Spiced Quinoa
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, minced
3/4 cup quinoa
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 cups chicken stock
1 (14 ounce) can garbanzo beans, drained and rinsed
1/2 cup toasted pine nuts
1/2 cup raisins, soaked in hot water and drained
1. Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
2. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Quinoa Chocolate Cake
Cooking oil spray
2 cups cooked quinoa
1 cup agave nectar (or honey)
½ cup buttermilk
½ cup grapeseed oil
3 eggs
1 tbsp plus 1 tsp vanilla extract
1 cup unsweetened cocoa powder
1.5 tsp baking soda
½ tsp salt
Preheat oven to 350 F. Lightly coat a 9 inch springform pan with cooking oil spray. In a food processor, add the quinoa, agave nectar, buttermilk, oil, eggs and vanilla extra and process until smooth. Add remaining ingredients and process until just combined. Pour batter into prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Do not overbake. Cool completely and remove sides from springform pan.
You are welcome to contact Chef Cober at Log Cabin Heaven, with any questions you may have, [email protected] and www.logcabinheaven.com
Spa Life E-Magazine Summer 2014 | 19