Quinoa
These days there is a lot of talk about the mother grain of all quinoa.
Ancient in its origins, quinoa has been a staple food of millions for almost 5,000 years, although new to North Americans, it has been cultivated in the South American Andes since at least 3000 B.C. The ancient Incas called it “the mother grain” and revered it as sacred.
Quinoa is billed as a grain, but it’s actually a high-protein, gluten-free, super-nutritious seed that is as tasty and versatile as it is healthy. The quinoa seed is high in protein, calcium, and iron, and is a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.
Quinoa is a small seed that in size, shape, and color looks like a cross between sesame seed and millet. In its uncooked state, it takes the form of small off-white disks with a flattened band around its periphery. As the grain cooks, this band partially separates from the seed but retains its curved shape.
Quinoa is usually a pale yellow color but some species may vary from pale yellow through pink, orange, and red to purple and black. It swells when it’s cooked and has a very mild but distinct flavor, much more interesting than rice or couscous. In appearance, cooked quinoa looks liked cooked couscous sprinkled with little spirals or crescent moons.
Quinoa is as easy to cook as rice. In fact, it’s cooked exactly like rice, though it needs to be rinsed first. Just throw it in a fine sieve/colander and run it under some cold water, or swish it around in a bowl of water and then drain it.
To cook it, use two parts liquid to one part quinoa. Cook on medium heat for 15 minutes till water is absorbed.
Quinoa has a very light, fluffy texture and a mild taste that easily takes on other flavors. If you’ve never had quinoa before, then I recommend starting simple. The next time you’re tempted by couscous or rice, try boiling up some quinoa. And there’s a whole world of quinoa to explore out there.
Quinoa was the main star in our latest Cupertino Throwdown contest—the conetst where three cooks use a given ingredient and create culinary masterpieces. Savitha, Tulika and I came up with creative variations for the simple grain
Enjoy quinoa in three unique ways, as a main dish, or a salad or as an appetizer.
The winner of our contest is top secret, but you decide which is the winning recipe and your comments are always appreciated.
Regal Quinoa Pulao
The coconut milk mellows the spices and the unique taste lingers on your taste buds.
½ cup coconut milk
1½ cup water
1 cup quinoa
1 teaspoon salt
Cook quinoa in water and coconut milk and salt for 20 minutes on low heat till the liquid is absorbed. Keep aside.
As the quinoa is being cooked, grind to paste or grate:
1-2 green chillies ( as per taste)
3-4 garlic cloves
1 inch ginger. Keep aside
Vegetable mix
1 teaspoon oil
½ teaspoon cumin
1 inch cinnamon stick
4-5 cloves
2 bay leaves
1 onion, diced
1 red bell pepper, diced
½ cup peas and carrots, frozen or fresh
In a pan add oil and saute spice for a minute.
Stir in the chili, ginger garlic paste and cilantro and mint.
Add onion, bell pepper, for 4-5minutes.
Finally add carrots and peas and stir for 2-3 minutes.
Stir in the chili, ginger garlic paste.
Mix well and add the cooked quinoa.
Cover and cook for 2 minutes. Serve piping hot.
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Mighty Quinoa Cutlets
The cutlets are a good way to introduce quinoa to a fussy eater who eyes nutritious food with suspicion.
In this recipe, the vegetables should be chopped into very small pieces, to blend well with quinoa.
2 cups quinoa, cooked
½ cup bell pepper, minced
½ carrots, minced
½ cup cauliflower, minced
1 teaspoon ginger paste
2 green chili, minced ( optional)
1 tablespoon balsamic vinegar
2 tablespoon peanut butter
1 ½ teaspoon salt ( or as per taste)
1 teaspoon rice flour
½ cup bread crumbs
In a big bowl toss in all the ingredients and mix well to make a stiff dough.
(Your hands works best for mixing these ingredients)
Add more bread crumbs if needed.
Cover and keep aside for an hour.
Make small ball and flatten them.
Add ¼ teaspoon oil on each cutlet as you
Place it on a saute pan.
Cook on medium heat till golden brown on both sides.
Serve piping hot with tomato ketchup or green chutney.
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Delicately Flavored Quinoa Salad
The salad is very refreshing and light as the lemon dressing compliments the vegetables and quinoa well.
1 bell pepper, cubed
7-8 mushroom, sliced
15 cherry tomatoes, cut in half
2-3 jalapeno , sliced (optional)
Marinate the vegetables in 1 tablespoon olive oil, 1 teaspoon lemon juice
¼ teaspoon black pepper (or as per taste)
2 cups cooked quinoa, room temperature
2 teaspoon lemon juice
Salt to taste
Garnish with spring greens or argula leaves.
Marinate chopped vegetables in oil and lemon juice mixture for a couple of hours, or overnight. Grill the vegetables in the oven at 375 for 10 minutes. Keep aside.
In a bowl add cooked quinoa, lemon juice, salt and grilled vegetables.
Take a beautiful platter, place the greens and pour the quinoa salad on top.
Enjoy.
