If you haven't tried quinoa then you are really missing out. It's texture is hard to describe, but it reminds me of rice with the hollowness of a sesame seed and is creamy at the same time. It tastes great on it's own (some olive oil and lemon, yum!), sprinkled on salad, or even for breakfast with some honey and fruit. Quinoa can also be made into a gluten free flour. Additionally, this stuff is really good for you. It contains all 9 essential amino acids, making in a complete protein, and is packed with nutrients and antioxidants. Oh, did I mention it tastes great?
Quinoa has an interesting history. Native to South America, the Incas considered the crop sacred and the emperor would usually sow the first seeds of the season using tools made of gold. The Spanish colonists actually forbade quinoa cultivation for a time due to its status within indigenous (non-Christian) ceremonies and they forced the Incas to grow wheat instead.
Making quinoa is very similar to making rice. Place 1 part quinoa and 2 parts water in a pot, bring it to a boil, cover, and simmer for about 15 minutes. Here is my recipe for Mexican-style quinoa which is my favorite way to prepare it.
- 1 tomato, blanched and peeled/seeds removed
- 1/2 onion
- 1 jalapeno
- 1 bell pepper
- few cloves garlic
- olive oil
- 1 cup quinoa
- 1 cup tomato juice
- 1 cup vegetable/"chicken" stock
- salt and pepper
- 1 avocado
- Dice tomato, onion, jalapeno, bell pepper and garlic. Saute in olive oil until soft.
- Add quinoa, tomato juice and water or stock. Season broth to taste.
- Bring to a boil. Reduce to a simmer and cover. Cook for about 15 min or until liquid is absorbed.
- Serve topped with sliced avocado. I also like hot sauce on mine!
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