Quinoa help me with a recipe?
QUESTION: I watched one of your cooking programs on which you prepared a dish with the quinoa grain. Shortly after that, I read about quinoa's exceptional health benefits. I was not able to write down your recipe, so could you please print some quinoa preparations? Regards,ANSWER:
You've only watched one of my TV shows? Though heartbroken and teary-eyed, I'll do my best to help you become a quinoa master.All kidding aside, you are on to something, because just about every health magazine these days touts quinoa as the latest addition to the "superfood" list.Although basically new to the food scene here in the United States, quinoa is an ancient grain that has been cultivated in the Andes Mountains for more than 5,000 years.Quinoa has the best amino acid profile of all the grains. Its name (which means "mother grain") indicates that native South Americans considered it a superfood long before it became the darling of today's health food circuit.One of the best things about quinoa is how easy it is to cook. After rinsing it in a colander under cool running water, all you need to do is bring one part quinoa and two parts liquid to a boil, cover and reduce to a simmer. In 15 minutes or less, it is done.Also, for those on a gluten-free diet, quinoa is a gluten-free whole grain. The American Celiac Society recommends it as a substitute for any grain and suggests using it whole as a hot cereal or grinding it into flour for other recipes.You might ask, why is this wonderful food relatively new to U.S. consumers? The answer lies in the history books.After the Spanish conquerors took control of South America, they made it illegal for the indigenous people to keep many of their traditions. This included growing quinoa. Punishment for defying this rule often resulted in death.Quinoa is good and everything, but probably not worth dying for. So its cultivation was almost extinguished, except for small family plots high in the mountains.In the 1980s, quinoa was reexamined and its incredibly high nutrient content — not to mention its great taste — was discovered. So the hearty grain landed back on the "in" list, and it looks like it's here to stay.Enjoy the recipes
. Hey, maybe someone should use quinoa on a cooking show!
2 cups quinoa cooked in 4 cups water2-3 carrots, peeled and chopped1 bundle asparagus, trimmed and cut into 1-inch pieces3 green onions, chopped5 garlic cloves, chopped1 tablespoon grated ginger1 tablespoon real maple syrup3 tablespoons olive oil1 tablespoon sesame oil20-24 steamed shrimpSoy sauceHeat the olive oil in a large saute pan or wok over high heat, When hot, add shrimp and cook till just done, about 5 minutes. Remove from the pan and add the sesame oil.Add the veggies and stir-fry till tender. Add 1 tablespoon maple syrup after veggies are done. Add shrimp and stir in. Serve over the quinoa, with soy sauce on the side.Serves 4.
1 cup water mixed with ½ cup apple juice¾ cup quinoa2 cups whole milk3 ripe bananas3 tablespoons brown sugarPinch kosher salt, or to taste½ tablespoon butter½ teaspoon almond extract1/3 cup raisinsRinse and drain the quinoa. Combine with water and apple juice and bring to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer for 15 minutes. Remove from the heat.Blend together the milk, bananas, sugar and salt in a food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter, almond extract and raisins and serve.Serves 4.
