Quinoa: the 6,000 Year-Old Miracle Food!
Packed with more protein and minerals than almost all other foods, quinoa (pronounced “keen-woh”) is an ancient grass, and its seeds were a primary food group in the diet of the ancient Mayans and Azetcs. Today, quinoa is enjoying a roaring return to popularity amongst foodies on at least four continents. It’s a staple of healthy living and vegetarian lifestyles, as it is wheat and gluten free.
In the past few years, quinoa has graced the menus of 5* restaurants and elementary school lunch boxes alike. Quinoa is ubiquitous! You find it in muffins, inside a turkey on Thanksgiving, alongside kale in a Co-op salad bar, and on the “A” shelf in the grain section. You can buy quinoa flour and quinoa pasta. Where I come from in the United States, there are even quinoa burgers (I like quinoa, but that seems excessive.) There is red quinoa and black quinoa and plain old beige quinoa.
Quinoa Needs Help!
I’ll be honest with you – quinoa is great, but not on its own. I think of it as an oboe — pleasant yet dull as a solo instrument,but so much better in an ensemble! The grains are very absorbent and so lend themselves beautifully to dressings and vinaigrettes. Because quinoa has a distinctively nutty and earthy flavor, I find it best to introduce opposing flavors to set it off. Citrus is a natural choice, as is ginger, sesame, garlic, and onion. They all show up in this easy and versatile quinoa salad, which is perfect as a side dish, ideal as ballast and heft to a green salad, or satisfying just on its own for a quick and nutritious snack or lunch.
Quinoa Pairs Well!
Quinoa is a natural accompaniment to all game, poultry, and some fish. It makes a great canvas to roasted vegetable and a reliable partner for legumes — notably chick peas and lentils. My rule of thumb is: the meatier your meat, the lighter your dressing should be. Try the recipe below with turkey, chicken, or shrimp.
Orange Sesame Quinoa Salad with Dried Cherries:
This salad, partially inspired by Whole Food’s version with lemon, dill, and cranberry owes much as well to Maria Speck’s wonderful cookbook, “Ancient Grains for Modern Meals,” which I enthusiastically recommend for anyone looking to explore the world of grains further. It can be served molded for an elegant presentation, or just heaped in a serving dish, garnished with bright green cilantro and mint and the accent black of toasted sesame seeds!
Sesame Citrus Quinoa Salad
Prior to serving, toss the quinoa with the remaining 1/4-cup of vinaigrette, the diced peppers. Serve molded or just heaped in a serving dish, garnished with cilantro, mint and sesame seeds.
Perfect! I have to take a salad to a friends’ for dinner soon and this one will absolutely fit the bill – thanks Jennifer!
I am a big fan of quinoa, and use it similarly to how you recommend here.
My standard recipe is a salad with green onions, feta, dried cranberries (or fresh pomegranate), lemon zest and juice, olive oil, toasted nuts (pine nuts, sliced almonds, or walnuts), sesame seeds, and herbs (lots of parsley and chives and coriander).
Lately I’ve been doing a sort of Jamie-Oliver-take with finely chopped chilis, lemon, mint and coriander.
Quinoa is just perfect for salads and side dishes. I would want to do a main course based on this. Any ideas?