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Quinoa, You Complete Me 
Mother of All Grains Takes the Spotlight 
Listen rice, I love you.  You’ve been there for me since I was kid and luckily got wilder when I hit the big 2-0.  You compliment every dish I make but sometimes; I need to step it up a bit. I need protein damnit!  Don’t be jealous, you will always rock my vegetable bowl.  But Quinoa is my new plus one at dinner.   

It’s considered a complete protein because it contains all eight amino acids and get this, it’s gluten-free.  Yes way! 

Say What?  This sneaky little bastard is not considered a true grain.  Quinoa (pronounced “keen-wah,”) is actually a seed from the Chenopodium or Goosefoot plant. Quinoa comes in a variety of different colors to dress your dish: from ivory to pinkish hues to browns and vibrant reds to deep black. However, normally three kinds are in rotation: the white or sweet quinoa, the red-fruited variety and black quinoa. When cooked, Quinoa is light and fluffy in texture, similar to rice. However, its mild, nutty flavor makes it an alternative to conventional white rice or couscous.  Right on.  

History Tip. This Spanish-originated food has been cultivated in the South American Andes for nearly 6,000 years and has been a staple food for many Indian inhabitants.  Early Inca Indians reveled in this crop and considered it the sacred “mother grain.”  It was also tradition for the tribal leader to plant the first seed of Quinoa for the harvesting season. 
 
Bitchworthy. Quinoa is praised for its excellent source of protein between 12%- 18%, not to mention nestled inside each seed is a perfecto source of amino acids, dietary fiber, phosphorous, magnesium, and iron.  Like Chace Crawford playing pool, it keeps getting better.   

Cook ‘Em. Quinoa is relatively easy to prepare.  Best to rinse Quinoa before cooking so the bitter outer coating diminishes.  The presence of saponins is prevalent when suds emerge in the water while rinsing. It’s all good, you can go ahead and let them chill out for a bit. Freshen up your plate with this easy recipe and forget about the extra calories, add more flavor with herbs.  

Herbed Quinoa

Quinoa:

  • 2 3/4 cups vegetable stock 
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups quinoa

Sauce:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 3/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh cilantro leaves
  • ¼ cup chopped mint leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 2 teaspoons lemon zest
  • Kosher salt 
  • Freshly ground black pepper

For the quinoa: In a medium saucepan, add the vegetable stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.

For the sauce: In a small bowl, mix together the olive oil, lemon juice, basil, cilantro, mint, thyme, and lemon zest. Season with salt and pepper, to desired taste.

Pour the sauce over the quinoa and toss until all the ingredients are well incorporated, serve warm.

Quinoa can be found in your local grocery store or health food store. When storing Quinoa, place in air-tight container to preserve the natural oils and flavor for future use.

– Annalisa