September 3, 2012

A “Q” for you

I couldn’t decide which “Q” food to write about today, but after much deliberation, I thought it best to write a little about one of my favorites, quinoa.

Quinoa (pronounced kee-nwah) is commonly mistaken for an ancient grain when in fact it is a seed. Because it is indigenous to South America, Peru specifically, legend has it that quinoa was a prized harvest crop in Incan culture. Besides Peru, other countries in South America use quinoa in their daily cooking, and the tiny little seeds have had such a major influence upon their homeland, sub-equator countries, that they have migrated into other parts of the world, becoming a healthy and popular addition to various cuisines.

Quinoa is naturally free of gluten because it not related in any way to the wheat family…..so enjoy gluten-free dieters! These tiny, but wholesome seeds taste of a grassy-nuttiness as they pop and explode in your mouth, nourishing your body with protein, fiber, calcium, iron, magnesium, and potassium. What a powerhouse! Not only does quinoa pair well with fish and chicken as perfect side dish, it also is delicious as a main entree, either hot or cold, tossed with fresh herbs, crunchy vegetables, roasted nuts, creamy beans, and salty cheese.

Quinoa is prepared like rice or other grains, whereby it is boiled in stock or water, but it takes only about 15-20 minutes. Once the quinoa as absorbed all the cooking liquid and has slightly puffed up, it is ready to eat. Simply fluff it with a fork to aerate the grains and add flavorings of your desire….the sky is the limit.

Even though it’s the end of summer and fall is quickly approaching, I wanted to share with you my recipe for cool quinoa salad with tomatoes, cucumber, and mozzarella to close the season with a tasty bang. Enjoy it!

Cool Quinoa Salad with Tomatoes, Cucumber, and Fresh Mozzarella

INGREDIENTS

  • 1 cup quinoa, uncooked
  • 3 large Roma tomatoes
  • 1 small seedless cucumber
  • 8 oz. fresh mozzarella, not packed in water
  • handful of fresh basil leaves
  • salt and freshly cracked black pepper
  • For the vinaigrette:
  • 1 Tbsp. grainy Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp. balsamic vinegar

DIRECTIONS

In a medium sauce pot, pour 2 cups of water and the 1 cup of quinoa. Bring to a boil. When the water has reached a boil, reduce the heat to medium-low and allow the quinoa to simmer with the lid on for 15 minutes. When the quinoa has absorbed all the cooking liquid, take it off the stove. Fluff with a fork and cool in the refrigerator for at least 30 minutes. As the quinoa cools, dice the tomatoes, cucumber, and mozzarella. To make the vinaigrette, whisk together the Dijon, olive oil, and balsamic. Add salt and black pepper and pour over the cooled quinoa. Toss in the tomatoes, cucumber, and mozzarella and gently toss with two spoons. Chop the fresh basil leaves and mix them into the salad. Save a few leaves for a garnish on top. Serve cold or at room temperature.
Filed Under: A-Z food education