Cooking with Quinoa

Keen-wah to the Rescue

Grains are a rather misunderstood breed. Most everyone is familiar with a handful of grains, but their use is traditional. Luckily, in recent years, grains have experience an increased popularity due to their nutritious orientation and the fact many have wheat allergies and are looking for an alternative. Grains can be purchased in bulk, or prepackaged. One of these grains is quinoa. Cooking with quinoa is easy. It is very versatile, high in fiber, low in fat, and great for the budget-minded.

With a history dating back 5000 years, quinoa originates from the Andes Mountains of South America. There is is one of three staple foods, along with corn and potatoes. Quinoa is known as the “super grain” or “mother grain”.

Nutritiously, quinoa is noted to have the most protein out of all the grains. With some 1800 varieties available, it contains as much as 20% protein, with the average being 16%. This compares to rice having 7.5%, millet 9.9%, and wheat having 14%. Also high in calcium and iron (amongst other nutrients), quinoa provides a rich and balanced source of nutrients including starch, sugar, oil, fiber, minerals and vitamins. Whew!

Other benefits quinoa is known to have include:
· easy to digest – it is very light and nonsticky
· quick and simple to prepare (takes 8-10 minutes to cook)
· versatile (make it into a sweet dish or main/hearty dish)

What is fun about cooking with quinoa is the fact that it looks like little cylinders when it is cooked. Quinoa looks like a transparent circle with a ring around the grain. I like to highlight that in my cooking with quinoa classes.

Here are two recipes using quinoa that illustrate its versatility. Come see how easy cooking with quinoa is!

This one is a one-pot dish:

Queenly Quinoa (serves 2)
One-half cup quinoa, rinsed thoroughly
1 cup water
½ cup mushrooms, sliced
3 tablespoons onion
1 teaspoon miso