Quinoa with Green Beans

Here is yet another quinoa recipe. This is paired with green beans, which typically overpower any dish they are in. But with the tomato and herbs, the green beans are muted into submission to make a well-balanced and flavorful dish. This is another pressure cooker dish, so adjust directions and cook times accordingly if you want to cook this in a regular pot.

Quinoa With Green Beans

Ingredients

1 c water
1 c quinoa, well washed and drained
¾ lb fresh green beans, trimmed and cut into ½-inch pieces
1 c roma tomatoes, seeded and diced
2 cloves garlice, minced
¾ t salt
1 T olive oil
½ c fresh basil, minced
1 T lemon juice

Steps

1. Bring the water to a boil in the pressure cooker. Add the quinoa, green beans, tomatoes, garlic, and salt.

2. Lock the lid in place and bring to high pressure. Maintain for 1 minute. Allow the pressure to come down naturally for 10 minutes and quick release any remaining pressure.

3. Stir in the olive oil and basil. Add the lemon juice and fluff before serving.

Curried Quinoa

Since quinoa is a complete protein, I have been looking for more ways to cook it. This simple dish has a wonderful taste if you have a good curry blend. It is a good base to add more things to give it more substance, or it's good just like this. One thing I can think of adding are some cherry tomatoes at the end. Perhaps some pine nuts.

This is a pressure cooker recipe, but quinoa cooks relatively quickly, so it can be prepared in a normal pan just as easily.

Curried Quinoa

Ingredients

2 t canola oil

1 t garlic, minced

2 1/4 c boiling water

1 carrot, thinly sliced

1 T ginger, grated

2 1/2 t curry powder

2 t ground coriander

1 t salt

1 1/2 c quinoa, washed and drained

1 c peas (defrosted if frozen)

Steps

1. Heat oil in the pressure cooker. Cook the garlic over medium-high heat until just turing golden, about 1 minute.

2. Add the carrot, ginger, curry, coriander, salt, and quinoa. Stir well, then add the boiling water.

3. Lock the lid in place and bring to high pressure. Cook for 1 minute, then let pressure naturally release for 10 minutes, then quick release remaining pressure.

4. Stir in peas and replace lid (but don't lock) for a minute to heat through.

Quinoa - Ancient Indian Superfood

There have been many foods touted as "super foods". The list includes food like chia seeds, blueberries, oats, green tea, and acai berries. I try not to get caught up in the hype of these unsubstantiated claims; I believe we should simply try to eat a balanced diet of all healthy foods. There is no "magic pill" in the food world.

Another food that is sometimes placed on this super-food list is quinoa, pronounced "KEEN-wah". This is an ancient grain that was sacred to the Incas as the mother of all grains. It is easily cultivated and it spread throughout South and Central America as a dietary staple until it was largely replaced by maize.

I'll be the first to admit that I am not all that crazy about quinoa. It is a small grain that invariably ends up all over the counter and stovetop whenever I cook it. It has a slightly bitter taste and must be thoroughly rinsed to remove the natural waxy coating that adds to the bitterness. But despite these negatives, it cooks quickly and is one of the few grains someone on a gluten-free diet can enjoy. And if you believe all the claims, quinoa has twice the protein as other cereal grains, and it is a "complete protein", which means it contains all essential amino acids.

If you can't find quinoa, you can order it here: NOW Foods, Organic Quinoa Grain - 1 lb

Quinoa can be used in place of couscous, but the flavor is sometimes not compatible. So I am always on the lookout for recipes that work well with quinoa. Here is one that is not half-bad, probably because the vegetables mask the quinoa flavor.

Quinoa Vegetable Pilaf

This can be served as a main dish, hot or cold.

Ingredients

1 c whole-grain quinoa
2 c water
2 T lemon or lime juice
3 T olive oil
2 T parsley, chopped
2 T fresh basil, chopped
½ t salt
¼ t pepper
3 scallions, white and green parts, sliced
1 c sliced celery
1 c frozen corn
1 c red bell pepper, chopped
2 tomatoes, chopped
2 cloves garlic, minced

Steps

1. Rinse quinoa well before using. In a medium saucepan, boil water and add quinoa. Cover and reduce heat. Simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with fork. Set aside.

2. In a large bowl, whisk lemon juice, olive oil, parsley, basil, salt and pepper.

3. In a large skillet, briefly saute all the vegetables in a little bit of oil. Add vegetables to the bowl.

4. Add cooked quinoa to the bowl. Stir until well blended. Season with additional salt and pepper, to taste.