How to Cook Quinoa
My new favourite food…
For years I’ve pronounced quinoa wrongly, I’m not alone I’m sure. Well I know I’m not because I’ve told dozens of chefs and waiting staff how not to pronounce it!! It’s pronounced keen wah and I think it’s great. One thing I did get right was its origin, South America. It was the Incas who first discovered it, they called it chesiya mama or ‘Mother Grain’ because the plant it came from was such a vital and nourishing part of their daily diet.
I was also under the impression that it was a grain but it is actually a seed and it’s full of goodness. Now pay attention (Melissa!) it is what is known as a complete protein because it contains all eight essential amino acids. It’s also full of minerals and, apparently Omega 3,6 and 9. I’m not going to pretend I know what I’m talking about, I’m not a nutritionist but it’s good for you and we’ll leave it at that. Joking apart and I’m sure Melissa knows this as well as a lot more but quinoa is also gluten free which is very handy to know when you’re a chef because it gives you a very interesting alternative to play with.
I cook quinoa as I would a risotto, I start with some chopped onion (you’re all experts now!) cooked in a decent glug of olive oil, some chopped dried chilli goes in along with a bay leaf and a herb suited to what you are going to serve it with. I then add stock, ladle by ladle, stir by stir. I don’t rush it, I like the quinoa to become ‘toasted’ by the oil and heat and then take on the flavour of the stock. At the moment I am cooking it in a brown stock made from guinea fowl, I’ll do a post on it as soon as I am happy with the final presentation of my new dish.
As it cooks the grain expands to three or four times its volume, I don’t like to overcook it nor do I like it undercooked. Keep trying a little until you have achieved volume but retained texture, that to me is the key to cooking quinoa. It is incredibly versatile so pair it with more or less whatever you want, as I say, treat it like a risotto, just make sure you get plenty of flavour in there. If you are adding ground spice then stir it in before cooking so that it gets chance to ‘cook out’. I’ve done all sorts with it, loads of different spice combinations, added greens, wild herbs, lemon, curry spices, moroccan flavours, provencale touches, game, fish, meat, squash, you name it.
Have a go…
Miles,
I’ve seen packets of Quinoa on the shelves of my supermarket and wondered whether to buy some. After reading this, I definitely will since you mentioned how healthy it is.
One of the benefits to being an avid reader of labels meant that I already knew how to pronounce quinoa……. now it’s up to me to cook it properly. I’ll let you know how I get on.
Cid
January 28, 2009 @ 9:20 am
Miles, you’re moving into my territory and somehow you must be reading my mind because I’ve started a series of blog posts on “alternative” grains (and seeds).
Actually, I was working on a “view of my world” post which I’ll slip in one of these days, but was having all kinds of problems with the media software I was using, so I decided to work on alternatives to wheat instead. I started with rice as it’s the most common default grain for a gluten-free diet, but I use so many alternatives to wheat that you’re going to become the exotic grain and seed expert of England.
I’ve used quinoa for years and you’re right about it being a high quality protein, but there are more than 8 essential amino acids. Most plant proteins aren’t complete (like animal protein is), but there are a few that rank right up there. More on all that later.
Quinoa flour is one of the staples in my baking. It’s tricky to bake with non-gluten flour, but I’ve had enough flops over the years that I’ve learned to do a fairly good job. Just imagine not being able to eat wheat, barley, or rye. Wheat is an ingredient in so many things. You get very creative in your cooking and baking.
I’m going to send you a grain chart I created to compare the nutritional value of these alternatives to wheat. I give it to clients and use it when I do presentations on non-wheat flours and grains. I did a presentation at the Johnson & Wales Cooking School here in Denver at a chef invitational on gluten-free baking and handed out my grain chart to show how you can boost the nutritional value of gluten-free baked goods. If anyone else wants a copy, let me know.
I just LOVE it when chefs show interest in these alternatives. You’re going to be amazed at the wonderful things you can create with all these new ingredients. “New” as in new to most people, but as you mention in your post, Miles, these are ancient grains. I have a friend who is a plant pathologist at Montana State University and he and some other scientists are bringing these grains back to life, so to speak. I’ll be doing a post on Timothy grass, Indian rice grass, teff and so on.
Good stuff! And Miles, stop reading my mind.
Melissa
January 28, 2009 @ 1:03 pm
I avoided quinoa for some time quite simply because our sensationalist media poured over it a few years ago like it was the elixir of immortality.
But I did eventually buy some (probably the same brand that Cid is talking about with the helpful pronunciation on the packet) and made a reasonably tasty roasted pepper salad, cooking it like rice just in water.
I do prefer the idea of your risotto-style method, packing it with meaty flavours. It might be something I’ll return to. Thanks Miles.
January 28, 2009 @ 3:03 pm
Cid,
Good luck with it, let us know how you get on.
Miles
January 28, 2009 @ 5:14 pm
Melissa,
Thanks again. Really appreciate that.
Miles
January 28, 2009 @ 5:15 pm
Greedydave,
The salad sounds great-good idea. I’d give the above method a go-it really does absorb the flavours.
Miles
January 28, 2009 @ 5:16 pm
Hi Miles:
Since you are in a teaching mood, I have a question for you.
I am researching a piece for Silk Road Gourmet on natural substitutes for the taste of the extract derived from the seeds of vanilla orchids. For example: the Tamils and SE Asians have pandanus (rampe) that they use on a wide variety of foods - particularly fish and shellfish.
For comparison to the Asian products I was going to write about the more familiar Fiori de Sicilia used in Panettone and biscotti etc. I googled endlessly and couldn’t find out exactly which flowers Fiori de Sicilia are from. I came across a reference that claimed it to be a mix of several flowers orignally cultivated on the banks of Aetna - which sounds incredibly cool but more than a little bit mythic.
So, ask a pro: Which flowers are pressed for the extract that produces the lovely spicy vanilla flavor of Fiori de Sicilia?
Thanks,
Laura
January 28, 2009 @ 5:48 pm
Laura,
Nice to hear from you, I do think you write the most amazing blog posts, they’re wonderful.
Fiori di Sicilia is a blend of wild flowers which come under a rather vague umbrella. I have seen recipes for Italian mousses flavoured with wild flowers and they were meadowsweet (beautiful) tansy, viola, marjoram and heartsease. I would suggest that there isn’t a set formula, I wouldn’t be suprised if it included savory or orange blossom.
Personally I would liken it to herbs de provence, there is no definative recipe. There may be one or possibly two brands avaliable to buy worldwide but I would suggest there are a number of variations local to Sicilly.
That’s the best I can do I’m afraid.
Good luck!
Miles
January 28, 2009 @ 8:27 pm
Many, thanks Miles!
I will use that info and give you credit for your help!
There’s also lovely red and black quinoa that are nuttier and duskier than the pearly white variety. Delicious, but they need to soak and cook longer as well.
Laura
January 29, 2009 @ 2:10 am
Miles,
Well I’ve tried the new quinoa and must confess I’m more interested in its nutritional value than my version of a risotto. Must admit to having no home made stock in the house so used a good quality stock cube instead…. I hate wretched stock cubes, they never seem to taste right to me….. anyway it was too salty so I’m going to try that again with better ingredients. I also had a go at steaming it plain just to see how it behaved. My family liked it so I’ve bought a larger box and will experiment further.
Cid
January 29, 2009 @ 8:07 pm