But after reading several glowing posts about it from other food bloggers that I respect, and hearing my friend Nadia's warm endorsement, I decided I was ready to cast my prejudice aside and give it a try. Nadia and I decided to include this recipe for Lemon-Scented Quinoa that I'd seen on 101Cookbooks in our Mediterranean feast. Happily, it was delicious - hearty, flavorful, and interesting. I was sold!
Like farro, quinoa is an ancient grain. It was first cultivated in the Andean region of South America by the Incas over 6,000 years ago. So crucial was quinoa to their civilization that they called it "chisaya mama," the mother of all grains.
It is even more nutritious than farro, earning it a well-deserved designation as a "Super Grain." Not only is quinoa high in protein, it also contains all 8 essential amino acids, making it a complete protein which is very rare in vegetarian foods, not to mention large doses of fiber, folate, magnesium and iron. And for those who are allergic to wheat, it is happily gluten-free.
If you do not buy a boxed version, you may need to soak it for several hours to remove its protective coating of bitter saponins that keep the birds from devouring the crop before it can be harvested. However, boxed quinoa has generally been processed in this way already so it only needs to be rinsed before cooking.
You'll notice that a funny little tail or curlicue appears outside the grain during cooking - this is a surefire way to tell that it's done. The cooked grains have a mild, slightly nutty flavor that goes well with both savory and sweet accompaniments.
-- print recipe --Lemon-Scented Quinoa With Tahini & Chickpeas
Serves 4
Ingredients
* 1 cup quinoa
* 2 cups water
* 1/2 teaspoon fine grain sea salt
* 1 can garbanzo beans, or dried equivalent
* 1/2 cup cilantro, chopped
* 1/2 red onion, chopped
Tahini Dressing:
* 1 garlic clove, smashed and chopped
* 1/4 cup tahini
* Zest of one lemon
* 1/4 cup fresh lemon juice
* 2 tablespoons olive oil
* 2 tablespoons hot water
* 1/2 teaspoon fine grain sea salt
Directions
1. Rinse the quinoa in a fine-meshed strainer.
2. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
3. While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
4. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing and season with more salt to taste. Serve garnished with a bit of cilantro.
Serves 4
Ingredients
* 1 cup quinoa
* 2 cups water
* 1/2 teaspoon fine grain sea salt
* 1 can garbanzo beans, or dried equivalent
* 1/2 cup cilantro, chopped
* 1/2 red onion, chopped
Tahini Dressing:
* 1 garlic clove, smashed and chopped
* 1/4 cup tahini
* Zest of one lemon
* 1/4 cup fresh lemon juice
* 2 tablespoons olive oil
* 2 tablespoons hot water
* 1/2 teaspoon fine grain sea salt
Directions
1. Rinse the quinoa in a fine-meshed strainer.
2. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
3. While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
4. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing and season with more salt to taste. Serve garnished with a bit of cilantro.
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