As part of my rehab, I have been trying out a whole bunch of new healthy things, including this new grain called Quinoa. The grain is popular in Latin America and was a staple during the time of the Incas and has been grown in the Andean highlands since 3,000 BC.
Quinoa (pronounced keen-wa) has been labeled super crop by United Nations because it is very high in protein. My friend Leah, who is a pretty well known chef introduced this grain to me as part of helping me find foods that fit my post heart-attack lifestyle.
I eat it because it is gluten free, not because I am a trend-chasing foodie. The New York Times says that it is the new black. It could be a mainstream phenomenon and is “now carried by stores like Trader Joe’s, is easy to prepare and is a complete protein. That appeals to vegetarians and people who, for economic reasons, might be cutting back on meat.” (Amazon.com carries the grain if you want to try it out.)
So what do I think about Quinoa? It is pretty good and after a few tries it feels like eating any other grain. I usually eat it with herbed yogurt or as a side dish to Indian Lentil Stew. It is a good rice replacement I have found, especially since I don’t much care for the brown rice. If you want to learn more about Quinoa, I recommend this NPR report which also has some recipes. A more scientific report about Quinoa is available from Purdue University.
Image Courtesy of Wikipedia. .