Editorial Review:Product Description:Quinoa has a delicate flavor and twice the protein of rice.
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High Mountain Magic. Food of the Gods.
Even though I write reviews mostly on my favorite types of escape novels, I was sparked by Amazon's enthusiasm, to take part in the grocery store and gourmet food expansions here. My first purchase (of products beyond books) included a grain called QUINOA (Keenwa.
The product arrived in very good order and within perfect timing.
In that maiden purchase I also added lavender and clove essential oils to my shopping cart, along with powdered cloves, and lavender tea. See my Listmania on Essential Oils (which indicates which items I've reviewed) for info on the values and uses of lavender and cloves, available from various vendors here.
I consider Quinoa to be the most valuable food available on the planet, a food which meets my standards for luxury gourmet in flavor (and culinary versatility), in addition to being baseline healthy with full-spectrum nourishment.
If I had to be limited to only 4 items or food groups (in addition to water, of course) to eat or drink, those would be Quinoa, Coffee, Dairy Products, and a variety of greens, spices, & nuts. Yeah, okay, dairy products; and greens, spices, & nuts may be considered more than 2 items, but, for me they're two categories.
I'm not a vegetarian because I love meat, chicken, and fish, but if I'm working with limitations, I'm making do with the most basic of basics, while still having enough food items to concoct satisfying flavor (yeah, yeah, and nutrition, too, though according to my beliefs, "nutrition" dims and deteriorates, unless it's in the living presence of "yummy.").
Quinoa, I believe, would take care of all (or at least many) basic nutritional needs.
The way I simplify my use and preparation of Quinoa is to think of it either as rice or oatmeal, and then to "gourmet it" accordingly.
-- As "rice" I add savory herbs like parsley, basil, marjoram, garlic, onions, etc. Actually, most types of herb concoctions or side foods which could be blended with pasta would also work with Quinoa. Think of what Lidia's Italian Table does with "noodle heaven"; then substitute Quinoa for pasta (I like pasta too, of course).
-- As "oatmeal" I add sweet or rich ingredients like fruit (including raisin and date types), brown sugar, molasses, maple, creme, that type of thing.
As far as cooking instructions, to me they're basically the same as rice:
- Add water or liquid in a 2 to 1 ratio. 2 cups liquid ( water, broth, vegetable, or fruit juices) to 1 cup Quinoa.
-- Instructions are given on the bag for boiling the water then adding the Quinoa, covering the pot, and simmering for 12-15 minutes.
-- I've also successfully prepared Quinoa in the microwave. You can heat the water to boil in a bowl then add Quinoa, cover, and cook. Normally, a microwave cooks 4 times faster than "outside-the-waves" cooking, but, of course that time varies with larger amounts of food. For example, 1 potato cooks (on average) in 4 - 8 minutes, 2 potatoes require double that, or 8 -16 minutes.
-- For a single serving cooked quickly in the microwave, I might use 1/4 cup Quinoa with 2/4 (½) cup liquid.
I have actually simplified the process for myself by placing those single serving amounts (Quinoa and water in a bowl) in the microwave, and cooking it on high, maybe 3 minutes, till the liquid bubbles. Then I cover the bowl with a plate "lid"; zap it for another minute or half, then let it "steep" in the microwave, without opening it, for another few minutes. (Since microwave ovens and tastes for texture differ, you'll have to experiment with your own microwave processes to get results which work for you, or just use the sauce pan method described on the bag.)
In the microwave, Quinoa seems to cook easier than rice.
But, I also cook rice in the microwave in a similar method. I don't use minute rice, since my microwave method works easily and fairly quickly, and if I cook it in a serving bowl with a plate "lid" I can just place it on the table for family style "digging in."
I love the nutty, barley flavor of Quinoa. Thankfully, so does my husband!
In the past I've purchased Quinoa from Bob's Red Mill and White Mountain Farms in Colorado, in the San Juan mountain area (have always been satisfied with those sellers, when/if the products are available on Amazon). Having used many different Now Foods products, I'm very confident in ordering any item from them. And now Berry Farms has been added to my list of healthful, gourmet goods.
Quinoa has an iteresting history, including the development of a saponin coating on the grain:
-- The genetics in the Quinoa seeds, after eons and ages of growing, had developed the saponin coating as a very effective protection against insects and burrowing varment's, like worms or parasites.
-- Knowing what saponin is and does, I began a habit of saving some of the water used to rinse Quinoa for watering my plants, or pouring on the ground where I might want to discourage insects.
-- Once the saponin is removed, I'm not sure how long the "naked" grains will be able to protect themselves again parasitic invasions. Certainly, Quinoa (being a very strong, wise-old-grain with high integrity, for many reasons) would be able to do so longer than other similar, eons-younger food offerings. I'm not concerned about this, and will usually order either pre-washed grain or saponin coated, whichever is readily available.
Quinoa grows only above a 7,000-foot-elevation and requires a certain growing climate, which can be found only in certain areas of the world. Some parts of the Rocky Mountains are one of those areas, not tested until fairly recently (in terms of the eons and ages associated with this ancient grain from the Incas).
Interesting stories about Quinoa's long history are bountiful, but I won't get into those. A large assortment of books and pamphlets are available to read on it, and of course, many are offered here on Amazon.
I remain ever thankful for magical foods (which are both gourmet and healthy in quality), especially in our era of being told by some authorities that we need to remove the life, magic, wholeness, and flavor out of most everything. For the sake of "health"?
Here's an interesting question to ponder:
Why and how, for a while (eons), did we lose Quinoa seeds, which had "lived" long enough to develop saponin. Why and how did we find them again?
For an easy, exotic recipe using Quinoa, see my review of Virgin Coconut Oil (Certified Organic) 12 fl.oz
Linda Shelnutt
Author of several books, including:
Molasses Moon
