Cucumber, Cashew, Quinoa & Buckwheat Salad with Mint

serves 4

2 cups water

1/2 cup quinoa seeds

1/2 cup buckwheat groats

1 1/2 cup cucumber, diced, seeded

1/2 finely diced carrot

1/3 cup sliced green onions

1/4 cup chopped fresh mint

1/4 cup canola oil

2 TBS rice vinegar or white wine vinegar

2 TBS freshly squeezed lime juice

1 tsp maple syrup

salt

1/4 cup toasted salted or unsalted cashews

In a medium saucepan combine the water, quinoa and buckwheat and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove from the heat. Fluff with a fork to cool completely.

Place the cooled grains in a medium bowl and add the cucumber, carrot, green onion and mint. In a small bowl, whisk together the oil, vinegar, lime juic, maple syrup and salt. Toss with salad, sprinkle with cashews before serving.

Fruit Salad with Quinoa & Pineapple Lime Dressing

Serves 4-6

1 1/3 cups water

2/3 cup quiona

1/4 to 1/3 cup dried coconut (optional)

3 ripe kiwis, peeled and sliced

1 cup sliced strawberries

1 can (14 oz) pineapple tidbits, drained, 1/3 cup juice reserved

1 TBS fresh lime juice

Combine water and quinoa in a medium saucepan. Bring to a boil, reduce to a simmer and cook with a cover for abot 15 minutes. Remove from heat and set aside with cover off to cool completely.

Heat small saute pan over medium heat. Add coconut and toast until golden and fragrant, 1 to 3 minutes. Remove from heat and set aside to cool.

In a medium bowl, toss quinoa, kiwi, strawberries and pineapples with reserved pineapple juice and lime juice. Pass coconut for those who don't like it.

Add blueberries, blackberries and/or pomegranate seeds.

Use sorghum instead of quinoa

Chocolate Teff Waffles

makes 6 waffles

2 cups teff flour

1/4 cup unsweetened cocoa powder

4 tsp baking powder

1/4 cup white sugar

1/2 tsp salt

2 large eggs

1 1/4 cups milk

1 cup water

1/2 cup vegetable oil

2 tsp vanilla extract

Preheat oven to 200. Preheat waffle iron

Combine teff flour, cocoa, baking powder, sugar and salt in a medium bowl and set aside. In another bowl, beat eggs, then stir in milk, water, oil and vanilla. Add wet ingredients to dry, making a thin batter. 

Ladle batter into waffle iron. Remove when waffles are ready. Keep warm in oven.

Top with maple syrup, yogurt, fruit syrup, peanut butter, jams, fruits, etc.

Warm Gingerbread Teff Cereal

serves 4

3 cups water

 1 cup teff grains

4 tsp molasses

1 1/2 tsp cinnamon

1/8 tsp ground ginger

1/4 cup brown sugar

1/4 cup milk

Combine water and teff in medium saucepan and stir in molasses and spices. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes, stirring occassionally. Remove from heat. Stir in brown sugar and milk and serve.

Rhubarb Pineapple Amaranth Pudding

serves 4

2 1/2 cups water, divided

3 cups fresh or frozen rhubarb

1 can (14 oz) unsweetened pineapple tidbits in juice

1/2 cup amaranth seeds

1/3 cup lightly packed brown sugar

 5 tsp cornstarch

1 cup plain Greek yogurt

1 TBS maple syrup

1/2 tsp vanilla extract

In a medium saucepan combine 2 cups of water, rhubarb, pineaple with juice, amaranth and brown sugar. Bring to a boil, then reduce to a simmer. Cover and simmer for 12 minutes. Stir and cook, covered for 15 additional minutes, until amaranth is tender.

Whisk the cornstarch with remaining 1/2 cup fo water. Stir into amaranth mixture, return to a simmer and cook for 1 minute, stirring constantly. Remove from heat and divide among bowls. Chill.

For topping, stir yogurt, maple syrup and vanilla together in a small bowl. Divide among chilled bowls of pudding and serve.

Mexican Chocolate Millet Pudding

serves 4

1 1/4 cups water

1/2 cups millet

1/4 cup whole milk 

1/3 cup white sguar

3 TBS unsweetened cocoa powder

1/4 tsp cinnamon

pinch of cayenne

pinch of salt

Combine water and millet in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and simmer for 25 inutes. Remove lid and fluff with a fork. If any water remains, simmer a few minute longer. Set aside and allow to cool.

Place cooked millett, milk, sugar, cocoa, cinnamon, cayenne and salt in blender or food processor. Puree well for at least 2 to 3 minutes until smooth. Mixture should be very thick, but if it is not completely smooth or too thick, add a little more milk. Divide between 4 serving dishes and chill for 1 hour or overnight before serving. Garnish with fresh fruit, and/or whipped cream.

Can use 1 cup of quinoa, sorghum or amaranth in place of cooked millet, if desired.