Kin-wah!

Growing up Southern, I have a healthy appreciation for all things fattening.  In Louisiana, you get the benefit of French sauces and love for cooking in butter to the rich southern meats grilled, fried, and smothered along with whatever vegetables are nearby.  Dessert is a required course and is usually decadent in every way.  Food is to be explored and enjoyed the way one might sink into a hot tub and absorb the warmth and vibrations.

This is not why I'm fat, but it sure as heck didn't help.

To that end, I'm learning about some other food and preparation methods that are much healthier and still as enjoyable as my childhood food experiences.  Today's topic is Quinoa (Kin-Wa).

We went to the Bolivian Embassy in the spring with the kids and my sister.  We were all introduced to the grain quinoa then.  I'm sure I had seen it before or heard of it in something, but I honestly had no real information about it.  A grain is a grain, right?

 

Wrong.

Did you know that quinoa has a large amount of protein in it?  14% of it's volume to be exact.  (I had to look it up) Less than meat and beans, but more than the average grain.  It's gluten-free and unlike many starchy grains, it doesn't trigger those same insulin reactions in your body.  But it can cook up like a meaty or starchy grain - how cool is that?  Also, it has calcium which, for this lactose intolerant girl, is fabulous!

Technically it's a seed, to my understanding and is in the same family as spinach and tumbleweeds (TUMBLEWEEDS?!).  I wonder what a tumbleweed tastes like.  I always assumed it was a dead bush.  I may have to look into that....

Anyway, there are other grains with more protein etc. but they either take longer to cook, or (like oats) are often processed to the point that they lose much of the nutritional benefits.  Quinoa, while cleaned of saponin (outer shell), is otherwise left alone most of the time.  Yet it cooks relatively quickly (~15 minutes).

Anyway, I've now tried it in breakfasts, main dishes, and even chocolate.  It takes on the flavors of the surrounding ingredients, which is cool, but maintains a slightly crunchy hearty texture. 

Enough of the National Geographic special, let's try a recipe, right?

Here are some I've had before and think are delicious:

Quinoa with Latin Flavors make a great side with grilled chicken and salsa.

A friend made this soup, years ago, and I just found out it is Quinoa Peanut Soup.  So good!

These were served at the embassy to show off the quinoa and the chocolate together, they were awesome!  Check out Quinoa Blondies.  I was reminded the ones we had were more brownie than blondie, but I think this has to be pretty close to the same recipe.

If you just want to try it for yourself at home in your favorite recipe, here are some tips:

Use enough liquid but not too much!  You can lose the crunch with too much water and not enough will leave uncooked seeds, which are not that yummy. 

Also, prepare that this will take longer than rice to cook.  I recommend using a slow cooker for family sized dishes.  That way you don't have to wait as long for dinner.

If your quinoa is not pre-rinsed, you need to rinse it well with a mesh strainer.  Those little covering on the seeds are not good at all for eating.  Most quinoa, however, come pre-rinsed, so check the packaging.

Drain and rest!  If you get the hang of getting your liquid to quinoa measurement dead on, this is less of a concern, but the seeds to absorb a lot of liquid.  If you're making a casserole, this is not a concern but if it's a side dish or a salad component, you'll need to drain the excess liquid off.  Draining comes after letting it rest for at least 5 minutes once it leaves the burner.   Like a good steak, the seed will settle and finish during the resting period.  Then you can continue whatever dish you're making.

So, there you have it - now I'll let you in on a little secret.  My next attempt it to make quinoa to replace grits and to try them in pancakes, breading on chicken, and (gasp) jambalaya!  I'll let you know how it turns out.

-N