Quinoa, pronounced as keen-wah, usually considered as a grain but in fact it’s a fruit of an herb plant. Quinoa is forgotten ancient ‘grain’ and once was considered The Gold of Incas. For the past few years it has been rediscovered and now it is more available in a well-stocked supermarkets or health stores. Quinoa contains all nine essential amino acids, making it complete protein. As well as that is has good source of magnesium and iron. It’s gluten-free and cholesterol-free, and it’s almost always organic. With all the health benefits, quinoa is a good choice for vegetarians, vegans or anyone else who concerns about adequate protein intake. Before cooking quinoa, it’s important to wash the seeds thoroughly to remove any remaining saponin residue. To cook take one part quinoa and two part of stock or water; bring it to a boil then cover and reduce heat, and simmer for 15 minutes. Store quinoa in tightly sealed container in a cool dry place for about month, or for a longer period, approximately for 3-6 month, store in refrigerator or freezer.
Try this quinoa salad for a wonderful new taste. (Serves 2) Ingredients: 200 gram cooked quinoa 5-6 tablespoons of chopped parsley ½ onion, chopped ½ tablespoon dried mint 1 garlic clove, minced 10 olives, sliced ½ teaspoon chopped basil 3 tablespoons of lemon juice 4-5 tablespoons of olive oil Salt, pepper to taste
Method: In a mixing bowl combine all ingredients except olives and toss together lightly. Season with salt and pepper. Cover and transfer to a refrigerator for an hour. When ready transfer to a salad bowl and garnish with olives.