Quinoa has a wonderful nutty flavor and the texture is almost like couscous.
Recipe By : Sitara
Serving Size : 4 Preparation Time :0:30
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup quinoa
2 cups water
1 teaspoon olive oil
1 bay leaf
pinch salt
2 cups whole kernel corn, fresh or frozen
1/2 red pepper -- diced
1 cup cilantro--chopped
1 tablespoon lemon juice
1/2 cup roasted pumpkin kernels--(pepitas)
2 tablespoons olive oil
1 tablespoon umbioshi vinegar-- or white wine vinegar
1. Bring water and seasonings to a boil. Add quinoa and cook covered on low heat until water is absorbed.
Add corn and peppers at the end of cooking time. Remove from heat and cover to let the corn steam.
2. Toss in cilantro, lemon juice, olive oil, vinegar.
To serve sprinkle pumpkin seeds on the top.
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A Note About Quinoa
Quinoa (pronounced Keen-wah) is an ancient food. It has been cultivated in the South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred.
Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.
It is grown in Canada and has been grown in the U.S., in Colorado since the 1980's by two entrepreneurs who learned of the food from a Bolivian. They developed test plots in high arid fields in the central Rockies and began test marketing in 1985. Quinoa can be found in most natural food stores and better grocery stores in the U.S. 1 cup uncooked quinoa yields about 4 cups, enough for 6 to 8 servings.
Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.
It is grown in Canada and has been grown in the U.S., in Colorado since the 1980's by two entrepreneurs who learned of the food from a Bolivian. They developed test plots in high arid fields in the central Rockies and began test marketing in 1985. Quinoa can be found in most natural food stores and better grocery stores in the U.S. 1 cup uncooked quinoa yields about 4 cups, enough for 6 to 8 servings.
At Hizzoner's we used quinoa in lots of different dishes. You'll find them all on this website.