Quinoa - White Organic

Organic White Quinoa Grain (pronounced keen-wa) is a high-protein, gluten-free grain cultivated by Incan tribes in the Andes Mountains of South America. Grown in Ecuador, this mild powerhouse grain is quickly becoming a staple in healthy diets. Quinoa can be substituted for rice in most recipes.

2 LB bag

Malia's notes: To prepare quinoa: Completely rinse 1 cup of quinoa in a fine strainer. Combine the quinoa and 2 cups of water in a saucepan, bring to a boil, then cover. Lower the heat and gently simmer for 15-20 minutes until temder and transparent. One cup of raw quinoa yields 4 cups of cooked. There is also a recipe called: Ecuadorian Quinoa Casserole in the cookbook: Nourishing Traditions, and here is another great recipe to try out.

Quinoa Corn Salad

(with cilantro, chives and lemon-lime dressing)

Grains are often overlooked in the salad department. This cool, south-of-the-border salad is an excellent alternative to rice in a Mexican spread. Quinoa was one of the ancient staple foods of the Inca civilization and is now being cultivated in the U.S. It has the highest protein content of all the grains and is also a very good source of calcium, iron, phosphorus, B vitamins and vitamin E. Quinoa is quick and easy to cook. The only fussy part involves an initial rinsing to rid the grain of bitterness. One of the many endearing qualities of quinoa is a cute little spiral impressed upon each individual grain when it’s cooked…you have to see it to believe it!

Serves 6

1 cup (240ml) quinoa

1 ½ cups (360ml) water

½ tsp (2.5ml) salt

2 ½ cups (600ml) corn, fresh or frozen

1 small red onion, minced

2 jalapeño peppers, seeded and minced

½ red pepper, finely diced

3 tbsp (45ml) lemon juice

3 tbsp (45ml) lime juice

¼ cup (60ml) chopped cilantro

3 scallions, minced

2 tbsp (30ml) finely minced chives

1 tsp (5ml) salt

½ tsp (2.5ml) Tabasco sauce, or to taste

1. Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Bring water to boil in a small pot, add the quinoa and salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.
2. Steam or lightly sauté corn until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.

This is from the “Rebar Modern Food Cookbook”

Quinoa Pine Nut Pilaf

Quinoa is an Incan grain that is very high in protein, vitamins and minerals. With its slightly crunchy texture and nutty flavour, it is enjoying a heyday of popularity in natural foods cuisine and can readily be found in health food stores and many supermarkets.

Our Pilaf becomes a mosaic of colors when both red and green bell peppers are used, so if you have them on hand, include both for the visual effect. The pine nuts are a great match for quinoa’s flavour and they only add about 1 ½ grams of fat per serving, so indulge a little.

Serves 4 or 5 (total time: 35 minutes)

1 large onion, chopped

3 garlic cloves, minced or pressed

1 tablespoon canola or other vegetable oil

1 red or green bell pepper or a combination

2 teaspoons ground cumin

2 teaspoons ground coriander

1 cup quinoa

1 2/3 cups water

½ cup chopped fresh basil

1 ½ cups fresh or frozen corn kernels

Salt and ground black pepper to taste

1 ½ tablespoons toasted pine nuts*

*to toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350° for about 3-5 minutes, until just slightly deepened in color.

In a heavy saucepan, sauté the onions and garlic in the oil for 5 minutes, until softened. Add the bell peppers, cumin, and coriander and continue to sauté for 5 more minutes, stirring occasionally. While the vegetables cook, place the quinoa in a fine sieve and rinse well under cold running water for a minute or two. Add the rinsed quinoa and the water to the saucepan cover tightly, and simmer gently for 15 minutes. Stir in the basil and corn and cook 5 – 10 minutes longer, or until the quinoa is tender.

Stir the pilaf to fluff it, add salt and pepper to taste, and serve topped with the toasted pine nuts.

*Mosewood Restaurant Low-Fat Favorites- The Moosewood collective