Quinoa (pronounced keen-wah) is often thought of as a "super grain". Quinoa is not, in fact, a grain at all! Quinoa is the protein packed seed of the goosefoot plant. It cooks quickly and produces a grain like dish that is considered to be a complete protein - that is it contains all 20 amino acids. It is also high in iron calcium and a number of B vitamins.
Quinoa cooks like couscous: I use a 2:1 ratio. 2 parts water or broth: 1 part quinoa. Boil it briefly then remove it from the heat and let stand covered until all of the liquid is absorbed. Fluff with a fork and serve alongside any meal, as you would rice, couscous or millet. It can be added to soups, stews, casseroles and eaten as a breakfast cereal.
Watch out! If you find your quinoa tastes bitter, try washing or soaking the seeds before cooking them. Washing rinses away the saponin on the surface of the seeds, which is usually the source of the bitterness.
One of my favorite dishes is a Turkey Cranberry Quinoa salad....I'll be sure to include the recipe later in the fall. Last night, however, we kept it simple: Quinoa cooked with some organic veggie broth and water, served with fresh veggies.
Super food!
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