QUINOA MY FAVORITE GRAIN

Issue#001 June 16, 2009

Hello,

I am so happy to have each of you join in for my first e-zine newsletter. From time to time, I will be mentioning many of my experiences with family and friends in relationship to food. Soon I hope you will feel a part of my large family.

As I travel, I will share with you information on new restaurants, foods, recipes and products that I discover along the way. I hope to pass along to you good ideas, and interesting tidbits.

The most interesting product that I have discovered in recent years has to be quinoa. It is pronounced “keen-wah”. I was introduced to this grain by my friends in Ecuador. It is grown in the Andes Mountains. Many people in Ecuador grow some quinoa in their yards.

Quinoa is very high in protein, fiber and is gluten free. To me, this is a “wonder food”. Use this whole grain much like rice. Boxed quinoa usually has been prewashed for your convenience. If it has not been, put it in a strainer and wash it in clean running water.

In the natural state, quinoa has a bitter-tasting coating called “saponins” This thorough cleansing process will remove the bitterness.

To cook, add one cup of quinoa to two cups of boiling water. Cook about 15 minutes. Add your favorite seasonings, vegetables or add fruit and your favorite sweetener.

Raw quinoa may be germinated by setting in clean water for 2-4 hours. The grain will sprout and multiple the vitamin content. These sprouts are wonderful added to salads and cold dishes.

My first recipe and still a favorite using the whole grain is following:

QUINOA AND VEGETABLES

For each serving sauté:

• 1 Teaspoon olive oil
• ½ Cup chopped green pepper
• ½ Cup chopped onion
• 1 Clove minced garlic
• 2 Teaspoons chopped basil
• 1 Small chopped tomato
• Salt & pepper to taste

To serve, line plate with 1 cup of hot cooked quinoa. Put sautéed vegetable over top. Top vegetables with freshly grated Parmesan cheese,

I was still trying to master recipes using the whole grain, when my friend in Ecuador said, “You can grind the grain into flour and replace the regular flour with it”. This was really exciting to me to think that I could make my “sweets” a little healthier! The following is one of my favorite sweet recipes:

QUINOA CARROT CAKE

• 3 Cups sifted quinoa flour
• 1 Cup granulated sugar
• 2 Teaspoons baking powder
• 2 ½ Teaspoons cinnamon
• 1 Teaspoon baking soda
• Pinch of salt
• 1 Cup olive oil
• 2 ½ Cups raw grated carrots
• 1 Cup chopped nuts
• 1 ½ Cups canned crushed pineapple (drained)
• 3 Eggs
• 2 Teaspoons vanilla

Preheat oven to 350 degrees. Grease and flour bunt cake pan. Combine all ingredients and mix well with a mixer on medium speed. Pour batter into pan and place in oven. Bake for one hour or test for doneness. When done, remove from oven. Set until cold.

ORANGE GLAZE

• 3 Cups fresh orange juice
• 1 Tablespoon grated orange rind
• 2 Tablespoons corn starch
• ¼ Cup sugar
• Cook glaze until slightly thickened.

Slice cold cake into 3 horizontal layers. Spread with glaze and reassemble layers. Pour remaining glaze on top of cake.

Quinoa can also be purchased in flake form. At LA MIRAGE GARDEN HOTEL AND SPA, where I do a cooking school (also, tour of Ecuador), Shrimp is rolled in the flakes before frying. It is delicious!

We will be using quinoa in many of the recipes in our cooking school at LA MIRAGE. If you would like more information on the school, Google: www.cookingschool-lamirage-ecuador.com or www.mirage.com.ec I hope to meet you there.

Until later, have a wonderful cooking experience!

Your friend, Frances

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