The Ancient Super Grain

Here is to one of my favorite foods that just so happens to be good looking, great tasting, flexible as well as healthy, works amazing in every day cooking as well as fancy meals. Sometimes known as “the mother grain”, or “gold of the Aztecs”. Quinoa has been a staple food of the Aztecs for thousands of years and since the 1980s has been cultivated within the United States.

One of the most complete foods in nature, containing all 9 essential amino acids, enzymes, vitamins and minerals, fiber, antioxidants (manganese and copper) and phytonutrients. It is an incredibly healthy replacement for other grains as it is gluten-free. It is an excellent source of protein (highly recommended for vegetarians), easy to cook and can be enjoyed all year round.

Easily digestible, you can add it to your favorite warm winter soups or a refreshing summer salad. The seed is related to the spinach and beet family. It is light, fluffy, and slightly crunchy, with a delicate and subtly nutty flavor. The flour can be used in cookie and muffin recipes and the noodles made from quinoa make delicious pasta.

Add it to your super-foods list, along with kale, garlic and goji berries. It is superior to the other grains offering more calcium, phosphorous, magnesium, potassium, iron, copper, manganese and zinc. It is great for regulating blood pressure and preventing certain diseases, and overall strengthening for the entire body.

How to buy

When purchasing, make sure there is no moisture in the packaging or bin if buying in bulk. Store in an airtight container. It can last for several months, especially if placed in the fridge. When deciding how much to buy, remember that the seeds expand to several times their original size once cooked.

How to cook 

Optional: soak for a couple of hours before cooking.

Make sure to thoroughly wash in a meshed strainer. This removes the phytic acid that prevents easier digestion. Run cold water over them and rub the seeds between your fingers.

Basic recipe

• • 1 cup of dried red or white quinoa
  • 1 3/4 cups of vegetable stock
  • Salt to taste

Procedure

1. 1. Rinse the dried seeds in a strainer, or strain the soaked ones.
   2. Place in a medium size pot and dry-roast for 3-4 min, until a nutty smell appears.
   3. Add vegetable stock, cover and bring to a boil.
   4. Lower the heat and cook for 15 minutes, until liquid is completely absorbed.
   5. Turn off the stove but let the covered pot sit on the burner for another 10 minutes before serving.

More cooking ideas

• • Salad. Add your favorite chopped veggies and a light lemon/olive oil/salt dressing.

• • Substitute for couscous in a Moroccan feast or use it instead of pasta in your pasta salad recipe.
  • Add to your tomato soup or stew.
  • Curried quinoa and peas: Add frozen peas, garlic, ginger and curry powder. Makes a delightful presentation.
  • Combining with pumpkin seeds, diced carrots, pinto beans, cumin, cilantro, salt and scallions. Optional- a bit of lemon juice.
  • Delicious breakfast cereal with fruits, nuts cinnamon and maple syrup (grade B).

A note on safety 

Quinoa contains moderate to large amounts of oxalate. Individuals with a history of calcium oxalate-containing kidney stones should limit their consumption of this food.

Sources 

“Quinoa: An In-Depth Guide to the Amazing Health Benefits, Uses, and Other Darned Interesting Facts of this Beloved Body Ecology ‘Grain’” from bodyecology.com

“Benefits Of Quinoa” from Iloveindia.com

Murray, Michael, N.D., Pizzorno, Joseph, N.D., and Pizzorno, Lara, M.A., L.M.T. The Encyclopedia of Healing Foods. New York: Atria Books, 2005.

Enjoy your cooking journey and taste the bliss!