This Week with Arik

March 28, 2012

red quinoa
Red quinoa (photo by Sarah Shatz)

- Arik

Quinoa Cookery 

Okay, so you know about quinoa already. You've read about its many health benefits, how it was a staple of the Incan diet, and that it's loaded with protein and all eight essential amino acids. But do you know about its versatility?

There are five kinds of whole grain, gluten-free quinoa available: white, pearled (polished), red, sprouted, and black. You can easily find quinoa flour for baking and gravy-making, rolled quinoa for hot cereal, and even quinoa pasta.

Quinoa is perfect for our high-altitude lifestyles. It's easy to prepare using the same absorption methods you use for rice, and all but the black variety cook in about 20 minutes. The final product is fluffy, nutty, delicious hot or cold, and can be used on its own as a side, in a salad, or in soups.

What are your favorite ways to cook with quinoa? What type do you reach for most often? Share your cooking tips and serving suggestions in the comments section below.

On tap this weekend:

I'll be cooking with red quinoa throughout this weekend, starting with a refreshing, Tropics-inspired salad of red quinoa, pineapple, brazil nuts, and Persian lime oil. Come find me in the Pearl Street store's Cooking department and try this amazing ancient grain!

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