Quinoa - A Grain or Not a Grain?

Although we call it a grain, quinoa (pronounced “keen-wa”) is a species of goosefoot, a grain-like crop grown primarily for its edible seeds.  It has been gaining popularity in the United States as a whole grain as well as in breads, pastas and ground as flour. 

Why is quinoa becoming so popular?  It is not only nutritious, it is quick to prepare and delicious.  Quinoa is a rich source of minerals (manganese, magnesium, iron, copper, phosphorus) and unlike many other grains it contains all 9 essential amino acids.  One cup of quinoa provides approximately 6 grams of protein, about the same as one whole egg.  It is a great alternative to other grains and it is gluten-free.

Quinoa is available in many grocery stores either prepackaged or in the bulk bins near the rice.  You may find white, red or black quinoa, although the most popular type is the white quinoa.  There are also orange, pink and purple varieties!  If you are going to keep your quinoa for more than a month, store it in an airtight container in the refrigerator and replace it after six months.

The most important thing you need to know about quinoa is that you need to rinse it before cooking.  Quinoa seeds are coated with compounds called saponins which taste bitter.  The first time I prepared quinoa I did not rinse it, and after one bite I could not imagine how anyone liked it and I threw it away.  If only I’d known!  Place the quinoa in a fine mesh strainer or in cheese cloth and rinse well under cool water.  You will notice that saponins form a soapy resin that lathers when they come in contact with water. 

Quinoa cooks quickly and the method is just as easy as cooking rice.  Using a 2 to 1 ratio of liquid to quinoa, heat the liquid (water or stock) to boiling, add the rinsed quinoa, reduce the heat and simmer for 15-20 minutes.  After 15 minutes, tip the pan to see if any liquid remains in the bottom.  The quinoa is done when all of the liquid has been absorbed.  The cooked germ looks like a tiny curl and should have a slight bite to it.  Fluff it with a fork and serve, or use it in any recipe as a substitute for couscous or rice.

My favorite preparation is using chicken stock for the liquid with fresh garlic.  After it is cooked, toss the room temperature quinoa with chopped parsley, basil, tomato and kalamata olives.  Season with a squeeze of fresh lemon juice, salt and pepper and you have a great side dish for fish or chicken.  Or, add garbanzo beans for a quick main dish.