Keen on Quinoa

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s