More and more people are discovering quinoa, and learning how to pronounce it (keen-wa). Known as the “supergrain of the future,” quinoa is technically a seed from a species of the goosefoot plant that originated in the Andean region of South America. What makes quinoa so special is that it contains more protein than any other grain, and the protein is a high-quality, complete protein. It is also a very versatile and delicious food that can be used in many dishes. It cooks up easily and quickly, much like rice, and can be substituted for any grain.

The small, disc shaped seed cooks up in 15 minutes and has a slightly nutty taste to it. It is easy to digest, light, and can be eaten by people who are allergic to wheat or intolerant of gluten. It also comes in a red variety, and makes a delicious warm breakfast cereal. In baking, quinoa flour or quinoa flakes can be a good substitute for wheat or gluten flours.

Quinoa is also good for cold meals as well as hot. It makes a delicious base for a variety of salads. It can be added to soups, stews, casseroles, muffins, or as a base for stir-fried veggies. Mainstream grocery stores have started selling it as more people become aware of it, but it is generally less expensive when purchased in bulk form at a health food store or food coop.

I found quinoa when we found that my daughter was allergic to wheat, and being a vegetarian, I found quinoa to be a wonderful source of protein, as well as vitamins and minerals. My daughter and I both love it in many dishes. Recipes for quinoa can be found all over the Internet, and I encourage everyone to experiment with them. Last week I used it for the first time in a soup, and it turned it into a thick stew that was packed with great flavor as well as nutrition. It has become one of my favorite foods to cook with.

One of my favorite recipes is Quinoa and Black Beans. I found this recipe on the Internet and adjusted it to my own tastes. I also steam some broccoli and kind of mix it together on my plate and it is absolutely fabulous.

Quinoa and Black Beans (approximately 4 servings)

Ingredients

1 tsp. olive oil

1 onion, chopped

2 cloves garlic, minced

3/4 cup uncooked quinoa

1/4 tsp cayenne pepper (or chili powder)

1 1/2 cups vegetable broth

2 tsp ground cumin (or more, to taste)

1/2 cup frozen corn kernels

1 can black beans, drained

fresh cilantro (optional)

Preparation

Saute the onion and garlic in oil until lightly browned. Mix in quinoa and add the broth. Season with spices. Cover, reduce heat and simmer for 20 minutes. Stir in the corn, simmer five more minutes. Add black beans and cilantro. Serve and enjoy!