Quinoa (KEEN-wha) is actually not a grain, but a tiny seed with a nutty flavor that is loaded with protein and minerals and is a great source of fiber. The name comes from the Quechua word kinwa and has been enjoyed by the Andean people for 4000 years. It comes in white, black and red varieties and cooks like rice.
This savory recipe comes from a Frenchman named Georges Bejue who offered it to me cooked with lots of bay leaves and garlic and a few spoonfuls of olive oil. It is great eaten alone, and even better topped with roasted or stir fried vegetables, Salmon, chicken, or beans.
1 ½ cup quinoa
3 cups water
2 Tb olive oil
3 cloves garlic, chopped
6 bay leaves
salt to taste
several grinds black pepper
Rinse quinoa, then combine with other ingredients and cook in rice cooker until done. Adjust salt and pepper.
Georges recommends cooking with Himalayan pink mineral salt, which contains a wide array of 84 health-giving minerals and trace elements including calcium, magnesium, potassium, copper and iron. It’s also quite pretty.
Red quinoa served with roasted red bell peppers and baby eggplant, sliced and stir- fried in olive oil with garlic, shallot, sliced oyster mushrooms, and fresh spinach,. Sprinkle a bit of white wine, salt and pepper and stir in.