Did You Know Quinoa Is Not Technically A Grain?

I have often been asked what quinoa is. Most people believe it is a grain when in truth it is a vegetable related to the beet, chard, and spinach. The industry calls it a "pseudo-cereal" which is "the name for foods that are cooked and eaten like grains and have a similar nutrient profile." (whfoods)

Grown in the Andes for over 5,000 years, quinoa is celebrated as one of the most nutritionally complete foods. "While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom." (Sergio Nunea de Arco)

Quinoa Growing in the Andes

Why eat quinoa?
1. Quinoa is gluten-free. 
2. It's one of the only plant foods that's a complete protein, offering all the essential amino acids in a healthy balance.
3. It has a high ratio of protein to carbohydrate.
4. Quinoa is also highest of all the whole grains in potassium.
5.  Did you know that over 120 varieties of quinoa grown though we only see the basic, red and black variety in the stores?

Check out the Whole Grains Council website for in-depth information about the nutritional value of quinoa. 

Cooking quinoa:
According to whfoods, "quinoa grows with a bitter coating, called saponin, that fends off pests and makes quinoa easy to grow without chemical pesticides."  This coating can leave a bitter aftertaste after it is cooked.  Simply soak the quinoa for 20 minutes in cold water before cooking it to help remove that bitter taste.

My favorite quinoa recipe is in the recipe section of this blog. There are many recipes on Pinterest and blog sites so have fun exploring.

Please share your favorite quinoa recipes!


References: 
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142
From the above site: Thanks to Sergio Nunez de Arco of Andean Naturals for the photos and some of the information on this page.

My Favorite Summer Quinoa Recipe

I got such a great response to the quinoa recipe I posted on Facebook last week that I thought you might like to have my favorite quinoa recipe. Though I did not create this recipe, I have made it many times, each time with slight variations depending on my mood. 

The recipe was first featured March 2012 in Delicious Living magazine, by Lisa Turner.

Lemony Quinoa Tabbouleh

eZ Gluten-Free Life in the Kitchen

1 cup quinoa, well rinsed and drained
1 1/2 cups water
3/4 cup finely chopped fresh parsley
4 scallions, thinly sliced
1 cup grape tomatoes, halved
2 tablespoons minced fresh mint
Juice 1/2 lemon (approx. 2 tablespoons)
1 large garlic, minced
2 tablespoons olive oil
Cayenne pepper to taste

I add salt and pepper to taste. I have added Greek olives, carrots, raisins, etc. to enhance the experience. 

 

Quinoa Tabbouleh: Lemon & Mandarin Oranges

 Instructions:
1. Combine quinoa and water in a medium saucepan; bring to a boil; reduce heat and cover. 
    Cook over medium-low for 20 minutes, or until water is absorbed and quinoa is fluffy.             2. Transfer quinoa to a plate or cookie sheet to cool.
3. Combine parsley, scallions, tomatoes, and mint i n a medium bowl; stir in cooled quinoa.
4. In a small bowl, whisk together lemon juice and garlic. Add in olive oil, and season to taste. 
5. Pour dressing over the quinoa mixture and toss well. 

Note:
This recipe stores well in the refrigerator and is great for picnics and potlucks.   
I now use the 1 1/2 cups water/ 1 cup quinoa ratio whenever I cook quinoa because of the light, fluffy results.


Serves 4/ Gluten-Free/ Vegan/ Simple