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| Quinoa - A Blank Canvas |
You will notice in the upcoming weeks I will be writing about “Power Foods”. As I become
“chronologically gifted” (a.k.a. getting older) I am trying to eat a bit healthier. This is often a
challenge for chefs as we always taste food to ensure its quality before it goes to our clients
and customers. Add to that, I like copious amounts of bacon and specialty cheeses in my
diet. I need to eat as much healthy food stuffs as I can get; quinoa provides a great
opportunity for both creative and healthy dishes.
Quinoa is one of these “power foods,” having a great nutritional profile as an ingredient and
serves as a blank canvas allowing for all sorts of creativity. While today it is not a common
item in most pantries; that will be changing as people continue to be health conscious.
Quinoa is an amino acid-rich (protein) seed having a light, creamy, slightly crunchy texture
and a nutty flavor when cooked. Quinoa is a dry good which means it is available year-
round. It is commonly available in white and red versions.
Quinoa looks like a grain, but it is actually a related to the dark green leafy vegetables in the
Swiss chard type of vegetables. Its recent increase in demand is partly due to its use in
some of the gluten-free pastas (but there are many more used for this wonderful food) as
well as the trend for healthier eating.
This “power food” is rich in manganese, magnesium, iron and copper. A ¼ cup contains
only 158 calories, 22.19 of which are fat calories, and 2.51 g dietary fiber. Quinoa is
commonly recommended for those with migraine headaches because the magnesium and
vitamin B2 it contains help relax and open blood vessels and increasing metabolism in the
brain. It is also great for improved cardiovascular health because consumption of whole
grain-like products and dietary fiber reduce high blood pressure and heart attack risks.
Because quinoa is an excellent source of manganese and a good source of copper, these
two minerals serve as co-factors for the superoxide dismutase enzyme, an antioxidant that
inhibits damage caused by free radicals. The list of benefits gained from eating fiber is
extensive, and quinoa is high in fiber. This alone makes quinoa an ingredient that should be
at arm’s length.
Quinoa can be used as: a hot breakfast cereal, the star ingredient in tons of side dishes, a
grain in multigrain breads (gluten-free or otherwise), used in a cheesy artichoke dip, bring
texture to your favorite meatloaf, used as a substitute for meat, and many more. Your only
limitation is your imagination.
When I was in Saudi Arabia for a month last year, I ate a quinoa tabbouleh almost every
day. It was a cool and refreshing salad that not only cleansed my palate, but was very
filling. Here is my take on the salad that I enjoyed. To make it vegetarian, substitute the
chicken stock with water.
Quinoa Taboulleh
Fresh and flavorful combination of quinoa, parsley, mint and tomatoes for a great taboulleh.
Serves 4
Ingredients:
Directions:
The holiday season is rapidly approaching, So if you are considering a dinner party and
want to actually enjoy your guests without the stress that accompanies managing grocery
shopping, food preparation and the logistics required to greet and serve your guests,
contact us. My staff and I will wow your guests’ palates while you can actually dine and
spend time with them. Book your date now as our calendar is filling up. Contact us at either
info@thymeforachef.com or call us at 480.861.1082.
Blessings,
Chef David Hall
Thyme for a Chef, LLC
“chronologically gifted” (a.k.a. getting older) I am trying to eat a bit healthier. This is often a
challenge for chefs as we always taste food to ensure its quality before it goes to our clients
and customers. Add to that, I like copious amounts of bacon and specialty cheeses in my
diet. I need to eat as much healthy food stuffs as I can get; quinoa provides a great
opportunity for both creative and healthy dishes.
Quinoa is one of these “power foods,” having a great nutritional profile as an ingredient and
serves as a blank canvas allowing for all sorts of creativity. While today it is not a common
item in most pantries; that will be changing as people continue to be health conscious.
Quinoa is an amino acid-rich (protein) seed having a light, creamy, slightly crunchy texture
and a nutty flavor when cooked. Quinoa is a dry good which means it is available year-
round. It is commonly available in white and red versions.
Quinoa looks like a grain, but it is actually a related to the dark green leafy vegetables in the
Swiss chard type of vegetables. Its recent increase in demand is partly due to its use in
some of the gluten-free pastas (but there are many more used for this wonderful food) as
well as the trend for healthier eating.
This “power food” is rich in manganese, magnesium, iron and copper. A ¼ cup contains
only 158 calories, 22.19 of which are fat calories, and 2.51 g dietary fiber. Quinoa is
commonly recommended for those with migraine headaches because the magnesium and
vitamin B2 it contains help relax and open blood vessels and increasing metabolism in the
brain. It is also great for improved cardiovascular health because consumption of whole
grain-like products and dietary fiber reduce high blood pressure and heart attack risks.
Because quinoa is an excellent source of manganese and a good source of copper, these
two minerals serve as co-factors for the superoxide dismutase enzyme, an antioxidant that
inhibits damage caused by free radicals. The list of benefits gained from eating fiber is
extensive, and quinoa is high in fiber. This alone makes quinoa an ingredient that should be
at arm’s length.
Quinoa can be used as: a hot breakfast cereal, the star ingredient in tons of side dishes, a
grain in multigrain breads (gluten-free or otherwise), used in a cheesy artichoke dip, bring
texture to your favorite meatloaf, used as a substitute for meat, and many more. Your only
limitation is your imagination.
When I was in Saudi Arabia for a month last year, I ate a quinoa tabbouleh almost every
day. It was a cool and refreshing salad that not only cleansed my palate, but was very
filling. Here is my take on the salad that I enjoyed. To make it vegetarian, substitute the
chicken stock with water.
Quinoa Taboulleh
Fresh and flavorful combination of quinoa, parsley, mint and tomatoes for a great taboulleh.
Serves 4
Ingredients:
- 1 cup water
1 cup chicken stock
3 tablespoons olive oil
1/2 cup lemon juice, fresh
1 cup quinoa
3 medium tomatoes, ripe, seeded and chopped
2 tablespoons mint, fresh
1 cup parsley, fresh, rinsed, coarsely chopped
1/2 medium red onion, finely chopped
1 cups scallion, finely chopped
salt, to taste
Directions:
- Place quinoa in a colander and rinse several times rubbing the grains together to
remove the bitter outer layer. (Optional) - Place water, stock and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat
to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed. - While the quinoa is cooking, finely chop the tomatoes, red onion, parsley and
scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture. - When done, pour the quinoa out on a sheet pan to quickly cool.
- Once cooled, combine the quinoa and tomato mixture.
- Allow the taboulleh to remain in the refrigerator for a day to blend flavors. (If you can
wait that long, I never do.) - Serve at room temperature.
The holiday season is rapidly approaching, So if you are considering a dinner party and
want to actually enjoy your guests without the stress that accompanies managing grocery
shopping, food preparation and the logistics required to greet and serve your guests,
contact us. My staff and I will wow your guests’ palates while you can actually dine and
spend time with them. Book your date now as our calendar is filling up. Contact us at either
info@thymeforachef.com or call us at 480.861.1082.
Blessings,
Chef David Hall
Thyme for a Chef, LLC
Copyright 2011, Thyme for a Chef, LLC. All rights reserved.
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