Quinoa --
pronounced "keen-wa" -- comes from the Andes.According to Wikipedia, the nutritional importance of quinoa to the
pre-Columbians was "secondary only to the potato, and followed in third place
by maize." Apparently the explanation quinoa hasn't done as well as potatoes
and corn in penetrating global markets in the last 500 years has to do with the
conquistadors suppressing it as unchristian, Indian food.
One reason the
South Americans may have appreciated quinoa so much is that it's high in
essential amino acids, and thus better able than most grains to substitute for
animal protein. You'll
also get calcium, phosphorous, magnesium and iron, and it's gluten-free and
easily digestible, to boot.
Recipe of the Month:
Quinoa Salad
A light and
satisfying grain-based summer salad: quinoa cooked ahead of time and vegetables
added to your taste.
2 cups of quinoa, rinsed, if necessary, will serve
eight people.
4 cups of water
Put them
together in a pot and bring to the boil, then cover and simmer for 15-20
minutes or until the water has been absorbed.Let the quinoa stand for 5 minutes, then fluff it up a bit with a fork.Let stand till cool.
Add vegetables
that you like. A good ratio is 50% quinoa, 50% other additions. My favorites
with quinoa are:
Corn kernels
Chopped black olives
Chopped spring onions
Chopped bell pepper (red is prettiest here, for
contrast)
Pine nuts
Chopped cilantro
(N.b.,
Tomatoes and cucumbers tend to make it soggy.)
Dressing: any one that you like, but at the
last minute, so the salad doesn't become soggy. You might even dress it at the table. My
current favorite is oil and vinegar with mustard and tahini (sesame paste), sea
salt, and pepper.