Complete Protein Grain

What if you could plant one seed in an arid mountain region and it yielded 1,000 seeds? A great return for this hardy grain borne in the Andes. Unlike common Western grains, which have a partial complement of proteins, quinoa [KEENWAH] has them all!

It’s a grain [actually a fruit] that is nutritiously delicious. I discovered it gets sweeter if you optionally soak it for about 24 hours, if you have the time.

BASIC INSTRUCTIONS: Once the quinoa is cooked, just like other grains you can build a dish out to include veggies and sauces

Stovetop:

• OPTION 1: Unsoaked— 1 cup quinoa to 1-1/2 cups liquid: Rinse well and bring to a simmer with 1/2 tsp salt, then reduce to bare simmer, covered for about 20 minutes. It’s done when the germ [a thin band about the center] detaches and there is a slight chewy texture
• OPTION 2: Soaked— 1 cup quinoa soaked for 8 – 24 hours, then repeat above for about 13-15 minutes
• OPTION 3: Simmered—1 cup quinoa in several cups of water uncovered and simmered until grains are al denté, then drained with a sieve

One of my favorite quinoa dishes is to add in cooked quinoa to scrambled eggs and then top with Japanese Pickled Onions. There is a triangulation of flavors that is heavenly

Quinoa Español

This is a tasty rendition which amps up flavor with raisins and saffron and mushrooms. A class favorite!

INGREDIENTS: Cook’s choice> If I have time, I soak the quinoa for 24 hours at room temperature. This sweetens and makes for a fluffy texture. This is my go-to option

• water – 3 cups
• raisins – 1/2 cup, [or currants, or dried cranberries]
• quinoa – 2 cups, well rinsed
• salt – 1 tsp
• saffron – 6 threads [avoid using powdered saffron]
• nuts – toasted, 1/2 cup, pine nuts or other
• olive oil – 2 TBS, plus a drizzle at the table
• garlic – fresh, 1 tsp
• shiitake mushrooms – dried, 1/4 cup [optional]
• fresh herbs or chives

INSTRUCTIONS:

1. If using dried mushrooms, add them to the 3 cups of water in a 2 quart pot and bring to a simmer; let them soften for 15-20 minutes, then remove stems and slice thinly. Use this soaking water to cook the quinoa
2. Toast the nuts at 325º for about 6-7 minutes, until fragrant
3. Bring water, raisins, quinoa, and salt to a boil, then reduce to bare simmer and cover
4. Meanwhile sauté the garlic, and saffron in olive oil, until the garlic turns golden; a few minutes
5. Cook quinoa till al denté, about 18-20 minutes; if wet consistency strain in a sieve
6. Add a couple cups of quinoa to the sautéed garlic, along with the toasted nuts—combine, reserving extra quinoa for a planned over dish later in the week
7. Taste for seasoning and top with chopped fresh minced herb or chives

2022 Recipes by B. Hettig