Friday, February 01, 2008

Red Quinoa

Boy, do I get excited over new foods. Red quinoa! New for me, old for people who live in the Andes Mountains of South America, who, according to the box, have been growing it for more than 5,000 years. I wonder what they served it with. Maybe it's old for lots of you too, but I'm having fun with it!

It's a little more crunchy than the white quinoa I'm used to, if you could call quinoa crunchy at all. Otherwise, it's pretty similar in taste and cooking time.

The rusty red color of the grain blooms to a foggy purple color when cooked. (Click for larger.)

Photos: Homegrown


RB said...

Quinoa is good stuff. I just tried it for the first time. It is also a very nutritionally complete food including proteins. I read it could be serve it in place of rice. I am not sure how to season it. A little butter would be good.

Bix said...

Good stuff!
I've gotten into the habit of cooking lentils, the small French lentils, and then adding a few tablespoons of quinoa at the end, letting them simmer together for another 20 minutes or so until everything it cooked, adding water if needed. I'm so used to eating this lentil/quinoa mix now I never eat them apart. (I season mostly with tamari.)