Quinoa: Super Food of the Gods
Saqqara Aleister
November 20, 2007
Five thousand years ago, the Inca found what today we call a super food, quinoa. Quinoa is a grain that resembles the Middle Eastern pasta couscous. This super grain, pronounced, “keen-wah”, was a food staple among the Inca. Each year the Emperor would plant the first quinoa seeds of the season, and at solstice, the priests would offer vessels filled with it to Inti, the sun.
For a super grain, it is relatively easy to grow. Thriving in high altitudes, quinoa can adapt to dry climates and is processed much like rice, but has superior nutritional qualities when compared to other grains. It is a complete protein, containing all amino acids as recognized by the FDA and UN. Although it is high in protein, it is also high in fats and oil.
Quinoa isn’t just for vegetarians anymore, and has recently been catching on in the health food and restaurant industry with various new, flavorful recipes--which for those who suffer from Celiac, quinoa is seen as a way of getting protein and vitamins while still getting the feel they are enjoying grains that normally make them ill, like any wheat, rye and barley. Below, find a recipe that is delicious and great for introducing your friends and family to this super food.
Quinoa Stuffed Acorn Squash
One acorn squash- cut in half and remove seeds. In a baking dish, place squash in ¼ inch water.
Sprinkle flesh side with kosher salt, black pepper, and a dusting of nutmeg, place flesh side down
Bake at 375 degrees for 35-45 minutes or until tender. Remove from dish and let stand.
Drain water from baking dish and prepare filling (below).
Quinoa Filling:
One box quinoa, prepared per package directions. Set aside.
In a skillet with 2-3 tablespoons olive oil, sauté the following:
1 yellow onion, diced
2-3 cloves garlic, diced
1 red or green pepper, seeded and diced
4-6 white or Crimini mushrooms, sliced
2 ribs celery, diced
1 carrot, diced
1 zucchini, diced
2 tablespoons chopped parsley
1/4 cup parmesan cheese {reserved}
1/2 cup pine nuts or pumpkin seeds {reserved}
Place above ingredients in skillets and cook until tender, mix in quinoa
In same baking dish place acorn squash, flesh side up. Fill with quinoa mix, top with reserved cheese.
Place back in oven and bake until heated through.
Remove, put on a plate, and sprinkle with pine nuts or pumpkin seeds
For a super grain, it is relatively easy to grow. Thriving in high altitudes, quinoa can adapt to dry climates and is processed much like rice, but has superior nutritional qualities when compared to other grains. It is a complete protein, containing all amino acids as recognized by the FDA and UN. Although it is high in protein, it is also high in fats and oil.
Quinoa isn’t just for vegetarians anymore, and has recently been catching on in the health food and restaurant industry with various new, flavorful recipes--which for those who suffer from Celiac, quinoa is seen as a way of getting protein and vitamins while still getting the feel they are enjoying grains that normally make them ill, like any wheat, rye and barley. Below, find a recipe that is delicious and great for introducing your friends and family to this super food.
Quinoa Stuffed Acorn Squash
One acorn squash- cut in half and remove seeds. In a baking dish, place squash in ¼ inch water.
Sprinkle flesh side with kosher salt, black pepper, and a dusting of nutmeg, place flesh side down
Bake at 375 degrees for 35-45 minutes or until tender. Remove from dish and let stand.
Drain water from baking dish and prepare filling (below).
Quinoa Filling:
One box quinoa, prepared per package directions. Set aside.
In a skillet with 2-3 tablespoons olive oil, sauté the following:
1 yellow onion, diced
2-3 cloves garlic, diced
1 red or green pepper, seeded and diced
4-6 white or Crimini mushrooms, sliced
2 ribs celery, diced
1 carrot, diced
1 zucchini, diced
2 tablespoons chopped parsley
1/4 cup parmesan cheese {reserved}
1/2 cup pine nuts or pumpkin seeds {reserved}
Place above ingredients in skillets and cook until tender, mix in quinoa
In same baking dish place acorn squash, flesh side up. Fill with quinoa mix, top with reserved cheese.
Place back in oven and bake until heated through.
Remove, put on a plate, and sprinkle with pine nuts or pumpkin seeds