Quinoa

Today I wanted to share with you a little about one of my favorite gluten-free grains - quinoa!  According to Wikipedia quinoa (pronounced "keen-wah") "... is a grain-like crop grown primarily for its edible seeds."  Since it is not a member of the grass family it is technically not a true grain or cereal but it is often considered such for it's similar texture and taste.  Called the "mother-grain" by the Incas, this increasingly popular 'super food' is a healthier alternative to white rice or pastas.  Not only is this a great gluten- free substitute, these seeds are packed full of nutrients, protein, and fiber.  Other benefits of quinoa include versatility and reduced cooking time from most grains.

So far I've used quinoa in several of my recipes (including the stuffed Portabella mushrooms I talked about a few weeks ago) but it works equally well as side dish for many more meals - replacing potatoes, rice, pasta, or stuffing.  It is also great in salads, as detailed for you below...

Quinoa Salad:

Ingredients - ¼ cup rice vinegar

¼ cup vegetable oil

1 Tbsp. Sugar

2 cloves garlic, minced (2 tsp.)

½ tsp. Dried oregano

½ tsp. Dried basil

1 15oz can black beans, rinsed and drained

1 15oz can pinto beans, rinsed and drained

½ cup fresh corn kernels

1 cup cooked quinoa (rinse before cooking)

1 cup bell pepper, finely chopped (I like to use orange, red and green for color)

½ small red onion, finely chopped (½ cup)

1 2oz can green chili peppers or jalapenos, diced (with liquid)

¼ cup chopped cilantro

Directions – Whisk together vinegar, oil, sugar, garlic, oregano and basil in large bowl. Stir in

black and pinto beans, corn, bell peppers, onion, jalapenos, and cilantro. Season with salt and pepper. Refrigerate 1 hour before serving.

Source – Vegetarian Times (I found this recipe re-posted on Face Book and made it for a potluck I attended last Thanksgiving... it was a huge hit!)

Please feel free to share your favorite ways to use quinoa in the comments!