Quinoa

Grains are “in” these days and rightly so since they are healthy and low in calories. The one that seems to be all the rage is quinoa pronounced (keen-wa). Twenty years ago the Quinoa Corporation introduced this grain to the world. This important grain has ancient origins, dating back over five thousand years to the mighty Inca civilization of South America. The Inca referred to it as the Mother Grain.

What does this grain have that makes it so great? Quinoa contains more high quality protein than any other grain. It stands alone as a complete protein. In other words, it provides all the essential amino acids in a balanced pattern, close to the ideal set by the United Nations Food and Agriculture Organization. Since many people cannot eat gluten these days, quinoa contains no gluten, which means it is wheat-free. Quinoa is easy to digest and less filling than most grains and pasta. It is also easy and quick to prepare.

I have noticed lately at the Whole Foods prepared food area that there are always three or more salads prepared with quinoa. I have started using it because it is good with almost any vegetable and can be enhanced with some lemon juice and olive oil.

You can find a box at Wal-Mart (in the rice section) for around $4.00 so it is easy to locate. It is prewashed if you buy in the box, but if you buy in a bin in some stores it needs to be washed before cooking. It cooks in 10 to 15 minutes so an easy answer for a quick grain salad for dinner.

The June issue of ‘bon appétit’ had a whole section on grains, in fact the opening editor’s letter was about quinoa. These recipes were taken from the magazine. They are cooling, healthy, and taste of summer.

Quinoa Tabbouleh

6 servings

1 cup quinoa, rinsed well

½ tsp. kosher salt plus more

2 Tbsp. fresh lemon juice

1 garlic clove, minced

½ cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or two ordinary cucumbers, cut into ¼ “ pieces

1 pint cherry tomatoes, halved (or use your fresh tomatoes, chopped)

2/3 cup chopped flat-leaf parsley

½ cup chopped fresh mint

2 scallions, thinly sliced

Bring quinoa, ½ tsp. salt, and 1 ¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet, let cool. Transfer to a large bowl; mix in ¼ cup dressing. DO AHEAD.  Can be made 1 day ahead. Cover remaining dressing and quinoa separately, chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Quinoa and Spring Vegetable Pilaf

6 servings

1 ½ cups quinoa, well rinsed

1 cup vegetable broth

2 cups frozen petite peas, thawed, divided (You might like to substitute fresh green beans.)

5 tablespoons chopped fresh mint leaves, divided

1 garlic clove, peeled

3 tablespoons butter

1 large leek (white and pale green parts only), halved, thinly sliced (about 1 cup)

¾ cup sliced shallots

8 ounces fresh mushrooms, stemmed, thickly sliced

1 12-ounce bunch asparagus, trimmed, cut on diagonal into 1-inch pieces

Bring 2 ½ cups water to boil in small saucepan. Add quinoa and 1 teaspoon salt; return to boil, then reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, 10-15 minutes. Drain if necessary.

Puree broth, 1 cup peas, 4 tablespoons mint, and garlic in blender until smooth.

Melt butter in a large nonstick skillet over medium heat. Add leek and shallots; sauté until soft and light brown, about 4 minutes. Stir in mushrooms, then asparagus; sauté until mushrooms are tender and asparagus is crisp-tender, about 5 minutes. Mix in puree and 1 cup peas; stir until heated through, about 2 minutes. Add quinoa; stir to coat.

Divide pilaf among bowls; sprinkle with remaining 1 tablespoon mint and serve.