I’m really enjoying the variability of grains available at today’s market. I like to cook with barley, couscous, buckwheat, faro, and different types of rice. Quinoa is also very appreciated at my table.
This plant had been grown in South America for thousands of years. It was often called “the mother of the grains.” Quinoa, along with potatoes and corn, was widely used during the time of the Inca civilization. Going to military campaign, Inca warriors took with them so-called “balls of war” – a mixture of quinoa with fat. Quinoa contains truly unique nutrients; and sometimes you can hear about quinoa as “a super grain of the future”.
Quinoa possesses significantly more protein than any other cereal. This balanced protein is of very high quality, close to the ideal, milk protein.
Fantastic quinoa also contains a right amount of starch and sugar, lots of oil (good for the blood vessels elasticity), fiber, minerals and vitamins.
Besides these, quinoa is delicious, not heavy on the stomach and easy to prepare. The “miracle plant” could be used in place of almost any other grains. It is good in soups, side dishes, salads, desserts, and morning cereals. Cooked quinoa has a light, loose texture, and slightly nutty flavor. Most often quinoa is used in the same recipes that rice or couscous is used. Quinoa flour is delicious for making pancakes, muffins, waffles, and breads.
A bland taste of quinoa makes it an excellent base for variety of dishes: it is perfect when mixed with spices, herbs, dressings, sauces, fruits and vegetables.
Typically, quinoa is sold cleaned and ready to cook, which makes its preparation even simpler.
Quinoa. How to Cook It
- 1 cup quinoa
- 2 cups water
- Olive oil (optional, or butter for butter lovers)
Rinse the quinoa in cold water, if it says so on the package instructions.
In a medium heavy-bottomed pot mix the quinoa, a little salt and water.
Bring to a boil over medium heat. Cover tightly with a lid and gently simmer on lowest heat until the water is completely absorbed for 15-20 minutes.
Remove the lid; fluff the quinoa with a fork or a spoon. Optionally, add olive oil (or butter).
Cook with pleasure!