{"id":9768,"date":"2010-08-23T09:15:34","date_gmt":"2010-08-23T13:15:34","guid":{"rendered":"http:\/\/asweetlife.org\/?p=9768"},"modified":"2016-01-03T06:11:59","modified_gmt":"2016-01-03T11:11:59","slug":"quinoa-quinoa-quinoa","status":"publish","type":"post","link":"https:\/\/asweetlife.org\/?p=9768","title":{"rendered":"Quinoa, Quinoa, Quinoa"},"content":{"rendered":"

When I was thirteen, I spent a week in Peru.\u00a0 It was, in some respects, a great trip – Machu Picchu, llamas, rafting on the Urubama River, and purchasing panchos.\u00a0 I chronicled the adventure in a journal under the pen name Marcia Smith, marked it top secret<\/em>, and left threatening messages to anyone (i.e. my brother) who might dare to read it.<\/p>\n

In that journal are descriptions of a spitting alpaca named Pedro, huge starry skies and general musings on Inca civilization.\u00a0 The journal’s theme, however, is nausea, and ultimately it’s a chronicle of all the places I threw up in Peru. Thanks to a combination of altitude sickness, a very whitebread North American digestive tract, and a fear of being served guinea pig, Peru and I didn’t mix well.<\/p>\n

In general, I’m not adventurous when it comes to trying new food, and had I not developed type 1 diabetes, I’d still be living on pizza, bagels, and cereal. \u00a0You’d never have been able to convince me to try a Peruvian food.\u00a0 But with diabetes and the desperate need to find something filling to eat came my first encounter with quinoa, the Peruvian seed or pseudocereal<\/a> rumored to have a mild effect on blood sugar (quinoa has a GI of 35.)\u00a0 A complete protein, quinoa contains all eight essential amino acids. It also provides fiber, iron, magnesium, calcium and vitamins A and E.<\/p>\n

About a year ago I bought my first package of quinoa.\u00a0 I cooked a cup as I would have cooked rice, looked into the pot, decided it was too weird looking to taste, and then tossed the whole thing into the trash.\u00a0 My husband<\/a>, the family cook, stepped in and took over.\u00a0 He has since created so many delicious quinoa recipes, that I now eat and enjoy quinoa several times a week.\u00a0 Here are some of our favorite recipes:<\/p>\n

Quinoa With Cherry Tomatoes<\/a><\/strong><\/strong><\/h3>\n

\"\"<\/a>
\n<\/em><\/strong><\/p>\n

Ingredients:<\/em><\/strong><\/p>\n

1 cups white quinoa, rinsed<\/p>\n

1 large onion, chopped<\/p>\n

10-15 cherry tomatoes, halved<\/p>\n

4 tablespoons olive oil<\/p>\n

Half cup freshly squeezed lemon juice<\/p>\n

salt (to taste)<\/p>\n

Preparation:<\/em><\/strong><\/p>\n

Heat the olive oil in a medium pot, saut\u00e9 the onion until the onion is soft and translucent (5-7 minutes). Add the tomatoes and cook for another 5 minutes,stirring occasionally until soft. Add the lemon juice and cook for another 2-3 minutes. Remove from pot and set aside.<\/p>\n

Using the same pot, combine the quinoa with 2 cups of water and bring to a simmer.\u00a0 Add salt and cook until the liquid is totally absorbed. Set aside and let stand for 10 minutes.<\/p>\n

Mix the tomato and onion mixture into the quinoa.<\/p>\n

Serve hot or refrigerate and serve cold.<\/p>\n

Serves: 4 <\/em><\/strong><\/p>\n

Carbohydrates per serving: 29g<\/em><\/strong><\/p>\n


\n<\/em><\/strong><\/p>\n

Quinoa Tabbouleh Salad<\/a><\/strong><\/h3>\n

\"\"<\/a>
\n<\/strong><\/p>\n

Ingredients:<\/em><\/strong><\/p>\n

1 cup quinoa, prepared and refrigerated \u00a0(see below)<\/p>\n

4 cucumbers, finely chopped<\/p>\n

1\/2 purple onion, finely chopped<\/p>\n

\u00bd cup fresh parsley leaves, finely chopped<\/p>\n

\u00bc cup fresh mint leaves, finely chopped<\/p>\n

Juice of two lemons<\/p>\n

\u00bc cup extra virgin olive oil<\/p>\n

Salt and freshly ground pepper to taste<\/p>\n

Preparation:<\/em><\/strong><\/p>\n

Combine the ingredients in a bowl and mix.<\/p>\n

Serve cold.<\/p>\n

Advance<\/em><\/strong> Preparation: <\/em><\/strong>to make 1 cup of prepared quinoa, cook \u00bd cup of rinsed quinoa with 1 cup of water until water is absorbed. Set aside for 5 minutes before removing from pot. This will make the quinoa fluffier. Refrigerate quinoa for 1-2 hours.<\/p>\n

Variations:<\/em><\/strong> Add a small minced tomato for color and flavor.<\/p>\n

Serves: 4<\/em><\/strong><\/p>\n

Carbohydrate per Serving: 11g<\/em><\/strong><\/p>\n


\n<\/em><\/strong><\/h2>\n

Quinoa With Mushrooms and White Wine<\/strong><\/a><\/h3>\n

Ingredients:<\/em><\/strong><\/p>\n

2 cups white quinoa, rinsed<\/p>\n

1 large onion, chopped<\/p>\n

1\/4 pound button mushrooms<\/a>, cleaned\u00a0 and chopped<\/p>\n

4 tablespoons \u00a0olive oil<\/p>\n

2 cups dry white wine (like Chardonnay , Sauvignon blanc or Pinot Grigio)<\/p>\n

1-2 teaspoons salt (to taste)<\/p>\n

Preparation:<\/em><\/strong><\/p>\n

Heat 1 tablespoon of olive oil in a medium pot, add the quinoa and stir. Add 3 cups of water and 1 cup white wine, cover leaving open a crack and bring to a boil. Cook until the liquid is totally absorbed. Set aside and let stand for 10 minutes.<\/p>\n

While the quinoa is cooking, heat 3 tablespoons of olive oil in a frying pan, saut\u00e9 the onion and mushrooms until the onion is soft and translucent ( 5-7 minutes). Add the wine, \u00a0bring to a simmer and let cook until most of the liquid has evaporated, ( 5-7 minutes).<\/p>\n

Mix the mushrooms and onion into the quinoa and serve hot.<\/p>\n

Serves: 6 <\/em><\/strong><\/p>\n

Carbohydrates per serving: 35g <\/em><\/strong><\/p>\n

*Rinsing quinoa is important since the seeds are coated with saponins<\/a>, naturally-occurring plant chemicals meant to keep insects from eating the plant, that can cause a bitter taste. Most quinoa is rinsed prior to packaging, but it’s best to be safe and rinse it again.<\/p>\n

***Quinoa plant photo by: Maurice Ch\u00e9de, Photo Source: Wikipedia Commons<\/em><\/strong><\/h5>\n
<\/h5>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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