12 Things You SHOULD KNOW about QUINOA
I’m always a little suspicious of anything that gets touted as a ‘superfood’. Which is why it took me a while to get around to trying quinoa.
My first encounter was with puffed quinoa as part of an exploration of new breakfast cereals. Not very inspiring unless you come from the school of thought that cereal should resemble styrofoam and be useful as a packing material.
But with my gluten intolerance I decided to give the whole grains another chance. And I’m glad I did.
12 things you should know about quinoa
1. it’s delicious
No matter how ‘good for you’ a food is, I don’t include it in my diet unless it passes the taste test. Puffed quinoa won’t be starring on stonesoup anytime soon but the whole grains definitely make it. Slightly nutty and grainy, they’re something I could keep eating and eating.
No matter how ‘good for you’ a food is, I don’t include it in my diet unless it passes the taste test. Puffed quinoa won’t be starring on stonesoup anytime soon but the whole grains definitely make it. Slightly nutty and grainy, they’re something I could keep eating and eating.
2. it has a funny pronunciation
I always feel a tiny bit pretentious when I correct people but apparently it likes to be referred to as ‘keen-wah’.
I always feel a tiny bit pretentious when I correct people but apparently it likes to be referred to as ‘keen-wah’.
3. it’s high in protein
A big positive for vegetarians as I’ve learned recently. It’s also pretty good on iron and fibre, which gets the nutritionists in me excited.
A big positive for vegetarians as I’ve learned recently. It’s also pretty good on iron and fibre, which gets the nutritionists in me excited.
4. it’s gluten free
With my being gluten intolerant, I’m always appreciative of new options to cook with. It also is a great alternative to what Post and Kellogg has to offer.
With my being gluten intolerant, I’m always appreciative of new options to cook with. It also is a great alternative to what Post and Kellogg has to offer.
5. it needs washing before use
I read somewhere that the surface of quinoa contains a chemical called saponin that has a bitter soapy taste. Most commercial quinoa will already be washed and have the saponin removed but it’s a good idea to rinse it just before you use it in case there are residues.
I read somewhere that the surface of quinoa contains a chemical called saponin that has a bitter soapy taste. Most commercial quinoa will already be washed and have the saponin removed but it’s a good idea to rinse it just before you use it in case there are residues.
6. it comes in different colours
Just like grapes, quinoa comes in different varieties. The most common is white, but there are also red and black. I’ve only ever come across the white variety.
Just like grapes, quinoa comes in different varieties. The most common is white, but there are also red and black. I’ve only ever come across the white variety.
7. it comes in different forms
Just like corn, it can be puffed or rolled into flakes or you can buy it whole.
Just like corn, it can be puffed or rolled into flakes or you can buy it whole.
8. it looks like a grain but is actually a seed
9. it has an interesting texture
The thing I love about quinoa is it’s texture. Something a little like barley with its chewiness, it also has a light fluffiness akin to well prepared couscous.
The thing I love about quinoa is it’s texture. Something a little like barley with its chewiness, it also has a light fluffiness akin to well prepared couscous.
10. it’s better if you cook it
One of my first experiment with quinoa I just rinsed it in boiling water, tossed it in dressing and used it in a salad. It was edible but a little weird.
One of my first experiment with quinoa I just rinsed it in boiling water, tossed it in dressing and used it in a salad. It was edible but a little weird.
11. you can also eat the leaves
I’m yet to find a souce of fresh quinoa or it’s leaves but if you do apparently the leaves are edible. Something like chard or silverbeet.
I’m yet to find a souce of fresh quinoa or it’s leaves but if you do apparently the leaves are edible. Something like chard or silverbeet.
12. it’s becoming more readily available
In America it’s even available in the ‘health food’ section of our supermarkets. Am sure any health food store worth its lentils would either already stock quinoa or be able to source it for you.
In America it’s even available in the ‘health food’ section of our supermarkets. Am sure any health food store worth its lentils would either already stock quinoa or be able to source it for you.
[5 ingredients]
warm salad of roast cauliflower & quinoa
serves 2
warm salad of roast cauliflower & quinoa
serves 2
Inspired by Cath Claringbold in the Good Weekend.
You could use all sorts of soft cheese in this recipe. Ricotta or goats curd would be lovely but I had some bocconcini that needed eating up and I really enjoyed it’s slightly chewy texture to contrast the cauliflower & quinoa. If you were wanting to go cheese free some roasted almonds would be a great substitution.
Wonderfully satisfying as a main course salad on it’s own, it would also work well without the cheese as a side dish to fish or roast chook.
I used tomato paste to flavour and slightly colour the quinoa but you could ditch it and replace the water with vegetable or chicken stock if you liked.
If you can’t find quinoa, you could substitute in your favourite cooked grain such as couscous, barley or brown rice. You’ll need to adjust the amount of water and cooking times though.
1/2 large cauliflower (approx 350g / 12oz)
1/2 cup quinoa
1 tablespoon tomato paste
1/2 bunch chives, finely chopped
large handful bocconcini, torn into bight size pieces
Preheat oven to 200C. Cut cauliflower into bight size little trees. Place in a roasting dish, drizzle with some olive oil, season and roast, stirring occasionally until the cauliflower is golden on the edges and cooked through.
Rinse quinoa well and place in a medium saucepan with 1 cup water and the tomato paste. Simmer for 10 – 15 minutes or until quinoa is tender and the water has been absorbed. Season.
Divide cauliflower between two warm plates, scatter over quinoa, cheese and chives.
ENJOY EVERY BITE! HAPPY MONDAY!!
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