Quinoa The Perfect Grain

Quinoa is a delicious South American grain; a cousin of the spinach and swiss chard family and is a complete protein.  It is gluten free, easily digested with excellent health benefits.  Do you need any more reasons to try this perfect Super Food??   

By: Chef Margie Arosh 

Quinoa has a fluffy, slightly nutty, slightly crunchy flavor and can be used as a main course, salad or side dish.  It is known as a complete protein as it has a balanced set of all essential amino acids. 

The best way to cook Quinoa is to treat it like rice, for each cup of grain simply add two cups of water or stock.  It is very important to wash the Quinoa well before cooking.  One of my favorite ways to cook this grain is ‘Pilaf Style’.  I begin with a sautéed onion add diced red bell peppers then a combination of red and white Quinoa for texture and color.   I find that if you use only white Quinoa the grains tend to clump together.

Studies have shown that Quinoa as part of a healthy eating plan can significantly lower your risk of cardiovascular disease, obesity, type 2 diabetes, migraine headaches and aid with digestive problems.  It is not only beneficial for adults but for children and infants as well and can help reduce the risk of childhood asthma.

Plain or with the addition of any vegetable or seasoning, Quinoa is a lovely compliment to any meal.

Quinoa Tabouleh

Ingredients:

• 1 cup quinoa (half red & white)
• 1/4 cup olive oil
• Juice of 1 lemon & zest
• 1 teaspoon kosher salt
• ½  teaspoon freshly ground pepper
• 2 tomatoes finely diced
• 1 medium cucumber finely diced
• 3 green onions (scallions) finely sliced
• 1 tablespoons finely chopped mint, or dill
• 1 bunch finely chopped flat leaf parsley

Method:

Place the washed quinoa in a pot of boiling salted water and cook 8 – 10 minutes until the quinoa has puffed up and is tender.  Drain, cool slightly.

Meanwhile in a large bowl, combine: the chopped vegetables, herbs, oil, lemon juice, salt and pepper.   Mix in the cooled quinoa combining well, taste to adjust seasoning and refrigerate at least one hour before serving, or overnight.  The longer this salad marinates the better it becomes.

Serves:  4-6

Red & White Quinoa Pilaf

Ingredients:

·       2 tablespoons extra virgin olive

·       1 onion, finely chopped

·       2 cloves garlic, finely minced

·       ¼ teaspoon chili flakes (optional)

·       ¼ teaspoon cumin

·       ½ teaspoon paprika

·       1 red pepper, finely chopped

·       1 cup red quinoa, rinsed

·       1 cup white quinoa, rinsed

·       4 cups chicken broth or water plus 2 tablespoons chicken soup powder

·       Kosher salt & freshly ground pepper to taste

·       2 tablespoons finely chopped parsley (optional)

Method:

Heat a saucepan over medium-high.  Add olive oil, onion and cook until translucent or slightly golden, about 5 minutes.  Add garlic and bell pepper and sauté for 2 minutes.  Add quinoa and toast well.  Add broth, seasonings and bring to a boil.  Reduce heat to medium-low and cook covered for about 20 minutes, or until liquid is absorbed.  Taste to adjust seasoning and garnish with parsley before serving.

Serves: 6