Quinoa, Quinoa, Quinoa

Quinoa seems to be the grain of the moment (it is actually a seed, not a grain). Recipes are now popping up in magazines and on cooking shows. Trainers and athletes have known its value for years. I am happy that my favorite side dish is finally becoming mainstream.

While I am not a nutritionist, my research indicates that quinoa supplies complete protein needed for vegetarian dishes. Its creamy, fluffy texture makes it kid friendly. In all, it is an inexpensive, healthy alternative to pre-packaged side dishes. But quinoa can also be the main attraction.

When I started using quinoa, I was perplexed. I started out by trying it plain, which I found quite bland after years of pre-packaged side dishes. Then I moved to adding a few splashes of soy sauce. Now I use it as a rice substitute in soups, salads, side dishes and even the star of dinner.

in St. Peters has a couple of boxed brands which are great if you are just starting out. Directions are on the box, and cooking quinoa is basically fool proof. For a more economical way to buy quinoa, check out Nutrition Stop’s bulk food section. They offer quinoa and many other grains at a great price.

For basic quinoa, use one part quinoa and two parts water. Most quinoa cooks in about 20 minutes, although I find that red quinoa requires a few more minutes of cooking than the white variety does. I also tend to make large quantities and keep it in the refrigerator until needed, thus speeding up weeknight dinner preparations.

The following quinoa recipes are great for a quick dinner, but after a day in the refrigerator, they are perfect for a different and delicious brown bag lunch.

Mediterranean Quinoa

• Serves 4
• 1 1/2 cups dry quinoa, cooked according to package directions
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 15 ounce can garbanzo beans (chick peas), rinsed and drained
• 1 medium tomato, diced
• 1 medium cucumber, peeled and chopped
• 4 ounces feta cheese, crumbled
• 3 tablespoons fresh parsley, chopped (or 1 tablespoon dried)

Cool cooked quinoa to room temperature. Toss with olive oil and lemon juice. Fold in remaining ingredients. Serve immediately or refrigerate up to two days.

Southwestern Quinoa

• Serves 4
• 1 ½ cups dry quinoa, cooked according to package directions
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 15 ounce can black beans, rinsed and drained
• 1 medium tomato, diced
• 4 green onions, chopped
• 4 ounces queso fresco, crumbled
• ½ cup chopped cilantro

Cool cooked quinoa to room temperature. Toss with olive oil, cumin and cayenne. Fold in remaining ingredients. Serve immediately or refrigerate up to two days.