However you pronounce it, Quinoa is one little superfood that packs a nutritious punch.
If you’re a foodie, you’re probably familiar with the grain-like substance, often served warm in place of rice, or tossed into a chilled side salad. A little bit fluffier than couscous and slightly larger than millet, quinoa is surprisingly not considered a grain. Quinoa is in the spinach family, which might explain it’s nutritional power: quinoa is a complete protein, which means that it contains all ten essential amino acids – and, it is the only known plant source that does so. This makes it an excellent choice for those of us who follow a meatless diet. Quinoa is gluten-free, low in calories and is an excellent source of iron, magnesium, manganese, riboflavin (vitamin B2), folate, zinc and dietary fibre.
Quinoa can be found in most supermarkets either in the organic/health food section or alongside the grains and rice (usually next to the couscous.) If you’re not in a prime grocery location, you can always buy quinoa online.
What I like most about quinoa is the pseudograin’s versatility: quinoa has a rather neutral flavor on it’s own, which offers up the opportuntiy to toss it with whatever your tastebuds are craving, or whatever you have lying around in your fridge! You can serve it sweetned topped with cinnamon and raisins (think rice pudding), spiced up with chili or curry, robust with pesto, or refreshing and light with lemon, rosemary and dill. I made a slightly creamy version using some leftover sour cream and goat cheese and I added some extra colour and crunch with steamed broccoli and chopped fresh basil. So, what are you waiting for? Get it onto your plate today!
What you’ll need:
1 cup uncooked white quinoa
1½ cups water
1 tsp butter
1 cup broccoli florets
½ cup crumbled goat cheese (or more, to taste)
1/3 cup sour cream (low fat or 5% will do the trick)
2 tbsp chopped fresh basil
How to do it:
In a fine sieve, rinse quinoa well under cool water (this step is unnecessary if you’ve purchased already-rinsed quinoa). Combine quinoa, water and butter in a small saucepan and bring to a boil. Reduce heat to med/low and cover saucepan until quinoa expands and water is absorbed (about 15 minutes). While quinoa is cooking, steam broccoli on the stovetop or in the microwave. (To steam broccoi in microwave, place in a shallow dish with 1/4 cup water and heat on high for 1 minute.)
Toss quinoa with sour cream, cheese, basil and broccoli. Garnish with extra basil and cracked black peppercorns. Serve and enjoy!