This post originally appeared on the Taste and Savor website on August 31, 2011
I first heard of quinoa in culinary school. This word appeared as an answer on a multiple choice quiz. The question was, “What is considered to be the mother of all grains?” Unfortunately, I had never heard of quinoa, and evidently had not done my required reading, and erroneously chose “wheat” as my answer. This mistake on the quiz, prompted me to go back and find out what this mysterious grain with the funny name was. What I learned is that quinoa was a staple in the ancient Incan diet. It is a great source of nutrition, in that it is a complete protein, and provides all the essential amino acids the body needs. Interesting information for sure, and I made certain that I got the “mother grain” question correct when it reappeared on my final exam.
1 15.5oz can of cannellini beans, drained and rinsed
1/2 cup of packed basil leaves
1/4 cup of extra-virgin olive oil
Zest and juice of one lemon
2 scallions, finely chopped
Bring quinoa and water to a boil in a small saucepan over high heat. Cover and reduce heat. Simmer for 12-15 minutes, until water is absorbed and quinoa stem pops out. Once cooked, cool slightly and combine in a bowl with remaining ingredients.