This topping can be used to make any number of delicious, gluten-free crumbles.
1 1/4 cups gluten-free rolled oats
1/2 cup quinoa flour (grind quinoa in a spice mill to make the flour)
1/3 cup unrefined turbinado sugar
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoon salt (to taste)
3 ounces (6 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
1. Preheat the oven to 350 degrees. Cover a baking sheet with parchment. Place the oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with the steel blade, and pulse several times to combine. Add the butter, and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency.
2. Spread the topping over the parchment-covered baking sheet in an even layer. Place in the oven, and bake 10 minutes. Rotate the pan front to back, stir the mixture and bake another 5 to 10 minutes until nicely browned. Remove from the heat, and allow to cool. You can keep this in the freezer for several weeks in an airtight container or freezer bag.
Yield: Makes a little over 2 cups, enough for one crumble serving eight made in a 2- to 2 1/2-quart baking dish.
Nutritional information per serving: 194 calories; 10 grams fat; 6 grams saturated fat; 23 milligrams cholesterol; 23 grams carbohydrates; 2 grams dietary fiber; 101 milligrams sodium; 3 grams protein
1 cup quinoa, rinsed
2 cups water
2 cloves garlic, crushed
1/2 cup chopped scallions
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
1/2 cup radish, chopped
2 tablespoons fresh mint, chopped
2 tablespoons coriander / cilantro, chopped
1 cup finely chopped parsley
1 cup spinach, chopped
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 cup black olives, sliced
salt and pepper, freshly ground to taste
1/2 cup feta cheese (optional)
1. Bring quinoa and water to boil, cover and simmer on a low heat for 20 mins. Let quinoa cool to room temperature, then transfer to a serving bowl.
2. Mix the garlic and scallions thoroughly with the quinoa and add the remaining chopped herbs and vegetables. Stir in the lemon juice and extra virgin olive oil. Finally, mix in the olives and season with freshly ground salt and pepper. Add feta cheese if desired.
3. Set aside for at least 30 mins before serving to allow the flavors to develop and blend.
Quinoa (KEEN-wah) Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it “the mother grain.” To this day it’s an important food in South American cuisine. Hailed as the “supergrain of the future ,” quinoa contains more protein than any other grain. It’s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped , the ivory-colored quinoa cooks like rice(taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice-as part of a main dish, a side dish, in soups, in salads and even in puddings. It’s available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in most health-food stores and some supermarkets.
Food Lover’s Companion (available in CCKC kitchenology)