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LIFESTYLE LESSONS
Cooking with “Keeeeenwa” By Theresa Tropin NFCA Volunteer **photos provided by Northern Quinoa Corporation I have what? Silly-ack who? If you are anything like me, being diagnosed with Celiac was a very surreal experience. Not only did the words Celiac Sprue sound like some new crazy variety of plant life, but learning that I was getting sicker and sicker from the safe, plain toast I was feeding myself every morning was mind-boggling. However, the most upsetting moment was reading down the list of items I could no longer consume: bread, pasta, beer, grain alcohols (this was before we found out that distilled alcohols were mostly safe), many dressings, gravies and prepared foods. I literally looked up from this list at my doctor, walked out in a fog and cried in the car on my way home. OK, I’m being slightly dramatic. I mean, I did not have Chron’s Disease or Colitis as was suspected, but in one doctor’s consult my entire life had changed forever. Needless to say, I’ve come a very long way from the sick, gastronomically-timid girl I was 6 years ago. This past year, at the XII International Celiac Disease Symposium hosted by Columbia University, the word “keenwa” was thrown around all over the place. “Keenwa” is a wonderful grain, much healthier than rice…”keenwa” is very nutty and satisfying. The word “keenwa” is written all over my notes, underlined, highlighted with exclamation points to research later. Where has this magical grain been all of my gluten-free years? Not until one of the speakers actually held up a box of Quinoa did it all click! I’ve seen that box in so many health food stores and in gluten-free magazines, except I was pronouncing it quin-oh-a. Yes, I was that person. I sat there for a couple of dazed minutes, mentally recalling all of the times I had said the word incorrectly, even asked about “quin-oh-a” pasta in the health food store. Now it made sense why there was a flash of humor in the sales clerk’s eyes before he answered me! After forcing myself to get over my embarrassment, I realized that this was huge. Not only did I know what quinoa was, but I knew where to get it! Now, if I could just figure out how to cook it. Unfortunately, I had tried the aforementioned quinoa pasta a couple of years ago and I did NOT find it remotely appealing, so I was mildly skeptical of the praise that was given to this “ancient grain” at the symposium. It wasn’t until I attended a gluten-free cooking class at the Natural Gourmet Institute for Food and Health in NYC that my walls of resistance were finally knocked down. One of the recipes taught was a Mexican variation on this grain. It was truly one of the most delicious side dishes I’ve had since being diagnosed (or maybe even ever). Quinoa is a wheat-free/gluten-free grain that comes from the Andes Mountains of South America. It is referred to as “the ancient grain” as it was one of the three staple foods, along with corn and potatoes of the Inca civilization. Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat.1 In addition, “Quinoa’s protein is of an unusually high quality. It is complete protein, with an essential amino acid balance close to the ideal. Quinoa’s protein is high in amino acids lysine, methionine and cystine.”2 Additionally, quinoa supplies starch, sugars, oil (high in linoleic acid – a member of the essential omega-6 fatty acids), fiber minerals and vitamins. Quinoa is light, tasty and not sticky or heavy like most grains. It has a mild, nutty and unique flavor. It is a small seed that looks like a cross between a sesame seed and millet. It is usually a pale yellow color but can vary from almost white through pink, orange, or red to purple and black. Quinoa is actually not a cereal, but a fruit of the Chenopodium or Goosefoot family. The seeds are covered in saponin, a resin-like substance that is bitter and forms a soapy solution in water. Like lentils/basmati rice, the seeds must be rinsed before preparing. The wonderful thing about quinoa is it is very versatile. It can be used as a side dish and flavored to go along with any cuisine. Add tomato sauce and parmesan cheese for Italian, coconut milk and lemongrass for Thai – the possibilities are endless. It only takes fifteen minutes to cook quinoa and you can use it anywhere you use rice; soups, salads…you can even make quinoa pudding for dessert! I’ve found that cooking it with vegetable or chicken stock instead of water gives it a tastier flavor, and one of my favorite ways to cook it is to add the liquid, cover it and bake instead of boiling. It comes out much lighter this way. Quinoa can be found in most health food stores and I’ve even seen it at my regular grocery market in their health food section. It can be found all over the internet, such as www.quinoa.net and www.quinoa.com and can be purchased in many different sizes. I’ve found that mixing different colors, such as the traditional pale yellow and the Inca red make a beautiful looking dish. Quinoa has truly been an answer to my gluten-free prayers. I still get a thrill when I have company over for dinner, watch them eye the dish skeptically and then taste it and rave. Quinoa is a wonderful way to eat healthier and adds variety to our gluten-free lifestyles – and as we all know, variety is the spice to life. On that note, go forth, play with recipes, enjoy your quinoa and remember not to smirk when your best friends’ husband, who has recently started eating a gluten-free diet, repeatedly comments on the wonderful “quin-oh-a”… you were there once too! Basic Quinoa Recipe Ingredients 2 cups water 1 cup quinoa Place quinoa and water in a sauce pan and bring to a boil. Reduce to a simmer, cover and cook until all of the water is absorbed (approx. 15 minutes). When the quinoa is done, all of the grains will have turned from white to a more transparent look, and the spiral-like germ will have separated. Makes 3 cups. Baked Quinoa with Pumpkin Seeds and Chives Ingredients 1 cup quinoa, rinsed and drained 1 tablespoon extra virgin olive oil 1 ¼ cup boiling water or stock ½ teaspoon sea salt (or regular salt) 1-2 tablespoon lime juice 1 bunch chives, minced 2 tablespoons toasted pumpkin seeds Preheat oven to 350◦ F. Place quinoa in a small baking dish. Roast in over about 15 minutes stirring occasionally until quinoa is dry. Add oil and salt, roast 5 minutes more. Remove pan from oven and pour boiling water or stock into pan. Cover pan securely with tin foil and place back in oven for about 20 minutes or until all water is absorbed. Remove pan from oven and allow to sit about 5 minutes. Transfer quinoa to a medium bowl. Add lime juice stir to incorporate and allow to cool. Add chives to quinoa. Adjust seasonings. Garnish with pumpkin seeds, serve and enjoy! |
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