Is 2014 the Year of the Quinoa?

Let’s face it – Quinoa is hot right now, and rightfully so.  This grain (although really a grass) is a complete

protein, contains small amounts of healthy monounsaturated fats, and has anti-inflammatory properties.  It contains the flavanoid quercetin, a yellow pigment that lowers histamine, and may help with allergies.  It is coated with compounds called “saponins” which may give it a bitter taste.  Placing raw quinoa in water and rubbing the grains with your fingers will remove saponins, or you can add extra cooking water, and the saponins will run off when the excess water is drained.

To cook quinoa, use 1 part quinoa to 2 parts water, or use additional water so you can drain off the saponins.  You will know it is done when the white germ partially detaches from the grain – it looks like a little tail.  Dry roast quinoa prior to cooking for a nuttier flavor.

Quinoa is versatile and can be used as a substitute for bulgur in tabbouleh, mixed with beans for a salad, used as a breakfast porridge, or mixed with vegetables and formed into burgers.

 

This recipe serves 4 as a side and 2 as a main:

EZ Curried Quinoa with Cashews

1 cup dry quinoa

1 tbsp olive or toasted sesame oil

2 tbsp fresh grated ginger

1 tbsp curry powder

1 tbsp minced jalapeno (optional)

1 cup each chopped celery, onion, and red bell pepper

1 tbsp tamari

1/2 cup currants

1/2 cup toasted chopped cashews

1/4 cup pineapple juice

1/2 cup each cilantro and scallions

 

-Cook quinoa per package directions

-Meanwhile, lightly sauté ginger and curry in oil

-Add jalapeno, celery, onion, and red bell pepper, and sauté until heated through

-Toss with tamari, currants, cashews, and pineapple juice

-Top with cilantro and scallions