In a search for a healthier alternative to our favorite enriched white pastas and buttered long-grain rice, I’ve become enamored with quinoa (kin-wah).
Sitting on the shelf among the wild rice, barley and millet, the unassuming package of tiny round seeds contains a delicious opportunity to add protein, ber and calcium to meals.
The United Nations General Assembly designated 2013 as the International Year of Quinoa in honor of the Andean people who have preserved the knowledge and cultivation of quinoa for 3,000 years in spite of a period during Spanish occupation when the cultivation was prohibited. Because these seeds were an integral part of the Inca’s religious ceremonies, the Spanish conqueror forbid its use, requiring wheat be planted instead. In spite of this period, they reclaimed the crop that fed their ancestors and created a successful export worthy of international celebration.
This export was a concern pointed out by a friend. Cultivated from the wild goosefoot plant for its edible seeds, quinoa grows best on the cool plains of the Andes. Initially the demand created by the export of this crop caused a price increase, making the product too expensive for purchase by the very indigenous people who depended on it as a staple to their diet. The government had to work to create a balance to subsidize it and keep it accessible.
After a little research and a few phone calls to clarify, the consensus was that the popularity of quinoa as an export has been bene cial in Bolivia and Peru. For the countries, the value of the crop, popular in Europe, China and the United States, has given them a bigger voice internationally. For the people, the increased cultivation of the plant, which must be hand cultivated and harvested, has brought unemployed workers back to the farms and generated additional export related jobs. The increased income allows for the purchase of more fresh fruits and vegetables and imports, which also includes a fascination for less than healthy processed foods.
Quinoa serves well in both hot and cold dishes. As a simple side, try quinoa served with butter or layered beneath baked chicken or grilled pork chops drizzled with natural juices. It also pairs well with chilled vegetables like chopped tomato, bell pepper and onions in a cool summer salad and makes an excellent replacement for couscous in tabouleh.
For my favorite side dish or vegan meal, we start by cooking quinoa according to package instructions. When it is ready, the outer layer of the seed separates from the round portion of the seed making an attractive dish of small spirals and round grains. Although everyone has their preferred texture for cooked grains and pasta between al dente and soft, if cooked according to instruction, there is a delightful bite or crunch even though the dish is pleasingly soft. One cup of quinoa when cooked produces four generous servings.
In order to add another lightly nutty layer of avor, some cooks like to lightly toast the quinoa seeds in a dry sauce pot or skillet over medium heat until slightly golden before adding them to the boiling water. This technique also works well with rice grains.
While the quinoa cooks, we’ll prepare the accessory ingredients in a separate skillet. Put a small pat of butter in the skillet and place over medium heat. When the butter melts and sizzles, introduce a couple of tablespoons of olive oil, 8 ounces of button mushrooms cleaned and torn by hand into bite size chunks, four cloves of garlic peeled and thinly sliced, nishing with a dash of sea salt and ground pepper.
Other vegetables such as bell peppers may be added to suit your taste. Sauté ingredients until the garlic is transparent and tender and the mushrooms are cooked to your preferred texture. More butter or olive oil may be added as needed for avor and to keep the mixture moist. Once the quinoa is cooked, uff lightly and let it cool for just a minute or two. When the initial steam eases, pour the prepared quinoa into a large bowl or serving dish. Introduce ingredients from the skillet into the bowl of quinoa, and top with a half to 1 cup shredded Asiago, Parmesan and/or Romano cheese. Gently stir all of the ingredients into the quinoa until well-mixed and the cheese is melting. Serve warm, or chill for later.
The natural avor of quinoa is fairly neutral allowing an easy compatibility with a great variety of nuts, grains, vegetables, meats and seafood. With the added protein, calcium and vitamins from quinoa, eating healthy tastes good!
Lynn Laird is a writer, fine artist and selfprofessed bon vivant living in Bossier. With “Flair for Cooking,” she seeks out interesting ingredients and techniques to help make everyday meals just a touch more fabulous. She can reached at flairforcooking@gmail. com.
