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Q is for Quinoa
JULY 1, 2008
Q is for Quinoa!
Move over brown rice...make room for quinoa. Brown rice may have been the healthy, whole grain darling of the past few decades, but quinoa is gaining ground—particularly in my kitchen. The tiny seeds from South America—quinoa was originally cultivated by the Mayans and Aztecs—cook in just 15 minutes and are incredibly versatile. Plus, as Donna and Maya mentioned in their comments on the Why Go Veg webpage, quinoa is one of the veg-friendliest whole grain because it’s an excellent source of protein.
I’ve been making creamy quinoa for breakfast in place of oatmeal, tried toasting quinoa for a crunchy coating for oven-fried cauliflower fritters and used quinoa as a pasta replacement in a whole grain mac-n’-cheese. And now that it’s summer, I love having leftover quinoa to toss with veggies and dressing for a nutritious salad. In fact, I’ve become such a big fan of quinoa and love saying it so much (it’s pronounced keen-wah) that I’m thinking of calling my next cat Quinoa if the name suits its look and personality.
Mary Margaret Chappell
Food Editor
Vegetarian Times
Q is for Quinoa!
Move over brown rice...make room for quinoa. Brown rice may have been the healthy, whole grain darling of the past few decades, but quinoa is gaining ground—particularly in my kitchen. The tiny seeds from South America—quinoa was originally cultivated by the Mayans and Aztecs—cook in just 15 minutes and are incredibly versatile. Plus, as Donna and Maya mentioned in their comments on the Why Go Veg webpage, quinoa is one of the veg-friendliest whole grain because it’s an excellent source of protein.
I’ve been making creamy quinoa for breakfast in place of oatmeal, tried toasting quinoa for a crunchy coating for oven-fried cauliflower fritters and used quinoa as a pasta replacement in a whole grain mac-n’-cheese. And now that it’s summer, I love having leftover quinoa to toss with veggies and dressing for a nutritious salad. In fact, I’ve become such a big fan of quinoa and love saying it so much (it’s pronounced keen-wah) that I’m thinking of calling my next cat Quinoa if the name suits its look and personality.
Mary Margaret Chappell
Food Editor
Vegetarian Times
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