2013: International Year of Quinoa

Quinoa (pronounced keen-wah) has been gaining a lot of attention. The United Nations declared 2013 to be the International Year of Quinoa, as the seed has a wide-ranging nutritional profile and is adaptable to various growing environments.

Quinoa is

• the only plant food to contain all essential amino acids (making it a complete protein)
• gluten-free
• also a good source of magnesium, phosphorus and manganese

However, recent stories in the media have reported that as quinoa grows in popularity in the Western world, its main producers in Bolivia and Peru have become unable to afford it for themselves. While this may be true, it was Bolivia who proposed that 2013 be dedicated to ancient cereal-like grain. Quinoa is also grown in the United States.

How to cook Quinoa:

Although most commercial quinoa is pre-washed, it’s a good idea to rinse your quinoa in a mesh strainer before you cook it to remove any bitterness. This should especially be done if you buy it in bulk.

One cup of dry quinoa produces three cups of cooked quinoa. Use a 2:1 liquid to quinoa ratio to get a fluffy result. Boil the liquid, lower the temperature and then add the quinoa. Cook for 15 minutes. Strain and allow to cool in pot for five minutes before eating.

To add flavour to quinoa, try cooking it in vegetable or chicken broth or add your favourite spices.

Quinoa Colour Salad

Recipe by : Michael Smith

Ingredients

1 cup quinoa

2 cups water

pinch salt

1 carrot, peeled and grated

1 red pepper, seeded and diced

1 cucumber, washed and sliced

3 green onions, sliced thinly

1 bunch parsley, chopped

The zest and juice of 1 lemon

1/4 cup olive oil

Salt and pepper

Method

Rinse the quinoa well in cold running water. This will easily rinse away the natural bitter coating on the seeds. Drain and toss into a small pot. Add the water and season with salt. Bring to a simmer over medium-high heat. Cover with a tight fitting lid, turn the heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 to 20 minutes.

Meanwhile get all the colorful veggies ready. Toss them into a bowl and when the quinoa is done, add it as well. Add the lemon and olive oil, toss well, season with salt and pepper and serve.

This recipe will pair nicely with a glass of riesling.

Quinoa salad photo by: SweetOnVeg
Quinoa seed photo by: nerissa's ring