Curried Quinoa
Quinoa (“KEEN-WA”) is considered the darling of the grains, and for good reason. It contains all the amino acids our bodies can’t produce themselves, meaning it serves as a complete protein source. Quinoa is gluten-free, high in minerals, lends great crunchy texture, a slight nutty taste and cooks up as easily as a pot of rice.
Ingredients
- 1 C. quinoa
photo: Creative Commons, net_efekt's photostream
- 1½ tbsp. vegetable oil
- ½ onion diced (about 4 or 5 oz.)
- 1 tsp. grated fresh ginger root
- ½ fresh green chili (finely chopped)
- 1 heaping tsp. turmeric
- 1 heaping tsp. coriander
- ¼ tsp. ground cinnamon
- 1¾ C. water
- ½ C. fresh or frozen peas
- tamari to taste
Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes. Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.
Add the ginger root, chili, and quinoa. Cook for one minute stirring constantly. A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Fluff with a fork before serving.
This recipe doesn’t contain curry powder, but curry is defined in dictionary.com as follows: a pungent dish of vegetables, onions, meat or fish, etc., flavored with various spices or curry powder, and often eaten with rice.
Jul 6th
Laire and I have been eating lots of quinoa lately. A very satisfying alternative to rice, and more interesting!
Jul 6th
Quinoa is one of my favourite grains. Do you have a favourite way you like to prepare it?
Jul 6th
Quinoa grows easily around here… but crosses with lambsquarter. How can you get seed worth saving. Oh, and collecting those tiny seeds… anyone know the right way?
Jul 6th
“Quinoa was introduced to the North American market three decades ago, but since 2000 it has really taken off, with the price jumping nearly sevenfold. That’s great news for the Bolivian farmers who produce the vast majority of the world’s supply, but it may be bad news for the country’s health. With their country now exporting around 90 percent of its quinoa crop, many Bolivians simply can’t afford it anymore.”
http://www.foreignpolicy.com/articles/2011/04/25/how_food_explains_the_world?page=0,6
Jul 7th
Thanks for letting us know, EJ. I had no idea, and wish there was a way we could support the Bolivian people and not diminish their quinoa supplies.
Jul 7th
Wow, EJ. That’s terrible. I’ve heard similar things with corn and South American countries.
After reading your comment it seems like we need to focus on what’s available locally as opposed to a plant that grows best two miles above sea level in a sandy, arid environment. None of those describe the Kootenays.
I found this article on NPR that is telling.
Jul 7th
I just noticed Dave Good’s comment about how quinoa can be grown here, though there are challenges, it seems. Anyone out there have luck growing quinoa?
Jul 7th
Growing Amaranth and Quinoa (Dan’s Scoop)
http://www.saltspringseeds.com/scoop/powerfood.htm
Jul 7th
I’ll be first in line to buy locally grown Amaranth and Quinoa!
Jul 7th
Great link @50thomas all questions answered; And I did harvest at frost last year too. So; definitely keep the lambquarter away; notibly drought resistant; quinoa (not amaranth) likes cooler clime alpine slopes are offering. Need larger patch to get yield. btw. @dianave Lentils grow fine here too.