with permission from http://www.frontrangeliving.com/
Basic quinoa
Native to Peru, quinoa (pronounced keen-wah) was the mother grain of the Incas for centuries. Quinoa is a high endurance food believed to oxygenate the blood. With superior protein and amino acid balance, quinoa is also high in calcium, phosphorus, iron, most B vitamins, zinc and lysine.
Basic Quinoa
- 1 cup black or white quinoa
- 1/2 cups water
- 1/4 tsp. salt
Rinsing the grain well is the key to success. Quinoa seeds are coated with bitter saphonins, which must be removed before cooking. Put the quinoa into a fine strainer and run water through it until the water runs clear and is no longer sudsy. The amount of rinsing necessary may vary.
In a 2-quart pot, bring the water to a boil. Stir in the wet quinoa and simmer over low medium heat uncovered until done, about 12 minutes for white, or 15 minutes for black. Quinoa is fully cooked when the germ has separated from the grain. It looks like a small white "C" shape surrounding each grain.
Pour or boil off any remaining moisture. Stir in the salt. Top with anything you like, or refer to other quinoa recipies for ideas.
Similar to wild rice, black quinoa is darker in color, crunchier in texture and has a stronger grain-like flavor than white quinoa. If you cook it quickly, quinoa has a crunchy texture. Simmered longer with more water, white quinoa has a soft texture like cooked breakfast cereal. Its bland flavor goes great with fruit, yogurt and other toppings.
Quinoa's earthy flavor complements a wide variety of foods from breakfast to dinner. You can stir it into soups and stews, stuff it into bell peppers or serve it topped with sauce. You can use quinoa as a substitute in recipes calling for other grains.
The nondescript flavor takes on the flavoring of a range of ingredients you might want to add, from sweet to savory, including most herbs, flavorful broths, and simply prepared raw or cooked vegetables.
Try it rolled into cabbage leaves, stuffed into mushrooms or layered with sweet potatoes or traditional lasagna ingredients. Quinoa flour has been extruded into pasta and formed into numerous gluten-free baked goods.
RESOURCES:
White Mountain Farm, 8890 Lane 4 North, Mosca, CO 719- 378-2436.
www.whitemountainfarm.com
Sopp and Truscott Bakery, 480 Main St., Silver Plume, Colorado, 80476, 303-589-3395, black and white organic quinoa and quinoa baked goods.
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