The Ancient Grain of the Incas…

Quinoa (Chenopodium quinoa) is a relative of beets and saltbush- more of a grass than a grain.  It contains more protein than any other grain -an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 10 percent for wheat. Quinoa’s protein is of an unusually high quality. It is a complete protein with an essential amino acid balance close to the ideal. Quinoa’s protein is high in lysine, methionine, and cystine. This makes it an excellent food to combine with and boost the protein value of other grains (which are low in lysine) or soy (which is low in methionine and cystine).

Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals (especially potassium, phosphorus, iron, and calcium) and vitamins. It is completely gluten free. It has a low glycemic index of 35.

This quinoa is grown at 3800 metres in the Andes, and its slow growth gives the largest grain size and highest protein content. Lower altitude quinoa has many imperfect hard grains and a lower nutritional value. It is produced by a farming cooperative and bought at a fair trading price. As the mother goddess of the Inca religion, quinoa was long suppressed by the Spaniards but with the renewal of the Inca culture and the discovery of its nutritional value it is having a strong revival.

Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavor all on its own. Quinoa can be substituted for almost any grain in any recipe. It looks and tastes great on its own, or in any dish from soup to salad. Use it instead of rice with stir fries, instead of barley in soups, instead of burghul in tabooli, instead of oats in porridge, and almost anywhere else you need a cooked grain.

COOKING INSTRUCTIONS

1 cup quinoa

2 cups liquid

Bring to boil and simmer for 12 to 15 minutes. All liquid should be absorbed.

Alternatively- bring to the boil, take off heat, and leave for 15 minutes. Use water when using quinoa as a replacement for boiled rice or when strong flavors are to be added – with curries or in tabouli. Use a stock (fish, chicken, vegetable, and so on) instead of water if the quinoa is to be used with mild flavors such as in a salad, kedgeree, or stuffing. Use coconut milk instead of water to make a rich dessert base – like for puddings or cakes.

Quinoa Morning Cereal

Serves 2

Ingredients

½ cup red quinoa
1 ½ cup water
¼ cup chopped almonds
½ cup blueberries, fresh or dried
2 tablespoons maple syrup (more if your tooth is sweeter than mine!)
1 teaspoon nutmeg, freshly grated
1 teaspoon cinnamon, freshly grated

Directions

In a medium saucepan, add the quinoa and the water, and begin to boil. Reduce to a rolling low boil, and cook for about 5 to 6 minutes.  Add the almonds, blueberries, maple syrup and the nutmeg and cinnamon.  Cook on a low rolling bowl for another 6 minutes, stirring constantly until soft and porridge like.

Quinoa Apple Salad With Curry Dressing

Serves 4

(Martha Stewart)

Ingredients

1/4 cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely shallot, chopped
1 teaspoon curry powder
1/4 teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 1/8-inch-thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Directions

Preheat oven to 375° F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool.

Coarsely chop nuts. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.