Tag: red quinoa

Seven-Minute Spanish Tortilla

Seven-Minute Spanish Tortilla

This is traditionally done in a cast iron pan and baked in the oven for at least one hour. In the pressure cooker it does all that the oven does in minutes. https://youtu.be/OyPJ48Ao0C4 Print Seven-Minute Spanish Tortilla Author: Chef Brad   Ingredients 1 large onion, sliced 

Quinoa, Red

Quinoa, Red

grain-quinoa[1]Quinoa is another one of the super grains. It contains more protein than any other grain. In fact, it is considered a complete protein since it contains all eight essential amino acids.

Quinoa is also high in unsaturated fats and lower in carbohydrates than most grains. It is loaded with niacin, iron, phosphorus, and potassium, and is high in lysine.

Quinoa will expand to four times its original volume.

The staple of the ancient Incan civilization, quinoa was called “the mother grain.” When planting this highly revered grain, the Inca indians used a solid gold shovel. Quinoa is still used as a staple in South America.

Use quinoa in side dishes, soups, cereals, breads, pancakes, and waffles.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad

Nutritional Information

Quinoa, Red is a Super Grain so it contains complete protiens
Quinoa, Red is Gluten Free
Fiber Content: 4.0 grams per 0.5 cup


Quinoa, Red Usage

Yeasted Breads
Pancakes & Pastries
Cookies & Treats
Meat Substitutes
Breads & Cakes

Quinoa, Red Cooking Times

Cooking Ratio
Stove Top
Electric Pressure Cooker
Stove Top Pressure Cooker
12 Minutes
6 Minutes
7 Minutes

The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.

Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.


The Quinoa Family

Quinoa cooks just like white rice. There are three varieties of quinoa, white, red and black. White is easy to hide in things. It is fluffy and is hard to find when added to dishes. Black does not cook up as fluffy as the white and red, but it is so pretty when added to dishes. Red quinoa is perhaps my favorite. I love it. I have added it to almost anything you can dream up. It is the perfect meat extender or substitute. I adore it.


Recipes Using Quinoa

Multigrain Zucchini Brownies

Multigrain Zucchini Brownies

The zucchini makes them moist and chewy. Print Multigrain Zucchini Brownies Author: Chef Brad   Ingredients 2 cups shredded zucchini 1¼ cups sugar (or 1 cup Xagave) 2 cups multi grain flour, Kamut/brown rice or 2.5 cups WonderFlourâ„¢ 1 teaspoon salt 2 tablespoons cocoa or carob