Quinoa

Dang it--I'd been meaning to do a post for ages about how much I love quinoa, but had just not gotten around to it. Now there's an article in the NYTimes about it that beats me to the punch. It really is a fabulous grain that is as easy to cook up as cous cous and a great substitute for rice if you're looking for a hearty side. We use it in soups, flavor it with curry and mint, or just eat it plain when cooked in broth. Whatever the case, you'll love it....and it's so good for you.

Here are 3 of my most-used quinoa recipes:

Basic Quinoa

1 cup quinoa, rinsed and drained
1 1/2 cups chicken stock
butter (optional)
salt and freshly ground pepper

Place the quinoa and the stock in a medium saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer until all the stock has been absorbed, about 20 minutes. Fluff with a fork and transfer to a large bowl. Add butter (optional) and salt and pepper to taste.

Additions: add freshly chopped parsley, chives, or mint before serving.


Quinoa and Apple Salad with Curry Dressing (from Martha Stewart Living, Oct. 2004)

1/4 cup raw whole almonds
1 cup white quinoa
1 tsp honey
1 Tb finely chopped shallot
1 tsp curry powder
1/4 tsp coarse salt
2 Tb fresh lemon juice
freshly ground pepper
2 Tb extra virgin olive oil
2 Tb dried currants
1 small McIntosh (or other crunchy) apple cut into 1/8-inch thick wedges
1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish


1. Spread almonds in a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
3. Whisk together honey, shallot, curry powder, salt and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint and nuts; toss well. Garnish with mint.


Peruvian Chicken Ragout (from Better Homes and Gardens, January 2004)

1 lb boneless, skinless chicken thighs (although, I've used breast pieces when I have those on hand) cut into 1-inch pieces
2 Tb all-purpose flour
1 tsp chili powder
1 medium onion, chopped
1 clove garlic, minced
1 Tb cooking oil
1 28oz can diced tomatoes
1 14oz can chicken broth
1 meduim potato, peeled and diced
1 cup frozen whole kernel corn
1/2 cup quinoa
2 cups packed fresh spinach leaves
finely shredded lemon peel (set aside)
2 Tb lemon juice

1. Place chicken, flour, chili powder, 1/2 tsp salt, and 1/2 tsp pepper in a plastic bag. Seal and shake to coat.
2. In a 4-to-6-quart Dutch oven cook chicken mixture, onion, and garlic in hot oil over medium heat until browned. Add undrained tomatoes, broth, potato, corn, and quinoa. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes or until potatoes and quinoa are tender. Stir in spinach and lemon juice; cook until spinach is just wilted. Garnish each serving with shredded lemon peel.