Quinoa? What the heck is that?
Quinoa has been around a long time. It’s an ancient tiny Peruvian seed, which has a mild, nutty flavor, and is related to leafy green vegetables. The protein content of quinoa is superior to most grains and it contains all the essential amino acids. It’s particularly high in lysine (important for tissue repair and growth) and iron, and is also a good source of copper, phosphorous, and magnesium. It is also gluten free.
If you’re looking for something new or want to add variety to your diet, give it a try. You might find you’ll add it to your regular fare.
The best part is...it’s easy and fast to cook!
How to Cook Quinoa
Basic Quinoa Recipe
1 cup (.2 liters) quinoa
2-3 cups (.47-.7 liters) water (more water makes the quinoa fluffier, so you’ll need to drain the extra water off after cooking), chicken stock or vegetable stock. I like to cook mine in chicken stock - it gives the quinoa a nice flavor.
1/2 teaspoon (2 ml) salt (more to taste).
1. Place the quinoa in a strainer and rinse until the water runs clear. This is key - you want to remove the bitterness that can be present on the outside of the seed. No rinsing means bad-tasting quinoa, so don’t forget this step!
2. Bring the water or stock to a boil in a medium saucepan. Add the salt and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes or until the quinoa is tender and translucent, and each grain displays a little thread. Drain if needed and return to the pan. Put the lid back on and allow to sit undisturbed for 10 minutes. Fluff and serve.
Yield: about 4 cups (1 liter), serving 6 to 8.
Additional Tip:
You can use quinoa like rice and pasta. It works well as a pilaf - just mix in your choice of cooked or raw veggies, beans, spices/herbs, cooked meat, or fish. It tastes good warm or as a cold pilaf salad.
Where can you find quinoa? Health food stores and most US grocery stores in the organic section now carry it.