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September 24, 2010, 11:07 am

There’s Something About Quinoa

By TARA
PARKER-POPE

Andrew Scrivani for The New York
Times

During my recent interview with Martha Rose Shulman about
her new Recipes for Health cookbook, she mentioned that she had just
finished cooking up some new quinoa dishes. Although she
has written about the grain before, she realized there was more to say — and
eat.

“Every time I do anything with quinoa, I get more requests,” she said. “It’s
clearly a grain people are excited about.”

She describes quinoa as an easy-to-cook and versatile grain with a delicate
texture, nutty flavor and high protein content. She writes:

Several readers have asked me about the way I cook quinoa, which differs
from the package directions. I use three parts water to one part quinoa. I
cook the quinoa until the grains are fluffy and a spiral appears as the outer
germ separates from each grain (15 minutes). Then I drain off the excess water
through a strainer, return the quinoa to the hot saucepan, cover the pan with
a towel and put the lid back on, so the quinoa will dry out and fluff.

Quinoa will cook well using two parts water to one part quinoa, but I find
that the grains are fluffier if I do it my way.

Here are five news ways to cook with quinoa.

Breakfast
Quinoa With Fruit and Almonds: Quinoa cooks so quickly that you can make it
for breakfast without getting up especially early.

Stir-Fried
Quinoa With Vegetables and Tofu: Use regular or red quinoa instead of rice
in this easy, quick stir-fry.

Quinoa
Pecan Muffins: These moist, nutty muffins rely on homemade quinoa flour.

Whole-Wheat
Quinoa Bread: This hearty bread provides beautiful slices for toast or
sandwiches.

Quinoa
and Squash Gratin: Quinoa substitutes for rice in this comforting
Provencal-style gratin.

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Recipes for Health, quinoa, Recipes for
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From 1 to 25 of 32 Comments

1 2
Next
»

1. September 24, 2010 1:46 pm Link

I just love quinoa — it’s got a permanent spot in my pantry. I especially
like how it cooks up faster than rice and is so full of nutritional goodness.
Can’t wait to try that vegetable stir-fry!

http://operagirlcooks.com/
— Opera Girl

2. September 24, 2010 1:51 pm Link

Love that quinoa! My all-time people-pleasing recipe comes from a terrific
cookbook called Veganomicon.

Veganomicon’s Quinoa Salad with Black Beans & Mango is Just What the
Doctor Ordered – Dietary Patterns & Longevity

(I like to increase the jalapenos & cilantro–and either skip the oil,
or switch to heart-healthy canola)

http://www.happyhealthylonglife.com/happy_healthy_long_life/2008/07/veganomicons-quinoa-salad-with-black-beans-mango-is-just-what-the-doctor-ordered---dietary-patterns-longevity.html
—
The Healthy L ibrarian

3. September 24, 2010 4:44 pm Link

Quinoa salmon burgers are amazing (no need for bread crumbs!)
—
Surfcat

4. September 24, 2010 5:36 pm Link

Kin-o-ah or keen-wa?

FROM TPP — In my head i say Kin-oh-ah, but according to Cookthink.com it’s
keen-wa.
— sc

5. September 24, 2010 5:47 pm Link

Quinoa is also one of my favorite grains. I cook with it all the time. One
thing I’ve noticed, though, is that I’ve been making it with a one-part quinoa
to two-parts water ratio. In her recipes (such as this one http://nyti.ms/cQjz24) Shulman
calls for three parts water. My wife and I are perfectly happy with the way
our quinoa turns out. We get ours at the Park Slope Food Coop. Could it be
that there are different types of the grain? I haven’t tried using three-parts
water. Maybe this is just a testament to how easy it is to cook with it. No
matter what, though I always rinse it.

http://www.stayatstovedad.com/
— John

6. September 24, 2010 6:31 pm Link

Quinoa is a staple in our house too. I’ve tried unsuccessfully to grow it,
but it’s readily available in places like Little Rock. I use it like couscous,
in room-temperature vegetable and dried fruit salads, and as an addition to
Spanish rice: http://ozarkhomesteader.wordpress.com/2010/02/12/catalan-stew-over-spanish-rice-with-quinoa-columbian-exchange-on-a-plate/
—
Kim

7. September 24, 2010 7:37 pm Link

I had the most spectacular dish the other night at my favorite neighborhood
restaurant. They made a quinoa risotto with minuscule peas and slender
asparagus with freshly grated Parmesan over the top. I’m sure the added butter
took away from the overall healthiness of the dish but it was SO good.

I imagine it wouldn’t be too hard to duplicate if you know the basic
risotto techniques – slow addition of liquid and lots of stirring. Can’t wait
to try to re-create it at home.
— JackieBP

8. September 24, 2010 8:53 pm Link

I cook quinoa in my rice cooker. It’s easy and comes out perfect every
time.
— L.Ellis

9. September 25, 2010 4:34 am Link

There seem to be some people who actually like the taste of vegetables. For
myself most vegetables taste like wet crisp paper. I eat them for variety in
my diet, but they certainly don’t take up half the space on my plate. And if
they did, what would be the point? I would still be hungry after eating that
much vegetable. How about a nice plate of cold crisp salad over the top of a
plate of deep fried pork? Sounds good to me.
— WoodlandStar

10. September 25, 2010 7:08 am Link

Keen-wa for sure. It is a Spanish word. Love that stuff. EASY to cook and
enjoy.
— –mark

11. September 25, 2010 7:16 am Link

I like quinoa, too, but since its not vitamin-enriched like rice
(enrichment of rice is mandatory in the US), the nutrient content is largely
inferior.

If you want something really versatile, good-tasting, and packed with
nutrients, try chia (Salvia hispanica L). Excellent source of omega-3, fiber,
calcium, iron, and magnesium. Good source of protein (more than quinoa).

http://chiagrowers.com/

http://www.nsrinews.org/
— jack

12. September 25, 2010 8:37 am Link

I LOVE quinoa! I’ve been buying 4lb bags of organic quinoa at Costco, of
all places…
I cook up a few cups on Monday morning, then heat some up for
breakfast every day. I love it with a soft poached egg on top, or with greek
yogurt, turmeric and peaches!
I host “Why We Cook” on http://www.heritageradionetwork.com/, and I did show on this
very subject a month or so ago…
http://www.heritageradionetwork.com/episodes/923-Why-We-Cook-Episode-53-Peachy-Keenwa
—
chefsmartypants

13. September 25, 2010 9:01 am Link

I thought Quinoa technically isn’t a grain but a vegetable.
—
Mike

14. September 25, 2010 10:22 am Link

Quinoa is originally a Quecha word, but pronounced as heard in Spanish.

I am looking for more ways to use it (in savoury dishes; I don’t eat
sweets).
— lagatta à montréal

15. September 25, 2010 11:36 am Link

We love quinoa. Before adding the water to it, cook it in a few teaspoons
of olive oil for a slight toasty taste. Use only 2 cups less 2 Tablespoons of
water to 1 cup of quinoa. Then there is no excess water to drain off, no loss
of minerals or other nutrients. Simmer on low for 20 minutes. Turn off heat
and let rest for 10 minutes to absorb remaining water.

Cold quinoa makes a great base for tuna salad with olive oil and lemon or
lime juice plus lots of veggies.

http://www.kathleeniscookinginmexico.wordpress.com/
—
Catalina

16. September 25, 2010 11:39 am Link

What about the need to rinse quinoa before cooking? That always feels like
a barrier to cooking it. (Though it’s not really that difficult.) None of
these recipes reference that step…

Thanks!
— Anne

17. September 25, 2010 12:57 pm Link

Quinoa is not a cereal or grain, but it is a seed.

Cereals/grains are seeds that come from plants in the grass family, such as
wheat, rice, corn, and oats.

Quinoa the seed of a “broadleaf” plant. Broadleaf plants are flowering
plants (“angiosperms) such as roses, apple trees, broccoli, and peppers. So
quinoa is a seed, but not a grain.

All plants are vegetable in nature, but whether they are classified as
“vegetables” is a commercial designation, not a biological one. For example,
tomatoes are fruits, but in grocery stores, they are usually grouped with
foods derived from roots (onions, potatoes).

I have never had any quinoa I liked. I guess I’ll keep trying, but without
much optimism.
— notaquinoafan

18. September 25, 2010 2:35 pm Link

I’m surprised noone is mentioning that quinoa is best when rinsed in a
strainer prior to cooking. Quinoa has a naturally occurring powdery substance
on it that acts to deter insects. This substance tends to be bitter. Rinsing
it first makes this wonderful grain even better.
— Craig

19. September 25, 2010 3:49 pm Link

I made the mistake of not rinsing it once and the results were awful. If
rinsing is needed before cooking, would it be necessary to dry it out before
grinding the flour (for muffin recipe)?
— Paula

20. September 25, 2010 4:42 pm Link

I made a big batch of spiced quinoa which was really super but when I still
had left overs 3 days later I decided to replace the bread or bread crumbs I
would add to meatloaf with the spiced quinoa. Topped the meatloaf with sweet
asian chili sauce and baked as usual. It was superb!!!
—
Kathleen

21. September 25, 2010 4:50 pm Link

Boost quinoa’s vitamin and amino acid content by soaking 24 hours till
little rootlets start to form. Germination makes it cook even faster, just a
flash of boiling water and you’re ready to go. Soooo much better for you b/c
of the magic in the seed, wakes up the enzymes which convert the storage
starch — empty calories — to everything the plant needs to grow.

http://drcate.com/
—
C Shanahan

22. September 25, 2010 4:54 pm Link

1.) Cook it without rinsing, I always do (2.5:1, but who cares?)
2.)
Kee-nwa
3.) My guess is it squares up even with nutrient-enriched
rice
4.) You can make a risotto by putting everything in all at once, and
cooking on a low heat. The “slow add, continual stir” is largely myth. If you
are making a quinoa risotto, and you like your vegetables soft, cook them for
10 minutes before adding the quinoa.
5.) Don’t use oil. After 3 months, you
won’t miss it
6.) Chia is, as noted, an excellent alternative.
—
buddy

23. September 25, 2010 4:56 pm Link

Yes, rinse it first. Easy step.

I recommend Eden Organic Quinoa. They use a mechanical rubbing process to
remove the protective saponin coating from the grain, rather than a water
wash. This retains more flavor, fiber & nutrients.

When I compared the nutrient values of Eden’s with other brands, it had the
highest in all categories.
— The Healthy L ibrarian

24. September 25, 2010 5:03 pm Link

What about the necessity of soaking it for 12 hours before cooking it ?
According to Sally Fallon in her book “Nourishing Traditions”, “all grains
contain phytic acid in the outer layer or bran. Untreated phytic acid can
combine with calcium, magnesium, copper, and especially zinc in the intestinal
tract and block their absorption. This is why a diet high in unfermented whole
grains may lead to serious mineral deficiencies and bone loss”
—
Carol

25. September 25, 2010 5:15 pm Link

Never mind how to cook it, what is it and where can I find some? We have
the usual Krogers, Food Lions, etc. in Southern Virginia, but I have alerted
my wife to look for it. Incidentally, she’s a cook of cordon bleu status, but
she never heard of quinoa. What is it and where is it?
— John
Wilson

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