Quinoa Madness!

Susan’s Quinoa Pilaf
Think protein, calcium, taste and texture—think Quinoa!
Think one-to-two: one part quinoa, two parts liquid
Think flavor: experiment with different liquids, or combinations: try organic vegetable or chicken broth and water, or white wine, or orange juice…I’ve tried them all, and they’re all delicious.

Always rinse quinoa prior to cooking (a fine-mesh strainer or cheesecloth)
I always toast these tiny seeds before cooking…love that nutty flavor.

Ingredients
2 tablespoons olive oil
3 cloves of garlic, smashed and diced fine (to taste)
1 large sweet onion, chopped
2 large bell peppers, seeded and chopped (I like red and yellow)
1 cup of sliced mushrooms (any type will do)
Crushed red pepper, salt and pepper (to taste)
1 cup organic quinoa, rinsed and drained and toasted (See Note below)
2 cups liquid: organic low sodium vegetable stock or broth (or other liquids, including wine, water, low sodium chicken stock/broth, orange juice)
Fresh parsley, chopped coarsely (about ¼ cup)

1. In a heavy skillet over low heat (dry skillet), toast rinsed and drained quinoa, stirring often, until the seed is dry and starting to turn color. Transfer to a bowl.
2. Meanwhile, heat the olive oil in the skillet over medium heat, sauté garlic and onion for 3-4 minutes, until just softened, then add peppers and mushroom, breaking up the mushrooms as they cook, for about 3-4 minutes, add optional seasonings, stir and cook until all are just softened, about 3 more minutes. Add 2 cups of liquid and stir in the quinoa, cover, bring to a boil, give the mixture a few stirs, cover, turn the heat down and simmer, 15-20 minutes, until quinoa has absorbed all the liquid. Fluff with a fork, and serve hot, with a salad, as an entrée, or as a side dish.

Quinoa Note:
I take advantage of my membership in Costco Warehouse Stores, and buy the large 4-pound bag of organic (USDA certified) Earthly Delights Quinoa and store in my refrigerator. Other brands are easily found on Amazon.com-type in Quinoa! Some others include Bob’s Red Mills, Ancient Harvest, Eden Foods, Arrowhead Mills, and more.

At Earthly Delights we are excited to bring you another exotic and highly nutritious, great tasting food, this time from South America. Quinoa (Pronounced KEEN-wah) is one of several ancient grains being rediscovered today by chefs around North America. Once known as “The Gold of the Incas” and the “Mother of all Grains” Quinoa, was the core protein of the Inca diet. In an effort to dominate the Indian culture the Conquistadors tried to eradicate the cultivation and consumption Quinoa.

Quinoa is growing in popularity today because it delivers all of the nutritional benefits of animal protein without the fat and or calories. The grain has a lovely nutty flavor that is richer in flavor than couscous and it cooks quickly in roughly 15 minutes.

One serving of Quinoa has more calcium and protein than a quart of milk and this super grain contains as much protein per serving as meat. Quinoa contains all 8 amino acids, the protein building blocks that our bodies can’t make but must get from our food. Quinoa has is on average 16 % protein compared to rice at 9%. Quinoa is an excellent source of fiber, containing both soluble and non-soluble fiber. It is high in a wide variety of vitamins and minerals, like iron, manganese, magnesium, and phosphorus. It is also gluten free.

In its natural state Quinoa is covered with a bitter tasting coating called saponins. The coating makes the grain unappealing for birds eat while still on the plant. While our Quinoa is pre-washed you should still always place the product in a strainer prior to cooking and rinse thoroughly.
How to Prepare and Recipes

Preparing Quinoa is as easy as rice and or couscous. With two cups of water for every one cup of Quinoa, bring to a boil and then cover and simmer for 12 to 15 minutes. Quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. One cup dry makes 3 cups cooked.

Have fun and add different vegetables and seasonings to the recipe.