Quinoa (pronounce it ‘keen-wah’ and you’ll sound smart) is an important source of nutrition in much of South America. While not quite a grain, it’s often eaten like rice, either on it’s own or as a side, and can be prepared in a myriad of ways. Recently, it’s become my staple side dish because of it’s high fiber and protein content. 1 cup of cooked quinoa has 5 grams of fiber, and 8 grams of protein (source).
It’s not very well known in the states, so it can be hard to find outside of specialty food stores. However, if you have a Trader Joes near you, you should be in luck; they carry it.
This particular recipe was gifted to me by the chef at Cava de Cano Winery in Mendoza, Argentina (pic). Like all talented chefs, he had no idea how much of each ingredient he put into the dish, so it took a bit of experimenting to get the proportions just right. It’s light and zippy, and pairs especially well with salmon and chicken.
- 1 cup Quinoa
- 2 Cups Water
- 1 Lemon (juice)
- 1 Cup Fresh, Chopped Parsley
- 3 Cloves Garlic, minced.
- 1/2 tsp Salt
- Pepper to taste
Combine Quinoa and water in a small pan and bring to boil. Immediately reduce to very low heat and cover. Cook for 15 minutes (or follow intructions on packaging). Do not stir. While waiting for quinoa to cook, squeeze the lemon juice into a bowl, taking care to remove any seeds, and combine with parsley, garlic, salt and pepper.
When quinoa is finished cooking, stir in lemon mixture, cover, and cook for an additional 3 minutes. Serve hot or cold.
How many of you have tried Quinoa before? I’m curious.
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