February 20, 2009
Substitutes: rice
edit About Quinoa
Quinoa is eaten as a grain, though is actually a relative of spinach and chard; it is the seed of the plant. It has a nutty taste and slightly crunchy texture. It is high in protein, a good source of fiber and rich in manganese, magnesium and iron. Quinoa seeds are coated with bitter saponins, which need to be removed prior to cooking, as they not only taste bad, but are also bad for digestion. Most commercial quinoa is sold with the saponin removed, but the seeds can also be placed in a fine mesh strainer and rinsed under cold water to remove it.
Use a 1 to 2 quinoa to water ratio: boil 1 cup water (and 1/4 tsp salt, optional) and add rinsed quinoa. Reduce heat to low and simmer 12-15 minutes until liquid is absorbed. You will notice little strands appear on the grains.
Recipes With Quinoa
Hot Quinoa Breakfast Cereal
Apple, Brown Sugar, Cinnamon, Cream, Honey
Apple, Brown Sugar, Cinnamon, Cream, Honey
Quinoa, Green Olive and Tomato Terrine
Gelatin, Olive, Olive Oil, Pepper, Quinoa
Gelatin, Olive, Olive Oil, Pepper, Quinoa
Blueprint Bean and Grain Salad
Beans, Bell Pepper, Black Pepper, Carrot, Chives
Beans, Bell Pepper, Black Pepper, Carrot, Chives
New Orleans Dirty Quinoa
Bay Leaf, Canadian Bacon, Celery, Chicken, Chicken Liver
Bay Leaf, Canadian Bacon, Celery, Chicken, Chicken Liver
Aztecan Quinoa Salad
Avocado, Black Pepper, Lemons, Mint, Olive Oil
Avocado, Black Pepper, Lemons, Mint, Olive Oil
Recommended Pairings With Quinoa
Other Names: 藜 (Chinese), キヌア (Japanese), الكينوا (Arabic), Квиноа (Russian), Quinua (Spanish) All Translations
Edited by: Helen Pitlick, Emily
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Wikipedia
:''For the town with a similar name, see Quinua, Peru. ''Quinoa'' is also a title of a 1992 music album by Tangerine Dream.'' Quinoa ( or , Spanish ''quinua,'' from Quechua ''kinwa),'' a species of goosefoot ''(Chenopodium),'' is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.
