Recipes from Nello Cucina's Quinoa Cooking Class

Keep in mind 1 cup of dry quinoa is equal to 3 cups of cooked quinoa. Use 2 cups of water for every 1 cup of quinoa.

Measure 1 cup quinoa & rinse well with cold water. Pour rinsed quinoa into a saucepan with 2 cups of water. Add a dash of salt (optional). Cover & bring to a boil. When it starts to boil, turn the heat down to simmer. Simmer for 15 – 20 minutes.

Quinoa Italian Summer Salad

Serves 2 people

4 oz. Fresh mozzarella

2 medium size Roma tomatoes

4 oz. Quinoa (cooked and cold)

1 chopped green onion

3 large leaves of Basil

Salt & pepper  to taste

E.V.O.O

Balsamic vinegar

Cut the fresh mozzarella & tomatoes into bite sized pieces & place into a mixing bowl, Add Quinoa, chopped green onions, & basil. Add salt and pepper to taste, toss with E.V.O.O. & balsamic vinegar.

Wine pairing:

La Fornarina Prosecco Spumante

Fizzy, fresh & fruity with straw yellow & light green highlights. Serve chilled.

Scampi Quinoa Arrabbiata

Serves 2 people

4 large shrimp

1 glove of  finely chopped garlic

1 oz. chopped Italian parsley

12 oz. chopped & peeled  tomato filet

E.V.O.O.

6 oz. Quinoa

White wine

Chili flakes to taste

Salt & pepper to taste

In a sauté pan place E.V.O.O., chopped garlic & brown with the shrimp, add Italian parsley, chili flakes, salt & pepper to taste. Cook for 2 minutes and deglaze with white wine. Remove the shrimp and set aside, add tomatoes to the sauce, cook & reduce for 10 minutes. Add the shrimp & cook for 1 minute. Serve over a pilaf of Quinoa.

Wine pairing:

Masoletti, Pinot Grigio

Bottled instantly, fresh & full flavored, fruity & full flavored, aromatic & fruity.

Served chilled, with fresh fish & seafood.

Filetto di Maiale con Quinoa

Serves 2 people

2  6 oz. medallions of pork tenderloin

4 oz. sliced shitake mushrooms

1 oz. chopped shallots

1 oz. Italian parsley

2 tsp. mustard

½  stick of butter

3 oz. red wine

Salt & pepper to taste

E.V.O.O.

In a sauté pan add E.V.O.O. & heat. Dust pork tenderloin with flower & pan sear both sides, remove from pan. Add the shallots & shitake mushrooms, add mustard, deglaze with the red wine & reduce. Add butter to thicken the sauce, add the pork and reduce flame to medium until it is cooked to the temperature desired. On a serving plate make a bed of Quinoa (already cooked) and place the pork tenderloin, top with the mushroom sauce.

Wine pairing:

Poggio Bosso, Primitivo, 2010

The Italian Zinfandel

Aged in stainless steel, full bodied & elegant with hints of blackberry & spicy currant on the nose.

Pairs well with grilled vegetables & meats.