Food Trend: Quinoa

A bowl of Black Beans and Quinoa atop a Square Knot Tea Towel by Kaye Rachelle Designs  

"It's about time" I said to myself as I picked up a bag of organic US grown Quinoa and placed it im my shopping basket. I was finally going to get around to making a Quinoa dish after months of reading articles and seeing recipes for this previously unknown food once referred to as "the gold of the Incas." Quinoa pronounced Keen-wa is native to the Andean region of South America, where local farmers grow this grain as a source of amino acids a.k.a protein. 

One can go on and on about the amazing qualities of this spinach relative, but that's not so important nor is the reasons why it's important to eat US grown Quinoa verse Bolivian Quinoa. What's important is how does this stuff taste and how should I eat it, right?

 Well those were at least the foremost thoughts on my mind. And so I when about finding a recipe. I rarely use them but it's always good to start with some inspiration and some guidance, especially when making something completely unknown.  So I started here and went about making it my own. I did as follows:

Onion, garlic and red pepper getting ready to cook in a skillet.

Black Beans and Quinoa

makes 10 servings   

Ingredients:

• cooking spray
• 1 onion, chopped
• 1 red pepper, chopped
• 3 cloves garlic, peeled and chopped
• 3/4 cup uncooked quinoa
• 2 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cob corn kernels 
• 1 (15 ounce) cans black beans, rinsed and drained
• 1 hand full chopped fresh cilantro

Directions:

1. Spray large pan with cooking spray, cook onion, garlic and red pepper over medium heat until slightly browned. 

2. If Quinoa is pre-washed continue to step 3. Otherwise, rinse Quinoa with water in a strainer to remove Saponin, a naturally occurring substance that has a bitter taste and can be used for clothing detergents. 

3. Add Quinoa, beef broth, salt, pepper, cayenne pepper and cumin. Bring to a boil. Then reduce heat and let cook covered for 20 minutes.

4. Once Quinoa is almost fully cooked (Quinoa will puff up and become translucent) add beans, cilantro and corn. Continue cooking on low for 5 minutes.

5.  Serve and enjoy.

Fresh corn, rinsed black beans, a bowl of quinoa and fresh cilantro.

The Quinoa was just what I read it would be, a mild nutty flavored food with a creamy yet crunchy texture, a mushy couscous if you will. I only wish it could offer me more in the flavor department. It may offer more in the nutrition department but it definitely isn't giving any other similarly used foods i.e. rice, couscous, etc. a run for there money.
Despite all this, the recipe was filling and tastety served warm or cold as I personally enjoyed it. I hope to be posting more food experiments with Quinoa as well as more adventures following food trends in the weeks to come. And Happy Father's Day to all the Dads out there!