Wednesday, September 10, 2008 9:36 AM
What is quinoa?
Quinoa [KEEN-wah or KEE-no-uh] is a tiny seed* (often mistaken for a grain) with a faintly nutty flavor. It cooks like rice, but in about 15 minutes, and has a light, fluffy texture with a slight bite to it, like al dente pasta.
I’m all into quinoa right now because I’m trying to get more fiber and protein in my diet, and brown rice is getting boring. Quinoa is an excellent source of fiber and contains all eight essential amino acids, including lysine. (This is the amino acid that helps the body absorb calcium and builds and repairs muscle tissue.) It’s also gluten-free (quinoa flour can be used in baking).
Quinoa makes a great side dish—drizzled with a little olive oil or tossed with butter, fresh herbs or dried, savory spice seasonings. (The easiest: sprinkle it with furikake or shichimi.) It can be served hot or cold, like this Quinoa Salad or Minty Quinoa Tabouleh from the Fine Cooking Annual. It’s also a good breakfast “cereal”, like oatmeal, mixed with honey, nuts and dried or fresh fruit.
To prepare, quinoa must be thoroughly washed to remove bitter-tasting saponins, a soapy chemical that makes the grain unpalatable to animals and protects the plant from disease. Most commercial, boxed quinoa is pre-rinsed, and only needs to be rinsed and drained once. Bulk quinoa may not be rinsed, and might need to be soaked in water for a few hours before rinsing and draining.
To cook, combine 2 parts liquid to 1 part quinoa, bring to a boil, then lower to a simmer until it is cooked, about 15 minutes. I always use veggie or chicken stock as the cooking liquid. You can also make quinoa in a rice cooker, but I usually cut the liquid to 1 3/4 parts to 1 part grain because it seems to overcook and lose some bite in the cooker.
If you’re getting into new grains and are looking for tasty recipes, The Whole Grains Cookbook (Chronicle, 2007) by Robin Asbell (pictured) is an excellent resource.
Have you ever cooked or eaten quinoa? Share a recipe if you have one.
* Thanks to Nestie MaryEllen for pointing out that quinoa is a seed, not a grain. It's an important distinction for people with dietary restrictions.