Back To Basics: Keen On Quinoa

Pronounced keen-wah, quinoa is something that I only pull out every once in a while, and that’s a shame, because it is a nutritional powerhouse, and it’s super quick to cook.   Quinoa is a grain with the rare properties of being very high in protein- this makes it a great choice for vegetarians and vegans, who may struggle to get enough protein in their diet.  It also happens to be tasty and versatile.  It can be used in place of any grain, really, and can be used as a morning porridge like oatmeal, or used as part of a meal- similar to couscous.  In my case, I used it for my meal, and made a delicious and quick Quinoa Medley with Beans and Corn.

The only trick to cooking quinoa, really, is that you must make sure to rinse your quinoa well before cooking with it.   In it’s natural state, fresh off the plant, quinoa is coated with something that makes it quite bitter and unpalatable.  Normally, the quinoa we buy has been processed to remove these bitter agents, but from time to time, some doesn’t get fully cleaned off.  Giving the quinoa a good rinse in a sieve will remove any remaining bitterness, and ensure that your grains are delicious and nutty- just the way they were meant to be.

Quinoa cooks in just a few minutes- just as fast as a pot of plain old rice, in fact.   If you were going to prepare your quinoa to use in something else, you would bring two cups of water to a boil, and then add 1 cup of quinoa to the pot.  Simmer it, covered,  for 15-18 minutes, and when the quinoa is done, it should like like little grains with a curly tail attached.  And from there, the possibilities are endless.  You can use broths or stocks instead of water for added flavor, add seasonings as desired, and really, you can use it anywhere plain white rice is required.

For my dish today, I actually used bottled salsa and chili powder as my flavoring agent- and that worked very well.  I thought this dish made a great side dish, and would be the perfect accompaniment to some simple grilled chicken breasts or roasted vegetables.  I found this recipe in the January 2007 issue of Vegetarian Times, and this is one of those reasons that I keep old magazines around for awhile.  You just never know when you’re going to go back and find something new that appeals to you. I have to mention that the cilantro and the lime juice were key here- the lime wedges are a must, and really bring all the flavors together.  Depending on your ingredients, you may also need to add a pinch of salt to taste.

Quinoa Medley with Beans and Corn

1 1/4 cups quinoa, rinsed

1 15-oz. can black beans, drained and rinsed

1 cup frozen corn

1/2 cup chunky salsa, divided

1 tsp. chili powder

1/4 cup chopped cilantro

2 Tbs. olive oil

lime wedges, for garnish

1. Bring 2 cups water to a boil in saucepan. Stir in quinoa, cover, and reduce heat to medium. Simmer 10 minutes.
2. Add beans, corn, 1/4 cup salsa and chili powder; season with salt and pepper. Return to a boil. Cover, and cook 2 to 5 minutes more, or until quinoa is tender.
3. Stir in cilantro, oil and remaining salsa. Divide among bowls, garnish with lime wedges, and serve.