ABC's of May: Q is for......

Q is for....

Quinoa.

Ok, most of you are asking....WHAT is quinoa?!? Quinoa is an ancient grain.

It is pronounced keen-wah.

It originated in the Andean region of South America, where it has been an important food for 6,000 years. The Incas, who held the grain as sacred, referred to quinoa as the "mother of all grains".

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by corn. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Not only is quinoa incredibly good for you, it is easy to prepare and very tasty! You cook it like you do rice. It has a very mild, slightly nutty flavor.

Here are some recipes that use quinoa, some of them I have tried, and some of them I want to try eventually.

Quinoa Pudding
2 cups quinoa, cooked (basic recipe) ½ cups raisins
3 cups milk ½ cup shredded coconut
1/3-cup honey or ½ cup brown sugar 1 tsp vanilla
½ cup almonds or walnuts, ground 3 eggs, beaten
½ tsp cinnamon 1/8 tsp salt
½ tsp lemon or orange rind, grated 1 Tbs butter 1 tsp lemon juice

Combine all ingredients. Pour into greased baking dish or greased individual custard cups. Bake in 350-degree oven until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Serves 4-6.

This recipe was borrowed from an old favorite that originally called for rice. Quinoa substitutes nicely to almost any recipe designed for rice.

Chickquinoa Salad
2 cups cooked chicken, cubed 1-cup mayonnaise
1-cup quinoa, cooked (basic recipe) salt (to taste)
1-cup celery, diced paprika ¼ cup
walnuts, chopped

Chill all ingredients and combine. Sprinkle paprika on top for color. Serves 4-6 All sorts of variations are possible with this basic recipe. Try bean sprouts and water chestnuts, or grapes and pineapple. Quinoa will enhance many other salad recipes. Try quinoa in fruit salad or tuna salad.


Quinoa Salad

1 cup quinoa, cooked
2 cups cooked chicken, diced
1 cup whole pecans, toasted
1 small shallot, diced
2 oranges
Romaine lettuce, torn in bite size pieces

Dressing
Juice of 1 orange
1/4 cup extra virgin olive oil
salt and pepper to taste.

Cook quinoa according to the package, put in bowl and allow to cool slightly. Add cooked chicken, and diced shallots. Peel oranges with knife, removing white pithy skin, and dice into bite sized pieces. Add oranges to bowl. Mix dressing ingredients. Pour over other ingredients. Mix gently, but thoroughly. Add toasted pecans, reserving 1/4 cup. Mix again. Sprinkle remaining pecans on top. Serve over romaine lettuce.

This is a picture of cooked, red quinoa.

Try quinoa....I think you will like it, and your body will thank you!

Genesis 27:28
May God give you of heaven's dew
and of earth's richness--
an abundance of grain and new wine.