We eat a lot of organic brown rice in our family, which sometimes gets boring. That’s when we remember quinoa! Quinoa is a “sacred, super crop“: sacred to the Incas, super crop to the United Nations for its high protein content. My family likes its nutty flavor, as well as its quick cooking time. It accompanies almost any meal, and it provides a complete protein containing all nine essential amino acids, which is important to a vegetarian family. Quinoa contains the amino acid lysine and is a good source of manganese, magnesium, iron, copper and phosphorous.
Quinoa is actually not a grain, but is related to beets, chard, and spinach. Quinoa is the seed from chenopodium quinoa, and I love it for breakfast, lunch, or dinner. It is good in porridge, served in soup, or by itself as a side dish. We buy it in bulk and eat it weekly.
Cooking Instructions for Organic Quinoa
To make three cups of cooked quinoa:
- 1 cup quinoa
- 2 1/2 cups water
Bring water to a boil and add quinoa. Reduce to a simmer and cover for 10 minutes. Turn off heat and let sit for 10 minutes before serving.
Image: Living in Peru