Sunday, January 20, 2008

Hi-YA Keen-Wa!

Okay, that was a lame title...what I am really excited about is Quinoa (Keen-wa). I have had it a few times in a green tea reduction at R. Thomas...I really loved it. And picked some up at the Dekalb farmers market, but never got around to cooking it. Well I finally did this week, and 100% of taste testers agree it is a wonderful addition to our diets and palates.

Though it looks like a grain and acts like a grain, it is actually not a grain. It is the botanical fruit from a plant in the goosefoot family. This stuff is lighter than rice and pasta, has huge amounts of protein, a lower sodium content and is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Some call it vegetable caviar, to the Incas it was the food of choice...

The first recipe I made was really simple, basically:

Quinoa Risotto

1/2 onion chopped
2-3 clove garlic, minced
1 tb olive oil
1 cup Quinoa rinsed three times in fresh water
1 cup water
1 cup fat free half and half or soy milk
1 cube bouillon either veggie or chix
1 cup parmesan or veggie version

Saute first three for a couple minutes on med heat.
Add Quinoa and saute about 1 minute.
Add milk, water, boullion and bring to a light boil.
Cover, reduce heat to low and simmer for 20-30 minutes.
Remove lid. Fluff with fork and let sit for a minute to dry out a bit.
Gently toss with Parmesan.
Gently toss in mouth.

The other version I made yesterday was just boullion, h20 and quinoa and it was wtill awesome. No need for any butter, salt or anything.


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