St. Luke's Chef Demonstrates Cooking With Quinoa
Twin Falls, Idaho (KMVT-TV) Chef Jim Jozwik from St. Luke's in Boise demonstrates three dishes that involve Quinoa. He appeared on FOX 14 News at Five.
Chocolate Quinoa Torte (Gluten Free)
Yield: one 9” torte
• 1-1/3 cups water
• 2/3 cup uncooked quinoa
• ½ cup milk
• 4 each large eggs
• 1 tsp vanilla extract
• ¾ cup butter (melted, but not hot)
• 1-1/2 cups sugar
• 1-1/2 cups cocoa powder
• 1 Tb baking powder
• ½ cup whipping cream
• 4 oz bittersweet chocolate, chopped
For the quinoa:
1. First, cook the quinoa. Place the water and the quinoa into a saucepan. Bring to a full boil over high heat, and then cover. Turn off the heat and allow to stand, on the burner, covered for 20 minutes.
2. Transfer the quinoa to a large bowl and stir occasionally until it is cool.
For the torte:
1. Next, prepare your spring form pan: line the bottom with parchment paper, and then grease the parchment and the sides of the pan. Preheat oven to 340 degrees F.
2. Using an electric mixer, combine the eggs, vanilla, milk and the cooked quinoa. Add the butter and mix until smooth.
3. Sift together all of the dry ingredients, and then add them gradually to the wet mixture while mixing until smooth.
4. Place the batter into the baking pan and then bake for 45 minutes to 1 hour, or until you get the “clean toothpick”.
5. Unmold the cake and allow it to cool.
For the Ganache:
1. Place the chocolate into a heatproof bowl. Heat the cream almost to a boil. Pour the hot cream over the chocolate and whisk together until very smooth. Allow to cool for a couple of minutes and then pour over the torte.
Serving suggestion: Make a raspberry sauce by pureeing fresh or frozen raspberries with sugar to taste and then strain. Place a small pool of sauce on a dessert plate, and then place the serving of torte. Finish with a rosette of vanilla whipped cream and fresh raspberries or a sprinkle of chocolate shavings.
Quinoa Pudding (Gluten Free)
Yield: four to six servings
• ¾ cup quinoa
• 2-1/2 cups whole milk, or 2% milk
• ½ cup heavy cream
• 1/3 cup sugar
• 2 tsp vanilla extract
• 3 Tb dried fruit (optional)
1. In a large saucepan, whisk together the milk, cream, sugar and vanilla.
2. Add the quinoa, and then bring to a simmer over medium heat.
3. Reduce the heat, and allow to simmer slowly, (stirring occasionally) for 35 to 45 minutes, or until the desired consistency is achieved.
4. (optional) Stir in dried fruit such as raisins, cranberries, mango or chopped dates.
5. Allow the pudding to cool somewhat, and then portion onto appropriate glasses or bowls.
6. Serve with a garnish of fresh fruit or berries if desired.
Quinoa Salad with Feta and Cranberries
Yield: eight to ten ½ cup servings
• 2 cups water
• 1 cup quinoa
• ½ cup dried cranberries
• ¼ cup feta cheese, crumbled
• ¾ cup garbanzo beans
• ½ cup grape tomatoes, cut in half (or diced tomatoes)
• ½ cup cucumber, peeled, seeded and diced small
• 2 Tb chopped fresh parsley, cilantro or dill
• 1-1/2 Tb white Balsamic vinaigrette (convenience or homemade)
• To taste sea salt and freshly ground black pepper
1. Place the water and the quinoa in a large saucepan and bring to a full boil over high heat.
2. Stir, and then cover. Turn off the heat, and then allow to stand covered for 20 minutes.
3. Transfer the cooked quinoa to a large bowl and stir occasionally while it cools down.
4. Meanwhile, prepare the remaining ingredients.
5. After the quinoa has cooled completely, gently toss together with all of the ingredients, and then finish the seasoning with salt and pepper.
Serving Suggestion: First, line some chilled salad plates with spinach leaves. Portion the quinoa salad onto the spinach, and then sprinkle with a little additional feta cheese and chopped parsley.