Quinoa (KEEN-wah)

By Hklbrries

"Revered by ancient Incas as 'the mother of all grains' and hailed by nutritionists as the 'supergrain of the future,' quinoa has been cultivated in the Andes for more than 6,000 years. Since it's not a grass, it's technically not a grain. Instead it's the seed of the Chenopodium plant, related to spinach and Swiss chard. But because it looks like a grain and cooks like a grain, the food world calls it a grain.

Quinoa's surge in popularity is due to its tremendous nutritional value. It's high protein content (11 grams per 1/2 cup) outranks grains. What's more, it's one of the few vegetarian foodstuffs considered to be a complete protein, containing all eight essential amino acids. Compared to grains, it's high in fiber and low in carbohydrates. It's a great source of iron, magnesium and potassium. And if that's not enough to recommend it, quinoa is also gluten-free and widely considered Kosher for Passover.

Because the quinoa plant is hardy and undemanding, NASA is considering growing it on extended space missions. But official agencies weren't always so friendly. Early Spanish conquerors in South America actively suppressed its growth due to its sacred status in non-Christian religious rituals.

Quinoa cooks much faster than rice and swells to four times its original volume. Before cooking, rinse under cold water until water runs clear. With a delicate taste often compared to couscous, it's a great choice for salads and pilafs. To bring out the nutty flavor, toast quinoa in a dry pann or with a little butter before cooking.

Jo Marshall

Ingredients

• See description.

Details

Adapted from relishmag.com

Preparation

Step 1

See description.