The Very Late Discovery of a Very Delicious Grain

After throwing my hat into the ring fairly late in the appreciation of couscous, I must reluctantly admit that I’ve grown a little bored with the wee grain. Don’t get me wrong, it’s quick-cooking and the seasoning possibilities are limitless, but it’s so tiny that sometimes I’m left feeling as though I just consumed a bunch of little particles that didn’t really amount to much.

So, it was with substantial delight that I discovered I’m able to make quinoa (KEEN-wah) at home. You’re probably thinking, “Wow, she’s just now figuring this out?” And, though it’s true that I’m just slightly behind the Incas in my discovery, that has done nothing to dim my enthusiasm for my new favorite grain.

The enjoyable online food dictionary (brought to us by the folks at Epicurious.com) informed me that quinoa is still considered “new” to the American market. That makes me feel a little better. Making me feel better still is the knowledge that quinoa contains more protein than any other grain and contains all eight essential amino acids. Cool.

Toasted Quinoa with Corn and Peppers

Yield 4, 1 cup servings.

1 cup quinoa, uncooked*
14.5 oz can chicken or vegetable broth
1 tsp. cumin
1 tsp. unsweetened cocoa powder
½ tsp. salt
8 oz can of whole kernel corn, drained
1 medium jalapeno, diced
½ medium white onion, diced
2 stalks scallions, diced
1 lime, cut

In a 2 quart pot, toast the quinoa over medium high heat until you hear it crackle, swirling the pot as it cooks. Remove pot from heat and add cumin, cocoa and salt. Return pot to heat and stir while slowly adding broth. Bring up to a boil, then reduce to low and simmer, covered, for 15 minutes.

In a small skillet over medium heat, add two turns of the pan of extra virgin olive oil. Add the onion and jalapeno and cook until the onion has started to turn golden brown, about 5 minutes. Set aside.

When the quinoa has absorbed all the liquid in the pot, add the corn and onion mixture. Continuing cooking 2 minutes. Add the juice of one lime and the scallions, toss to combine and serve.

*Side bar- If the directions on your package of quinoa instruct you to rinse it before cooking, then go for it. As a very helpful reader pointed out, wet quinoa will take a little bit longer to toast, so just be cognizant of that while you're cooking.