“Keen-wah”
Once considered sacred to the Incas and usually thought of as a grain, Quinoa (”Keen-wah”) comes from the seed of the chenopodium quinoa plant which is actually related to green leafy veggies like swiss chard and spinach. The World’s Healthiest Foods reports that it’s a complete protien, and full of many other nutrients like manganese.
The great thing about quinoa is that it’s incredibly versatile and easy to cook. Just add 1 part quinoa to 2 parts water and bring to a boil over the stove. Cover and let simmer for 15 minutes, or until all the liquid is absorbed and you can fluff with a fork. You will know when it is ready because it will have a little white curly Q look to it.
I purchased some in bulk on the cheap at the local co-op and, since I really liked this stuffed squash recipe a few months ago, I decided to try a Quinoa-Stuffed Acorn Squash dish for my first go at making this wonderful “grain” at home. You could also use it as a substitute for white rice in stir fry, as a breakfast food mixed with oats, and I’ve since used it in a fabulous gluten-free Quinoa and Black Bean Chili.
Quinoa-Stuffed Acorn Squash
Adapted from the “Joy of Cooking: All About Vegetarian Cooking”
1 acorn squash, halved and seeded
1 tbsp. butter
1/2 c chopped onions
1/2 c quinoa, rinsed and drained
1 c vegetable stock
1 tsp salt
1/8 tsp black pepper
1/4 cup chopped almonds toasted
2 tbsp. chopped fresh parsley
4 tbsp grated Parmesan cheese
Preheat oven to 350. Arrange acorn squash cut side down in a baking pan. Add 1/2 inch of water to the pan and cover with aluminum foil. Bake until the squash are tender, about 30-40 minutes. Take the squash out and let cool, leave the oven on.
Melt butter in a large skillet over medium heat. Add onion, stirring until golden, about 5 minutes. Add quinoa, stirring until toasted, about 3 minutes. Stir in the stock , salt and pepper and bring to a boil. Reduce heat and simmer, covered, until the liquid is absorbed, about 10-15 minutes. Uncover and cool slightly.
Stir in the nuts, parsley, and 2 tbsp. of the cheese. Spoon mixture into the squash cavities. Sprinkle the tops with the remaining cheese. Bake until heated through, about 20 minutes.
Oh how I want to love quinoa. I just can’t! The last box I bought is languishing in my cupboard. As a vegetarian for over 30 yrs., I have overcome many food biases, but this one, I’m afraid, is beyond me! Help!
Comment by JUDIE — March 22, 2008