The Culinary Connoisseur
The Mother of All Grains
Oct
Quinoa was one of the main foods for the people of South
America since approximately 1200. Quinoa was a food that could survive in a
wide variety of growing conditions. Its unusually extensive nutrient richness
helped it gain popularity around the rest of the world in recent years. While
some growing has begun in the United States, most quinoa consumed in this
country still comes from South America. Peru remains the largest commercial
producer of quinoa.
ground into flour like is so commonly done with grains, quinoa has
significantly greater amounts of both lysine and isoleucine allowing the
protein in quinoa to serve as a complete protein source. In comparison to grains
like wheat, quinoa is higher in fat content and can provide valuable amounts of
heart-healthy fats like monounsaturated fats and omega-3 fatty acid.
steaming quinoa do not compromise the quality of quinoas nutritional benefits,
allowing us to enjoy it cooked while maintaining this benefit. Food scientists are
still studying this phenomenon.
You need about 2 cups liquid to cook 1 cup quinoa and it will cook in about 20
minutes. Be sure to rinse quinoa in a strainer to remove the bitter outer
coating. Quinoa is delicious when cooked in vegetable stock or chicken broth.
Try adding some crushed garlic, fresh rosemary or a dash of black pepper.
black)
light olive oil
2 cups liquid, such as broth or water
1/4 teaspoon salt (optional)
thoroughly with cool water. Rub and swish the quinoa with your hand while
rinsing, and rinse for at least 2 minutes under the running water. Drain.
medium-high heat, and add the drained quinoa. Cook, stirring, for about 1
minute, letting the water evaporate.
boil.
15 minutes.
from the burner. Let stand for 5 minutes, covered.
serve. You should see tiny spirals (the germ) separating from and curling
around the quinoa seeds.
Tabbouleh is usually made from couscous; the quinoa is
an excellent substitute because it looks very similar.
1/2 cup quinoa (red or white), rinsed well
chopped (about 2 cups)
Bring 1 cup of water to a boil in a small saucepan.
Meanwhile, in a small non-stick skillet, toast the quinoa over moderately-high
heat until the grains give off a nutty aroma and start to pop. Pour the quinoa
into the boiling water, taking care that the pot doesn’t boil over. Turn it
down to a simmer, cover, and cook until the water is absorbed and the quinoa is
tender, 12 to 15 minutes. Remove it from the heat and allow to cool.
teaspoon of salt, pepper and nutmeg.
the cooled cooked quinoa in a large bowl. Pour the dressing over the salad and
toss to coat. Taste for seasoning, and let sit for about 5 minutes before you
serve. This salad tastes even better the next day.
any meal!
1 3/4 cups uncooked quinoa
Rinse and drain quinoa. Heat 2 teaspoons oil in a large
saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until
tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa;
cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and
quinoa is tender. Remove from heat; set aside, and cool slightly.
and pepper in a large bowl; stir with a whisk. Add quinoa, craisins, and
remaining ingredients; toss gently to combine.