There I was in the middle of the Second Annual Quinoa Food Festival, just in time for the crowning of this year's Quinoa Queen.
The contestants were giddy with anticipation. One of them would represent quinoa for an entire year, with talk shows and appearances at county and state fairs, singing the virtues of this plant native to the Andes, and hopefully setting the record straight once and for all: quinoa was a seed, not a true grain or cereal.
"And this years crown goes too," teased the event's emcee, as a hush came over the crowd and two of the finalists fainted. "Lisa Fulbright!"
With the announcement came squeals of delight, with Lisa confident that her rendition of "Quinoa on My Mind" set her apart from the others, ultimately earning her the crown.
It was then that I was startled from my sleep. I woke up, grabbed a glass of water, and went back to bed hoping that I'd shake these crazy dreams.
Hours later: "I'll take Seeds That Start with Q for $100, Alex," I said.
"This seed must be rinsed well to remove its bitter coating (which protects crops from birds and insects) before cooking, something that may have fooled Spanish colonists into rejecting it as a food source," put forth the formerly mustached Canadian game show host.
"What is quinoa?"
And so it continued: "I'll take Seeds That Start with Q for $200, Alex."
"This edible seed is actually used as a grain and is related to beets and spinach."
"What is quinoa?"
"I"ll take Seeds That Start with Q for $300, Alex."
"This seed is a complete protein and high in vitamins, minerals, antioxidants and fiber."
"What is quinoa?"
"I'll take Seeds That Start with Q for $400, Alex."
"It's the Daily Double."
I woke up for the second time in the night, and decided I have to stop raiding the kitchen cupboards before bed.
Recipe File
Fruited Quinoa
Ingredients:
1 cup uncooked quinoa, red or white
1 Tablespoon extra virgin olive oil
¼ cup chopped red onion
1/3 cup chopped celery
½ cup coarsely chopped apple, local variety or Granny Smith
1 ½ cups vegetable broth
½ cup orange juice
½ cup coarsely chopped dried cranberries or dried cherries
1/3 cup pine nuts, toasted
¼ cup shredded Parmesan cheese
¼ teaspoon sea salt
2 Tablespoons finely chopped fresh parsley
Directions:
Rinse quinoa in a fine mesh strainer under cool running water until water runs clear. Drain well. Heat oil in a 2-quart saucepan over medium heat. Cook onion, celery, apple and quinoa in oil for 5 minutes, stirring occasionally. Stir in broth and orange juice; heat to boiling. Reduce heat and cover; simmer for 15 to 30 minutes or until all liquid is absorbed. Stir in cranberries, nuts, cheese and salt. Sprinkle with parsley just before serving. Serves 4+.
Lemon Infused Quinoa
Ingredients:
1 cup uncooked quinoa, white
2 cups water
1/2 teaspoon sea salt
1 can garbanzo beans, rinsed and drained
1/3 cup coarsely chopped cilantro leaves
1 cup coarsely chopped red onion
Dressing:
1 garlic clove, finely chopped
1/4 cup tahini
2 teaspoons fresh lemon zest
1/4 cup fresh lemon juice
2 Tablespoons extra virgin olive oil
2 Tablespoons hot water
1/2 teaspoon sea salt
Directions:
Rinse quinoa in a fine mesh strainer under cool running water until water runs clear. Drain well. In a medium saucepan, heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Drain any excess water and set aside. While quinoa is cooking, make the dressing. Whisk together the garlic, tahini, zest, juice and olive oil. Add the hot water to thin a bit, then add the salt. Toss the cooked quinoa, beans, cilantro, red onion with half of the dressing, adding more dressing if desired. (Remaining dressing can be stored, covered, in the refrigerator for another salad.) Season with salt. Serves 4+.
Bev’s Bites: Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite.
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