Blogging from A to Z: Quinoa

Quinoa – what exactly is it? First, it’s pronounced KEEN-wa. Okay, it was news to me so I figured you’d like to know too! Quinoa is actually made from the seeds of a goosewort (Chenopodium Quinoa), used in Chili and Peru for making porridge or cakes. The term “goosewort” didn’t do a lot to foster confidence in me, either. Keep reading.

I’ve been hearing a lot about Quinoa lately – it’s been in almost every recipe or health e-newsletter that I’ve received and it’s been in several magazine articles. I even read an article when I was at my doctor’s office.

Here’s the quick down-low on Quinoa:

1. It’s an amino-acid (protein-rich) seed similar to leafy green vegetables such as spinach and Swiss chard but with a nutty texture. It’s a complete protein, meaning that includes all nine essential amino acids. Who knew? I’m not a big fan of cooked spinach or Swiss chard but I actually like Quinoa. Go figure!
2. It’s a good source of Magnesium and Riboflavin and therefore can help with people who suffer from migraine headaches.
3. It’s good for postmenopausal women with high cholesterol, high blood pressure or other signs of cardiovascular disease.
4. It offers antioxidant protection.
5. It’s high in whole grain fiber, gluten-free and helps protect against breast cancer.

What can you do with Quinoa? Here are a few quick and easy ideas that I’ve gotten from others (remember those e-newsletters and websites I was talking about):

• Combine quinoa with pinto beans, pumpkin seeds, scallions and coriander. Chill and season to taste for a tasty cold salad.
• Add nuts and fruit to cooked quinoa for a breakfast cereal.
• Add quinoa to your favorite vegetable soup instead of barley or other grains.
• Ground quinoa flour can be added to cookie and muffin recipes (now you’re talkin’).

Warm Quinoa Salad from Clabber Girl or

Warm Quinoa Pudding from Allrecipes.com or

S’more Brownie Bites from the FoodNetwork’s Giada De Laurentiis 

What is your favorite Quinoa recipe?