Post by blackcrowheart on Oct 1, 2006 16:09:53 GMT -5
Walnut Rosemary Quinoa
1 tablespoon sesame oil
1 small onion
1-1/2 cups quinoa, rinsed in boiling water and drained
1 small red bell pepper, diced
3 cups water
1 tablespoon soy sauce (or to taste)
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas, thawed if frozen
1/2 cup walnuts, chopped
Preheat oven to 350. Heat oil in a medium saucepan; add onion and quinoa.
Saut� over medium heat, stirring constantly for about 3 minutes. Add red bell
pepper and saut� an additional 2 minutes. Add water, soy sauce, rosemary and
peas (if using fresh peas).
Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
Meanwhile, roast walnuts in 350 oven for 5 to 10 minutes. When quinoa is cooked,
turn off heat and mix in walnuts and frozen peas (if using frozen peas). Let
sit an additional 10 minutes and serve.
About Quinoa:
The ancient Incas called quinoa the "mother grain" and revered it as sacred.
Each year at planting time it was traditional for the Inca leader to plant
the first quinoa seed using a solid gold shovel! Quinoa was used to sustain
Incan armies, which frequently marched for many days eating a mixture of quinoa
and fat, known as "war balls." Beginning with the Spanish conquest in the
1500s, there was a 400-year decline in the production of quinoa. It became a
minor crop at that time and was grown only by peasants in remote areas for local
consumption.
In Peru, Chile and Bolivia, quinoa is now widely cultivated for its
nutritious seeds, and they are referred to as "little rice." The seeds are used in
creating various soups and bread, and also fermented with millet to make a
beer-like beverage. A sweetened decoction of the fruit is used medicinally, as an
application for sores and bruises. Quinoa has been grown outside of South
America for a relatively short time. It is grown in Canada and has been grown
in the U.S., in Colorado since the 1980's by two entrepreneurs who learned of
the food from a Bolivian. They developed test plots in high arid fields in
the central Rockies and began test marketing in 1985. Quinoa can be found in
most natural food stores in the U.S.
The quinoa seed is high in protein, calcium and iron, a relatively good
source of vitamin E and several of the B vitamins. It contains an almost perfect
balance of all eight essential amino acids needed for tissue development in
humans. It is exceptionally high in lysine, cystine and methionine-amino acids
typically low in other grains. It is a good complement for legumes, which
are often low in methionine and cystine. The protein in quinoa is considered to
be a complete protein due to the presence of all 8 essential amino acids.
Some types of wheat come close to matching quinoa's protein content, but grains
such as barley, corn, and rice generally have less than half the protein of
quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup,
will provide a childs protein needs for one day. The 6-7% fat of quinoa is
relatively high when compared to other grains, but it boasts a low sodium content
and also provides valuable starch and fiber. Quinoa also contains albumen, a
protein that is found in egg whites, blood serum, and many plant and animal
tissues. The seeds are gluten-free which makes this a nutritious and
flavorful alternative grain for those with gluten sensitivity. Quinoa would be a
worthy addition to anyone's diet, supplying variety as well as good nutrition.
1 tablespoon sesame oil
1 small onion
1-1/2 cups quinoa, rinsed in boiling water and drained
1 small red bell pepper, diced
3 cups water
1 tablespoon soy sauce (or to taste)
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1 cup fresh or frozen peas, thawed if frozen
1/2 cup walnuts, chopped
Preheat oven to 350. Heat oil in a medium saucepan; add onion and quinoa.
Saut� over medium heat, stirring constantly for about 3 minutes. Add red bell
pepper and saut� an additional 2 minutes. Add water, soy sauce, rosemary and
peas (if using fresh peas).
Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
Meanwhile, roast walnuts in 350 oven for 5 to 10 minutes. When quinoa is cooked,
turn off heat and mix in walnuts and frozen peas (if using frozen peas). Let
sit an additional 10 minutes and serve.
About Quinoa:
The ancient Incas called quinoa the "mother grain" and revered it as sacred.
Each year at planting time it was traditional for the Inca leader to plant
the first quinoa seed using a solid gold shovel! Quinoa was used to sustain
Incan armies, which frequently marched for many days eating a mixture of quinoa
and fat, known as "war balls." Beginning with the Spanish conquest in the
1500s, there was a 400-year decline in the production of quinoa. It became a
minor crop at that time and was grown only by peasants in remote areas for local
consumption.
In Peru, Chile and Bolivia, quinoa is now widely cultivated for its
nutritious seeds, and they are referred to as "little rice." The seeds are used in
creating various soups and bread, and also fermented with millet to make a
beer-like beverage. A sweetened decoction of the fruit is used medicinally, as an
application for sores and bruises. Quinoa has been grown outside of South
America for a relatively short time. It is grown in Canada and has been grown
in the U.S., in Colorado since the 1980's by two entrepreneurs who learned of
the food from a Bolivian. They developed test plots in high arid fields in
the central Rockies and began test marketing in 1985. Quinoa can be found in
most natural food stores in the U.S.
The quinoa seed is high in protein, calcium and iron, a relatively good
source of vitamin E and several of the B vitamins. It contains an almost perfect
balance of all eight essential amino acids needed for tissue development in
humans. It is exceptionally high in lysine, cystine and methionine-amino acids
typically low in other grains. It is a good complement for legumes, which
are often low in methionine and cystine. The protein in quinoa is considered to
be a complete protein due to the presence of all 8 essential amino acids.
Some types of wheat come close to matching quinoa's protein content, but grains
such as barley, corn, and rice generally have less than half the protein of
quinoa. Quinoa is 12% to 18% protein and four ounces a day, about 1/2-cup,
will provide a childs protein needs for one day. The 6-7% fat of quinoa is
relatively high when compared to other grains, but it boasts a low sodium content
and also provides valuable starch and fiber. Quinoa also contains albumen, a
protein that is found in egg whites, blood serum, and many plant and animal
tissues. The seeds are gluten-free which makes this a nutritious and
flavorful alternative grain for those with gluten sensitivity. Quinoa would be a
worthy addition to anyone's diet, supplying variety as well as good nutrition.