Food discoveries happen all the time. A molecular gastronomist figures out how to make freeze-dried droplets of truffle oil, tosses them with cubed sashimi, and serves it in a martini glass. Then some guy in Denmark starts putting dirt on a plate and calls it edible terroir. Pretty soon he’s got the best restaurant in the world.
These are the elite discoveries, the ones that executive chefs care about and ordinary human beings do not. Thousands of other food discoveries are taking place at the same time – in the field, in the grocery store, and in the home. A woman tastes organic tomatoes for the first time and finally realizes why her Italian mother is so vehemently passionate about cooking. A young boy scours the frozen aisle for his favorite ice cream, but chooses a new soy-based flavor because of the shiny packaging. Pretty soon he’s not getting stomach aches anymore. Fancy that.
Let’s talk about grains for a minute. It seems like a new one is discovered every 16 hours or so, from bulgur wheat to farro to red amaranth. And then there’s quinoa. Few people know what it is, and even fewer know how to pronounce it (kee-NO-wah). It’s an ancient grain originating from the Andean region of Ecuador, Bolivia, Colombia, and Peru, where it was domesticated almost 5,000 years ago. It means “mother grain” in the indigenous Quechua language, probably due to its central dietary role and nutritional qualities. It’s one of the healthiest starches on the planet, with high levels of protein, calcium, and fiber. In fact, it has the highest protein content (16%) of any cereal grain, ever.
Technically speaking, quinoa is not a “true” grain but a pseudocereal, meaning it’s not a member of the grass family but is used for similar purposes. I’m not usually a fan of technical food jargon, but I love telling my friends I ate a bowl of pseudocereal for lunch. Quinoa is also not a “true” food discovery (see: 5,000 years ago). But it’s only been available in mainstream U.S. markets for a few years now, mostly on the shelves of health food stores like Whole Foods and Sprouts. Real people, not just hippies, are slowly opening up to the idea of including alternative grains in their diets. Fancy that.
Although it can stand alone as a side dish or starch (much like rice or couscous), I like to mix quinoa with other Latin American ingredients like jalapeños and black beans. It adds more depth and flavor to the dish, allowing for the possibility of serving it as a vegetarian main course. Maybe those hippies were on to something.
Ingredients:
1 cup quinoa
1 can organic black beans
1 ear of corn
1 red bell pepper
2 limes
3 tbsp rice vinegar
2-3 jalapeños
1/2 red onion
2 cloves garlic
4 tbsp olive oil
salt and pepper, to taste
Directions: Rinse the quinoa in a strainer (otherwise it will taste bitter). Place in a medium sized pot and add 1.5 cups water. Bring to boil, then reduce heat, cover, and simmer for 10-15 minutes (until all water is absorbed). Meanwhile, chop the jalapeños, onion, and garlic. Saute in 2 tbsp olive oil until tender. Remove corn kernels from cob. Dice the bell pepper. Combine cooked quinoa, black beans, bell pepper, corn, and the jalapeño mixture in a large bowl. Toss with lime juice, rice vinegar, and remaining 2 tbsp olive oil. Add salt and pepper, to taste.
