Garden quinoa is an annual herbaceous plant 60–150 cm high. The folk names of the quinoa are flour grass, wild spinach. Germination is sometimes red. Often plants are covered with silvery hairs, which makes them look like sprinkled with flour.
Culinary recipes of dishes from quinoa, cabbage soup, tortillas, cutlets and salads from quinoa, salted, dried and pickled quinoa. Properties of the quinoa and its nutritional value.
Wild quinoa, growing everywhere like a weed, is among the medicinal and food plants. Wild quinoa is green, and garden quinoa is white, light greenish, reddish or burgundy.
Significant protein content found in the swan. Quinoa has no smell or taste. This property makes it an ideal component of any food combination. It is advisable to add strong aromatic spicy additives to the swan: pepper, garlic, onion, parsley.
It is advisable to use quinoa in spring and early summer, while it is young, before flowering. In this case, you need to pay attention to the back side of the leaves having a white powdery coating. Varieties of wild quinoa without plaque are bitter or poisonous.
Young leaves and tender stems can be used for borscht, soups, side dishes, sauces, mashed potatoes, etc. In a pickled or pickled form, quinoa shoots are suitable for softening spicy salads and vinaigrettes. However, pickled quinoa has an unpleasant odor and therefore it must be washed several times in cold water before use.
Also, quinoa can be mixed in rye or wheat flour. This will give bread increased nutrition, better baking and preservation. Seeds of quinoa can be used as a substitute for flour. From them you can cook swan porridge (swan), which, to taste, is close to buckwheat.
Culinary recipes of quinoa dishes.
Cabbage soup from quinoa and sorrel with potatoes.
Sorrel 200 g + quinoa 200 g + potatoes 500 g + onions 100 g + water 3 l + carrots 50 g + salt. Peel the potatoes. Cut into strips. Boil it. Finely chop the sorrel and quinoa. Sauté with onions and carrots in vegetable oil for 2 minutes. Then put in a potato broth. Stir. Boil for about 2 minutes. To salt.
Sorrel and quinoa cabbage soup.
The leaves of the quinoa – 100 grams + leaf sorrel – 30 grams + cucumber – 50 grams + green onions – 20 grams + dill – 10 grams + sour cream – 30 grams + salt + spices. Go over the quinoa and sorrel. Wash. To grind. Finely chop green onion, dill and cucumber. In boiling water, put a quinoa and sorrel. Let it boil. To salt. Cook until soft. Remove from heat. Cool. Add green onions, dill and chopped cucumber. Add sour cream.
Rinse young leaves (400 g) with cold water. Dip in boiling water. Cook until soft. Remove and allow water to drain. Wring out. Grind through a sieve. Add 1 tbsp flour and butter. To salt. Mix. Fry the resulting mass. Then, dilute it with broth (0.7 L) or hot water.
Cold sorrel quinoa soup.
Young quinoa leaves 100 g + sorrel 30 g + green onions 20 g + cucumbers 40 g + dill 5 g + sour cream 20 g + water 285 g + salt. In boiling salt water, put chopped quinoa and sorrel. Cook until tender. Cool. Add chopped green onions, diced fresh cucumbers. Sprinkle with dill. Season with sour cream.
Quinoa and hogweed soup.
Potatoes 50 g + carrots 20 g + quinoa 20 g + cow parsnip 20 g + water 400 g + sour cream 10 g. Cut the potatoes into cubes. Carrots julienne. Chop quinoa and hogweed. Dip everything in boiling water. Cook for 5 minutes. Remove from heat. Let it brew for 5-10 minutes. Boil. Remove from heat. To salt. Add sour cream.
Botvigna with a swan, sorrel, and nettle.
Young nettle (leaves) 200-300 g + quinoa 100 g + sorrel -150 g + bread kvass 1.5 l + grated horseradish 1 tbsp. + green onions + dill + beets 1 pc. Boiled fish 200 g. Young nettle leaves, quinoa, sorrel boil a little. Grind and dilute with kvass. Then add the grated horseradish, finely chopped green onions, dill and diced beets. Cool Botvigno. Eat with boiled fish.
The calculation for two cutlets of 150 g each: 200 g of finely cut white quinoa leaves + 50 g of onion + 30 g of oatmeal or oatmeal + 15 g of fat (oil or lard) + pepper + garlic + crackers + egg. Or: quinoa 165 g + oatmeal (or semolina) 25 g + crackers 10 g + salt + spices.
Finely chop the washed greens. Dip in boiling water and immediately add a handful of oat or semolina. Cook like regular cool porridge. From the resulting mass, mold the patties and sprinkle with breadcrumbs. Fry. If there are no special breadcrumbs, then you can crumble a piece of stale white bread.
Vegetable cutlets with a swan.
Chop and stew cabbage leaves (100 g) until softened. The crushed leaves of clover and quinoa (100 g each) should be extinguished separately, since they soften much faster. Prepare a white sauce from flour (5-10 g), milk (50 g), butter (10 g) and eggs (1 piece). Mix stewed cabbage and greens with sauce, add salt (3-4 g), form cutlets from the resulting mass, roll in breadcrumbs (10-15 g) and fry in a hot skillet.
Garden quinoa 700 g + butter 100 g + flour 125 g + milk 300 ml + breadcrumbs 75 g + feta cheese 50 g + vermicelli 50 g + 2 eggs + ham-50 g + salt + pepper. Rinse the quinoa and boil in salt water for 10 minutes. Extract and let loose drain. Cool. Cut in small pieces. Boil the vermicelli in salt water (without boiling). Drain the water. Rinse vermicelli with cold water.
Melt butter (75 g) in a separate bowl. Passage the flour. Add quinoa and noodles and keep on fire for another 5 minutes. Remove from heat. Pour in warm milk while stirring. Add two raw eggs. Add finely chopped ham. To salt. Spice up. Spread all this mass on a greased baking sheet and sprinkled with breadcrumbs. Sprinkle with grated cheese. Bake for about 40-50 minutes until golden brown.
Dumplings with nettles, chives and quinoa.
For the test: 2 cups flour + half a cup of nettle juice, dumplings, quinoa + salt. For minced meat: half a glass of crushed mixture of quinoa, nettle and ginger, ground beef and pork + ground black pepper + salt.
Cooking minced meat. Rinse the herbs. Grind and squeeze the juice. Mix ground beef and pork with herbs. To salt. Spice up. Knead thoroughly. Roll out the dumplings dough into a thin layer. Cut the mugs with a glass. Put the stuffing. Form dumplings. Boil in boiling salted water for 5–6 minutes. Add butter, sour cream, chopped parsley and dill.
Mustard and Quinoa Eggs.
Egg (boiled) 2 pcs + quinoa leaves -15 g + beets (boiled) 40 g + mayonnaise 15 g + table mustard 4 g. Peel the boiled beets and grate. Stir with finely chopped green quinoa. Add table mustard, mayonnaise. Mix. Cut boiled eggs in half. Put on a plate. Next, put a slide of a mixture of beets, quinoa, mayonnaise and mustard.
Sort young leaves (400 g), wash, squeeze, lower in boiling water. As soon as they become soft, drain hot water and pour over cold, then squeeze, finely chop and rub on a sieve. Put butter (1.5 tablespoons), flour (0.5 tablespoons), add milk (1 cup) and several times boil. Stewed vegetables can be added to improve the taste..
Scale the quinoa with boiling water. Drain the water. Cut the quinoa. To salt. Spice up. Add vegetable oil. Mix.
Quinoa and nettle salad.
100 g nettle leaves + 100 g quinoa leaves + 2 cloves of garlic + 2 eggs + green onions + 1 tablespoon of horseradish + 1/2 cans of mayonnaise + salt. Rinse nettle leaves and swans well and lower in boiling water for 20 minutes. Remove and allow water to drain. Then finely chop the leaves. To salt. Add crushed garlic. Hard-boiled eggs and finely chop. Mix everything. Add finely chopped green onions. Add mayonnaise mixed with horseradish.
Salad with red cabbage and quinoa.
Red cabbage 65 g + quinoa 30 g + sour cream 10 g + salt. Rinse the quinoa thoroughly and chop finely. Add slaw red cabbage. Add sour cream. To salt.
Quinoa and young cabbage salad.
Chop cabbage and quinoa leaves. Mix in a ratio of 2: 1. To salt. Season with sour cream or mayonnaise. According to this recipe, instead of cabbage, you can use other salad vegetables and herbs..
Salad with quinoa and sorrel.
150 g of quinoa leaves + 30 g of sorrel + 1 potato. For refueling: 1/2 tbsp. l vegetable oil + 1 tsp vinegar + 30 g horseradish. Boil the potatoes. Lower the young leaves of the quinoa and sorrel in boiling water for 1-2 minutes. Drain the water. Chop. Combine with boiled, chopped potatoes. To salt. Mix. Season with a mixture of oil, vinegar and horseradish. Garnish with boiled egg tops.
Quinoa and onion salad.
Rinse young leaves (200 g). Boil it. Dry a little. To grind. To salt. Stir with finely chopped green onions (5 g). Add vegetable oil (5 g) and hot sauce (1 tablespoon).
Salad with quinoa and beetroot.
Lay the crushed young leaves (100 g) on slices of boiled beets (150 g). To salt. Season with vinegar and sour cream (20 g).
Chorba from quinoa.
Garden quinoa 750 g + onions 150 g + carrots 50 g + celery 50 g + rice 50 g + vegetable oil 100 ml + sour cream 200 ml + flour 1 tbsp. spoon + 3 raw yolks + green onions 1 bunch + tarragon greens + salt. Boil the rice. Pour finely chopped onion with boiling water (1 l). Add finely washed and finely chopped quinoa leaves.
Cut the carrots and celery into small cubes. Sasser in vegetable oil. Put in a pan with a quinoa. Cook for about 20 minutes. Add boiled rice. Beat the yolks with sour cream and flour. Pour this mixture into a chorba in a thin stream. To salt. Add vinegar. Scalp tarragon greens with boiling water. Allow water to drain. Slice. Tarragon add to chorba.
Cream Cheese Paste with Quinoa.
1 pack of processed cheese + 1 cup chopped fresh quinoa + 1 onion + 2 leaves of dandelion. Grind quinoa, onion and processed cheese to a pasty state.
1 kg of flour + 2 cups of herbal infusion + 25 g of yeast + 2 teaspoons of salt. To collect the first shoots of wild greens of quinoa, mint, horse sorrel, shepherd’s bag, dandelion, purslane and spinach. Rinse. Add to them shoots of alfalfa, garlic greens, green and onions. Grind everything into minced meat. Pour 1 kg of ground meat with 1 liter of warm water. Stir. Give a little insist and pour this infusion into another bowl.
On the basis of this herbal infusion, knead the yeast dough. When the dough rises, divide into pieces. Roll into balls. Cover with cloth. Let stand for about 15 minutes. Slap pies with a thickness of about 1.5 cm. On the surface of the cakes, make shallow punctures with a pointed match. Bake just like other types of cakes.
1.6-2 kg. sort out the swans. Rinse well several times. Dip in a large amount of salted boiling water with a spoonful of soda. Cook until soft. Drain the water. Pour cold water. Grind to a pasty state. 2-4 pieces of sugar and 1 / 2-1 teaspoon of butter thoroughly grind with a teaspoon of flour. Boil it. Put in spinach. Stir. Dilute with a glass of raw or boiled cream. Preheat, but do not boil.
Quinoa and dandelion sauce.
1 item quinoa spoon + 2 tbsp. tablespoons of sunflower oil + 3 cloves of garlic + 5 tablespoons. tablespoons of whey + 3 tablespoons. tablespoons butter + 1 tsp dry flower dandelion + 1 tsp grated radish + 1 tbsp. a spoon of sour cream + salt. Grind the quinoa to a pasty state. Finely chop the garlic. Grate radish. Mix everything. Add dandelion flowers, sunflower and butter, whey, sour cream, salt. Mix everything.
On a bucket of fresh quinoa, 1.5 cups of salt. Pouring salt, washed and dried quinoa into layers in a container. Lay a wooden circle or board on top. Put oppression on top. After all the green mass has settled, you can add more fresh layers of quinoa. Rinse, chop before use. Use for soups or cabbage soup.
The collected young plants should be dried, spread out or suspended in bunches outdoors. Store in glass containers or in wooden crates to be covered with paper. Before use, boil boiling water.
To clear. Wash. Cut in small pieces. Put in a container. To fill with water. To salt. Boil until thickened. Cool. Fold in a jar or enamel container. Pour with a strong solution of salt and vinegar.
1 teaspoon of quinoa grass pour 1/4 liter of boiling water and strain after 10 minutes. Dosage: 1-2 cups of tea daily.
Based on the book Survival beyond the threshold of civilization.