Cooking and Recipes

What is quinoa?

Quinoa is a delicious and nutritious food that provides complete protein and is easy to prepare and digest. Though quinoa is a recent addition to the North American larder, this crop, native to the Andes, sustained the ancient Incas, and has been cultivated continuously for more than 5,000 years. Quinoa has a light, delicate taste, and can be substituted for any grain.
While it is sometimes nutritionally considered a “supergrain,” quinoa is not really a grain, but the seed of a leafy plant that’s distantly related to beets, chard and spinach. Quinoa has excellent reserves of protein, and unlike other grains, contains all nine essential amino acids. It also contains the amino acid lysine, which is necessary for tissue growth and repair, and is a good source of manganese, magnesium, iron, copper and phosphorous. The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk and the United Nations classifies it as a “super crop.” Because of all of these attributes, it is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.
Quinoa ranges in color from white/pale yellow through red and brown to black. All are delicious; the darker colors are a little nuttier in texture. Mixing the colors together is visually appealing and adds variety to a dish. Quinoa cooks quickly to a light, fluffy texture.
Quinoa is available in an increasing number of grocery stores and health food stores. If you can’t find it locally, it is available for ordering online. Store quinoa like a grain, in a cool, dry place.
How to Prepare Quinoa

One reason quinoa is such a hearty plant is that is has a resinous, slightly bitter coating that protects the seeds from birds and insects, and also shields them from intense high-altitude sunlight. This coating, called saponin, is soapy. The quinoa you buy has been cleansed of saponin, but you should rinse it thoroughly before cooking to remove any powdery residue of saponin. Place it in a fine strainer or coffee filter and hold it under cold running water until the water runs clear; drain well.

Cooking is simple. Use two parts water to one part quinoa. Plan on a dry half cup to a cup per person, depending on appetite and what else you are serving. Combine the water and quinoa a saucepan, add a little Himalayan salt (with 84 key nutrients), bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes, until the grains are translucent. You can also simmer for about 10 minutes, remove the pan from the stove, and wrap it in a towel. It will finish cooking and stay warm for a long time. Thus, you can prepare it in advance and even take it along for an “urban picnic.” We often do this when we have a busy day and evening and know we won’t have time to get home for dinner. Throw an avocado, some Himalayan salt, a lemon, some fresh herbs (cilantro is fabulous with quinona), and maybe some goat cheese, in a bag, and you have the makings of a wonderful meal on the go.

Quinoa is delicious as either a savory or sweet dish. For breakfast, try serving it with fresh or died fruit, nuts, and a little honey or agave. Agave is a natural sweetener from the agave plant, which grows in Mexico, central and tropical South America as well as the southern and western US. Soaking dried fruits and raw nuts before eating makes them easier to digest and taste delicious. You can also add dried fruits such as goji berries, raisins or currants to quinoa while it is cooking and the fruit will plump up nicely.

For lunch or dinner, try serving quinoa with a fresh green salad and sautéed vegetables. If you have leftover quinoa, you can try stir-frying it with veggies ala fried rice.