Cooking With Ancient Grains by Kijac, Maria Baez -- Read -- Imperial Library of Trantor

Index

Title Page Contents Introduction Part 1: Introduction to the Ancient Grains

Chapter 1: History and Preparation of the Ancient Grains

Basic Boiled Quinoa Basic Boiled Amaranth Basic Boiled Kañiwa Chia Gel Toasted Chia Seeds

Chapter 2: Some Key Ingredients Used in This Book

Part 2: The Recipes

Chapter 3: Breakfast and Brunch

Tropical Fruit Sorbet with Chia Janina’s Papaya Shake with Chia Atole with Amaranth and Chocolate Hot Quinoa Cereal Palachinkes with Amaranth Flour Quinoa Pancakes with Pecans Basic Arepas Cornbread with Quinoa Flour and Cheese Quinoa Spaghetti Frittata Chia Fresca

Chapter 4: Appetizers and Sides

Appetizers

Quinoa Tabbouleh Quinoa Hummus Quinoa, Tomatillo, and Lupini Bean Salsa Raw Tomatillo and Avocado Dip with Chia Nachos with Chia Sardines with Gremolata Deviled Eggs with Kañiwa Belgian Endive with Crabmeat and Kañiwa Eggplant and Chia Spread Dates Stuffed with Gorgonzola, Walnuts, and Kañiwa “Sushi” Dip with Chia Shrimp with Argentine Salsa Golf Cheese and Kañiwa Arepas

Sides

Armenian Green Beans and Tomatoes with Quinoa Moroccan-Style Quinoa with Dried Fruits and Nuts Pico de Gallo with Mango and Chia Quinoa Pilaf with Peas, Pine Nuts, and Currants

Chapter 5: Soups and Salads

Soups

Wild Rice with Quinoa or Kañiwa Soup Chicken Broth with Kañiwa or Quinoa, Spinach, and Egg (Stracciatella) Lebanese Lentil and Spinach Soup with Amaranth or Quinoa Mushroom and Watercress Soup with Quinoa Quinoa Chowder with Swiss Chard Manju’s Red Lentil Soup with Squash and Quinoa Tomato and Onion Soup with Quinoa Cream of Quinoa Soup Cream of Broccoli Soup with Quinoa Cheddar Cheese and Quinoa Soup with Leeks and Chia

Salads

Seven-Vegetable Salad with Quinoa and Kañiwa Black Quinoa Salad with Shrimp and Artichoke Hearts Red Quinoa Salad with Chicken and Grapes Quinoa Salad with Beluga Lentils and Shrimp Quinoa, Black Rice, and Smoked Salmon Salad Quinoa Salad with Corn and Black Beans Quinoa, Potato, and Nova Salmon Salad Arugula and Radicchio Salad with Goat Cheese Roasted Beets with Fresh Mozzarella Balls Mixed Greens with Froggy’s Creamy French Dressing

Chapter 6: Entrées

Red Quinoa Risotto with Porcini Mushrooms Soupy Puerto Rican Quinoa with Chicken Quinoa Casserole with Meat and Vegetables Quinoa with Chicken Sausage and Hearts of Palm Bell Peppers Stuffed with Amaranth/Quinoa and Turkey Easy Black Beans with Quinoa, Chia Seeds, and Artichoke Hearts Quinoa Polenta with Creamed Mushrooms Potato and Kañiwa Torte Mexican Casserole Stewed Fish Caribbean Style Corn Torte Cabbage Patties with Quinoa, Chicken, and Amaranth Quinoa Macaroni and Broccoli Gratinée Quinoa Fettuccine with Ham Sauce

Chapter 7: Desserts

Quinoa Bars with Kañiwa Chocolate Triangles with Quinoa Flour Quinoa Brown Sugar Nut Balls Mango Parfait with Chia Seeds Amaranth and Cornstarch Dainties Coconut, Tapioca, and Kañiwa Cake with Chocolate Hazelnut Sauce Dates Stuffed with Nuts and Chia Seeds Berries with Coconut Yogurt and Kañiwa Baby Bananas with Orange Sauce

Appendix A: Resource List Appendix B: Metric Conversion Chart About the Author Dedication Acknowledgments Copyright