Black Quinoa really isn't black. It's a blend of black, white, tan and brown Quinoa,(Chenopodium quinoa), a staple food of the Inca which has been grown in the Andes for centuries. In fact, the Quechua name for Quinoa translates as "The Mother Grain". The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. It's equal to milk in protein and is high in Vitamins B & E, Iron, Zinc, Potassium, Calcium and essential Amino Acids.
Quinoa has become popular in the U.S. due to its interesting texture, great peanut like flavor and nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your mouth. Quinoa's mild flavor makes it an excellent substitute for Couscous or Bulghur in many dishes.
The versatility of Black Quinoa allows it to be served alone as a side-dish or as part of a main entree.
Black Quinoa (Chenopodium quinoa)
Bring 2 cups water or stock to a boil. Add 1 cup of quinoa, reduce heat to low, and simmer for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.
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