Much Ado About Quinoa.
Quinoa seems to be on just about every restaurant menu these days. But why is it popular…and should it be?
This “Mother Grain” or ancient grain was first cultivated by the Incas. It was often used in sacred gatherings and was a staple food in their diet. Today, we call it a “superfood” due to the fact that it’s gluten-free, high in protein, omega fats, B vitamins, minerals and all 9 essential amino acids. The grain is also highly versatile and can be cooked several ways including boiled like rice, popped like popcorn, and toasted like nuts.
Considering it’s impressive nutritional vitae, I would say quinoa should undoubtedly be a staple of your diet. Below are two of my favorite recipes that highlight the unique attributes of quinoa.
Golden Quinoa Crusted Halibut
This recipe takes advantage of quinoa's unique attributes and it is prepared as both a crunchy golden crust and an airy-yet filling, rice alternative. The nutty flavor of the quinoa does not over power but actually compliments the Halibut's buttery, slightly sweet, and savory flavor.
Mexican Quinoa Bowl
A fresh and tasty twist on the "Burrito Bowl"! This recipe uses quinoa instead of rice and all of the traditional burrito ingredients. It's vegetarian friendly with no meat–just veggies! (Easily omit the cheese or substitute with vegan cheese for a vegan friendly dish.)