Quinoa pronounced keen-wa is a wonderful culinary experience. Light, fluffy, satisfying, with a nutty flavour and very simple to cook. It can be ready in 15 minutes. Quinoa is not a true cereal grain, but a fruit of the chenopodium family which includes lamb’s quarters and is a cousin of amaranth. Its small seeds are similar to millet in shape and turn translucent with the cooking process. They also have a little white band called the germ ring encircling each kernel.

Quinoa is complete protein, (it contains the eight essential amino acids), gluten free with a good source of vitamins B & E, calcium, iron, phosphorus. It has been cultivated in the Andes Mountains of South America since about 3000 BC and was known as ‘the mother grain’ by the Incas who grew it along side potatoes and corn. The good news being, it is not a modern day hybrid!

Today, it remains a staple food for many descendants of the Incan empire, in such countries as Ecuador, Chile, Columbia grown in the more remote regions. It can withstand growing in very harsh weather conditions and poor soil and is hardier than corn or wheat. The very nature in which Quinoa can grow teaches us about the inherent energy and strength of the plant. 

It can be eaten on its own, mixed with other grains, such as rice (80% rice to 20% quinoa). Cook separately, then combine. It can be used in soups and casseroles as a thickener and makes a pleasant breakfast porridge. It can be bought whole, in flakes and be ground to a flour.

The most important aspect of this food is it has gone through the complete growing cycle, embracing the whole mother plant, yin and yang and has good life force. It has not been processed or denatured. Such a food is considered sattvic in nature, helping to promote balance and harmony for the body and in particular the mind. Being very easy to digest and assimilate it is particularly good for individuals with low digestive fire and deficiency. An excellent kidney/bladder tonic, strengthening to the whole body.

 Cooking Quinoa

1 part quinoa

2 parts water

Tamari to taste or soya sauce

Makes about 4 cups

1. Soak, rinse and drain the quinoa well

2. Bring 2 cup water to the boil in a saucepan

3. Add quinoa, reduce heat to simmer until the water is absorbed. The grains will fluff up. Taste. If it is not fully cooked add a little more boiling water until cooked

4. Add tamari to taste, forking gently. 

Freshly cooked vegetables and herbs can be added to this, for example saute some onion and garlic in a saute pan. Add courgette sliced and quartered, red pepper chopped, cooked sweet corn. Stir in basil shredded to taste. Garnish with fresh coriander. Serve with baked tofu.

Toasting Quinoa:~  For a nuttier fuller flavour after step 1. above, dry roast the quinoa in a frying/saute pan until slightly golden or you can smell the nutty roast. Proceed as from step 2. above. 

Quinoa is also excellent as an accompaniment to both fish and meat.

Designed & Created by David Holland