Quinoa, part 2

I just bought the Deep Covered Baker from Pampered Chef and I'm thinking it is going to change my life. The wonderful Chef that sold me the thing gave a cookbook away with purchase . . . . WOO HOO!!! Honestly, I don't think I would have bought it without the cookbook. It's not full of those recipes that only use PC products. Its actually really useful. (And yes, I checked it out before I bought the baker.)

Here is the quinoa recipe she has in there. You'll have to make adjustments if you don't have the baker but you awesome cooks can handle it.

Quinoa Corn Casserole

4 c Quinoa* cooked

2 bags of frozen corn

3 eggs

1 bag of shredded cheddar cheese or cheddar blended cheese

1 green pepper, diced (opt)

Mix all ingredients together in Deep Covered Baker. Microwave for 5 minutes, stir, then microwave for an additional 10 minutes.

Note from the cookbook: *Quinoa is a grain. It looks just a bit smaller than couscous. It's very easy to fix, is a complete protein and tastes great with a variety of foods. You have to cook it before adding to another recipe. 1 cup Quinoa to 2 cups water. Boil. It take about 30 minutes. There's a fine ring around the grain that comes off, don't worry about it.

Quinoa, Baby!!!

Ok. If you have no idea what I'm talking about, you gotta keep reading. This stuff is so good!

First of all, it's pronounced "Key-Wuh". I think. (Feel free to comment and tell me otherwise.) I learned about it from my Dad and it's supposed to be the newest, best thing out there. A good grain and healthy as all-get-out. (I think that's Texan, but you get it.)

I have 2 recipes for you to try. Let me know what you think!! This one I made tonight but haven't got around to the other yet. I'll post it soon. I'm keeping it on the list though, especially since my oldest (and pickiest) child loved it . . . Go figure. I guess if you put maple syrup and cranberries in something, anyone will like it. Hope you like it too.

Smokey Pork and Quinoa

1 pork tenderloin (1 3/4 lbs)

1 Tbs smokehouse maple seasoning

1 Tbs canola oil

1 onion, chopped

1 c uncooked quinoa

1 3/4 c chicken broth

2 Tbs maple syrup

3/4 c dried cranberries

1/2 tsp salt

3/4 c peas

1. Heat oven to 450 degrees. Season pork with 2 1/2 tsp of the smokehouse seasoning. Heat 2 tsp of the oil in large nonstick ovensafe skillet over medium-high heat. Brown pork 2 minutes or until golden. Roast at 450 degrees for 18 minutes or until internal temperature reaches 140 degrees on an instant-read thermometer. Remove from oven; let stand 5 minutes.

(I must admit I cooked my pork a different way so I have no idea how this turns out.)

2. Meanwhile in medium-size saucepan, heat 1 tsp oil over medium-high heat. Add onion, quinoa to saucepan. Stir in broth, syrup, cranberries, 1/2 tsp smokehouse seasoning and salt.

3. Bring quinoa mixture to a boil. Cover; reduce heat to medium-low. Simmer about 20 minutes or until liquid is absorbed. Stir in peas and heat through. Slice pork; serve with quinoa.

4 servings

per serving: 529 calories, 14g fat (3g sat fat), 38 g protein, 63g carbs, 6g fiber, 821 mg sodium, 96 mg cholesterol (WOW, right?!)