Quinoa Caldo con Pollo

One of my favorite Filipino dishes is called Arroz Caldo. It is a Filipino dish made of glutinous rice and chicken with lots of garlic. This dish brings up so many childhood memories. This is our go-to soup whenever I am sick (Mom made it) and my favorite breakfast after my long Sunday runs. Since it’s winter (more winter in certain parts of the country), I am getting a craving for this childhood favorite.

By the way, I don’t think glutinous means that it is filled with gluten. It refers to it being glue-like or sticky. As far as the gluten content, you will need to check your dietician.

I have been meaning to make Arroz Caldo for a long time. However, I cannot find glutinous white rice anywhere. I was able to find black glutinous rice, but not white rice. I think the dish would look very different if I used black rice.

However, quite by accident when making garlic chicken soup for my then sick hubby, I put about 1/2 cup of white quinoa in the yummy broth. The result was very similar to Arroz Caldo: a nice thick broth with a similar consistency. I think I found the replacement.

For this recipe, I used chicken thighs to get that fatty chicken goodness. However, if you are watching your animal fat intake, you may want to opt for skinless thighs or even a chicken breast (cubed or probably shredded). Alternatively, you can just reduce the amount of fat before adding water. I probably left about 3-4 tablespoons in the pot and got rid of the rest.

Although sometimes I am tempted to add the usual gang of veggies, I try to resist. Ginger is the star of this dish. Also, although adding potatoes, carrots, and other stuff that you may have in your fridge is tempting – resist! That is not Arroz Caldo… or in this case, Quinoa Caldo.

Here’s what I have so far. Let me know what you think.

Quinoa Caldo con Pollo

Based on many childhood memories and the Arroz Caldo from Panlasang Pinoy

Serves 3

Ingredients

• 3 chicken thighs, skins on
• 1/2 cup of quinoa
• 2.5 cups of water
• 2 thumbs ginger
• 1/4 medium onion
• 2 TBSP of olive oil
• Roasted garlic, optional
• Lime wedges, optional
• Green onion, optional

Directions

1. Pat the chicken dry and season with salt, pepper, and if desired, some ginger powder.
2. In a pot, heat the cooking oil then sweat the onion and ginger.
3. Add some salt (maybe a dash or two) and some ground black pepper.
4. Add the chicken thighs, skin side down, until both sides are seared. At this point, you can skim out some, if not all of the fat. (Sometimes) I prefer to keep it in to get that chicken fat flavor.
5. Pour in the water and let the chicken par-boil (I have not timed it, but I usually let it cook until the water is just about to boil).
6. Add the quinoa until the quinoa is cooked (about 15 minutes). It should still be “soupy”.
7. Serve hot with roasted garlic, green onions, and lime (This adds a layer of flavor; I did not have green onion this time).

Verdict

This is delicious and hits the spot. Using quinoa instead of rice actually adds to the fiber and protein. Also, I think quinoa is naturally gluten-free (but I am not a nutritionist, so please check first with your friendly dietician).

If you prefer, you can add fish sauce if you want that extra Filipino flavor (and not watching your sodium), but this is great as it is. Ironically, if I do use fish sauce, I use Thai or Vietnamese fish sauce because it is a bit mellower.

Traditional Arroz Caldo also calls for safflower for to get that distinct yellow “Arroz Caldo” color and aroma. I did not use it because I am not sure how it will react with the quinoa.

Ideally, you should use white quinoa only to get the Arroz Caldo look.  I suppose you can use red or black quinoa, but again, like the black rice thing, it won’t look like Arroz Caldo.

For the original recipe and how to make Roasted Garlic, go to Panlasang Pinoy (literally translates to “Filipino Taste”).

Mabuhay!

Quinoa, Kale, and Tofu Patties

Open-faced served with Massaged Kale salad

I saw a recipe for Spinach Burgers and I thought that’s a great idea. Unfortunately, I am allergic to spinach (go figure) so here I am again looking for substitutes. 

I do have some left-over kale and I thought, hmmm… that should work well. I searched and Googled and found this recipe from treehugger.com. This looked like a great option and will prevent me from experimenting… too much.

Fortunately, I also have (re-)discovered the bulk foods aisle at Whole Foods, so I managed to get some more quinoa. I bought just enough to make this recipe. As a side note, that aisle is wonderful – one can get just the right amount of oats, spelt flour, almond butter, almond flour, and experiment. I actually think I bought a bit too much grain.

Back to the task at hand…

Beautiful greens in this batter!

The original recipe calls for 1 cup of uncooked quinoa that yields about 2 1/2 cups of cooked quinoa. That’s a lot of quinoa especially for just two people. I usually keep a batch precooked (I cook about a cup at a time). So, it’s a bit easier to adjust the proportions. It’s probably more energy efficient anyway. Check out the advice from lunchboxbunch.com on how to make fluffy quinoa; it helped me prepare the perfect quinoa.

The original recipe also called for steamed kale. However, after a recent experience of sautéing kale, I prefer massaged kale. I also think that massaging provides better texture. I also have some tofu left, so I figured I should add it to the mix to add a bit more protein. If you don’t like tofu, you can omit it.

The initial recipe that I used is below.  As always, it will most likely change a bit. But overall it’s a delicious alternative to a garden burger. Even my husband agrees. For future variations, I may use feta cheese for a bit of a Mediterranean flavor.

Quinoa, Kale & Tofu Patties

Based on the Savory bite-sized Quinoa and Kale Patties by treehugger.com

Makes about 4 burger-sized patties or 8 slider-sized patties

Ingredients:

• 5/8 cup of cooked quinoa (3/4 cup would probably work too)
• 1 egg, whisked
• 2 Tbsp Parmesan cheese
• 2 Tbsp Mozzarella cheese
• 1/4 cup spring onions (about 1), sliced thin
• 3 cloves garlic, minced
• 1/4 tsp sea salt
• 1/4 cup massaged kale, chopped (with olive oil and salt)
• 1/4 cup breadcrumbs
• 1/4 Tbsp olive oil
• 1/2 cup tofu, mashed with a fork

Preparation:

1. The recipe calls for about 5/8 cups of cooked quinoa (I quartered the recipe). If you don't have any precooked, rinse 1 cup of quinoa thoroughly and place the grains in a medium sauce pan with 1 1/2 cups of water. Allow quinoa to soak for 15 minutes. Then, with the lid on the pan, bring the water to a boil and reduce to a simmer. Cook until quinoa is tender and has absorbed the liquid - about 20 minutes. Let cool to room temperature.
2. In large serving bowl, add the kale, a drizzle of oil and a little salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside.

Almost there...

Directions:

1. In a large bowl, mix together cooked quinoa, eggs, cheeses, spring onions, garlic, salt, kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny.
2. Heat olive oil in a large skillet over medium-low heat. Make a patty with about a half-cup of the mixture. Cover the pan and let the patties cook for 7-10 minutes until they are a deep rich brown.
3. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.

Yummy Cheesy Veggie Quinoa Bites

I still had some cooked quinoa left and was not sure what to with it. I could add it with some brown rice as a side dish for this evening’s dinner, but I wanted to try something more exciting.

I ran into a couple of recipes that seem to be good candidates: both are quite similar to each other. One is Quinoa Pizza Bites and the other is a Mini Ham Cheese Quinoa Cups. Although I really wanted to make the pizza bites, I did not have all the herbs or mozzarella cheese. So, I decided to somewhat use components of both recipes. I did not have any ham either, so it had to be vegetarian.

This is also a good clean-the-refrigerator recipe; you don’t have to use the exact veggies in the recipe, just use what you have in your fridge that would be good for baking (much like Chopped).

This is a great protein-filled snack: quinoa, eggs, cheese, and veggies – you can’t beat that. Combined with a green salad, the veggie version is a great lunch for Meatless Mondays… or any day for that matter. 

You can double the recipe to make more. Also, for a meatier version, add 1/2 cup of diced ham to the mixture.

Cheesy Veggie Quinoa Bites
 Adapted from Fit for Success' Quinoa Pizza Bites & IowaGirlEats' Mini Ham and Cheese Quinoa Bites
Makes about 12 mini cups

Ingredients

·       1 cup cooked quinoa (about 1/3 cup uncooked)

·       2 eggs

·       1/2 cup red onions

·       1/2 cup peppers, shredded

·       1/2 cup broccoli, diced

·       1/2 cup shredded jack cheese

·       2 Tablespoons parmesan cheese

·       1/4 cup green onions

·       1 ½ tsp of Italian Seasoning

·       Salt & pepper, to taste

Directions

1.     Preheat oven to 350 degrees.

2.     Combine all ingredients in a large bowl and mix to combine.

3.     Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.

4.     Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.

Quinoa Applesauce Muffins

Since I work full-time, I often have breakfast on the go. My go-to breakfasts are usually bagel and cream cheese, with a tomato, a pastry, or some sort of muffin. Buying a muffin or pastry every day can be unhealthy, not to mention expensive. You never know what ingredients they use. This is especially important if you have dietary restrictions. As an example, for a while, I was watching my cholesterol, potassium, and phosphorus. A daily dose of store-bought muffins can create havoc in one’s diet.

So starting last year, I decided to experiment on making muffins. I’ve had a number of successes last year mostly experimenting on different flavors, reducing sugar and fat, and using rice flour. This year, I wanted to experiment with using different flours or grains. Since I still have quinoa, I thought this would be a great time to try quinoa muffins.

I made applesauce muffins before, but using regular flour or rice flour (a gluten-free option). I’ve made it so many times that I have made a low fat version. (which can be easily converted to non-fat if you really want to).

Note to self: Blog post on Basic Applesauce Muffins! That is also a good recipe.

I am not sure exactly what proportion to use with quinoa, but most recipes recommend about 2 parts flour to 1 part quinoa ratio. As I prepared the batter, I found that a 1:1 ratio is better (maybe because the quinoa is a bit mushy).

Mad Gourmet's Quinoa Applesauce Muffins

Ingredients

• 2 tablespoon butter, melted
• 1 cup white sugar
• 1/4 cup agave nectar
• 1 1/4 cup applesauce
• 2 eggs
• 1 cup quinoa, cooked
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Preparation

•  Cook about 1/3 c of quinoa per package directions. I usually just cook a cup and leave the rest for later use (pancakes or side dish).
•  Melt the butter on stovetop for mixing (You can do this while you are prepping your dry ingredients; If I am having burgers for lunch, I save the pan to cook the burger for that yummy buttery flavor).

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin tin.
2. Sift together the flour, quinoa, baking soda, salt, cinnamon and nutmeg. Set aside.
3. Beat eggs. In a large bowl, combine melted butter, applesauce and eggs.
4. Beat wet ingredients in the flour mixture, mixing just until incorporated.
5. Stir in the raisins and walnuts. Spread batter into prepared pan.
6. Scoop into muffin cups.
7. Bake in preheated oven for 20-25 minutes, or until golden brown, Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.

Verdict

I really enjoyed these muffins. The quinoa added a great texture and a protein boost.  I did expect a crunchier consistency, but maybe next time, I’ll toast the quinoa first.

I think for next time, I would use some baking powder to give it a bit of a rise.

Also, I wish I read this article from lunchboxbunch.com on how to cook fluffy quinoa before I got started.

Quinoa Pancakes

I bought a new packet of quinoa this week. Ever since our trip to Peru six years ago, I have always wanted to cook with quinoa but never had a chance.

When we were in Peru, we had lots of yummy quinoa soup, but that recipe looked time-intensive. So I was on the search for a quick quinoa recipe.

I ran into this quinoa cakes recipe in Martha Stewart's website, and this looks like the perfect candidate. I LOVE PANCAKES and other breakfast items, like PANCAKES. She also has a good number of quinoa recipes: clusters, cereal were just a few examples. But the pancakes.... well, enough said.

Preparation and Cooking

Since I have not cooked with quinoa before, I followed the cooking instructions on the package.
I also remembered that our guide from Peru said that we need to be extra careful preparing quinoa: rinse, rinse, rinse is what she said. So it's better to be safe than sorry.

I thought it cooked longer than what the package said, but that can just be due to my old stove.
 
I also decided to follow the recipe to the letter (well, almost). I used low-calcium soy milk instead of low-fat milk, and I had a few additions near the end of preparing the batter. 

Preparing the batter

If you've made pancakes before, making the batter and cooking the cakes were straight-forward. The quinoa does add a certain lumpiness which makes it look more interesting. The batter seemed to be a bit bland, so I added about a teaspoon of agave nectar and alcohol-free vanilla extract would be a good addition (I would think regular vanilla extract would work, too).

Lumpy batter: Almost like mixing tapioca

Cooking like a normal pancake

Here's the recipe.

Quinoa Pancakes
Slightly modified from Martha Stewart's Quinoa Cakes

Ingredients

• 1/2 cup cooked quinoa (prepare as package directed)
•  3/8 cup all-purpose flour
•  1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1 large egg
• 1/2 tablespoon unsalted butter, melted, plus more for skillet
• 1/8 cup soy milk (or almond milk)
• 1 teaspoon agave nectar
• 1 teaspoon vanilla extract (I used alcohol-free)
•  Non-stick spray, for cooking
•  Maple syrup, for serving
•  Fresh fruit or fruit preserves (optional), for serving

Directions

1.  In a medium bowl, mix together quinoa, flour, baking powder, and salt.
2.  In another medium bowl, mix together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
3.  Lightly coat a large nonstick skillet or griddle with butter and heat over medium. Drop about 1/4 cup of into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
4.  Wipe skillet clean and repeat with more melted butter and remaining batter (depending on your stove, reduce heat to low if overbrowning).
5.  Serve with maple syrup and fresh fruit, if desired.

Verdict and Next Steps

I love the difference in texture and flavor provided by the quinoa. I had fresh blueberries, so I served the cakes with the fresh fruit and about a teaspoon or two of maple syrup.

I think this will be a regular part of my breakfast rotation. Just to make it healthier, perhaps I will use whole wheat flour or maybe even oat flour next time.