Quinoa (pronounced “keen wah”) is a super-nutrient grain-like product that comes to us from high in the Andes Mountains of South American.
Botanically speaking, Quinoa is a member of the Goosefoot Family (Chenopodiaceae). Other distinguished super-nutrient members of the Goosefoot clan are Beets, Swiss Chard, Spinach, and Amaranth.
That’s quite a line-up of nutritional stars from one family!
Quinoa seeds cook up quickly and are as versatile as any food I know.
I like to keep a cooked pot of either Quinoa or Rice on hand in the fridge to use as the base for breakfast cereal, super salad, or as a quick snack on its own splashed with a little Tamari sauce.
Quinoa supplies nutrition and bulk to soups and stews.
The uncooked seeds can be ground up and used as gluten free flour.
If you are into the raw lifestyle, Quinoa can be soaked and/or sprouted and incorporated into raw recipes.
Quinoa is an excellent source of protein, calcium, iron and B-vitamins
1 cup Quinoa seeds
2 cups filtered water
1. Put Quinoa seeds into a fine mesh sieve and rinse with cold water
2. Add rinsed Quinoa seeds to water in medium sized pot
3. Turn heat to high just until the water starts to boil, then turn heat to simmer and place lid on pot.
4. Let simmer with lid on for 20 minutes.
5. When 20 minutes has passed, gently lift the lid and tilt the pan slightly to the side. If the Quinoa holds in place, it is ready. If the Quinoa starts to slide, there is still too much moisture in the pot, so put the lid back on and return it to the heat for a few more minutes. But watch carefully to make sure it doesn’t burn.
See Rice for Breakfast for ideas on how to use cooked Quinoa as a breakfast cereal and simply substitute Quinoa for rice.
For lunch, dinner or untraditional breakfast, use cooked Quinoa in a super salad
As a quick and nutritious snack, toss cold cooked Quinoa with Tamari soy sauce, or your favourite spices, and enjoy.
Cooked Quinoa will store in the fridge for up to a week.