Quinoa aka Amaranth - Mother of all grains...
What is it?
Quinoa (pronounced Keen - wah) has to be one of the most incredible seeds we can eat and yet it is unknown to most people today. Why you ask? I don't really know, but up until last fall I didn't know it existed either. But oh boy am I so glad I found it. I love this stuff!
It kind of reminds me of a cross between rice and couscous with a slightly nutty flavor like brown rice has. It cooks up the same way as rice so a 2 to 1 ratio of water to grain and it cooks up in about 15 minutes after the water boils. It can be bitter and contains saponins (soap like residue) so it is recommended to rinse it first like you do beans. Fill a container with water, let the grain soak for an hour or so, drain it fill with water again then empty into strainer to give it a final rinse. I have been buying mine in bulk from the health food store and never rinsed it and had no bitter taste, but the saponins can cause a laxative kind of effect so be prepared if you opt not to rinse it. It is a choice you will have to make when you cook it. Most boxed versions you can find at the grocery store say it has already been pre-rinsed so you won't have to repeat the long soaking bit, I would just give it a quick rinse prior to use.
You may be wondering where it originated from right? Well believe it or not it comes from the Incas in the Andes in South America. It was grown as the Mother grain and used in all their daily lives because of its versatility in cooking. It was so sacred the emperor himself would sow the first seeds every year using golden tools! To find out more about the history and fun facts check out this link: Quinoa
It kind of reminds me of a cross between rice and couscous with a slightly nutty flavor like brown rice has. It cooks up the same way as rice so a 2 to 1 ratio of water to grain and it cooks up in about 15 minutes after the water boils. It can be bitter and contains saponins (soap like residue) so it is recommended to rinse it first like you do beans. Fill a container with water, let the grain soak for an hour or so, drain it fill with water again then empty into strainer to give it a final rinse. I have been buying mine in bulk from the health food store and never rinsed it and had no bitter taste, but the saponins can cause a laxative kind of effect so be prepared if you opt not to rinse it. It is a choice you will have to make when you cook it. Most boxed versions you can find at the grocery store say it has already been pre-rinsed so you won't have to repeat the long soaking bit, I would just give it a quick rinse prior to use.
You may be wondering where it originated from right? Well believe it or not it comes from the Incas in the Andes in South America. It was grown as the Mother grain and used in all their daily lives because of its versatility in cooking. It was so sacred the emperor himself would sow the first seeds every year using golden tools! To find out more about the history and fun facts check out this link: Quinoa
And the health benefits!
Most of you know me by now, I will not eat anything or write about anything that isn't healthy in some way... and Quinoa is no exception. This grain is power packed with 18% protein! Yes 18% and that isn't all... It is gluten free! You read correctly - gluten free! It is a great source of iron, phosphorous as well as magnesium. Oh and the protein is believed to be a complete protein for you health nuts out there. It is even being considered as a possible crop in NASA's occupied space flights if they ever continue with them. And the UN has dubbed 2013 the year of the Quinoa.
What do you use it for?
It can replace rice, couscous, pasta really anywhere you use a grain you can replace it with quinoa. I usually cook it up like rice first then I saute up some onions, peppers, tomatoes, and garlic in olive oil add the cooked quinoa season a bit and Bob's your Uncle... you have an awesome side dish to any meal! And what ever is left over is a delectable cold salad the next day! Breakfast? Oh yes - cook it up add your favorite toppings just like oatmeal - brown sugar, fresh fruit, maple syrup the list is endless! I have a few recipes I have added below but there are literally 1000's more if you search the web. The first recipe came from Quinoa.net which is a source for buying it in bulk as well as other uses for it including as a flour! So go on buy some quinoa today and give it a try... you will be pleasantly surprised!
QUINOA PILAF
1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe 2 cups water to 1 cup quinoa)
1/2 cup green onion, diced 1/4 cup olive oil
1/4 cup celery, diced 2 cloves garlic, crushed
1/4 cup green pepper, diced sliced almonds
1/4 cup sweet red pepper, diced 1/4 tsp oregano
salt to taste
Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe 2 cups water to 1 cup quinoa)
1/2 cup green onion, diced 1/4 cup olive oil
1/4 cup celery, diced 2 cloves garlic, crushed
1/4 cup green pepper, diced sliced almonds
1/4 cup sweet red pepper, diced 1/4 tsp oregano
salt to taste
Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.
Quinoa and Black Beans - from all recipes.com
Ingredients
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, peeled and chopped
- 3/4 cup uncooked quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
- Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
- Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
- Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.