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The magical grain
Just cooked plain with salt, or with the addition of freshly cracked black pepper and coconut oil? Maybe with cream of avocado? And some cottage cheese? With olive oil and cayenne pepper? Mixed with tzaziki sauce? Cooked in soups? With ratatouille? With tomatoes, olive oil and basil? Or even cooked with milk, sprinkled with nuts and agave?
We tried it ALL.
There are 1,000 ways to make quinoa and that is mine and Stacey's main staple, it is always there thanks to her dad who sends us a 5-pound (2.5kg) bag every one or 2 months. I absolutely love quinoa because it has a light, fluffy texture when cooked, and a slightly nutty flavor because it's packed with nutrients, especially proteins (12%-18%). That is why it has been used for 6,000 years in the Andean region of South America where it grows best in well-drained soils on about 4,000 meters.
There are different quinoa varieties, such as red and black. I never tried the black one, which I am about to get this weekend at Whole Foods. Exciting!
Unlike wheat or rice, quinoa contains a balanced set of essential amino acids for humans, making it a complete protein source. It is also a good source of dietary fiber, phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.
In its natural state quinoa has a coating of bitter-tasting saponins, making it unpalatable. Most quinoa sold commercially in North America has been processed to remove this. BUT, this biterness is actually good! It has beneficial effects during cultivation as the plant is unpopular with birds and thus requires minimal protection.
The way to cook quinoa is pretty easy. Cover it with water, bring to boil and then drain to remove possible saponins. Put it back in the pot, add salt and water in the ratio of 2 cups of grain to 1 cup of water. Cook at low simmer for about 14-18 minutes, or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it. When I cooked it for the first time, I had no idea whether it was done or not, but when you prepare it more often, you notice it.
I must agree with the Incas who called it ''The mother of all grains''.
Post je objavljen 09.09.2009. u 00:26 sati.