Ancient Grains, New Recipes
Quinoa is a 6,000 year old grain grown by the Incas in what is modern-day Peru. The I Incas referred to quinoa as chisaya mama, or mother of all grains. Quinoa (botanical name Chenopodia quinoa) is different from many other grains that are botanically grasses as it is more closely related to plants like amaranth.
Because quinoa has a high protein content that contains all of the essential amino acids that we need in our diets, it is a great food for vegetarians. It is also high in dietary fiber, calcium, phosphorous, magnesium, iron, Vitamin E and B vitamins. As a gluten-free food, it is a delicious substitute for wheat or couscous. For a grain, quinoa has a relatively high oil content, so eat fresh or refrigerate. These qualities make it a helpful food for fall because of its warming, nurturing effects on the body. And it pacifies vata (air and ether or space elements) and soothes a flighty body and mind during the fall-Southern California’s blustery Santa Ana wind season. Since it is astringent, it is mildly pacifying for kapha (water/earth elements). It can be served with ghee to balance vata and a small amount of olive oil to balance kapha.
Quinoa has a bitter coating made up of the phytochemicals known as saponins, which requires soaking to remove them. Although quinoa sold in the US is pre-rinsed, it is better to soak it in water for about thirty minutes before using it in a recipe. Make sure you drain the water completely, then wash in fresh water and drain in a fine mesh strainer.
Enjoy the following quinoa recipes for a hearty protein-packed breakfast or for a satisfying dinner with soup.
Aparna Khanolkar is a creative Ayurvedic chef who teaches people to master the mystery of their kitchen. She teaches, nurtures as an Ayurvedic postpartum doula and will even cook quinoa for family, friends and those quinoa lovers who are helpless with pots and pans: themistressofspice.com.
“Sweeten Your Day” Breakfast Quinoa
Ingredients:
2 tablespoons raisins
5 raw almonds
1 fig
1 cup quinoa
½ apple peeled and cut into small cubes
2 tablespoon ghee (or coconut oil for a vegan option)
1 3/4 cups water
A few strands of saffron
1 star anise
½ teaspoon cardamom powder
½ teaspoon cinnamon
1/8 teaspoon clove powder
1 teaspoon agave
A pinch of salt
Preparation:
Soak the almonds, raisins and fig in ½ cup of water overnight. Soak the quinoa in three cups of water for thirty minutes. Rinse and wash again and drain completely in a fine mesh strainer. In a medium-sized pot, heat the ghee (or coconut oil) on medium heat and add the star anise. Sauté for about thirty seconds. Add the drained quinoa, cubed apple, saffron and spice powders and stir for about three to four minutes. Remove the skin from the almonds and chop coarsely. Chop the fig coarsely and add it along with the nuts, and raisins to the quinoa. Sauté for another two to three minutes. Now add the water, salt and agave and bring to a boil. Place a tight-fitting lid on the pot and cook on low for sixteen to eighteen minutes. If you prefer a creamier texture, add an extra ½ cup of water or fresh almond milk to the cooking liquid.
Serve in a bowl and add some warm milk or use almond milk for a dairy-free alternative.
Savory Quinoa
Ingredients:
1 cup quinoa
2 cups water
2 teaspoon ghee (or coconut oil for a vegan option)
¾ tsp sea salt
1 small cucumber peeled, seeded and cut into 1 inch cubes
1 large heirloom tomato cut into 1 inch cubes
2 tablespoon finely chopped cilantro
2 teaspoons finely chopped mint (leaves only)
1 tablespoon finely chopped fresh dill
The juice of one lemon
¼ teaspoon black pepper
½ cup (packed) baby spinach leaves
Preparation:
Soak the quinoa in three cups of water for thirty minutes. Rinse and wash again and drain completely in a fine mesh strainer. In a medium-sized pot, heat the ghee (or coconut oil) on medium heat and add the washed and drained quinoa. Sauté for about thirty seconds. Add the water and bring to a boil. Add the salt and bring to a boil. Place a tight-fitting lid on the pot and cook on low heat for sixteen to eighteen minutes. Open the lid and fluff with a fork. Let it cool completely. Now add the rest of the ingredients and mix well. Serve at room temperature.
By Aparna Khanolkar
