Keen-Wha???

Quinoa....pronounced "Keen-wa"

I can remember when quinoa became popular years ago.. and everyone was talking about it.. and all of a sudden it was on almost every restaurant menu. 
It was actually a researcher Philip White, that brought quinoa to light in an obscure 1955 article on "Edible Seed Products of the Andes Mountains." While very few people read White's original article (I know how you feel Philip), in the last few years it seems as though quinoa has been rediscovered.

So what is Quinoa (Chenopodium quinoa, or goosefoot) its technically not a cereal grain at all, but is instead called a "pseudo-cereal" – a glorified name for foods that are cooked and eaten like grains but with a similar nutrient profile. Botanically, quinoa is related to beets, chard and spinach, and in fact the leaves can be eaten as well as the grains according to the Whole Grains Council.  I recently approached the chef in the kitchen at work.. and asked him "Do you serve Keen-wah (Quinoa) in the kitchen here?"  and his response, "Do you mean kwin-OH-a"... I kind of laughed to myself... as I have researched the appropriate pronunciation in depth on this "pseudo-cereal" ... and it is Keen-wah according to every article I have found....as I had thought. 

Did you know that there are over 120 different varieties of quinoa?  I had no idea... but the most popular appears to be:  white (sometimes known as yellow or ivory) quinoa, red quinoa, and black quinoa. 

One of the best reasons to eat quinoa is due to the protein content in it.. for instance: 1 cup of cooked quinoa (185 g) contains 8.14 grams of protein (this is a rough estimate.. as cooking and additional ingredients may add more protein, fat and calories).  It is also gluten-free as well.

I was discussing Quinoa with a friend.. and we were discussing preparation and purchasing of this friendly food item.  Quinoa has a nutty taste that blends well with all kinds of ingredients. Most importantly.... make sure you rinse it well before cooking: quinoa grows with a bitter coating, called saponin, that fends off pests and makes quinoa easy to grow without chemical pesticides (Hip.. Hip Hooray). While most quinoa sold today has had this bitter coating removed... well some of it..., an extra rinse is a good idea.   Treat it like you are preparing rice....

I found this recipe I wanted to share (Recipe courtesy of Indian Harvest Specialtifoods).. as the presentation is beautiful, and also looks yummy!

Indian Harvest Specialtifoods
Spicy, crunchy, and flavorful, this slaw is worlds above the cabbage-in-mayo concoction you may associate with "slaw." In fact, this dish makes a complete meal, with a wide range of vegetables and protein-packed quinoa.

Ingredients:

For the slaw:
8 ounces black quinoa
2 cups water
2 cups red cabbage, shredded
1 cup snap peas, bias cut
1 cup carrots, shredded
1 cup scallions, bias cut
1 mango, diced small
1/2 cup fresh cilantro, roughly chopped
Sesame seeds, toasted, to garnish

For the dressing:
1/2 cup orange juice
1/4 cup rice wine vinegar
2 tablespoons fresh ginger, minced
1 teaspoon Sriracha sauce (I have never heard of this.. so I might have to check it out)
1/4 cup sesame oil

Instructions

1. Rinse black quinoa under cold water until water runs clear. Place black quinoa in boiling water and simmer for 12-15 minutes.

2. In a small bowl combine orange juice, rice wine vinegar, ginger and Sriracha sauce. Slowly whisk in sesame oil to create an emulsion. Set aside to incorporate flavors in dressing.

3. In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mango, and cilantro.

4. Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.
Can't get black quinoa? Substitute any color quinoa.


Recipe courtesy of Indian Harvest Specialtifoods.
makes: 7-8 cups