Quinoa (pronounced KEEN-WAH) is definitely a superfood: A grain-like seed, it's a "complete" protein containing all eight essential amino acids. Another plus: it cooks much more quickly than most grains. Cook it the same way you would white rice, but it has far fewer calories and carbohydrates and provides twice the protein and about 5 grams more fiber than the same amount of white rice.
This recipe is a simple one. Sauté onions along with the quinoa to toast the grains, which intensifies their flavor. Add broth, bring to a boil, simmer and in 18 to 20 minutes you have a delicious, nutritious side dish. I add dried cranberries and toasted almonds, but you can omit them, or add currants, raisins, or any other dried fruit or nuts.
About quinoa
White quinoa is the most common. It is actually a bit more tan than white, so sometimes it’s called ta, ivory quinoa, golden, yellow quinoa, blond or just quinoa. It has the most delicate taste and the lightest texture and it cooks up a bit fluffier than other types of quinoa.
Red quinoa (which takes on a brownish hue when cooked) has a richer taste, and has a slightly chewier, heartier texture and somewhat nuttier flavor than white. It’s often the quinoa of choice for cold salads as it holds its shape better during cooking.
Black Quinoa has more of an earthy flavor than white quinoa and is ever so slightly sweeter.
Rainbow Quinoa is a blend of different colors of quinoa – usually white, red, and black. It’s also called tri-color quinoa or quinoa blend. You can get a colorful blend of organic under the Heritage label at Whole Foods or a tri color blend that has less color but is equally as delicious at Trader Joes
I favor the look and the flavor of rainbow quinoa with its variety of tastes and textures, , but any quinoa will cook up the same in the recipe.
This brand is available at Whole Foods, but Trader Joes has a less expensive, with less red quinoa so it is not quite as colortul, but equally tasty.
Toasting the quinoa intensifies its flavors.
QUINOA PILAF WITH CRANBERRIES & ALMONDS
1 tablespoon extra-virgin olive oil
1 small red onion, chopped (1 cup)
1 cup uncooked quinoa, rinsed and drained
2 cups low-sodium chicken or vegetable broth
1/2 teaspoon salt or to taste
2/3 cup dried cranberries
1/2 cup slivered almonds, toasted
1. In a medium saucepan over medium high heat, heat oil until hot. Add onions and cook, stirring often, until just softened, 2 to 3 minutes. Add quinoa and toast, stirring constantly, for 2 minutes.
2. Stir in broth and salt and bring to a boil then reduce heat to medium low, cover and simmer for 10 minutes.
3. Stir in cranberries, cover again and continue to cook until liquid is completely absorbed and quinoa is tender, 8 to 10 minutes more. Toss with almonds and serve.
Makes 6 servings
