Saturday, February 28, 2009

Quinoa, what?

Shane found an article several years ago on the 'grain' Quinoa (pronounced keen-wah).  We were looking at different ways to eat more healthy and instantly fell in in love with the idea of this whole grain substitute for rice and pototatoes.  Finding it at the store was a little more difficult, but we found it and it's becoming more and more common at regular grocers. 

Quinoa is high in complete protein, gluten-free, and is a whole grain.  It is great for vegetarians and diabetics, as well as those on specialized diets such gluten or wheat-free.  It is technically not a grain, but a seed.  However, for all purposes it is used as a grain.

We have been eating this grain for the past couple of years.  It's a great substitute for rice or potatoes.  In fact, we substitute it for rice in several recipes and it is great!  It's got a great 'meatier' flavor than regular rice.  We've also cooked it for breakfast as a hot-cereal with a little brown sugar or honey.  There are a lot of great recipes on the following sites, as well as great information about this 'grain'.  In addition to being sold as a seed/grain, it's sold as flour and pasta.  We haven't tried these products yet, but look forward to in the future because of their nutritional benefits.


1 tbsp olive oil
1 (8 oz) package mushrooms, chopped
1 onion, chopped
1 garlic clove, minced
1 tbsp butter
1 1/2 cups quinoa, rinsed
3 cups chicken broth
1/3 cup grated parmesan cheese

1.  Heat the oil in a skillet over medium heat.  Cook adn stir the mushrooms, onion and garlic in the hot oil until browned, about 5 minutes; set aside.

2.  Melt the butter in a pot over medium-high heat.  Add the quinoa to the melted butter and let it brown, about 3 minutes.

3.  Pour the chicken broth over the quinoa; bring to a boil.  Cover and  reduce heat to low; simmer 10 minutes.  Stir in the sauteed mushroom mixture and cook another 2 minutes. 

4.  Sprinkle with Parmesan cheese to serve.

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