Dating back to the Incas, quinoa is still grown today in Bolivia and Peru. It’s extremely rich in complete protein, so is excellent in a vegetarian diet.

The small round grains look similar to millet, but are pale brown in colour - the taste is mild, and the texture firm and slightly chewy. It can be cooked like couscous or millet and will absorb twice its volume in liquid. When cooked, the grains sweeten and become translucent, ringed with white.

Use quinoa in place of rice in cooked dishes, serve it as an accompaniment, in salads, or as a stuffing. Or, try it as a porridge, served hot with cream, dried fruit and brown sugar.

Grilled Chorizo On Quinoa
Serves: 4
3 Tablespoons unsalted butter
1 cup broken vermicelli
1/2 medium onion, chopped
6 cups chicken broth (or 6 cups water)
3 cups Quinoa
2 Tablespoons olive oil

1 medium Onion, peeled and julienned
4 Garlic cloves, peeled and minced
2 teaspoons paprika
1 teaspoon ground cumin
4 bell peppers, red and yellow, roasted peeled seeded and julienned
2 Poblano chiles, roasted peeled seeded and julienned
1 cup chicken broth
6 large chorizo links

Preheat grill or broiler. Make the quinoa by heating a medium sauce pot over moderate heat and melting butter. Add vermicelli and cook, stirring often, until pasta has turned golden-brown. Add onion and saute a few more minutes until onion is soft and begins to turn golden.
Add chicken broth or water and bring to a boil and add quinoa. Return to a boil, then reduce to a simmer and cook, covered, 20 to 30 minutes or until the grains are soft in the center.
Heat olive oil in a large sauce pot over medium heat. Add julienned onions and saute 3 to 5 minutes or until edges begin to turn golden color. Add garlic and cook an additional minute or two, stirring, then add paprika and cumin and cook 1 minute.
Add julienned peppers, chiles and chicken stock and cook 10 to15 minutes or until mixture thickens. Adjust with salt and pepper.
Meanwhile, grill the chorizo links about 8 to 10 minutes over a moderately-hot fire or broiler, turning often until cooked through to the center.
To serve, place chorizo on a bed of the quinoa pilaf and top with the pepper mixture.

Posted in recipes by Lisa - October 30th, 2006 |
Tags: cooking, recipe, food, quinoa

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