Published 2013-02-13T03:00:00Z”/>
Alexandra Archuleta
Quinoa has been a part of my regular diet for as long as I can remember, so when I came to Chico State and none of my friends had heard of it, much less tried it before, I was shocked.
Quin-what? It’s quinoa. Pronounced keen-wah, for those of you who are unfamiliar with this increasingly popular seed.
Miscategorized as a grain, this super healthy food is actually a seed of a grain-like crop with South African roots.
Quinoa is packed with protein, making it optimal for a post-workout meal. It contains all 22 standard amino acids and is especially rich in lysine — the amino acid that aids healthy tissue growth throughout the body.
I know what you’re thinking: Blah, blah, blah, healthy talk.
This food sounds too healthy and wholesome to fit into your everyday life, right?
Wrong. Quinoa is just as versatile as rice.
Pair it with honey and dried fruit as a hearty breakfast to start the day, or serve it cold with chopped bell peppers and basil for a crisp fresh salad.
With this recipe, I’m going to let my Latin side shine through and spice up the universal seed.
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<strong>Alexandra Archuleta can be reached at </strong><a href=”mailto:[email protected]”><em>[email protected]</em></a>
<table style=”width: 200px;” border=”0″ align=”left”> <tbody> <tr> <td> <p class=”p1″><span class=”s1″><strong> WHAT YOU NEED:</strong></span><strong> </strong>
<p class=”p2″><span class=”s2″>● 1 cup quinoa</span>
<p class=”p2″><span class=”s2″>● 2 teaspoons canola oil</span>
<p class=”p2″><span class=”s2″>● 1 medium onion, chopped</span>
<p class=”p2″><span class=”s2″>● 1 4-ounce can chopped green chiles</span>
<p class=”p2″><span class=”s2″>● 2 cloves garlic, minced</span>
<p class=”p2″><span class=”s2″>● 1 14-ounce can reduced-sodium chicken broth</span>
<p class=”p3″> ● 3/4 cup coarsely chopped fresh cilantro
<p class=”p2″><span class=”s2″>● 1/2 cup chopped scallions</span>
<p class=”p2″><span class=”s2″>● 2 tablespoons lime juice</span>
<p class=”p2″><span class=”s2″>● 1/4 teaspoon salt</span>
</td> </tr> <tr> <td> </td> </tr> </tbody> </table> <table style=”width: 250px;” border=”0″> <tbody> <tr> <td> <p class=”p1″><span class=”s1″><strong>HOW TO MAKE IT:</strong></span>
<p class=”p2″><span class=”s2″>1. Toast quinoa in a large dry skillet over medium heat for 3 to 5 minutes, stirring often, until it crackles. Transfer to a sieve and rinse thoroughly.</span>
<p class=”p2″><span class=”s2″>2. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened for 2 to 3 minutes. Add chiles and garlic. Cook and stir for 30 seconds. Add the quinoa and broth, and bring it to a simmer. Reduce heat to maintain a simmer for 20 to 25 minutes. Cover and cook until most of the liquid has been absorbed.</span>
<p class=”p2″><span class=”s2″>3. Add cilantro, scallions, lime juice and salt to the quinoa.</span> <span class=”s3″>Mix gently.</span>
</td> </tr> </tbody> </table>
