We Love Quinoa

• Quinoa with Wild Mushrooms and Mixed Squashes
• Quinoa with Cauliflower, Cranberries, and Pine Nuts
• Simple Quinoa Pilaf with Peas and Almonds

My family’s favorite grain these days is quinoa. For anyone not familiar with this great grain, pronounced KEEN-wa, it’s an ancient food indigenous to the South American Andes. Considered a “superfood” for its superior nutritional profile, it was revived for the American natural foods market in the 1980s.

Quinoa has more and higher quality protein than any other grain aside from amaranth. It’s also rich in minerals, B-vitamins, and vitamin E. Best of all, I appreciate the fact that quinoa cooks in a mere 15 minutes, and its fluffy texture and nutty flavor and aroma make it extremely versatile:

• Use it as a bed of grain for bean or vegetable dishes in place of rice

• Use it to make pilafs with nuts and dried fruits

• It’s great for stuffing vegetables

• Make tabbouleh-style salads with it. Add diced crisp vegetables, fresh tomatoes, and minced herbs. Toasted pine nuts add a delicious touch

• Just use it simply, as a nutrition-boosting side dish

Here are the basic cooking tips:

1. Rinse the quinoa in a very fine sieve.

2. Combine with water in a 2 to 1 ratio in a small saucepan (I usually do either 2 cups water to 1 cup quinoa, or 3 cups water to 1 1/2 cups quinoa, depending on how much I want to have at a given meal). Add a bouillon cube (I like Rapunzel salt-free vegan bouillon) for added flavor, if you’d like.

3. Bring to a rapid simmer, then lower the heat and cover. Simmer gently until the water is absorbed, about 15 minutes.

4. Add Earth Balance margarine or a fragrant nut oil as desired and salt gently.

To this basic formula, I have sometimes added finely chopped steamed broccoli; toasted pine nuts; minced scallion; steamed frozen green peas; steamed frozen corn kernels; sauteed garlic; or any combination of two or three of these items.

Quinoa with Wild Mushrooms and Mixed Squashes

Serves: 4 to 6
Adapted from Vegan Express

Earthy and hearty, this kind of grain-and-mushroom dish appeals to me most in the fall, though it can be served any time of year.

• 1 cup raw quinoa, rinsed in a fine sieve
• 1 vegetable bouillon cube
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup dry white wine, optional
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, halved lengthwise and sliced
• 6 to 8 ounces crimini or baby bella mushrooms, sliced
• 2 to 3 tablespoons chopped fresh parsley or cilantro
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and freshly ground pepper to taste

Combine the quinoa and bouillon cube with 2 cups water in a medium saucepan and bring to a simmer. Stir in the quinoa and simmer gently until the water is absorbed, about 15 minutes.

Heat the oil in the skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent.

Add the wine, squashes, mushrooms and chilies, and sauté over medium-high heat until the squashes are touched with golden spots.

Stir in the cooked quinoa, followed by the parsley, oregano, and cumin. Cook over low heat, stirring frequently, for 3 to 5 minutes longer. Serve at once.

Quinoa with Cauliflower, Cranberries, and Pine Nuts

Serves: 4 to 6
Adapted from Vegan Express

Finally, here is something I just threw together last night based on what was in the fridge. I’ve been inspired to use more pine nuts after experiencing their lavish use in Israel. This dish is quick and flavorful.

• 1 1/4 cups quinoa, rinsed in a fine sieve
• 1 tablespoon fragrant nut oil, such as walnut or sesame (if unavailable,use olive oil)
• 1 medium yellow or red onion, finely chopped
• 1 small head cauliflower, cut into small pieces and florets
• 1/2 cup dried cranberries
• 1/3 cup toasted pine nuts
• 1/4 cup minced fresh parsley
• 1 tablespoon flaxseed oil
• Salt and freshly ground pepper to taste

Combine the quinoa with 2 1/2 cups water in a saucepan. Bring to a simmer, then cover and simmer gently for 15 minutes, or until the water is absorbed.

Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion and saute over medium-low heat until golden. Add the cauliflower and about 1/3 cup water. Cover and cook for 5 minutes, or until the cauliflower is just tender.

Once the quinoa is done, add it to the cauliflower mixture, followed by the cranberries, pine nuts, and parsley. Toss together, then remove from the heat. Drizzle in the oil, then season with salt and pepper. Serve at once.

Simple Quinoa Pilaf with Peas and Almonds

Serves: 4 to 6

• 3 cups vegetable stock, or water with 1 vegetable bouillon cube
• 1 1/2 cups raw quinoa
• 3 to 4 scallions, white and green parts, thinly sliced
• 2 teaspoons salt-free all-purpose seasoning (like Spike or Mrs. Dash)
• 1 1/2 cups frozen green peas, thawed
• 2 tablespoons nonhydrogenated margarine
• Salt to taste
• 1/3 cup slivered or sliced almonds, lightly toasted in a dry skillet

Bring the water or stock to a simmer in a large, heavy saucepan. Rinse the quinoa well in a fine sieve. Stir the quinoa into the boiling water along with the scallions and seasoning blend. Cover and cook at a gentle but steady simmer until all the water has been absorbed, about 15 minutes.

Stir in the peas and margarine, then season to taste with salt. Transfer the pilaf to a serving bowl and scatter the almonds over the top.