An ancient Incan food staple indigenous to the South American highlands and now grown in North America, this versatile grain which is distantly related to spinach, is often referred to as a "super food". (The Incans called it the "mother grain". It is actually a seed.)

Quinoa is protein rich and contains high levels of potassium, riboflavin and other B vitamins such as B6, niacin and thiamine in addition to the amino acid lysine (which helps digest protein), as well as the minerals magnesium, zinc, copper and manganese.

Quinoa is easy to prepare and can be used in soups, stews, or on its own as a cereal. Quinoa lends itself to dishes both sweet and savory.

Here are a couple of recipes:

Basic quinoa:
1 cup quinoa
1.5 cups water
pinch of salt
Yield: 3 cups
(Use this same ratio when making larger quantities.)

Rinse quinoa and strain until water comes clear. This may take 3 or more rinsings. (Quinoa is naturally coated with a bitter substance called saponin, which some plants produce to protect against insects. Rinsing removes this non-toxic element.)

To cook: Bring quinoa to a boil in a covered saucepan, reduce to simmer and cook for 20 minutes. (Quinoa tends to foam while cooking, so monitor the heat.)
Remove from stove and let sit for 5 minutes, then fluff—stirring from bottom to top—with a rice paddle or wooden spoon.

Recipes:

Southwest Quinoa Salad:
Toss cooked quinoa with chopped cilantro, green chili, tomato, roasted red pepper, garlic and steamed corn kernels (which may be purchased frozen). Dress with balsamic vinegar & olive oil. Serve as is or over salad greens, e.g., chopped romaine lettuce or mesclan mix.

Quinoa Black Bean Cakes: Well, you'll have to ask for this one.

Ordering information for the only North American producer of this super food:
Contact "White Mountain Farm" located in Mosca Colorado. 800-364-3019. Ask for Lou. (And I hope she doesn't shoot me. I have no relation to this grower & its representatives. I just support their product.)

Learn more about this author, Douglas Larsen.
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