containing quinoa. (It's pronounced “keenwa.”) Delicious! I especially liked the way the quinoa seeds popped when I chewed them. I couldn't wait to try cooking quinoa.
We bought a cup of quinoa seeds in the bulk foods department at Central Market in Plano, Texas. This evening I cooked it for supper. Yum!
DIRECTIONS ON THE BAG: Add 1 cup quinoa to 2 cups water or broth. Bring to a boil, cover, and simmer 15-20 minutes. Yields 3 ½ cups. Serve as a side dish. Add sauteed onions and vegetables.
I don't like to run to the store. Usually there is something on hand that can make a tasty meal. While the quinoa seeds simmered in broth, I found enough vegetables to fill a huge skillet: frozen English peas, broccoli, green bell peppers, corn ; fresh onions, garlic, carrots. I stir fried the vegetables in a small amount of olive oil. After combining the vegetables and the quinoa, I added a generous amount (six tablespoons) powdered green chili dissolved in water, a big shake of black pepper, and a small amount of cumin. Then I stirred that together.
Topped with sour cream and a small amount of grated cheddar in bowls, it was a winner.
Quinoa was cultivated in the Andean region of South America by the Incas. It's been an important food for thousands of years. The greens can be eaten as a nutritious food.
Three and one half ounces of uncooked quinoa seeds contains 368 calories with 7 grams fiber. It's rich in vitamins, especially thiamine, riboflavin, B6, and folate.
The seeds can be toasted and served in salads or with toasted nuts. It is a good source of essential amino acids; therefore vegetarians find it a healthy choice.
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