Upsides to the Down Economy/ Quinoa- The New/ Ancient Superfood

There's a subject I've been wanting to write about all year, so I need to write it NOW, as time is running out on 2011! The subject is Quinoa, the super-food, new grain that every one's talking about. While it seems new to us, it actually was cultivated hundreds of years ago in the Andes by Inca farmers. Pronounced "keen-wa", this food was known as "the gold of the Incas" and was used to increase the stamina of their warriors. Although considered a grain, quinoa is a relative of spinach and Swiss chard and is actually a weed related to lamb's quarters. It is high in protein, but more than that, it is a COMPLETE protein, meaning that is includes all nine essential amino acids, making a great choice for vegetarians or vegans looking to add protein to their diet. It is also well endowed with the amino acid lysine, which is essential for tissue growth, making it perfect choice for athletes and weight lifters. Quinoa is a good source of magnesium, folate and phosphorus and is also helpful for people who have migraine headaches or diabetes. What's not to love about Quinoa?

In addition, it cooks quickly and is now available in regular grocery stores, making it easy to become part of your everyday eating. Quinoa has a fluffy, creamy texture and nutty taste with a slightly herbal aroma. I first tried it for breakfast, sweetened with maple syrup. It was good, but eating just a big bowlful of it was slightly boring, so I added toasted pecans and raisins to give it some texture. I also tried mixing it in my steel cut oatmeal, for a nutty flavor with a mix of textures. Since it goes bad quickly, you should store quinoa in the fridge and toast it for the best flavor. It can be substituted for bulgur or rice in recipes for pilafs or salads, or sauteed with onion and garlic and stuffed in a pepper for a vegetarian entree. I made a recipe from our new Serve It Up! cookbook with black beans and it was delicious. By the way, our new cookbook with lots of great recipes is out now. It is $15 and is a fundraiser for Autism. If you would like a cookbook e-mail me at gleeguilford@bellsouth.net. It will be a couple extra dollars to ship it.

Quinoa Salad

3 c. quinoa

1 can (15 oz.) black beans, rinsed and drained

1 green pepper, chopped

1/4 c. sweet onion, chopped

3 T. parsley, chopped

3 T cilantro, chopped

1/4 c. olive oil

Juice of 1 lemon

salt and pepper

Prepare quinoa as directed on package. Rinse, drain, cook. Rinse and drain black beans; set aside. Combine quinoa, pepper, beans, onions, and chopped herbs. Add olive oil and lemon juice. Stir to combine, add salt and pepper to taste. Serve on the lettuce of your choice.