The Quinoa Question
Should nutrient-rich quinoa be your go-to grain?
Chef Jonathan Hall of Parcel 104 tempts patrons with a colorful quinoa pilaf.
Photograph by Lane Johnson
Like a lot of nutrition-minded people these days, you may have a box of quinoa in the pantry, perhaps buried under the brown rice and whole-wheat pasta. You know it’s supposed to be good for you, but cooking with an unfamiliar ingredient can make even a seasoned home cook hesitant. It’s time to wrestle that box out of the cupboard and give quinoa a try. It’s fast cooking, easy to use, and even more nutritious than you might have realized.
The Incas called quinoa (pronounced keen-wah) the “mother grain” for good reason. The “grain,” which is actually a seed, is high in protein and iron, making it a smart choice for vegetarians. There are five grams of protein in a one-quarter cup serving, and 10 percent of daily recommended iron needs. All eight essential amino acids are in quinoa, as well as three grams of fiber and three grams of fat per serving, making it nutritionally superior to many grains. Those on a gluten-free diet can safely enjoy quinoa as well.
Quinoa is the seed of chenopodium quinoa, a member of the goosefoot plant family, which also includes spinach and chard. When cooked, the seeds’ crunchy outer germ uncoils from the soft middle, creating an uncommon texture that produces a popping sensation when you chew it. The subtle flavor pairs well with a drizzle of olive oil or light vinaigrette. Most people use quinoa as they would any grain—in side dishes, soups, or salads.
Although relatively new to North America, quinoa has been a nourishing staple for South Americans since 3000 b.c. But the word is finally spreading to the north. Boxes of the small white, red, or black seeds are popping up in health food stores and grocers such as Whole Foods and Trader Joe’s. Restaurants are catching on as well.
One is Santa Clara’s Parcel 104, which boasts local, seasonal ingredients served in contemporary American cuisine. The restaurant’s executive chef, Jonathan Hall, says he likes to toast quinoa in a 300-degree oven for five to 10 minutes before cooking it. Toasting brings out a “pleasantly nutty aroma,” he says, and will result in a deeper, richer flavor when the quinoa is cooked.
Hall cautions shoppers who buy quinoa in bulk to make sure it smells fresh, as the essential oils in the seed can become rancid over time. Keeping quinoa in the refrigerator can help prolong its shelf life for up to a year. But once you try a few easy quinoa recipes, your supply might not last that long. Hall suggests washing, drying, and toasting a cup of quinoa and simmering it in a skillet with two cups of chicken stock, some garlic, olive oil, and diced vegetables.
You can also try quinoa for breakfast, with milk, berries, and a dash of cinnamon or a little maple syrup. With this versatile food, the possible combinations are nearly limitless.
