Recipes With Grains And Flours: 
 
Tabouli; 
Quinoa Leek Casserole; 
Baked Quinoa Casserole With Potatoes And Smoked Cheddar;
Spicy Applesauce Cake;
Teff Peanut Butter Muffins; 
Quick Spelt Biscuits;
Spelt Pancakes;
Amaranth-Oat Bread

Copyright 1994 Press Telegram
Distributed by Knight-Ridder/Tribune Information Services

Knight-Ridder Newspapers



To cook quinoa before adding to recipes, follow the directions on the bag or box.




TABOULI
2 cups quinoa, cooked (see note)
1 cup chopped parsley
1/2 cup chopped green onions
2 tablespoons fresh mint, chopped
1 garlic clove, pressed
1/2 teaspoon dried basil
1/2 cup lemon juice
1/4 cup vegetable oil
Salt and pepper to taste
Whole lettuce leaves and sliced olives, for garnish 

Place all ingredients except lettuce leaves and olives in a mixing bowl and toss together
lightly. Chill for at least 1 hour to allow flavors to blend. Wash and dry lettuce leaves
and line salad bowl with them. Add tabouli and garnish with olives.




NOTE: Directions for cooking are on the package.

QUINOA LEEK CASSEROLE
2 teaspoons sesame oil
1 garlic clove, minced
1 chopped leek
2 cups cooked quinoa (see note)
1&1/2 cups tofu with excess water removed
1/2 cup milk or soymilk
1 cup bread crumbs
1/2 cup grated cheese 

Saute first 3 ingredients until lightly browned. Add tofu and quinoa and continue to
saute for 2 minutes. Remove from heat and add milk; gently stir mixture.

Lightly oil a casserole dish and coat with half the bread crumbs.

Place mixture in casserole and top with remaining bread crumbs, and cheese. Bake,
covered, for 20 minutes at 350 degrees. Remove cover and allow cheese to brown.
Season to taste with salt or tamari and pepper.

This comforting dish is great served hot from the oven, or at room temperature.




BAKED QUINOA CASSEROLE WITH POTATOES AND SMOKED CHEDDAR
1 tablespoon olive oil
2 leeks, white part only, cleaned and sliced
2 large garlic cloves, peeled and sliced
2 medium green bell peppers, diced
4 eggs
2/3 cup low-fat milk
1 cup quinoa, cooked
4 ounces smoked Cheddar cheese, grated (1 heaping cup)
1 pound unpeeled new potatoes, diced and steamed until tender
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves or1/2 teaspoon dried 

Preheat oven to 350 degrees. Oil a 2-quart casserole or souffle dish.
Heat the olive oil in a heavy-bottomed nonstick skillet over medium-low heat and add
the leeks. Cook, stirring, until they begin to soften, about 5 minutes, and add the garlic.
Cook, stirring, for about 1 minute, then add the peppers. Cook over medium-low heat,
stirring occasionally, for 5 to 10 minutes more, until the peppers are crisp-tender, but
still bright green. Remove from the heat.

Beat together the eggs and milk, and stir in the quinoa, cheese, vegetables, salt, pepper
and thyme. Turn into the baking dish and bake 35 to 45 minutes, until the top is
beginning to brown. Let the casserole sit for approximately 5 minutes before serving.

From ``Main-Dish Grains,'' by Martha Rose Shulman (Bantam Books, 1993).




SPICY APPLESAUCE CAKE
1 cup teff flour
1 cup whole-wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon salt
1 cup applesauce
1/2 cup sesame oil
1/2 cup honey
1 egg, lightly beaten 

Combine teff and wheat flour, baking soda, cinnamon, allspice and salt. In a separate
bowl mix the applesauce, oil, honey and egg. Combine the two mixtures and pour into
an oiled 9-inch square cake pan. Bake in a 350-degree oven for about 30 minutes, or until
a toothpick inserted in the center comes out clean.

From Rebecca Wood, author of ``The Whole Foods Encyclopedia'' and ``Quinoa the
Supergrain.''




TEFF-PEANUT BUTTER MUFFINS
1/3 to1/2 cup uncooked teff
2 cups whole-wheat pastry flour
1 tablespoon low-sodium baking powder
1/2 teaspoon sea salt
1/4 cup peanut butter, crunchy or creamy 2 tablespoons unrefined safflower oil
1&1/2 cups water
4 tablespoons molasses, honey, or maple syrup 

Stir teff, flour, baking powder and salt together. Cut in peanut butter and oil with fork or
pastry blender until the mixture is crumbly. Add the water and molasses; stir just until
well mixed, but do not beat. Fill oiled muffin tins or muffin cups two-thirds full. Bake
12 to 15 minutes at 350 degrees, or until done.




QUICK SPELT BISCUITS
(Makes 18)
2 cups spelt flour
1 cup oat flour
1 teaspoon nonaluminum baking powder
1 1/3 cups buttermilk, soy or rice milk
2 tablespoons vegetable oil (optional)
2 teaspoons honey or natural sweetener (optional) 

Preheat oven to 350 degrees. Mix dry ingredients. Blend liquids. Combine mixtures.
Batter should be like thick oatmeal. (Add1/4 cup water if too stiff.) Drop by rounded1/4
cup onto oiled and floured baking sheet. Bake 35 minutes or until golden brown.




SPELT PANCAKES
2 cups spelt flour
2 tablespoons nonaluminum baking powder
1/2 teaspoon sea salt (optional)
1&3/4 cups water, milk or milk substitute
1 egg or egg substitute
2 tablespoons vegetable oil
1 tablespoon honey 
In large mixing bowl, combine spelt flour, baking powder and sea salt. In smaller bowl,
blend honey, oil and milk, milk substitute or water. Pour liquid ingredients into dry
ingredients and mix with minimal strokes.

Pour onto preheated oiled griddle, turning once when edges begin to dry and bubbles
form.




AMARANTH-OAT BREAD
1 cup oat flakes
2 cups water
2 teaspoons salt
2 teaspoons active yeast
1/2 cup warm water
3 tablespoons honey
1/4 cup vegetable oil
1 cup amaranth flour
4 cups whole-wheat flour 
Bring oats, water and salt to a boil. Cook until thick and creamy. Allow mixture to cool
to room temperature.

Combine the yeast, warm water, honey and oil; let set until yeast is bubbly (about 10
minutes). Add to oat mixture and stir in amaranth flour and wheat flour. Knead for 10
minutes, then place dough in a bowl and cover for 1&1/2 hours. Knead again, let rise a
second time, punch down dough, and form into 2 round loaves. Place on a lightly
floured baking sheet, brush with milk, and sprinkle with oat flakes that have been
soaked in milk. Bake at 350 degrees for 60 minutes, until crust is golden-brown.