Quenoa w/beer

[DwarvenChef]

Here is a great way to add grains to you dinner..

1/2 cup Quenoa
2 Tbs sun dried tomatoes packed in oil
1 shallot small dice
1/4 cup chicken stock
1/2 cup beer (use good stuff, not fizzy water)
salt & pepper to taste

Heat the oil from the tomatoes and simmer the shallots till soft. Add the quenoa and heat till quenoa starts to color. Add the tomatoes, stock, beer, S&P, bring to a boil, reduce to a simmer for 15 minutes.

This is simple and fantasic.

[waksupi]

Here is a great way to add grains to you dinner..

1/2 cup Quenoa
2 Tbs sun dried tomatoes packed in oil
1 shallot small dice
1/4 cup chicken stock
1/2 cup beer (use good stuff, not fizzy water)
salt & pepper to taste

Heat the oil from the tomatoes and simmer the shallots till soft. Add the quenoa and heat till quenoa starts to color. Add the tomatoes, stock, beer, S&P, bring to a boil, reduce to a simmer for 15 minutes.

This is simple and fantasic.

It's excellent to have a chef on board. But what is Quenoa? I've never heard of it.
Got any good garlic spread, or white sauce recipes?

[StarMetal]

If the poster spelled it wrong, then this is what it is:


We at Quinoa Corporation are very pleased and excited to introduce an amazing "new" food. It is called quinoa (pronounced keen-wa), and is a grain that comes from the Andes Mountains of South America. Quinoa's origins are truly ancient. It was one of the three staple foods, along with corn and potatoes, of the Inca civilization. Quinoa was known then, and still is known, with respect, as the mother grain. We call it the "Supergrain of the Future."

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein.

Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk!

Quinoa's protein is high in lysine, methionine and cystine. This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine).


Joe

[wills]

Definitions of Quinoa on the Web:

Pronounced (KEEN-wah). A natural high-protein whole grain grown in South America. Originally used by the Incas, it can be substituted for rice in most recipes. It is a unique grain in that it serves as a complete protein containing essential amino acids.
www.recipegoldmine.com/glossary/glossaryQ.html

Quinoa contains more protein than any other grain. It`s considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland.
www.mychefcoat.com/terms-q.html

"While no single food can supply all of the essential life-sustaining nutrients, quinoa comes as close as any other in the vegetable or animal kingdoms...” [Read More]
www.kurma.net/glossary/

Quinoa (keen-wah) is one of the oldest grains. It is gaining popularity because of its nutritional profile. It's considered a complete protein because it contains all eight essential amino acids. To prepare: Rinse quinoa to remove coating. Boil 1 cup quinoa with 2 cups of water, and simmer for 15-20 minutes. When cooked, the quinoa will become corkscrew-shaped. Add cooked quinoa to salad recipes or use in place of bulgur wheat in tabouli. back to top
www.crisco.com/basics/glossary.asp

Nutritionally, quinoa (meaning "mother grain") packs a nutritional punch. It is a tiny sesame-seed size grain with lots of protein; unlike other grains, quinoa is not missing the amino acid lysine, so the protein is more complete. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. Quinoa spoils easily, so use within one month of purchase or refrigerate all unused portions. ...
www.meatlessmonday.com/chili/chili_terms.html

Quinoa is a protein rich grain which is also high in unsaturated fat and lower in carbohydrates than most grains. It may be used in any dish in place of rice or similar grains. Recipe: Inca Salad
southernfood.about.com/library/info/bld_q.htm

Pronounced "keen-wa". A staple grain of Incan civilizations. It has a rich, nutty flavor, cooks up light, yet is very filling.
http://www.prevmedctr.org/recipes/in...efinitions.htm

Tiny, round, ivory colored grain, originated in the Andes Mts. When cooked it swells to four times its size and looks like a tiny disk with a C-shaped tail
www.spike-jamie.com/library/terms-mexican.html

A pigweed (Chenopodium quinoa) of the high Andes. Seeds of the plant were ground and used as food in the past and still are today.
highered.mcgraw-hill.com/sites/007299634x/student_view0/glossary.html

This grain is considered a SuperGrain, and was a staple of the Incas. It comes closer than any other vegetable or animal food in supplying all life-sustaining nutrients. It's actually not a true grain but technically a fruit.
www.mountaintopsmilling.com/Grain%20Glossary.htm

KEEN-wha. This one is turning up here and there. A grain dating back to the Incas: tiny, round grains which, when cooked, become translucent and ringed with a band of white. Mild taste and firm texture, high in protein.
www.certo.com.au/MenuSpeak.html

Quinoa is a member of the goosefoot family, and yields what can only be described as a supergrain. Native to the Andes it was a staple of the Incas (who called it the ‘mother grain’). One cup has more calcium and protein than a quart of milk. Ounce for ounce it has as much protein as meat. It contains all of the essential amino acids It has high amounts of iron and calcium.
www.campcuisine.com/glossary/index.php

Quinoa is a species of goosefoot grown primarily as a cereal crop. Its leaves may also be eaten as a leaf vegetable much like amaranth, but the commercial availability of quinoa greens is currently limited.
en.wikipedia.org/wiki/Quinoa

[floodgate]

Wills:

Just one more comment on quenoa:

Much of the commercially processed quinoa has been washed, but if what you buy isn't, it's really important to wash it thoroughly to get rid of the soapy-tasting natural coating (a protectant against birds and insects). Just put it in a dish of cool water and see if the water remains clear. If not, rinse in a sieve until it does. We like it cooked in 2 parts water to one of quinoa till tender (has a lovely crunch on the inside!), then added to some sauteed onions, possibly some bell peppers, or some late harvest zucchini or whatever.

Mrs. Floodgate

[trooperdan]

Where do you guys find this "super grain"? Sounds interesting, if it isn't outrageously expensive.

[DwarvenChef]

Trader joe's has a 1 or 2 lb bag at around 2 to 3 dollars, most expensive I have seen but good quality, no sticks. Henery's whole foods also has it in bulk so you can get the ammount you want, I get about 4 quarts a month of the stuff, as I use it instead of rice in all my meals. I'm am omnivore and will try anything that crosses my plate, a few things will not cross it again if I can help it, but this grain has become a staple for me.