Quinoa

When a confirmed, dyed-in-the-wool meat eater starts claiming a vegetable dish is his favorite meal of all time, that’s when I know I’m onto something. I made this for my husband, Gregg, and he went absolutely ga-ga over it. (And no, Gregg’s not one of those guys who would say it’s great just because I made it. He’s an honest food critic.) I’ve noticed that a lot of people who avoid vegetables gravitate to this dish. It could be because it’s colorful or comes in its own bowl, but I really think it’s because the hearty taste elicits a comfort food response. Squash has so many things going for it. It’s easy to digest and has numerous qualities—anti-inflammatory, antioxidant, immunity-boosting—that make it a boon for anyone dealing with cancer. Squash is also a natural vessel for all sorts of wonderful fillings. And if you aren’t in the mood for roasting squash, this quinoa pilaf makes for a yummy dish all on its own.

For a hearty combination, serve with Hearty Bean Bread (page 146), or for a lighter accompaniment, serve with Bruschetta (page 159).

This easy, robust soup, contributed by Marti Hall, has several elements of a certain style of traditional African soups—chilies, sweet potato, and a creamy peanut base. The grain of choice in an African soup like this would likely be millet, but here, quinoa, the nutritious South American super grain, makes for a delightful fusion.

Quinoa (pronounced KEEN-wah) has a light, nutty flavor with a wonderful texture that makes it fun to eat. Quinoa is the only grain that is a complete protein. It was the staple food of the Incas in Peru, who called it “the Mother grain.” Find it near the rice or in the bulk food section of a health food store or your grocer’s natural foods aisle. Store it in an airtight jar. Use your family’s favorite type of sausage to make this recipe a real winner. Our current favorite is an organic chicken-feta sausage that we find in our regular grocer’s freezer. There is no need to thaw frozen sausages; just be sure to separate them before adding them to the Dutch oven. Try this recipe with toasted buckwheat groats, also called kasha, for a change in flavor.

Quinoa is not only a complete protein, providing all the essential amino acids, it’s also gluten-free. This light and delicate grain has a delicious nutty flavor that is perfect for summer weather. The type of chile is up to you. For a milder flavor, choose an Anaheim green chile; pasillas or jalapeños will give more of a bite. You may use spinach rather than kale or chard. If you find that your greens emerge browner than you’d like, move them down a layer and top with the bell pepper instead.

Throughout the 1980s, my family vacationed in Cozumel, off the coast of the Yucatán Peninsula in Mexico. This recipe was one of our favorite local dishes prepared by the descendants of the Mayan Indians. Corn, peppers, and limes are all native to the New World and were likely cultivated by the ancient Mayans much as they are today. Spice up this dish with red pepper flakes or chopped chiles. Try a white, flaky fish such as cod, flounder, or sole. Or try a slightly meatier white fish like Oreo Dory, tilapia, mahi mahi, or snapper. Either fresh or frozen fish fillets work fine. This recipe is also wonderful with seafood such as shrimp or with thin slices of flank steak or pork.

Almost all of the ingredients in this dish are native to North America, including the chili powder, making it a truly American dish with a hint of the Southwest. The amount of chili powder used is only enough to give the fish a little bite of heat. Add more or less according to your preference. Or use fresh, diced chiles instead. Try this recipe with salmon, halibut, or other kinds of fish. Or substitute chicken breasts, turkey, or pork tenderloin for the fish.

Vary this meal and go Italian instead with sun-dried tomato and garlic in olive oil instead of the peanut oil mixture. Or use any other type of flavored oil in this recipe.

Quinoa is an ancient high-protein grain from Peru that has made its way into North American cooking. Here we combine it with vegetables and herbs for a quick and well-rounded meal. Cooking quinoa in broth makes a big difference in flavor.

Lemon-tinged cream cheese tempers peppery arugula in this nutrition-packed entrée.

The contrasting bright green edamame, shiny black beans, and snow-white feta cheese in this dish will please your eyes as well as your palate.

Two revered ancient grains in one simple, tasty dish.

This is a flexible recipe that I frequently rely on when I want an easy, nourishing main dish. I vary the combinations each time I make it. See the cooking notes for specifics on cooking grains in this chapter, and pages 110 to 111 for cooking beans, if you choose to use dried beans.

These cookies are also delicious made with dried cherries instead of cranberries.

I can just hear someone shouting "Oh, no, not quinoa again," but this is really good. I made it for friends who cannot eat onions or garlic. Looking around for a solution, I found that the freezer had two plastic containers of Boletus mushrooms that I had picked, cooked, and frozen in the summer. If—as is probable—fresh Boletus are not available, use another good mushroom. Even if you don't forage as I do, you will find an expanding selection of flavorful mushrooms in shops—labeled "wild" only to differentiate them from regular mushrooms. They need not be frozen. In fact, they will need to be defrosted if frozen.
Don't worry if this makes more than you need. My friends took home the remains, and so will yours.

You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.

Is quinoa the new breakfast of champions? According to a marathon runner friend, it is. She loads up on quinoa before every race. But you don't have to be an athlete to get an energy boost from it. My husband and I find that a big bowl of quinoa in the morning holds us well into the afternoon. We love the chewy texture and earthier flavor of the red quinoa, but because it costs a bit more than the white variety, I often mix the two. If you add some of the black, you'll really start the day on a colorful note. Feel free to add as many accompaniments as you wish. I'm a big fan of flaky sea salt and love the surprise of a little briny crunch on top of my morning cereal.

goat cheese, garlic, herbs Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described as a (very) distant cousin of arancini, Italy's beloved deep-fried risotto balls. In contrast, these are pan-fried in a touch of oil, and smushed flat in the pan to get as much surface browning and crust as possible. I'm including my basic version, but often times I'll add a handful of very finely chopped this-or-that: broccoli, asparagus, or cauliflower, depending on the season. They're great on their own, slathered with ripe avocado or drizzled with hot sauce.