We may not admit it but we all have been xenophobic at least once in our lifetime esp. when we have taken the walk down the aisle of a supermarkets international food selection. Strangers looking down upon us sitting on the stocked shelves with their friends ... some are friendly with a warm smile and others scream war with our intestines. Here I wanted to introduce you to one stranger that I have come to befriend while walking down a foodmarket aisle .....
Quinoa (pronounced kinwa) is a grain native to South America. It has a light fluffy texture when cooked and a mild slightly nutty flavor. It works as a great alternative to white rice or couscous.
It not only has a high content of protein but is considered to supply a complete protein since it contains all the 9 essential amino acids. It also contains a good amount of manganese and magnesium and may esp. be valuable for people with migraine headaches since magnesium helps relax blood vessels and those with diabetes. Quinoa can be found in stores such as Wegmans or Whole Foods.
I really like quinoa because it is a very light grain unlike rice and wheat and very versatile since you can incorporate it as a breakfast cereal, in salads for lunch or as a side with a soup for dinner. In ayurveda, it is great to include in meal plans for the k-types (Kapha pacifying).
I have included a quinoa recipe below with dried cranberries. It can be substituted with Couscous and cranberries with fresh apricots or pomegranate. Do send your quinoa recipes to share?
4 Servings
3 TBSP grapeseed oil
1 pinch hing (asafoetida)
3/4 cup chopped fennel
1 cup white quinoa
2 cups water
1/2 tsp salt
1/2 tsp cinnamon powder
1/2 tsp cardamom powder
1/2 tsp salt
1/2 cup dried cranberries
1/3 cup toasted blanched almonds for garnishing
Tip: Toast the thinly sliced almonds at 350F for 10 minutes
Steps -
1. Rinse the quinoa with water to remove any impurities and saponins (bitter tasting coating).
2. Add quinoa, water and salt in a medium saucepan and bring to a boil
3. Lower the heat and let it cook with a covered lid for about 10-15 minutes until all water is absorbed and quinoa is soft to touch
4. Heat the oil in a saucepan or medium skillet. Add hing and saute until fragrant for up to 30 seconds.
5. Add fennel (or celery) and saute over medium heat for 5 minutes
6. Add the cooked quinoa to the skillet and stir in the cinnamon, cardamom and dried cranberries.
7. Add a little water if the quinoa looks dry
8. Cover and let the flavors merge for 5 minutes on medium heat.
9. Garnish with toasted almonds and serve
Quinoa (pronounced kinwa) is a grain native to South America. It has a light fluffy texture when cooked and a mild slightly nutty flavor. It works as a great alternative to white rice or couscous.
It not only has a high content of protein but is considered to supply a complete protein since it contains all the 9 essential amino acids. It also contains a good amount of manganese and magnesium and may esp. be valuable for people with migraine headaches since magnesium helps relax blood vessels and those with diabetes. Quinoa can be found in stores such as Wegmans or Whole Foods.
I really like quinoa because it is a very light grain unlike rice and wheat and very versatile since you can incorporate it as a breakfast cereal, in salads for lunch or as a side with a soup for dinner. In ayurveda, it is great to include in meal plans for the k-types (Kapha pacifying).
I have included a quinoa recipe below with dried cranberries. It can be substituted with Couscous and cranberries with fresh apricots or pomegranate. Do send your quinoa recipes to share?
4 Servings
3 TBSP grapeseed oil
1 pinch hing (asafoetida)
3/4 cup chopped fennel
1 cup white quinoa
2 cups water
1/2 tsp salt
1/2 tsp cinnamon powder
1/2 tsp cardamom powder
1/2 tsp salt
1/2 cup dried cranberries
1/3 cup toasted blanched almonds for garnishing
Tip: Toast the thinly sliced almonds at 350F for 10 minutes
Steps -
1. Rinse the quinoa with water to remove any impurities and saponins (bitter tasting coating).
2. Add quinoa, water and salt in a medium saucepan and bring to a boil
3. Lower the heat and let it cook with a covered lid for about 10-15 minutes until all water is absorbed and quinoa is soft to touch
4. Heat the oil in a saucepan or medium skillet. Add hing and saute until fragrant for up to 30 seconds.
5. Add fennel (or celery) and saute over medium heat for 5 minutes
6. Add the cooked quinoa to the skillet and stir in the cinnamon, cardamom and dried cranberries.
7. Add a little water if the quinoa looks dry
8. Cover and let the flavors merge for 5 minutes on medium heat.
9. Garnish with toasted almonds and serve
2 comments:
This looks quite tempting. I will try to find quinoa at the local superstore this weekend. Will share my experience soon!
Adam, Let me know how it goes. Thanks for stopping by!
Tisha
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