Ask Arlene about Quinoa ©

Ask Arlene about Quinoa ©

By Arlene Wright-Correll

An email question asks, “I have been hearing a lot about Quinoa or White Quinoa and I was wondering if you know about it?

Yes I do and it is very old.  Quinoa originated in the Andean region f Peru, Bolivia, Ecuador and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.

There is red, white and black Quinoa.

After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited. 

We grow a little bit of it at Home Farm Herbery and our Quinoa or White Quinoa is also called ivory quinoa and we use it in puddings, curry, salad, pilaf, bread, soup and baking.  It has a mild and pleasant, nutty taste and a delicious aroma.

It has been prized by civilizations for thousands of years as a super food of sorts, as it is rich in protein, iron, magnesium and dietary fiber, magnesium, phosphorous and iron!

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa. It is also known as Quinoa Grain and Quinoa Seed.  

Our stuff is simply pre-washed White Quinoa and you can substitute it for Quinoa Flour, Amaranth Grain, Bulgur Wheat, Teff Grain, Hemp Seeds or Kamut Grain Organic and we use it with pinto beans, pumpkin seeds, scallions and coriander.

Season to taste and enjoy this south-of-the-border inspired salad. Add nuts and fruits to cooked quinoa and serve as breakfast porridge. 

Try using it in your favorite pasta recipe, use noodles made from quinoa. Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts.

Add quinoa to your favorite vegetable soups.

Ground quinoa flour can be added to cookie or muffin recipes. Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the Bulgar wheat with which this Middle Eastern dish is usually made. It really is an all purpose grain. 

It basically is a mountain people’s crop. We just grow it for the grain. We have the edible grains but we still are thinking about commercially sharing the seeds. 

It is finally coming to the attention of North American growers.

Quinoa-Almond Pumpkin Muffins

Ingredients:

• 1 cup quinoa flour

• 1/2 cup almond flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon Saigon Cinnamon Powder, 

• 1 1/2 teaspoons pumpkin pie spice 

 
• 1/2 teaspoon sea salt

• 1/2 cup puréed pumpkin

• 1/4 cup crunchy almond butter

• 3 large eggs

• 1/2 teaspoon almond extract

• 1/4 cup melted butter or coconut oil 

• 1/2 cup agave nectar 

• 1 tablespoon sliced almonds or 12 pecans

Instructions:

1. Preheat oven to 350 F.

2. Coat muffin tins with melted coconut oil, or line them with paper muffin cups.

3. Mix flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt together in large bowl.

4. In another bowl, whisk together pumpkin, almond butter, eggs, extract, butter and agave nectar. Add to flour mixture and mix well.

5. Pour batter into prepared tins, dividing evenly. Sprinkle sliced almonds evenly over batter or top each with 1 pecan.

6. Bake on middle rack for 20 minutes, or until toothpick comes out clean. 

May the Creative Force be with you as you tread the earth lightly!

Arlene Wright-Correll

Home Farm Herbery LLC