Do People Still Like Quinoua?
About 17 years ago, while living in Japan, I came across a grain
called Quinoa (pronounced-“KEEN-WAH). Those kooky Japanese are forever
looking for the lasted ‘fad’ super-food. While I was there, I saw all
sorts of crazy food fads, but that's another blog post for a different day.
Quinoa was touted to be the new super-food-extrodinair. It is very high in protein and very low on the glycemic index. While the fad for Quinoa in Japan came to an end (they really do love their rice more), interest in it here in the USA has had a slow but steady increase since about 1995. I’ve used it in several dishes in the past, and actually just came across this recipe and photo this morning, while looking through my recipe archives. I thought it was totally worth a share!
It is VERY, VERY easy to prepare. If you can cook rice you can cook Quinoa! Here is a brief history and some nutritional info for you. Cook Joyfully!
History:
The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements', During the European conquest of South America quinoa was scorned by the Spanish colonists as 'food for Indians', and even actively suppressed its cultivation, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadors forbade quinoa cultivation for a time, and the Incas were forced to grow wheat instead
Nutritional Value:
Quinoa was of great nutritional importance in pre-Columbian, Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.
Quinoa Pilaf with Mushrooms
2 cups low sodium chicken or vegetable broth
1 cup QUINOA
8 oz Bella (or other) mushrooms-coarsely chopped
¼ cup pine nuts-toasted
1 Tbs. olive oil
1 cup diced white onion
¼ cup Italian parsley-chopped
Salt and pepper to taste
Put the broth and quinoa in a medium sized saucepan and bring t boil. Reduce heat to simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
Heat the oil in a skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes. Add the chopped mushrooms and sauté at medium high heat until the mushrooms are browned and fragrant. Add the salt, pepper, and parsley and toss. Remove from the heat.
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, mushrooms, and parsley. Serve hot.
Quinoa was touted to be the new super-food-extrodinair. It is very high in protein and very low on the glycemic index. While the fad for Quinoa in Japan came to an end (they really do love their rice more), interest in it here in the USA has had a slow but steady increase since about 1995. I’ve used it in several dishes in the past, and actually just came across this recipe and photo this morning, while looking through my recipe archives. I thought it was totally worth a share!
It is VERY, VERY easy to prepare. If you can cook rice you can cook Quinoa! Here is a brief history and some nutritional info for you. Cook Joyfully!
History:
The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements', During the European conquest of South America quinoa was scorned by the Spanish colonists as 'food for Indians', and even actively suppressed its cultivation, due to its status within indigenous non-Christian ceremonies. In fact, the conquistadors forbade quinoa cultivation for a time, and the Incas were forced to grow wheat instead
Nutritional Value:
Quinoa was of great nutritional importance in pre-Columbian, Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.
Quinoa Pilaf with Mushrooms
2 cups low sodium chicken or vegetable broth
1 cup QUINOA
8 oz Bella (or other) mushrooms-coarsely chopped
¼ cup pine nuts-toasted
1 Tbs. olive oil
1 cup diced white onion
¼ cup Italian parsley-chopped
Salt and pepper to taste
Put the broth and quinoa in a medium sized saucepan and bring t boil. Reduce heat to simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
Heat the oil in a skillet over a medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes. Add the chopped mushrooms and sauté at medium high heat until the mushrooms are browned and fragrant. Add the salt, pepper, and parsley and toss. Remove from the heat.
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, onions, mushrooms, and parsley. Serve hot.
 |
| I've been sitting on this picture since 2011, sorry I just now got around to blogging it! |
Comments
Post a Comment