Quinola Mothergrain News. Includes 5 quinoa recipes

press release
Healthy Seasonal Stew and Winter Warmer Ideas  from Quinola Mothergrain
 – The Quinoa Expert

As the nights get longer and the days get shorter, comforting food beckons.

Satisfying does not have to mean stodgy, convenient does not have to mean calorie loaded. As the seasons turn, why not try experimenting with quinoa as an alternative ingredient for your seasonal stews and winter warmers?

Quinoa grains are packed full of protein and slow release carbohydrates that will keep you fuller for longer.

Quinola Mothergrain, the quinoa specialist, has three different organic and Fairtrade Quinoa grains available nationwide.

Pearl quinoa, the smoothest of the bunch, is a great alternative to pearl barley.

Red Quinoa is the nuttiest of all the quinoas, and is full of iron - great to get those oxygen levels back up in the blood-stream.

And if you are looking for a natural pick me up, the Quinola Mothergrain Black Quinoa, the rarest of quinoas, contains lithium, which is essential for mental well-being as the days grow shorter.

The Express Quinoa meals enables less motivated health-seeking chefs to prepare a perfectly cooked side dish ready in less than two minutes, and offers a nutritious alternative to potatoes, rice or pasta.
More reasons to feel good!

The Fairtrade scheme ensures the producers receive a minimum price and guarantees them a respectable standard of living. Since Quinola Mothergrain has started working with Coopain Cabana, the cooperative of over 500 small hold farmers has received more than €200,000 of additional revenue thanks to the Fairtrade scheme. A team of 14 people with learning difficulties have also secured employment packing the grains for our customers globally.
 
Peruvian stew (see below)
In other Quinola Mothergrain News…

Great Taste, celebrating the very best in food and drink, has announced its Stars Of 2017. Out of over 12,300 products, Quinola Mothergrain was awarded a Gold Star Great Taste Award, the judges describing Express Wholegrain Quinoa as “A remarkable aroma… the wholegrain flavours come across very well. A good convenience product that has earthy, clean base notes”.

Quinola Mothergrain’s Wholegrain Quinoa is grown in the Loire Valley in France. It is the world’s first wholegrain quinoa, used by some of the most famous French chefs, including Alain Ducasse’s 3 Michelin Star restaurant in Paris. Full of minerals and gluten-free, this variety is saponin free (the natural pesticide the quinoa plant produces in its husk). The outer epidermis or ‘husk’ of the quinoa grain is thus retained, making it the first truly wholegrain variety of quinoa.

Quinola Mothergrain’s Wholegrain Quinoa Grain won 2 Great Taste stars in 2016, with the judges agreeing “This is some of the best quinoa we have tastedA good nutty bite and wholesome grain flavours reminiscent of wholegrain rice.”

Where to buy:
Tesco:
18th September in 40+ stores ‘Free From’ section :
Grains (pearl & red)
Express 2 skus (spicy mexican and pearl & red)

SuperValu:
Grain & Express range available in Health & Wellness section.
3 Baby food recipes in Baby aisle.
Other stockists: Avoca, Centra, leading independent stores

RRPs:
Grain €5.99
Express  €3.49 

Recipes

5 Winter Quinoa Recipes
Quinola and Kale One Pot
Serves 4
Ingredients:
1 tbsp olive oil
500 g turkey breast
1 small onion, thinly sliced
450 g sliced mushrooms
200 g baby kale leaves
10 cherry tomatoes cut into quarters
180 ml dry white wine
250 g cooked Pearl Quinola or 1 pouch Pearl & Black Quinola Express
2 tbsps minced fresh herbs (basil, oregano and parsley)
Some parmesan for garnishing
Salt and Pepper

Instructions:
Heat oil in a large pan over medium heat.
Add turkey, mushrooms, onions, salt and pepper.
Leave until turkey is cooked enough and mushrooms are golden.
Add tomatoes and kale and cook until kale is wilted.
Increase heat to medium high and add wine.
Bring to a boil until wine is reduced by about half.
Reduce heat to medium-low and stir in quinoa and herbs.
Serve warm and top with parmesan if desired.



Baked apples with black and pearl quinoa, raisins and walnuts

Serves 2

Ingredients:
½ packet ready-to-eat black and pearl Quinoa Express from Quinola
2 large cooking apples
1 handful oats
1 handful raisins
1 handful walnuts
1 tbsp maple syrup
Squeeze of lemon
½ tsp ground cinnamon
Knob of butter

Method:
Preheat oven to 180C. Wash the apples and trim the bottoms so that they stand upright and core to leave a generous cavity. Mix the Quinoa Express with the oats, walnuts, raisins, maple syrup, lemon juice and cinnamon. Toss to combine and stuff the cooking apples with quinoa mixture. Bake for 30 minutes, or until the apples are soft. Serve with a scoop of vanilla ice-cream.


Quinoa Porridge Bowl

Serves 2

Ingredients:
100g of Quinola Flakes
75ml of milk (or almond milk)
2 tbsp of sugar
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup kernels and raisins

Instructions:
Place Quinola Flakes with the milk in a pan over a medium heat.
Let them cook for about 5 to 6 minutes, until soft.
Stir in sugar, cinnamon and vanilla.
Top with kernels and raisins.

Clea’s Quinoa Nursery Pudding (Rice pudding)

Serves 4

Ingredients:
200g Quinola.
5 dl fresh milk OR 1 can Carnation evaporated milk for a mega treat.
40g sugar.
1 vanilla pod OR 5 drops vanilla essence. (If using pod, soak for three hours in milk, bring milk gently to boil, simmer for 4 minutes, strain vanilla pod and seeds off, and use flavoured milk as part of the 5 dl milk quantity).
1 teaspoon cinnamon powder.

Method:
In pan, combine milk OR Carnation evaporated milk, vanilla essence, sugar, cinnamon; heat gently until sugar dissolved. Transfer to oven proof bowl (e.g. Pyrex), adding Quinola, stirring well. For a de-luxe pudding, drizzle double cream over the top and sprinkle a little sugar on top of this. Bake in a medium hot oven for 20 minutes until a golden crust forms on the top.

Peruvian Quinoa Stew

Serves 4

Ingredients
½ cup quinoa 80% pearl and 20% black quinoa mix
1 cup water
2 cups chopped onions
2 garlic cloves, minced or pressed
1 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, cut diagonally into ¼-inch thick slices
1 bell pepper, cut into 1-inch pieces
1 cup cubed zucchini
1 cup of aubergine
2 cups undrained fresh or canned tomatoes
1 cup water or vegetable stock
2 teaspoons ground cumin
½ teaspoon chili powder, or more to taste
1 teaspoon ground coriander
Pinch of cayenne, or more to taste
2 teaspoons fresh oregano or 1 teaspoon dried oregano
Salt, to taste
Chopped coriander
Grated Cheddar or Monterey Jack cheese

Preparation
Rinse quinoa well with cold water
Place quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft
While the quinoa is cooking, place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 to 8 minutes or until slightly caramelized
And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often
Add the bell pepper, zucchini, aubergine, tomatoes, and one cup water or vegetable stock to soup pot
Stir in cumin, chili powder, coriander, cayenne and oregano 
Simmer covered for 10 to 15 minutes or until vegetables are tender
Stir in cooked quinoa and salt to taste
Top with coriander and grated cheese, if desired, and serve immediately.



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