Quinoa is one of my favorite gluten-free grain substitutes which is high in protein, calcium, iron and magnesium. It was the “super food” of the Incas and appreciated in the Andes for centuries and now we have discovered it (just like we discovered America! lol!) It’s nutty flavor makes it satisfying on its own tossed with your favorite vegetables or great as a side dish. We are making it tomorrow night in our cooking class with a catch of the day and tossed with edamame. For details, call 631-477-0066.
For every one cup of dry Quinoa, you will need a 3/4 cup of liquid (vegetable or chicken) in a saucepan. Do not boil your water before putting in the Quinoa — this is not like pasta. You will also need 1 teapsoon of olive oil, a pinch of salt and a teaspoon of fresh herb chiffonade — we recommend a combination of Thai basil and fresh mint. Combine the quinoa and the water along with salt to taste and the olive oil. Simmer on medium flame for 15 minutes, then turn off stove and and toss in herbs and edamame. Leave the pot covered with the lid to continue steaming and for herbs to infuse the quinoa. The grains should be round and firm-so you can fluff with a fork just before serving and you should not have to reheat it. For tips on growing your own edamame/soy beans, visit www.patch.comShare on Facebook