Quinoa stuff (pronounced Keen-wah) pop up here & there for a while now... Wolfgang Puck had me completely entranced on QVC as he was rather successfully selling me on why I should purchase his pressure cooker. A counter full of brightly colored pressure cookers each filled with a great looking meal all made in front of my very eyes in like 7 min! One contained Quinoa, hmmm, I think I've heard of that before, sorta looks like couscous, I love couscous - I need the phone! Where's my wallet? Do I want the red one or the teal one... Thumbing through a cookbook, oh there's that Quinoa stuff again. Then on Monday my hairdresser was telling me how much she loves the stuff. She cooks with it all the time & It's her new favorite thing.
Well at this point I was intrigued, I just had to investigate! I even went I bought a box. The more I'm reading about this stuff the more I'm learning of it's awesomeness! I haven't even tasted it yet, but people seem to love it! It may be new to me, but it has been around for like 6000 years. The Incas held this this stuff sacred, and called it chisaya mama or mother of all grains. Quinoa's protein content is very high (12%–18%). Unlike wheat or rice it contains a balanced set of essential amino acids, making it complete protein source. It is a good source of dietary fiber, it's gluten-free, wheat-free and considered easy to digest. (thank you Wikipedia!)
In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. (the worlds healthiest foods)
And as for the taste... Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous. I read one blog that said, "Anything rice can do, quinoa can do better!"
So, who's intrigued? Anyone else have any experience with it? Do tell! Favorite recipes you care to share with me? I'm making it tomorrow night, so stay tuned...