Quinoa

One of the ancient staple foods of the Incas, quinoa (pronounced KEEN-wah) was called " the mother grain". (botanically, quinoa is not a true grain, but can be used as one).  It has grown in the South American Andes for thousands of years, and thrives in high, cold altitudes.

Properties and benefits:   Compare with all grains, it has the highest protein content.  Sweet and sour flavor, strengthens the whole body; tonifies the kidney. Quinoa has more calcium than milk and is higher in fat content than any grain. A very good source of iron, phosphorous, B vitamins, and vitamins E.

I have had several requests for recipes that use quinoa.  Quinoa is incredibly versatile, it can be used in hearty dishes for the winter and used as a component of a light fresh salad in the summer, it is one of my favorites.  Here are a few delicious  ideas, you can try in home as a substitute for rice.

1. Quinoa with  green lentils and sundried tomatoes

For the quinoa:

1 cup  quinoa, washed and rinsed

1 3/4 cup of vegetable or chicken broth.

1/4 teaspoon of sea salt
2 springs fresh thyme (minced)

1 spring fresh oregano(minced)

2 clove of roasted garlic. 

Sundried tomatoes (cut into small pieces)


Rinse and drain the quinoa. Add the quinoa and the broth to a small pot, cover for 10 min over medium heat. Add salt and cook until the liquid is absorbed. Place to the side.

Roasted garlic procedure:

Heat the oven 375 F. Cut  the head of garlic in half.  Place the head of garlic in aluminum foil,drizzle with 3-4 tablespoon of olive oil, then close the aluminum foil so the garlic is covered Place the garlic in a baking pan, Bake for 35-40 min or until is light brown.

Allow the garlic to cool, with a knife cut the skin around each clove. Pull out the roasted garlic with the fork or with your finger. Mash 2 clove of garlic and set to the side.

For the green lentils:

1 cup green lentils, washed and rinsed well

1/2 cup boiling water or vegetable stock

1 bay leaf

Rinse and drain the lentils. Place the lentils in a pot of boiling water or stock, add the bay leaf and cover. Cook until the lentils are tender about 35-40 min. Remove bay leaf.

Combine the quinoa with the lentils, add the fresh thyme, oregano, mashed roasted garlic and sundried tomatoes. Toss it, adjust the flavor with salt and black pepper if you desire. Serve and enjoy!

2. Refreshing quinoa with grilled pineapple, fresh mango, fresh  orange juice, lemon zest, cilantro, red onion.

1 cup  quinoa, washed and rinsed

1 3/4 cup of vegetable or chicken broth.

1/4 teaspoon of sea salt

Juice of 1 orange

Zest of 1 lemon

1 teaspoon minced cilantro

1/2 small red onion, Julianne sliced

3 Tablespoon mango diced

2 sliced pineapple (about 3 inch by 1 inch each)

Preheat barbecue grill or the grill rack in broiler with non-stick cooking spray. Place sliced pineapple on the grill and cook approximately 4 minutes on each side. Let it cool and cut into small pieces. Place to the side.

Rinse and drain the quinoa. Add the quinoa and the broth to a small pot, cover for 10min over medium heat. Add salt and cook until the liquid is absorbed. Add the remaining ingredients and toss. Serve and Enjoy!

3. Quinoa and Veggies:

1 cup quinoa, rinsed well

3/4 cup water or vegetable or chicken  broth

1/2 t sea salt

1/2 Zucchini

1 Carrot

1/2 Red pepper ( small dice)

1/2 Yellow pepper ( small dice)

Asparagus (cut into small pieces)

3 Tablespoon small diced Onion

1 Tablespoon minced garlic

Fresh basil if you desire. Cut chiffonade style (stack all leaves together, roll tightly, cut into slices)

1 tablespoon olive oil

Rinse and drain the quinoa. Place the quinoa in a medium pan and bring to a low heat until the quinoa is completely dry. Add the water or broth and partially cover the pan with a lid. Add salt after 10 min when the liquid is almost absorbed.

In a  medium skillet  add olive oil and sauté carrots and garlic over medium for 5 min, add onion and peppers, stir well and cook for additional 3 min, add zucchini  cook for 2 min more. Set it to the side.

Once the quinoa is ready, combine the vegetables add fresh basil and toss.

4. Quinoa Tabouli

1cup quinoa, rinsed well

2 cups water

Pinch of sea salt

1/2 cucumber  small diced

1 tomatoes small diced

Parsley minced

1/2 tablespoon minced mint

1 tablespoon lemon juice

2 tablespoon olive oil

Combine quinoa, salt and water in a pot. Cover bring to a boil, simmer for 20 min.

In a bowl mix the rest of the ingredients. Add quinoa  and toss.