Cooking with Ancient Grains: 75 Delicious Recipes Quinoa, Amaranth, Chia, and Kaniwa

Cooking with Ancient Grains: 75 Delicious Recipes Quinoa, Amaranth, Chia, and Kaniwa

by Maria Baez Kijac

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Ancient grains made modern and delicious!

Rich in fiber and antioxidants, ancient grains like quinoa, chia, amaranth, and kaniwa are known for their nutritional value. In Cooking with Ancient Grains, you'll discover just how wholesome and tasty these grains are with 75 recipes by award-winning author Maria Baez Kijac. From breakfast and dinner to snacks and desserts, each delicious dish not only provides important nutrients and proteins, but also keeps you feeling full throughout the day. Best of all, you'll never feel trapped in the kitchen with these simple recipes, such as:
  • Palachinkes with Amaranth Flour
  • Dates Stuffed with Gorgonzola, Walnuts, and Kaniwa
  • Quinoa, Black Rice, and Smoked Salmon Salad
  • Mushroom and Watercress Soup with Amaranth
  • Quinoa Macaroni and Broccoli Gratinee
  • Mango Parfait with Chia Seeds
Complete with step-by-step instructions and beautiful photographs, Cooking with Ancient Grains will help you harness all of the goodness that quinoa, amaranth, chia, and kaniwa have to offer.

Product Details

ISBN-13: 9781440579578
Publisher: Adams Media
Publication date: 08/18/2014
Format: NOOK Book
Pages: 176
File size: 8 MB

About the Author

Maria Baez Kijac is a food writer, historian, and the author of The South American Table. Her cookbook was named best Latin American cookbook in the world by the Gourmand World Cookbook Awards and one of the 100 best cookbooks published in the last 25 years by Cooking Light magazine. She has worked as a food columnist for Vista Magazine, a kitchen director for the for the PBS series American Family Kitchen, and a culinary teacher at Kendall College.

Table of Contents

Introduction 11

Part 1 Introduction to the Ancient Grains 13

Chapter 1 History and Preparation of the Ancient Grains 15

Basic Boiled Quinoa 21

Basic Boiled Amaranth 23

Basic Boiled Kañiwa 24

Chia Gel 27

Toasted Chia Seeds 27

Chapter 2 Some Key Ingredients Used in This Book 29

Part 2 The Recipes 37

Chapter 3 Breakfast and Brunch 39

Tropical Fruit Sorbet with Chia 41

Janina's Papaya Shake with Chia 43

Atole with Amaranth and Chocolate 45

Hot Quinoa Cereal 47

Palachinkes with Amaranth Flour 48

Quinoa Pancakes with Pecans 51

Basic Arepas 52

Cornbread with Quinoa Flour and Cheese 55

Quinoa Spaghetti Frittata 56

Chia Fresca 59

Chapter 4 Appetizers and Sides 61


Quinoa Tabbouleh 62

Quinoa Hummus 63

Quinoa, Tomatillo, and Lupini Bean Salsa 65

Raw Tomatillo and Avocado Dip with Chia 67

Nachos with Chia 68

Sardines with Gremolata 69

Deviled Eggs with Kañiwa 71

Belgian Endive with Crabmeat and Kañiwa 73

Eggplant and Chia Spread 75

Dates Slutted with Gorgonzola, Walnuts, and Kañiwa 77

"Sushi" Dip with Chia 78

Shrimp with Argentine Salsa Golf 79

Cheese and Kañiwa Arepas 80


Armenian Green Bears and Tomatoes with Quinoa 81

Moroccan-Style Quinoa with Dried fruits and Nuts 85

Pico de Gallo with Mango and Chia 85

Quinoa Pilaf with Peas. Pine Nuts, and Currants 87

Chapter 5 Soups and Salads 89


Wild Rice with Quinoa or Kañiwa Soup 90

Chicken Broth with Kañiwa or Quinoa, Spinach, and Egg (Stracciatella) 93

Lebanese Lentil and Spinach Soup with Amaranth or Quinoa 95

Mushroom and Watercress Soup with Quinoa 97

Quinoa Chowder with Swiss Chard 99

Manju's Red Lentil Soup with Squash and Quinoa 101

Tomato and Onion Soup with Quinoa 102

Cream of Quinoa Soup 103

Cream of Broccoli Soup with Quinoa 104

Cheddar Cheese and Quinoa Soup with leeks and Chia 105


Seven-Vegetable Salad with Quinoa and Kañiwa 107

Black Quinoa Salad with Shrimp and Artichoke Hearts 109

Red Quinoa Salad with Chicken and Grapes 111

Quinoa Salad with Beluga Lentils and Shrimp 112

Quinoa, Black Rice, and Smoked Salmon Salad 113

Quinoa Salad with Corn and Black Beans 115

Quinoa, Potato, and Nova Salmon Salad 117

Arugula and Radicchio Salad with Goat Cheese 119

Roasted Beets with Fresh Mozzarella Balls 120

Mixed Greens with Froggy's Creamy French Dressing 121

Chapter 6 Entrées 123

Red Quinoa Risotto with Porcini Mushrooms 125

Soupy Puerto Rican Quinoa with Chicken 126

Quinoa Casserole with Meat and Vegetables 128

Quinoa with Chicken Sausage and Hearts of Palm 131

Bell Peppers Stuffed with Amaranth/Quinoa and Turkey 132

Easy Black Beans with Quinoa, Chia Seeds, and Artichoke Hearts 135

Quinoa Polenta with Creamed Mushrooms 137

Potato and Kañiwa Torte 138

Mexican Casserole 139

Stewed Fish Caribbean Style 140

Corn Torte 143

Cabbage Patties with Quinoa, Chicken, and Amaranth 145

Quinoa Macaroni and Broccoli Gratinée 146

Quinoa Fettuccine with Ham Sauce 149

Chapter 7 Desserts 151

Quinoa Bars with Kañiwa 153

Chocolate Triangles with Quinoa Flour 155

Quinoa Brown Sugar Nut Balls 156

Mango Parfait with Chia Seeds 157

Amaranth and Cornstarch Dainties 159

Coconut, Tapioca, and Kañiwa Cake with Chocolate Hazelnut Sauce 161

Dates Stuffed with Nuts and Chia Seeds 162

Berries with Coconut Yogurt and Kañiwa 163

Baby Bananas with Orange Sauce 165

Appendix A Resource List 166

Appendix B Metric Conversion Chart 168

Index 169

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