Though it is used like a grain (it cooks quickly and has a mild, nutty flavor, so it subs well for couscous and rice), quinoa is actually a tiny seed with the husk removed. Quinoa is high in protein and fiber and low in fat and calories. (Check out the full nutritional analysis for a cup of quinoa from our sister site Nutrition Data.)
As I mentioned, I like to simply add cooked quinoa (simmered in water, vegetable broth, or chicken broth) to salads. It's also good with stews and curries. There are 30 quinoa recipes here on Epicurious, including two new ones that I'm eager to try: Grilled Lemongrass Chicken with Red Quinoa and Vegetables and Quinoa Salad with Fresh Hearts of Palm. There's more on the supergrain in our feature Great Grains: Healthy Recipes for Couscous, Bulgur, and Quinoa.
Note that while many quinoa recipes call for rinsing to remove soapy-tasting substances from the grain, some brands are now sold pre-rinsed, so check the packaging to see if you can skip that step.
Are you a quinoa fan? What do you do with it?
Pictured: Quinoa with Mango and Curried Yogurt
Gourmet | May 2003
yield: Makes 6 side-dish servings
Ingredients
- 1/3 cup plain yogurt
- 1 tablespoon fresh lime juice
- 2 teaspoons curry powder
- 1 teaspoon finely grated peeled fresh ginger
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable or peanut oil
- 1 1/3 cups quinoa (7 1/2 ounce)*
- 1 pound firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
- 1 red bell pepper, cut into 1/4-inch dice
- 1 fresh jalapeño chile, seeded (if desired for less heat) and minced
- 1/3 cup chopped fresh mint
- 1/2 cup salted roasted peanuts (2 1/2 ounces), chopped
Preparation
Whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
Rinse quinoa in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle, drain in a large sieve after each rinsing).
Cook quinoa in a 4- to 5-quart pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
Set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes. Toss quinoa with curried yogurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
*Available at specialty foods shops, natural foods stores, and ethnicgrocer.com (866-438-4642).
Text by Megan O. Steintrager
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