Stir-Fry with Amaranth, Quinoa, or Millet

2 cups cooked amaranth or quinoa or millet

2 tablespoons oil

1 chopped onion

1 sliced carrot

1 sliced celery stalk

(add or substitute other vegetables as the season provides)

1 cup sliced mushrooms (shiitakes are very nice)

3 cloves garlic, chopped

1/2 inch fresh ginger root or 1/2 teaspoon powdered ginger

1/2 cup almonds, chopped

1/4 cup sunflower seeds

pinch hot chili flakes if you like spicy pinch sugar

2 tablespoon soy sauce

dash of rice vinegar

Sauté vegetables, garlic, ginger, almonds and seeds in the oil until vegetables are tender crisp. Mix and add soy sauce, seasonings; then stir in amaranth or quinoa. Mix well until everything is warmed through. Meanwhile, in a separate pan, saute the sliced mushrooms in oil; add a little salt. Toss those in at the end. Serves 4.

Original recipe submitted by our very own Eleanor.

Coconut-Spiked Pork with Quinoa and Peanuts — one-dish meal

1 1/2 cups chicken or vegetable stock or water
1/2 cup coconut milk (the co-op has handy powdered form–above the baking chocolate)
1/4 cup dry-roasted peanuts
1 Tablespoon olive or coconut oil
12 ounces thinly sliced pork tenderloin (or other cut)
2 leeks, white parts only, cleaned and sliced
4 cloves garlic, minced
1 chili pepper, minced
2 teaspoons ground cumin
1/2 teaspoon salt
freshly ground black paper
1 can diced tomatoes with juice
1 cup quinoa, rinsed and drained
1 cup sliced green beans or other vegetable

1. In a blender, combine stock, coconut milk, and peanuts. Process until smooth. Set aside.

2. In a skillet, heat oil over medium-high heat until the surface ripples. Add pork in batches, and cook until lightly browned, about 1 minute per side. Move to a bowl and set aside.

3. Put leeks in pan (an extra dash of oil if needed) and cook, stirring, a few minutes until softened. Add garlic, chili pepper, cumin, salt and black pepper. Cook, stirring, for 1 minute. Add tomatoes with juice and reserved peanut mixture and bring to a boil.

4. Stir in quinoa and vegetable and return to a boil. Reduce heat to low. Stir in pork and any accumulated juices. Cover and simmer until quinoa is tender, about 20 minutes.

Recipe adapted from Judith Finlayson, from The Complete Whole Grains Cookbook.

Quinoa Salad with Nuts and Herbs — packs well as lunch or travel meal

In a large bowl, mix the salad ingredients:

2 cups cooked quinoa
1/2 cup chopped hazelnuts, pecans, or almonds, lightly toasted
1/2 cup chopped fresh parsley
1/4 to 1/3 cup chopped fresh mint
chopped green onions (or minced red onion or shallot)

Whisk the following dressing and toss into the salad:

1/4 cup olive oil
juice of half a lemon (or of a whole baby lemon) a little drizzle of honey salt and pepper

Chill for twenty minutes, toss again, and see if it needs more salt before serving on a bed of greens.

Quinoa salad cries for variations and substitutions: Use other fresh herbs, such as cilantro or basil; use lime or orange instead of lemon; add chopped celery, including a minced leaf or two, red pepper, cucumber, avocado or halved grapes; include garbanzo beans or corn kernels; put in a bit of diced leftover meat; add a dash of cumin and cayenne if you like a little spiciness.

Recipe adapted from Judith Finlayson, from The Complete Whole Grains Cookbook.