Quinoa (with recipe)

            This “grain” (quinoa is not truly a grain, but the seed of a leafy plant) is native to the Andes and was cultivated and eaten by the Incas thousands of years ago. Quinoa flourishes under rough conditions, surviving drought, frost, and poor soil, and yet still manages to produce a high-protein seed with more calcium than milk and an abundance of amino acids, including lysine.

            Though most quinoa is imported from South America, it is now being cultivated in the Colorado Rocky Mountains, where the conditions can be harsh enough to keep the quinoa growing well. A small yellowish grain with a sproutlike tail, quinoa cooks quickly to form a light, fluffy, and creamy dish. Quinoa has a bitter coating, called saponin, that protects the seed from predators and shields it from direct sunlight. The saponin has been removed before it reaches the store. However, quinoa should always be rinsed well before use in order to remove any remaining residue. Quinoa can also be ground and used as a nutrient-rich flour in breads and other baked goods.

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QUINOA SALAD

1 ½ cups quinoa

1 small zucchini, diced

1 small carrot, diced

1 small red pepper, seeded and diced

1 small yellow squash, diced

5 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh tarragon

Salt and pepper

6 ounces goat cheese

1.      Cook quinoa in 3 cups of salted water, covered, over medium heat, until all water is absorbed (15 minutes).

2.      While quinoa is cooking, toss vegetables together. Make vinaigrette with olive oil, vinegar, tarragon, salt and pepper. Toss vegetables with cooked, room-temperature quinoa. Add vinaigrette. Toss. Crumble goat cheese on top.

3.      Serves four.