QUINOA the Ancient Super Food
Delicious Super Food
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Spiral Sprouts Appear When Fully Cooked
An Ancient Food
Quinoa (pronounced keen-wah ) is not true grain or cereal (like oat or barley) but more like a tiny bean. It's a member of the grass family and related to spinach and beets. When cooked, a little spirally sprout comes out of it. The texture is delicate and the flavor is nutty and in my opinion, it's tastier than cous-cous and brown rice. It's also quick and easy to cook. Like rice, use one part quinoa to two parts water. It may be eaten sweet (with honey and cinnamon) or salty (see my mother's recipe below). I recommend experimenting by mixing in various meats or vegetables, too.
If you are a vegetarian or trying to cut down on meat (which is not only excellent for your health, but also for the environment), then quinoa is the perfect meat substitute because it is the only plant that offers a complete protein source. In addition to its high protein content, it's high in magnesium, high in iron, and a good source of fiber. Quinoa is muscle-enhancer, too.
If you still aren't impresses, well get this: the Incas considered quinoa a sacred crop and the mother of all grains. Civilizations have been eating it for well over 3000 years!
With so much to offer, why not give quinoa a try to substitute for meat a couple of times a week? You have nothing to lose (except maybe some weight) and so much to gain!
MOM'S FABULOUS QUINOA:
1 cup Quinoa
1 small onion, minced
1 clove garlic, minced
1 carrot, chopped
1 tomato, chopped
2 T olive oil
bullion cube (chicken, beef or vegetable)
2 cups water
Salt and Pepper- to taste
Handful of fresh basil, chopped
Handful of chopped pecans
1. Sauté onion, garlic, and carrot in olive oil until tender. Add tomato. Cook for a few minutes.
2. Add quinoa and mix all ingredients together. Add bullion cube and water. Add salt and pepper to taste if needed. Lower heat, cover and simmer for about 20 minutes.
3. Add the pecans and basil to the cooked quinoa and toss gently. Serve.
Try it out and let me know what you think. If you have a recipe for quinoa, please share! Thank you for reading!
C. De Melo
Author & Artist
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