“Supergrain of the Future®” – Quinoa w/ Veggies

Salmon w/ Quinoa & Roasted Tomatoes

     We’ve been experimenting with quinoa for awhile and it has now become a staple in our pantry. Using the basic cooking method provided by the quinoa distributors, Barry added onions, carrots and peas to create a yummy side dish that he served with sautéed and steamed salmon. Roasted grape tomatoes were the perfect complement to a delicious meal.

     Quinoa (prounoucned keen-wa) is an ancient grain (technically a seed) that comes from the Andes Mountains of South America – “the “gold of the Incas.” Despite it’s early history, the Quinoa Corporation touts it as the “Supergrain of the Future®”. Besides being easy and quick to prepare, there are many reasons for that title – check out a few of those reasons in the section that follows Barry’s recipe.

General Cooking Tips:

·    Before cooking, be sure to rinse quinoa. It has a natural soapy coating that helps protect the seed from pests and some of may linger even after commercial cleaning.

·    Generally, use one part quinoa to two parts liquid. Plain water works fine, but experiment with broth for added flavor. Place both quinoa and liquid in a saucepan, and bring it to a boil. Reduce heat to a simmer, cover and let seeds cook for 10 to 15 minutes or until water is absorbed and the seed is translucent.                          
      Variations:

o   Sauté veggies (such as chopped onions and diced carrots) before adding the liquid.

o   Add fresh herbs as the quiona cooks.

o   Add frozen veggies, such as peas, when the quinoa is almost cooked.

o   Or, add sautéed mushrooms when quinoa is ready to be served.

o   As the quinoa is finished, add flavoring (such as curry – about 1 T. per 1 cup of uncooked quinoa) of your choice.

Calico Quinoa (Basic Quinoa w/ Veggies)   Makes 3 cups (Although we could cut the recipe down, we make it all. We add a vinaigrette to create a lunchtime side salad but our favorite thing for the leftovers: re-heat in the microwave and top with a poached or fried egg for a protein-rich breakfast.) 

1 to 2 tablespoon oil (we prefer olive)

¼ to ½ of a medium onion, chopped fine 

1 carrot, peeled and diced into very small cubes
Optional Variations: Add chopped peppers, , garlic, etc., etc.

2 cups+ chicken broth (any other broth or even water works as the liquid)

1 cup quinoa

About ½ cup of frozen peas

Salt & pepper to taste

1.   Heat oil in a 1½-quart sauce pan. Add onions and carrot cubes, etc.; sauté until veggies are tender.

Vegetables sauté in olive oil until tender.

2.   Rinse quinoa thoroughly, either by using a strainer or by running water over the quinoa in a pot. Drain excess water.

Quinoa has been place in a fine strainer and rinsed. 

3.   Add quinoa and 2 cups broth to sauce pan and bring to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed (about 15 minutes). You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Note—if quinoa becomes dry before cooking all the way through, add additional broth.

Broth has been added to the quinoa.

After 15 minutes, the broth has been absorbed and it's ready to eat.
Add peans, if desired, and check seasonings before serving.

4.   Add peas and season to taste near the end of the cooking period.

Find other recipes from the Quinoa Corporation @ http://www.quinoa.net/181.html

Just a few reasons quiona is considered to be a "SuperGrain of the Future" and why we are now fans . . .

·    It is light tasty, and easy to digest.

·    Quinoa contains more protein than any other grain; an average of 16.2%, compared with 7.5% for rice and 15% for wheat. A ½ cup serving of dry quinoa has approximately 11 grams of protein. When cooked, one cup of quinoa is about 254 calories and has almost 9 grams of complete protein, meaning it contains all the essential amino acids our bodies can’t make on their own..

·    Quinoa is loaded with minerals and vitamins. 
It’s a great source of calcium and high in lysine the B vitamins and iron, contains potassium, magnesium and manganese. Of these three minerals, magnesium is one of the most common mineral deficiencies in the body. Magnesium helps regulate the absorption of calcium, energy production and aids with muscle contraction.

·    Quinoa is one grain that contains no gluten, so it is safe for anyone with Celiac’s disease or a suspected intolerance to wheat products.

·    Quinorais versatile. It can be substituted for almost any grain in almost any recipe. Use it as a side dish, in soups, or salads. Or serve it for breakfast mixed with walnuts, flaxseeds, berries or dried fruit and cow, soy or almond milk.