One of my Twitter friends had posted a lovely picture of a quinoa dish she’d made for dinner, so, in return, I promised I would post one of my favorite quinoa recipes. Okay, actually, I am going to post two of my most-used quinoa recipes- one for a tasty soup and the other for one of my favorite side dishes.
Quinoa is known as the “Wheat of the Andes.” Because it is a complete protein, high in iron and fiber, some people consider it a superfood. If it’s your first time cooking quinoa, remember that it generally needs to be washed first to remove the naturally occurring bitter saponins. I usually buy Bob’s Red Mill from Amazon because it is organic and has been pre-rinsed so I don’t have to wash it. Quinoa comes in several varieties, including a red quinoa.
Chupe de Quinua: This is a traditional Peruvian soup that is incredibly tasty and filling. The recipe calls for 250 grams of quinoa; for the metrically challenged like me, that’s about 8.8 ounces. For the cheese, I used queso fresco. Be sure to fry the onions and garlic until they are golden; it’s what gives the soup its lovely color.
Quinoa with mushrooms: I usually make this dish with red quinoa because I think that it looks more attractive. It is a great side dish and a nice change from rice. If you want to make the dish vegan, you can use water or vegetable broth instead of the chicken broth.
I am always on the look out for more dishes using quinoa. Anyone else have any good recipes to share?