Quinoa
Posted
Wed, 02/16/05
I was reading the Washington Post yesterday, where I found a column known as "The Lean Plate Club." I wasn't so much interested in that as I was in the mention of quinoa. I've never heard of the food item before, but after some digging I discovered quinoa is a special grain that comes from the Andes Mountains of South America. The web site Fat Free offers the following definition of quinoa:
Quinoa, pronounced keen-wah, is not a true cereal grain but rather the botanical fruit of an herb plant. It is treated as a grain in cooking. The grains are small yellow flattened spheres, approximately 1.5 to 2 mm in diameter. When cooked, the germ coils into a small "tail" that lends a pleasant crunch. The leaves of the quinoa plant can also be eaten.
Purchasing: Quinoa has grown in popularity in the past few years and is carried in many well-stocked groceries as well as health food stores. There are several varieties of quinoa which range in color from dark brown to near white. The larger whiter varieties are most common and are considered superior. Quinoa should be stored in the refrigerator or freezer if storage beyond a month is desired.
Basic Cooking Instructions: Because some of the bitter saponin covering on the grain can still be present even though most quinoa is washed before being sold, you should thoroughly rinse the dry grain until the water runs clear. Combine 1/2 cup quinoa with 1 cup water and simmer for 15 minutes or until tender. For a nuttier taste, toast the quinoa in a hot dry pan for about 5 minutes before cooking.
According to Quinoa Corporation (now Ancient Harvest), the grain is "35 on the Glycemic Index, a good source for people with wheat and gluten related food allergies as well as senior and diabetic diets."
The Northern Quinoa Corporation in Canada also has a good amount of information about the grain and ordering options at their web site.
The Washington Post linked to the following recipe from In Mama's Kitchen:
Quinoa-Mushroom Pilaf
2 TBS vegetable oil
Heat the oil in large skillet. Sauté the onion over medium heat until soft; stir in garlic and cook just until onion begins to brown. Pour in vegetable stock. Stir in red pepper flakes, oregano and mustard, and bring to a boil. Lower heat to simmer. Stir in red bell pepper, celery, mushrooms and quinoa. Simmer, stirring, for fifteen minutes. Cover and simmer for another twenty minutes. If mixture dries, add one or two tablespoons water. If still moist, cook an additional five minutes. Season to taste with salt and freshly ground black pepper. Serves 4-6.
I'd like to try the recipe and hope to find the quinoa locally.
Tags: Mushrooms;
Side Dishes
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