Chieftain^® Wild Rice Company

QUINOA, RED

Description:

Although Quinoa (Keen-wah) is new to the American market it was a widely used grain by the Incas and has been grown in the Andes for centuries.  The Quechua name for Quinoa translates as "The Mother Grain" and in current times it is referred to as “the super grain of the future”.  Quinoa contains more protein than any other grain and is considered a complete protein due to its containing all eight essential amino acids.  Even the United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. Higher in unsaturated fats and lower in carbohydrates than other grains, it provides a balanced source of vital nutrients.  Quinoa is high in Vitamins B & E, iron, zinc, potassium and calcium.  Quinoa is the seed of the Goosefoot Plant and there are three main varieties that are cultivated, White Quinoa, Red Quinoa and Black Quinoa.  Red Quinoa seeds are small like Millet but are flat with an oval shape.  When cooked the outer germ circlet falls from the seed, forming a little white spiral tail, which is attached to the kernel.  This circlet remains crunchy while the grain is soft, delicate and pearly translucent.  Red Quinoa has a gentle, slightly nutty flavor and is versatile when cooked and can be molded or shaped.  Red Quinoa is a good substitute for Couscous or Bulgur in many dishes.

Suggested Use:

Cooked Red Quinoa is excellent in hot casseroles, soups, stews, and in stir-fry.  Cold Red Quinoa is delicious in salads or cook in fruit juice and use as a breakfast cereal.  Quinoa flour is used in making pasta and a variety of baked goods.  You can “pop” the seeds in a dry skillet and eat them as a cereal or use on top of salads.  Dry roasting Red Quinoa in a pan or in the oven, before cooking will give a toasted flavor.  The bran coat of this seed must be rinsed before cooking by simply rinsing very thoroughly under cold water.

 

RED QUINOA CAKES

2 cups red quinoa, rinsed well, 2 Tbs. chopped shallots, 1/2 Tbs. clarified butter, 1 tsp. fresh thyme chopped, and 4 cups chicken or fish stock.  In a large skillet, saute shallots with the clarified butter. Add rinsed red quinoa and toast slightly. Add the stock and cook until fully absorbed.  Transfer to a metal pan and smooth into a cake. Refrigerate overnite until completely cooled. Cut circles or triangles and bake or saute cake to warm throughout. Shredded cheese may be added during the cooling process if this flavor is desired.