Cookerati

Grain is the cornerstone of great civilizations. Wheat baked into daily bread fed the Romans and Greeks, while rice was a staple for the great dynasties in the East. Native Americans in the North used corn in lieu of a grain from the grass family.

Lesser known grains have enjoyed favor in other parts of the world. The sophisticated Incans harvested quinoa (pronounced KEEN-wa.)

They lived in the high elevations of the Andes mountains and the tough leafy plant which bears quinoa seeds could handle not only the thin air but the cold. About the size of couscous, quinoa is a nutritional rock star. Along with amaranth, it’s one of the few grains that bears the distinction of having complete protein. Other advantages include a short cooking time of about 15 minutes and a lack of gluten content which accommodates those with celiac disease and food allergy.

When the Spanish conquistadors took over South America, they demanded the growth of their European crops, suppressing much of the native horticulture including quinoa. Yet the tough little seed managed to survive and still shows up in traditional Andean dishes. Recent fans include not only health food advocates, but also NASA! Quinoa was considered for their Controlled Ecological Life Support System, a life sustenance program that ran in the 1990s.

While quinoa is mostly used in savory side dishes, stews, and salads, I like to have it for breakfast. Here’s my favorite recipe:

BREAKFAST QUINOA

(serves 1-2 people, depending on morning appetite)

½ cup quinoa

1 TBL light brown sugar

a pinch or two of cinnamon

1 granny smith apple, diced into small cubes (leave the peel on)

1 cup of water

1. (optional) Toast the quinoa dry on low heat for a few minutes stirring often, this brings out a nutty flavor

2. Add the sugar, apple, cinnamon, and water and bring to a boil. Reduce heat and simmer for fifteen minutes.

Serve with dairy or soy yogurt or milk.

Quinoa can usually be found for about $3/pound in a natural foods store and some supermarkets.