Quinoa

You may ask ............ What is Quinoa????

Though not technically a grain, quinoa can substitute for nearly any grain in cooking. Actually the seed of a leafy plant, quinoa’s relatives include spinach, beets and Swiss chard. Due to its delicate taste and rich amounts of protein, iron, potassium and other vitamins and minerals, it is quite popular. It is also a good source of dietary fiber and is easily digested.


Quinoa is an ancient crop that grows in poor soil, dry climates and even mountain altitudes. It is native to the Andes, but is also grown in South America and the Colorado Rocky Mountains. Although it can grow in arid conditions, it thrives best in well-drained soil. You should be able to find quinoa in health food stores and larger supermarkets.

A quinoa grain is flat and has a pointed oval shape. The grains exist is several colorations, including yellow, red, brown and black. When cooked, quinoa expands to about three or four times its size. It also has a unique texture; the grain itself is smooth and creamy, but the tail of the grain has a crunchy texture.

When preparing quinoa, you should rinse it first to remove any powdery residue. The simplest way to do this is to place the grains in a strainer and rinse until the water runs clear. For a roasted flavor, toast the quinoa in a dry skillet for about five minutes.

To cook, bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent. You can also use a rice cooker to prepare quinoa. Some people cook and eat quinoa as they would oatmeal. As a breakfast food, combine the quinoa with honey, nuts or berries.


Other recipes include quinoa as an ingredient in soups, stews, and pilafs. With its slightly nutty taste, quinoa is sometimes used in bread, muffins, bagels, cookies, and pancakes. Store quinoa tightly sealed in a cool dry location or in the refrigerator or freezer for longer periods. The leaves of the quinoa plant are also edible, similar to spinach leaves.




Creamy Quinoa Primavera

Prep Time:10 min
Start to Finish:30 min
makes:6 servings

1 1/2 cups uncooked quinoa
3 cups Progresso reduced-sodium chicken broth (from 32-oz carton)
2 oz 1/3-less-fat cream cheese (Neufchâtel)
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons butter or margarine
2 cloves garlic, finely chopped
5 cups thinly sliced or bite-size pieces assorted vegetables, such as asparagus, broccoli, carrot or zucchini
2 tablespoons grated Romano cheese

1. Rinse quinoa thoroughly; drain. In 2-quart saucepan, heat quinoa and broth to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until all broth is absorbed. Stir in cream cheese and basil; cover and remove from heat.
2. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook garlic in butter about 30 seconds, stirring frequently, until golden. Stir in vegetables. Cook about 2 minutes, stirring frequently, until vegetables are crisp-tender.
3. Toss vegetables and quinoa mixture. Sprinkle with Romano cheese.



Nutritional Information

1 Serving: Calories 250 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 10mg; Sodium 390mg; Total Carbohydrate 35g (Dietary Fiber 4g, Sugars 5g); Protein 11g