I first learned about quinoa soon after starting on a gluten-free diet. I was glad a pronunciation was given many places where I saw the word, because I was saying it wrong. If you don’t know, it is pronounced keen-wah with emphasis on the first syllable.
Nutritionally, quinoa is a great addition to any diet. According to my box of Ancient Harvest Inca Red quinoa, 1/4 c. dry contains 6 grams fiber and 6 grams protein along with 20% RDA phosphorus, 12% RDA iron, and 5% RDA riboflavin. For more useful information visit the Quinoa Corporation web site.
I admit quinoa hasn’t been a big hit at our house, but it hasn’t been a complete dud either. When preparing it as a side dish, I have found two things that help my family enjoy it. 1. Cook it in chicken broth. 2. Mix it half and half with rice. Usually I use white rice because it cooks in the same amount of time. Of course, the lack of nutritional value in white rice makes it a bit of a trade off. I cook it in my pressure cooker using 3/4 c. white rice, 3/4 c. quinoa, and 2 1/4 c. water/broth. I cook it under low pressure for 5 minutes.
More water is needed when cooking it in a regular pot, just follow the package instructions (1 c. quinoa to 2 c. water.) If there is too much liquid at the end of cooking time, remove the lid and cook it a little longer.
I have added quinoa to soups and casseroles, which my family doesn’t seem to mind. I have not tried it in salads, but I know some people like it that way.
There are two types of quinoa, traditional and red. I prefer the red, but I can’t say why. Maybe it has a firmer texture. For more quinoa ideas, visit Diane’s Friday Foodie Fix blog carnival.
What is your favorite way to prepare quinoa?