"A member of the goosefoot family (Chenopodium quinoa),
quinoa is grown in the altiplano of the Andes in Bolivia, Ecuador,
and Peru, and some in Chile and Argentian. A pilot crop grows
in Boulder, Colorado.
Quinoa has historically been the staple food of the Andes,
traditonally eaten like rice, toasted and ground to make tortillas,
and fermented to make chicha, a drink. As the "mother
grain" of the Incas, quinoa was of such central importance
to that civilization, that by destroying its cultivation, the
Spaniards subdued the Inca Empire in one year.
Quinoa cooks up quickly in 15-25 minutes into a light, fluffy
"cute curly" yellow grain. It has a gourmet look and
a very delicate flavor. The flavor makes light crepes and waffles
in our blender recipes. It is gluten-free, providing another grain
choice for the gluten intolerant. With high protein and high lysine
content, quinoa is one of the most nutritious grains. It is very
A substance on the surface of quinoa seed called saponins
imparts a bitter taste and must be rinsed away. I rinse the seed
in a strainer 1-2 minutes the evening before using it, soak it
in a bowl of water overnight, drain it, and rinse again, about
1 minute. This procedure is included in our recipes for quinoa
crepes, waffles, and creamed cereal." p., 75-76 BREAKFASTS
By Sue Gregg, Reprinted by permission
The added butter givesthis cereal an especially pleasing
flavor. The rinsing and soaking of the grain is essential to remove
bitter flavor (p.75 BREAKFASTSfor
AMOUNT: 2-3 servings (Double, triple as needed)
1. The night before, put quinoa in strainer and rinse for 1
1/2 cup quinoa
2. Set strainer with rinsed quinoa in a bowl filled with water
so that it is submerged. Let stand overnight.
3. Discard water and rinse quinoa another 30 seconds.
4. Blend in blender on high speed about 1 minute:
1/2 Cup water
2 TB rinsed, drained quinoa
5. In saucepan bring water to a boil, stir in blender mixture
and return to boil; stir in blender mixture and return to boil;
stir in remaining ingredients:
1 Cup water
remaining rinsed, drained quinoa
1/4 tsp. salt
6. Lower heat, cover and simmer 20-25 minutes until water is
absorbed; stir 2 or 3 times during cooking.
7. To serve, blend in 1 TB butter for an extra special
p. 106, BREAKFASTS
By Sue Gregg, Reprinted by permission.
BLACK BEAN, RED PEPPER, CORN & QUINOA SALAD
This salad goes together quite easily, with gourmet flair,
it is colorful and declicious.
5 TB olive oil
1/2 C. Quinoa, rinsed thoroughly in cold water, drained
1 C. chicken broth
1/4 tsp. salt
1/4 tsp. cumin, ground
2 TB lime juice
1/8 tsp. black pepper
1 C. cooked or canned black beans, drained
1 C. whole kernel corn
1 C. ripe tomato, peeled, seeded, diced
1/2 C. sweet red pepper, seeded and chopped
2 green onions finely chopped
3 TB chopped cilantro (opt)
2 TB chopped parsley
2 C. mixed salad greens
1. In a 1 qt saucepan (or small pressure cooker) heat 2 TB
oil over medium heat. Add Quinoa and stir until toasted and aromatic,
about 5 minutes. Stir in broth, cumin, salt, heat to a boil over
heat, until liquid is absorbed, about 15 minutes. Remove from
heat & let stand 5 minutes fluff 2ith a fork, set aside to
2. In medium bowl, whisk 4 TB oil, lime juice, and pepper.
Stir in black beans, corn, tomato, red pepper, green onion, cilantro,
parsely and mixed Quinoa.
3. Serving: Divide greens amond 4 salad plates. Spoon quinoa
mixutre onto greens. Serve at room temperature or refrigerate
30 minutes before serving.
QUINOA SALAD - GREEK STYLE
2 Cups Cooked Quinoa (see above instructions for cooking
1 Cup diced cucumber
5 Pepperocini's (bottled, optional)
1/2 Cup Feta cheese, crumbled
5-10 Cherry Tomatoes, quartered or halved
Oil and Vinegar Dressing or Greek Salad Dressing - contains
oregano, pepper and garlic - To moisten or to taste!
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