Quinoa, hailed as the “mother grain” of the ancient Incan empire, is not only the must-eat grain of the moment, it’s also a nutritious and complete source of protein. Pronounced “keen-wah,” it contains all eight of the essential amino acids required by the body to aid digestion and is suitable for a gluten-free, wheat-free diet. Subtle, with a nutty flavor, quinoa can soak up the flavors of accompanying meat or vegetable stews. Or, with a few flavor tricks, it can stand alone as a sumptuous, savory salad.
Ingredients
(8 servings)
To cook the quinoa:
2 tablespoons olive oil
½ cup finely chopped onions
½ cup finely chopped shallots
¼ cup finely chopped garlic
¼ cup finely chopped ginger
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground pepper
½ teaspoon cayenne pepper
1 bay leaf
¼ cup currants
2 cups quinoa
4 cups water
For the dressing:
4 tablespoons olive oil
2 tablespoons fresh lemon juice
3 Roma tomatoes, seeded and diced
½ cucumber, peeled, seeded and diced
1 green onion, thinly sliced
2 tablespoons chopped parsley
3 tablespoons toasted pine nuts
Salt and pepper to taste
