“Quinoa (/ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain crop grown primarily for its edible seeds. It is apseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots,spinach and tumbleweeds.” Wikipedia
It’s a great source of Iron, magnesium and vitamin B-6, and could be used in a variety of recipes from salad to stuffed bell pepper. My favorite kind of quinoa is the red one. The other one is white quinoa with bigger seeds and slightly different taste.
Here’s a simple recipe for a red quinoa salad that servers 2:
- 1 cup red quinoa
- 1 cup water
- 3/4 cup copped green onions
- 3/4 cup copped mangos
- 3/4 cup chopped beets
- 1/2 teaspoon black pepper
You don’t need to do anything if you have purchased pre-rinsed quinoa that comes in a box.
To rinse, place the measured grain in a strainer under running water for a few minutes. This is necessary to remove the excess saponins on the outside of the grains which impart a bitter flavor to quinoa if not removed.
- After it’s rinsed and clean, put the grain in a pot and add 1 cup of water and let it boil until it’s soft and has absorbed the water.
- Take it off the stove and let it cool off
- Add all other ingredients and enjoy
One thought on “Quinoa & Its Many Talents”
I have quinoa in my lunch today. I use it to bulk up any leftovers. I love that it’s so quick I can cook it while I get ready for work, then mix it with the leftovers and I’m away.
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