Just a few years ago I had never heard of quinoa (pronounced KEEN-wa), and now we include it in the pantry staples! It is readily available in most grocery stores, and it has become quite popular. You can use it in any recipe where you would normally use rice or any other grain.
A few reasons to give quinoa a try:
- cooks quickly
- has a sweet, nutty taste
- contains more calcium than milk
- packs more protein than most grains
- full of phosphorous, magnesium, and iron
Quinoa is also sold as “sprouted.” Generally, sprouted quinoa costs more (although a delicious brand, truRoots, is available at Costco), but is purported to have more nutritional value than regular quinoa, and is also said to be more digestible. Whether you choose sprouted or non-sprouted, it is an excellent addition to your family’s plates.
In addition to its nutritional value, quinoa is great for toddlers because it is easy to scoop up with a spoon.
Recipe: Basic Quinoa Preparation
Serves 4
- 1 cup quinoa
- 2 cups water
- salt
In a small saucepan, add quinoa and water. Add 1/2 tsp. of salt if desired and bring to a boil. Cover tightly, turn the heat down to very low, and cook gently for 20 minutes. Fluff the grains with a fork.
Variations:
- Substitute chicken or vegetable stock in place of the water to increase flavor and nutritional value.
- Cook quinoa pilaf style – just toast the quinoa in some oil before adding the liquid. This will change the texture and flavor slightly.
Double-batch
Quinoa keeps well, so make a large batch over the weekend and keep it in the refrigerator to use in different meals throughout the week.
Top Ten Ways to use Quinoa
- Use as a side dish, adding seasonings as desired.
- Add cold quinoa to salad.
- Add to soups, stews, or chilis.
- Cook pilaf style, adding cumin during cooking and shredded, sautéed zucchini.
- Quinoa Tabbouleh.
- Toss quinoa with dried cherries and pistachios as a side dish for chicken or fish.
- Use seasoned quinoa as a stuffing for tomatoes, peppers, or hollowed-out zucchini.
- Sauté onion and red pepper, add quinoa and water to cook. Add black beans and cilantro (as well as cheese if you want), and season to taste for a delicious and nutritious naked burrito bowl.
- Make a cold Mediterranean salad with quinoa, chopped cucumber, red pepper, red onion, feta cheese and Italian dressing.
- Quinoa for breakfast – just use 2 cups milk (to 1 cup quinoa) instead of water. Serve with what you would normally use in oatmeal.
