Native
to Peru, quinoa (pronounced keen-wah) was the mother grain of the Incas for centuries.
Quinoa is a high endurance food from Andean natives. Believed to oxygenate the
blood, quinoa provides possibly more essential nutrients than any other single
food. With superior protein and amino acid balance, quinoa is also high in calcium,
phosphorus, iron, most B vitamins, zinc and lysine.
Basic
Quinoa
Rinsing the grain well is the key to success. Quinoa seeds are coated
with bitter saphonins, which must be removed before cooking. Prepackaged quinoa
has usually been polished or pre-rinsed, but relying on preprocessing is risky.
Saphonin dust often remains in polished grain and any residue will quickly dampen
your enthusiasm.
To remove the saphonins, put the quinoa into a fine
strainer and run water through it. Repeat the process until the water runs clear
and is no longer sudsy. The amount of rinsing necessary may vary greatly.
In a 2-quart pot, bring the water to a boil. Stir
in the wet quinoa and simmer over low medium heat uncovered until done, about
12 minutes for white, or 15 minutes for black. Quinoa is fully cooked when the
germ has separated from the grain. It looks like a small white "C" shape
surrounding each grain. If any excess liquid remains, pour it off and raise the
heat to quickly boil off the rest. Stir in the salt. Top with anything you like,
or refer to other quinoa recipies for ideas.
Similar to wild rice,
black quinoa is darker in color, crunchier in texture and has a stronger grain-like
flavor than white quinoa. If you cook it quickly, quinoa has a crunchy texture.
Simmered longer with more water, white quinoa has a soft texture like cooked breakfast
cereal. Its bland flavor goes great with fruit, yogurt and other toppings.
Generally served as a side dish, quinoa's earthy flavor complements a wide
variety of foods from breakfast to dinner. You can stir it into soups and stews,
stuff it into bell peppers or serve it topped with sauce. You can use quinoa as
a substitute in recipes calling for other grains. The nondescript flavor takes
on the flavoring of a range of ingredients you might want to add, from sweet to
savory, including most herbs, flavorful broths, and simply prepared raw or cooked
vegetables.
Try it rolled into cabbage leaves, stuffed into mushrooms
or layered with sweet potatoes or traditional lasagna ingredients. Quinoa flour
has been extruded into pasta and formed into numerous gluten-free baked goods.
RESOURCES:
White
Mountain Farm, 8890 Lane 4 North, Mosca, CO 719- 378-2436.
www.whitemountainfarm.com
Sopp and Truscott Bakery, 480 Main St., Silver Plume, Colorado, 80476, 303-589-3395,
black and white organic quinoa and quinoa baked goods.
