Quinoa: The Ancient ?Grain? ? Curry Style

Idon’t consider myself a true health-food afficianado by any stretch of the imagination.  While I totally appreciate the health and wellness benefits of eating well, I think maybe I’m too much of a taste and texture snob to go too far down the hard-core healthy food rabbit hole. Or – maybe I’m just lazy. I found a headline that caught my interest and made me laugh….”Quinoa, the Health Food for Lazy People.” :)

Lazy or just curious, I suppose the result is the same. Quinoa is something that’s not too terribly far down the hard-core health path; and it’s something I’ve been wanting to learn about for a while now.  My family eats a lot of whole wheat cous-cous, brown rice, and whole grain pasta; but I’m always on the look out for something new to add to the list.

I’ve got to say I’m hooked.  Quinoa is faster cooking than brown rice, which takes up to 45 minutes.  It’s a good source of protein, omega-3 fatty acids, and it contains every essential amino acid needed by our bodies. Plus, it has the same ”please add me to your meal…I’ll take on flavors of anything you like,” personality disorder as rice and cous-cous, which is a definite bonus.

Here is my new favorite lazy-gal recipe.  Keep an eye out for more yummy recipes highlighting this fun “new to me” “health food.” And for more quinoa recipes in the interim, see the additional links at the bottom of this post.

 Quinoa Ingredients

1 cup Quinoa
1½ tablespoon vegetable oil
½ medium onion, diced
1 clove garlic, minced
1 teaspoon grated fresh ginger root
½ – 1  serrano chili, minced 
2 heaping teaspoons curry powder
1¾ cups water
½ cup frozen peas 
salt to taste

Curried Quinoa Instructions

Rinse quinoa well with cold water to remove the bitter saponin.
Place oil and diced onions in a heavy saucepan.
Saute the onions and garlic on medium high heat until translucent.
Add the ginger root, chili, and quinoa. Cook for one minute stirring constantly.
Stir in the curry powder and salt. Cook for one minute stirring constantly.
Add the water and bring to a boil.
Cover, reduce heat, and simmer for 15 minutes.
Stir in peas.
Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.
Fluff with a fork before serving.

Garlic Quinoa with Parmesan Cheese

Breakfast Quinoa

Quinoa Chicken Chili