Ah, Quinoa

 

       Since in my job I encourage others to open their minds and try new foods it seems only fitting I do the same. My current foodie experiment is a revised from a past fail- in other words, let's try again. Believe it or not, it takes more than one try to truly know if you do not like something. After saying over and over again to others, my soul was stirred to give this 'ancient grain' another chance.

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         Pronounced KEEN-WAH, this 'ancient grain' is not a grain at all but the seed of a leafy plant that resembles spinach. Most is grown in the Andes of South America, often linked to the ancient Incas who referred to is as "Mother Grain". It has been said that due to naturally occurring saponins which cause a bitter taste the plant, the Spanish rejected the plant as a food source.
         Quinoa boast a somewhat nutty flavor providing an excellent source of protein and essential amino acids perfect for gluten free and vegetarian diets. Like rice, quinoa takes a 2 to 1 water to seed ratio and is cooked on low heat until the liquid is absorbed. Most foodies use quinoa as a grain replacement in pasta or rice dishes, and grind it into a flour to use in savory baked goods.
       

        As for me, my experimentation lead me to realize- I do not like it cold, as some recipes call for it cold in a salad; I prefer it heavily seasoned as to plain; using hearty bone broths are my favorite way to cook it. In general, I like it best as a rice substitute or simply in a bowl with some steamed veggies. Though my trials be few, I have decided it is worth the price to have a little in my diet now and then; however due to the price, it will be an occasional food not a regular dish.