Skip to main content

Quinoa

Quinoa is one of those ancient seeds that many of us are beginning to discover and incorporate into our weekly diets at home.  Available as a creamy white or dark red seed, quinoa is high in fiber & protein and has nine essential amino acids.  Aside from the nutritional virtues found in quinoa, a flavorful serving can be cooked in less than 20 minutes making it possible to compose a good meal in less than 30 minutes.  Quinoa is something I like to make on a regular basis since it pairs well with just about any vegetable, but it's also wonderful to have with some flavorful tofu or some eggs cooked any which way; for vegans and vegetarians, the seed is a great way to include that necessary protein in one's diet.  You can, of course, serve it with some wonderfully poached fish, sauteed chicken cutlets or even a few Frenched lamb chops for heartier fare.  I prefer to eat quinoa with legumes because I get the added benefits of more fiber & more protein.  It is a perfect meal in one plate when you have this combination.


A helping of Quinoa.

Rather than cooking it in plain water, I always use a flavorful homemade or low-sodium store bought broth (either chicken or vegetable) to simmer the seeds until they're tender.  The one thing you must do before cooking quinoa, however, is to rinse it thoroughly in cold water to remove any residue of saponins.  Familiarize yourself with the basic way to cook quinoa and my preferred ratio of liquid to seed before you begin.  It's a great alternative to rice or even pasta.  Let's make some now.


Quinoa is small and round, resembling millet and even couscous many of us are familiar with.  The most commonly available type of quinoa varies in color from white to light beige (above), but it's also available in a dark red color.  Either one is quite nutritious.

I keep mine stored in an old apothecary jar tucked in my pantry. 

Basic Quinoa (4 servings)
  • 1 cup Quinoa {170 grams}
  • 1 1/2 cups broth (vegetable or chicken) or water {350 ml}
  • 2 pinches of salt or to taste
  • Note: if your stock already contains salt, don't add it.
Basic Quinoa (2 servings)
  • 1/2 cup Quinoa {85 grams}
  • 3/4 cup stock or water {175 ml}
  • 1 pinch of salt 

Note: most packages recommend cooking 1 cup of quinoa with 2 cups of liquid, but I find this to be too mushy for my tastes.  For a more toothsome & chewy texture, I prefer using a 1:1.5 ratio.
Using a fine mesh sieve (this is a tiny seed!), rinse it under cold water until the water runs clear.  I always use a spoon to move the quinoa around as I'm rinsing to remove any traces of residue.

Place the seeds and the stock (or water) in a pot; over high heat bring it up to a hard simmer (not a true boil).  As soon as it does, cover the pot with a lid and lower the heat to low.  Set your timer for 16 minutes. 

After 16 minutes, the liquid should be evaporated and fully absorbed by the quinoa.  If there is any trace of moisture on the bottom, continue to cook for another minute or two.  When done, let the quinoa sit for 5 minutes.

Every germ from the seed will open up and curl like a tiny tail when fully cooked.  The cooked quinoa is light and delicious when done.  Taste for salt and add a bit of pepper if you wish.


Tender, chewy & wonderfully good.

This tasty dinner contains a helping of my Basic Black Beans, some steamed organic corn (either frozen or fresh off the cob) and a generous serving of quinoa.  I topped it with a quick avocado salsa ( 1/2 an avocado chopped & 1 whole plum tomato, seeded & chopped; squeeze 1/2 a lime, salt & pepper to taste, toss & serve--enough for 2 helpings).  Don't forget to sprinkle everything with some chopped flat leaf parsley or cilantro.  Delicious!


Treat yourself and your family to quinoa the next time you find yourself in a rut and don't feel like making rice or pasta as a side for dinner or lunch.  I'm glad that most major supermarkets are beginning to carry boxes or bags of quinoa which can be found in the same aisle as the rice & legumes.  Keep your eyes out for them the next time you're at the market and buy a small amount to try at home.

Although it resembles couscous in texture, the flavor is something entirely different.  Earthy & quite tasty, you're going to love how quickly it cooks and how good it is for you.  If you find yourself liking quinoa as much as I do, buy it in small quantities from a store with a high turnover rate and store it in a cool, dark part of your pantry.  A flavorful thing to cook, a nutritious thing to consume, quinoa is a good thing to stock at home.  Savor every spoonful!

Comments

Popular posts from this blog

Antique Salt Cellars

There was a time when salt cellars played an important role on the dining table for the host or hostess.  As a result of it being such an expensive commodity several hundred years ago, salt was seen as a luxury and it was the well to do that made salt cellars quite fashionable & a status symbol for the home.  A single salt cellar usually sat at the head of the table and was passed around throughout the meal.  The closer one sat to the salt cellar, the more important one was deemed by the head of the household.  Smaller cellars that were more accessible and with an open top became a part of Victorian table settings.  Fast forward to the 20th century when salt was no longer a luxury and when anti caking agents were added to make salt free-flowing, and one begins to see salt cellars fall out of fashion.  Luckily for the collector and for those of us who like to set a table with Good Things , this can prove to be a boon. Salt cellars for the table come in silver, porcelain, cut glass

How to Paint a Chair

If you have ever felt the need to spruce up a set of chairs or give them a new look, why not try a little bit of paint?  Our tastes in decor and color will probably alter throughout our lives, and at some point, we may find ourselves wanting to change the look of our furniture without having to spend a lot of money.  That's where a few handy tips, some tools from the hardware store, and good-quality paint come in handy.   I know I'm not alone in paying visits to local antique shops, antique fairs and flea markets, and falling in love with pieces of furniture that would be perfect if they were just a different color.  You don't have to walk away from a good purchase simply because it's the wrong color.   My dear friend, Jeffrey, is forever enhancing his home with collectibles from flea markets and tag sales.  However, certain items aren't always up to Jeffrey's tastes when he brings them home.  He is the type of person who won't hesitate to chang

Vintage Wilton Wedding Cakes

Wedding cakes have certainly evolved over the decades just as tastes and styles have in our American way of life.  There was a time when elaborate & very formal towering feats of sweetness were the standard for every bride & groom.  Growing up in a household where I witnessed several wedding cakes take shape from start to finish, I can tell you  that every single one of these was a true labor of love.  For mom, Wilton was the go-to supplier in every aspect of cake baking, including the wedding cakes which flew out of our house every single year for friends & family.   Vintage Wedding Cake Toppers It’s fun going back and looking at Wilton’s methods and styles for wedding cakes during the 1960s and 1970s.  Back then, the shapely cakes were not simply stacked and covered in perfect fondant the way they are these days, but were iced and decorated with real buttercream, along with a multitude of accessories.  There was even a working fountain available that could b