Today I have some pretty big news that has caught me more than a little off guard. I wasn’t expecting to be able to announce this until later this year….but here goes!
The Quintessential Quinoa Cookbook is now available in hardback!
Yep, I’ve got a “real” published book that you can buy from Amazon (I’m not selling it directly) and it will be in stores in the near future. (So I’m told.) The book is an old school hardback, complete with a printed cover and jacket. As far as the recipes, the book includes everything that is in my Quintessential Quinoa ebook PLUS about 50 additional pages. (Including a “Quinoa for Kids” section.) Like the ebook, there is a photo of every recipe.
The scheduled release date wasn’t for some time, but apparently Amazon jumped the gun and started shipping the books early. Because it was selling, my publisher has decided to go ahead and ship the book everywhere and given me the green light to make the news public.
If you’d like to see a sneak peek of my desk copy that we used for editing, you can see it here.
It is available for immediate shipment and is also available for free shipping via
Today, I’m a mixture of nerves and excitement. To celebrate, I thought I would share with you one of the recipes from the book. I hope you enjoy!
This recipe was inspired by Cooks Illustrated and is a light way to enjoy tostadas that doesn’t sacrifice on flavor. The addition of quinoa to the mix helps make the dish more filling and also adds a nice texture. If you prefer, try this with a red, yellow and green pepper instead of just red!
- 12- 6 inch corn tortillas
- Olive oil spray
- 3 red peppers, seeded and sliced thin
- 2 onions, sliced thin
- 2 T olive oil
- 6 cloves garlic, minced
- 3 T lime juice
- 4 cups black beans (2 cans)
- 1 T chopped jarred jalapenos plus ¼ cup brine
- 1 bag broccoli slaw
- 2 cups cooked quinoa
- 2 ounces queso fresco or vegan cheese
- ½ cup non-fat Greek yogurt (I now use tofu mayo or non dairy yogurt)
- 2 T fresh cilantro, minced
- 3 cloves garlic, minced
- Preheat the oven to 450 degrees.
- Spread tortillas on 2 baking sheets and coat with oil spray on each side.
- Bake 8 to 10 minutes, until crisp.
- Rotate baking sheets after 4 minutes.
- Put 1 T olive oil in a large skillet over medium low heat and add onions and peppers.
- Cook covered for 10 minutes.
- Uncover and increase heat to medium high.
- Cook for 6 more minutes.
- Add garlic and cook for an additional 30 seconds.
- Remove from heat and stir in 1 T lime juice.
- Salt and pepper to taste.
- Heat remaining 1 T of olive oil in skillet.
- Add beans, jalapenos and 1 T of the brine.
- Cook for 5 minutes, mashing beans with the back of your fork or a potato masher.
- Toss coleslaw mix with remaining of jalapeno brine.
- Season with salt and pepper.
- In a small bowl combine yogurt (or vegan alternative), cilantro and garlic.
- Spread beans on tortillas, and top with quinoa, vegetables and slaw.
- Top with yogurt/mayo mixture and sprinkle with cheese.
Carbohydrates 35.6, Protein 10.3, Fiber 6.6, Cholesterol 2 mg