Saturday, August 27, 2011

#317_Quinoa Biko

Quinoa Biko topped with homemade Mango preserves
Pronounced "keen-wah"

As I was doing a research on Quinoa on the net I found out that people in the Andes, South America have been cultivating it for thousands of years, but I just heard of it from a new-found friend last Spring. She told me how it has helped her with her diet being a diabetic. That prompted me to do some research and to my amazement I found some interesting information about it. It was truly amazing to know that this grain is a complete source of protein and high in Magnesium and fiber. If this is the case, pair this grain with Purslane, and who needs multi vitamin pills anymore?

Raw Quinoa Seeds or Grains

Here's a link where you can read about some
interesting facts about this grain, click here.

I cooked this batch of Quinoa in rice cooker and it turned out so nice and fluffy.

Quinoa Biko
(For complete recipe for the original biko using glutinous rice, click here.)

I prepared this Quinoa
Biko style to give it a Filipino flair....

Mixed the cooked Quinoa with brown sugar, coconut cream, and vanilla extract then baked in oven for half an hour.
Quinoa is not like glutinous rice. So when you spoon it on a plate, the grains don't hold together well.
Concerning its taste, although it has a nice nutty flavor, in my opinion, you have to develop a liking for it.

How to cook Quinoa:
here's a couple of helpful links on how to prepare this grain:

#316_ Key Lime Pie

If someone gives you lemons, you should make some Lemonade;
if someone gives you Key Limes, make KeyLime Pie.

Key Limes

this pie only requires 3 ingredients to make:
egg yolks, condensed milk and of course Key Limes and pie crust.
Whipping cream is for topping.

Basically mix the lime juice, egg yolks and milk together.

Very easy Key Lime Pie
(adapted from Paula Deen)

1/2 cup key lime juice
3 egg yolks
1 can condensed milk
lime zest
Graham Cracker pie crust

Combine lime juice, egg yolks and lime zest; Blend in the condensed milk.
Pour filling into the pie crust
and bake in a pre-heated 350 degrees oven for 20 minutes.

Let cool completely before serving.
Serve with a dollop of whipped cream.

Note from MaMely:
As I was making this pie I thought about my cousin when we were all back in the Philippines, she used to make Calamansi Pie. I thought that maybe in this recipe, you can substitute juice of calamansi if you have access to them.