Quinoa is known as one of nature's "perfect" foods and I have to admit when I hear something like that my tastebuds don't usually start watering. However, quinoa is an exception to the "if it's good for you it can't taste good" rule.
Quinoa is an ancient food, (it was actually considered sacred by Incas in South America), and in fact most quinoa still comes from South America. This versatile and healthful food is experiencing a bit of renaissance of late, in no small part due to the fact that it is extremely rich in protein. Often mistaken for a grain, it is actually related to green leafy vegetables like spinach and swiss chard and has a pleasant nutty flavor.
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids, making it an excellent choice for vegans and vegetarians who may be concerned about getting adequate amounts of protein in their diet. Quinoa is also an excellent source of the amino acid lysine, an essential ingredient for tissue growth and repair. In addition to protein, quinoa is also a very good source of other healthful nutrients such as manganese, magnesium, iron, copper and phosphorous. Quinoa is also gluten free and easy to digest and is thought to be especially valuable in diets of persons with migraine headaches, diabetes and atherosclerosis.
You can find quinoa at many grocery stores, and definitely in health food stores, usually near the rice and/or dried beans and such. Most directions for cooking quinoa direct you to cook or steam it like rice, however I have gotten better results cooking it like pasta, using about four parts water to one part quinoa. Bring salter water to boil in large pan, add quinoa, and stir occasionally. In about 15 minutes the quinoa will begin to "bloom", and you will see it expand with a circle around the softer, more translucent interior. At this point I just keep taste testing until it's where I want it in terms of firmness. As with pasta, some will prefer a more al dente texture, while others like softer. Drain in a wire mesh strainer or one with very small holes...you don't want your quinoa going down the drain.
If you are going to use your quinoa in a warm dish or as a side dish it's now ready. If you are going to use it in a salad or something that will be served cold, rinse it thoroughly with cold water and drain. I've often added a white wine and shallots reduction to the quinoa and used it as a simple side dish or added roasted vegetables or any number of leftovers for an easy lunch or dinner. For breakfast you can drizzle warm quinoa with honey and add nuts or berries. I often make a big batch of quinoa and keep it in the refrigerator as it is nice to have it on hand for any of these purposes.
One of my favorite ways to eat quinoa is in what I simply call Quinoa Salad. This is a nutritious and tasty salad that we eat all year round, but it is particularly refreshing on a hot summer day. It's really just a variation of Tabbouleh, but if you are not a fan of bulgar this might be a welcome change.
Quinoa Salad
Quinoa
Cucumber (dice or matchsticks)
Tomato (diced)
Onion or Scallions (green onions, red onion, or purple scallions)
Parsley (flat leaf or curly, chopped)
Lemon (juice and a little zest)
Olive oil
Salt & Pepper
I don't usually measure anything for this recipe and you probably shouldn't either as it's one of those dishes that you can make in proportions that fit your tastebuds and you should experiment. I first chop all my vegetables, then add cooked and cooled quinoa, and then add olive oil and lemon, (slowly and taste testing along the way). I happen to love lots of lemon in this dish. Season with salt and pepper, let it chill in the refrigerator for a couple of hours so the flavors blend and voila, you have a great side or main dish. I definitely like to make plenty at a time as it's great to have in the refrigerator for a healthful lunch or side dish. You can also experiment with other herbs and seasonings. Many people like to add fresh mint, for example.
Quinoa is as versatile as it is healthful. If you find you like its texture and taste you have found yourself a new pantry staple!
