Last night I made a delicious stew. Since Im latino, I LOVE rice. I will serve almost anything over a bed of hot fluffy white rice. It has been a staple in my diet (like pasta) all my life.But it’s not the healthiest grain to eat, and it doesnt digest all that easily. So every now and then I like to mix it up with other, more healthy grain varieties. Last night I prepared Red Quinoa. It is harvested in the Andes and is a pearly, seed like grain which is extremely high in protein, fiber and iron. It is just as simple as rice to prepare, and the reward is in its texture. I purchased the quinoa at Whole Foods, Im sure you can find it at your local Green Market. Make extra if you like, it makes great room temperature leftovers. (toss it into salad or add nuts and oranges to it the next day…wow!) And if you care, quinoa is a very eco friendly food.
Red Quinoa (serves 4 )
1 1/2 cups Red Quinoa (rinsed and drained)
3 cups hot water
1 tablespoon olive oil
1 large shallot or small onion, sliced or diced (optional)
1/4 cup precooked red or white beans (optional)
salt and pepper to taste
Heat the olive oil in a medium sized pot over medium heat. If you are using shallots or onions, give them a quick sautee. Add quinoa and stir constantly about 3 mins. Add water and beans if you are using them.Bring to boil and simmer, covered, approx 15 mins. Quinoa is ready to serve when little white sprouts appear from the red seeds and the water has been absorbed. Salt and Pepper to taste.
More more info on varieties, history, nutrional value, eco friendliness of quinoa, read http://en.wikipedia.org/wiki/Quinoa