Move over, rice and potatoes, a super food from the Andes is knocking home runs through the culinary world!
Quinoa dates back to 3,000 to 5,000 B.C. and was a sacred grain to the Incas. Â Along came the Spanish Invasion, and quinoa was discouraged and sometimes forbidden as a food source. Â Wheat replaced quinoa, and potatoes became popular. Considered a food for the poor for centuries, quinoa has suddenly burst out of the closet and stepped into the spotlight.
A complete-protein seed (not grain) with high fiber and all of the amino acids, quinoa is high in calcium, iron, manganesium, phosphorus and zinc; an antioxident, it has also been praised for lowering cholesterol.  Gluten free, its  low glycemic index is a godsend for diabetics.  Best of all, it’s delicious, easy to cook and versatile!
Always wash and rinse the seeds several times to remove the soapy-tasting saponin coating from the seeds.  (I also rinse the pre-washed quinoa.)  Like rice, quinoa cooks in fifteen to twenty minutes;  two to one – water to quinoa – bring to boil then reduce, adding water if needed.  Consider cooking more than needed, because the leftovers are so convenient for impromptu side dishes.  At times a tiny grain of sand reaches the plate, and the ‘crunch’ greatly reduces the quinoa experience. Suggestions, anyone, on how to bypass those hard-to-find stowaways?
My friends love a rich spicy shrimp creole sauce ladled over a bed of quinoa. Â Another favorite follows.
QUINOA CRISPS:
Finely dice and place in medium bowl: Â 1 medium onion, 1 medium green or red pepper, 1 rib celery
To the above, Â add an equal amount of cooked quinoa
Add one egg yolk, salt to taste
Mix just enough flour to hold the above together. Â The mixture should be soft. Â Flatten into small patties and coat with crushed crackers, breadcrumbs or flour.* Â (*If wheat intolerant, use alternative flours like quinoa or casava.)
Pour enough oil to cover the bottom of a skillet and cook on medium heat for five+ minutes and flip; Â cook five more minutes or until golden on each side.
Crisp on the outside and moist on the inside, Â these quinoa cakes will make you wish you had prepared more!
LT said:
That looks fabulous! I had a few quinoa salads when I was in Cuenca, at vegetarian restaurants. Think the best one is actually called “Quinoa” and is run by the Hare Krishna’s. Great food. Thanks for your post. LT
zeebradesigns said:
Wow! That was fast! Yes, quinoa is a wonderful food! Thank you for your feedback! Z
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mely said:
Looks yummy and interesting!
zeebradesigns said:
si! these are yummy! :) z
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pixilated2 said:
I have to try this tomorrow, it looks so good! Thanks, Lisa.
~ Lynda
Playamart - Zeebra Designs said:
They are great, and we have the advantage of buying quinoa at a very low price. $1.50 a bag, sometimes a bit more and sometimes a bit less, but always great!
Z
campanulladellaanna said:
Mmmmm..yumi … 😀
Playamart - Zeebra Designs said:
Si! for sure! Z
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