3.25.2010

Hello, Quinoa! Pronounced KEEN-wah


Because quinoa is fairly new to the American diet, I couldn't find any reference to it in my printed dictionary (which was published in 1976, making it older than I am -- maybe I should stop using it), in the The Oxford Encyclopedia of Food and Drink in America, in Starting with Ingredients, or in The Flavor Bible, so I really had to dig and defer to some more modern sources to give you some details about this mighty seed.

"Quinoa is definitely a superfood: A grain-like seed, it's a 'complete' protein containing eight essential amino acids...." - Food & Wine, March 2010

"A 'pseudo cereal' native to the Andes, quinoa is mild and slightly nutty, with a beautiful, pillowy texture that's a little like couscous." - Cookthink

"Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume." - Epicurious
 
What you should know: Quinoa packs a huge punch of protein, cooks up quickly and easily, and can be used in place of rice or couscous in most recipes. I like it much better than both rice and couscous, however, it does have to do battle with Israeli couscous to earn the top spot with me.
 
I've eaten quinoa out at restaurants before, but until I tried this recipe, I had never cooked it at home. This is one of those times I want to kick myself for not being on the ball. I have no excuses for why I've waited so long to make couscous at home. It's delicious, easy, and versatile. I loved it in this recipe, but I imagine many of you have more ways to use it and lots of great ideas to send my way, so make sure you leave some comments directing me to your favorite quinoa recipes. And if you have some time, give this one a try too. It's so light and fresh!
 
 
It's kind of funny and probably backward from what many of you do, but I am very experimental with my lunches (because they're just for me) and more basic with dinners (because I cook for my boyfriend too). While I love things like Israeli couscous, quinoa, and barley (great recipe coming soon), he's much happier with braised short ribs and smashed potatoes, chicken piccata, or spaghetti and meatballs. I figure I get the best of both worlds: new and fabulous things for lunch and delicious, familiar foods for dinner.
 
Because I was just making this for myself, I halved the recipe. The version below will just make two servings. I had half as a filling lunch and then had the other half for dinner with a piece of breaded and fried fish. Also, the original recipe calls for golden raisins, and I decided to leave them out (one less ingredient to purchase), but as I was throwing this together, I remembered I had a tub of currants in the pantry, so I substituted those for the golden raisins. I left out the mint because I just wasn't sure that flavor combination would work for me, and I left out the parsley as well because I didn't think it would add anything significant.
 
 
While I've told you in the past that I don't really count calories, I do pay some attention to how much fiber and protein I'm getting, and this recipe provides 9 grams of each per serving, which is half a squash! I'm definitely happy with that.
 
 
Roasted Delicata Squash With Quinoa Salad (adapted from Food & Wine)
(Print this recipe)
 
Ingredients
 
1 Delicata squash
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
1/2 cup quinoa
1 tablespoon currants
1/2 tablespoon sherry vinegar
1/2 teaspoon honey
1 small shallot, minced
1 small garlic clove, minced
1 Granny Smith apple, finely diced
1 cup arugula


Directions

Preheat the oven to 350°. Halve and seed squash. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper.


Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.


Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil. Add the quinoa, cover and simmer for 10 minutes. Stir in the currants, and simmer, covered, until the water is absorbed, about 5 minutes.


Transfer the quinoa to a large bowl and let cool.

In a small bowl, whisk the vinegar, honey, shallot, and garlic with the remaining olive oil and season with salt and pepper. Add the dressing to the quinoa along with the apple, and toss well.


Add the arugula, and toss gently.


Set the squash halves on plates.


Fill with the salad, and serve.


On a side note, I've made a couple of recipes lately with sherry vinegar (like this lentil soup), and I'm starting to think I'm developing a small obsession with it. For some reason, it adds just the right flavor and is great for perking up dishes like this. Along with recommending that you try quinoa, I'm also promoting sherry vinegar. Get some. You'll love it.

Okay, so quinoa -- are you in or out? What are your favorite ways to use it?

18 comments:

Mike said...

My mother-in-law makes quinoa chicken every Passover. On Passover, we can't eat grains, but because quinoa is such a freakin' new grain, there is no biblical injunction against it. So it's ok to eat on Passover! I probably should eat it year round, but for me, it falls into the same category as matza - a one-week-a-year food staple.

Pam said...

Thanks, I always wondered how this is pronounced. I've not had it before but, this recipe sounds delicious and I will be looking for it in the store and trying it.

Fun and Fearless in Beantown said...

I haven't tried quinoa yet because I've heard a lot of comparisons to the texture of cous cous, which is not something I enjoy. What are your thoughts?

Sarah said...

I use quinoa in tabouleh in place of bulgar. Quinoa takes very well to the olive oil-vinegar dressing and mixes well with the herbs and veggies. I love its texture!

Anonymous said...

I have been eating quinoa for many many years, it is easy to make and delicious. It is good to see that more people in the US are willing try to foods common from other parts of the world. Yes, I am from Boston, I encourage everyone to go to 'ethnic' markets and try something new once a month.

Anonymous said...

I traveled to Peru last year where this is commonly served in soups before the main meal. I'm hoping that it will become more common and less expensive so more people are willing to give it a try.

Mags said...

I''m always on the lookout for new quinoa recipes because I love the fact that is so good for you. I also have a squash left in the fridge so I can actually try this! It sounds delicious.

Megan said...

Mike - Quinoa's actually technically a seed, so you're all good!

Pam - I can't wait to see what you make!

Fun and Fearless - I like it much better than regular couscous. I think quinoa retains more moisture and is less "grainy."

Sarah - That sounds like a great idea!

Ooh, Mags, let me know if you like it!

Holly said...

I love preparing quinoa in broth - almost like a risotto - with garlic, shallots, a touch of olive oil and mushrooms. Also, have you tried the red quinoa? It has even more fiber & protein per serving (not to mention the great color).

tekrider said...

Loves me some quinoa. Here's one of my go-to recipes I think you'll like:
http://www.101cookbooks.com/archives/001564.html

It's especially good topped with some crispy fried tofu, tempeh, or ham. Fresh asparagus is the best, but in a pinch I've also made it with whatever veggie bounty the freezer has on offer.

Kelly said...

I love quinoa- I'm going to try this recipe or some variation of it next week definitely!

grace said...

i'm fully on board the quinoa train--i like it as a side and i like it as a warm breakfast cereal. i haven't tried it as a filling for squash, but that's a great idea. incidentally, the delicata is currently my favorite squash, so i'm pretty keen on your quinoa dish. (yeah, i had to do it.)(is it bad that i find it hilarious when people butcher the pronunciation?) :)

aggie said...

I just started eating quinoa a few months ago and am in love with it! I like to cook up a nice batch and then keep in in the fridge to add to salads, soups...it's great with so many things! I added it as a filler to veggie enchiladas the other day. Your stuffed squash looks amazing!

Ingrid said...

I've not tried quinoa but that's probably because the one time I tried couscous, I did't do anything to it and hated it's bland taste.

Thanks for the sherry vinegar suggestion too.
~ingrid

Shannon said...

ooh, this sounds fabulous! i love quinoa, but i haven't cooked it in awhile... hmmm. actually i feel like i ahven't cooked anything in awhile :/

SarahKate said...

I adore quinoa! It's really great for thickening up soups as well, if you don't want to add cream or potatoes. Plus, it's YUMMY!

Fun and Fearless in Beantown said...

I remember that this post was one of the first quinoa recipes that I read! This sounds really great, especially the flavors of the squash and the apple. The presentation is also really pretty too!

graciouspantry said...

I thought complete proteins had 9 amino acids. Does quinoa only have 8?