and rinsed

1/4 chopped fresh cilantro, I measured after I chopped

1/2 of a medium cucumber, peeled and chopped into small pieces

2 green onions, chopped

1 medium red pepper, hot or mild, I prefer hot, but the red gives a nice color

Juice of a lime

Kosher salt to taste, approximately 1 tsp but start out with not so much and add more if needed

Fresh cracked black pepper to taste

Pinch of red pepper flakes

Bring the quinoa and the chicken stock to a boil in a small/medium pot with a tight fitting lid.  When it comes to a boil, reduce the heat to a mild simmer and cook 10 – 15 minutes or until the liquid has been absorbed.  Remove from the heat and fluff with a fork.  Let it cool for about 15 minutes.  Add the remaining ingredients and blend well.  Taste to see if you need to add any salt.  It will still be somewhat warm at this point.  You can serve it warm but my preference is to refrigerate it for several hours or overnight.

 

Enjoy!!!